High Fructose Corn Syrup (HFCS)

[cvictorg]

Princeton University - A sweet problem: Princeton researchers find that high-fructose corn syrup prompts considerably more weight gain

High-fructose corn syrup prompts considerably more weight gain, researchers find

A sweet problem: Princeton researchers find that high-fructose corn syrup prompts considerably more weight gain

A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.

In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides. The researchers say the work sheds light on the factors contributing to obesity trends in the United States.

"Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn't true, at least under the conditions of our tests," said psychology professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction. "When rats are drinking high-fructose corn syrup at levels well below those in soda pop, they're becoming obese -- every single one, across the board. Even when rats are fed a high-fat diet, you don't see this; they don't all gain extra weight."

The full study

http://www.foodpolitics.com/wp-content/uploads/HFCS_Rats_10.pdf

In summary, rats maintained on a diet rich in HFCS for 6 or 7 months show abnormal weight gain, increased circulating TG and augmented fat deposition. All of these factors indicate obesity. Thus, over-consumption of HFCS could very well be a major factor in the “obesity epidemic,” which correlates with the upsurge in the use of HFCS.

 

[Michael Scally MD]

Sugar Content Of Popular Sweetened Beverages

High Fructose Corn Syrup (HFCS) can be produced in different formulations, and according to the Corn Refiners Association, HFCS is “either 42 percent or 55 percent fructose” combined with the remaining percentage of glucose, although HFCS with higher fructose content can be produced. Although food labels are required to provide total grams of sugar in a beverage, complete information regarding sugar composition, i.e., fructose vs. glucose, is not required and not disclosed on the label. Even when the ingredient list specifies “high fructose corn syrup,” the actual fructose content of the syrup is not known, as beverage manufacturers do not specify which formulation of HFCS they use. However, there may be a preference for the use of higher percentages of fructose considering that fructose tastes sweeter than glucose. Due to the lack of knowledge of actual fructose content in foods, researchers conducting detailed dietary analyses examining fructose consumption rely on approximations and assumptions of the specifics of HFCS used in food production. Typically these calculations assume that the ratio of fructose:glucose in the HFCS used in food production is 55:45. The objective of the current report was to conduct an objective laboratory analysis of popular sugar-sweetened beverages in order to examine the validity of this assumption and gain more objective data on the sugar composition in popular sweetened beverages, with a particular focus on fructose.


Ventura EE, Davis JN, Goran MI. Sugar content of popular sweetened beverages based on objective laboratory analysis: focus on fructose content. Obesity (Silver Spring) 2011;19(4):868-74. http://www.goranlab.com/pdf/Ventura%20Obesity%202010-sugary%20beverages.pdf

The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose.

Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47-65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.