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Problems With Fructose Corn Syrup

The debate over the safety of high-fructose corn syrup (HFCS) continues. Corn refiners received a boost in 2008 when findings of The American Medical Association (AMA) leaned toward "safe" in determining whether there were health risks associated with HFCS. The AMA released a statement in which AMA board member William Dolan, M.D., insisted, "At this time, there is insufficient evidence to restrict the use of high-fructose corn syrup or label products that contain it with a warning." However, the movement against the use of this substance is rapidly growing.

  1. High-Fructose Corn Syrup

    • HFCS is a sweetener derived from corn; it is composed mostly of glucose and higher sugars as well as chemicals that result from converting the corn. Glucose is a form of sugar that is the foundation of most carbohydrates. Fructose is a simple sugar found in fruits and honey.

      HFCS is used in foods and beverages currently because it is similar to sugar and heightens the sweetness of foods. Moreover, it gives a soft texture and freshness to foods like bread and nutrition bars as well as sealing in moisture. Though it is complex to make, it is much less expensive than its predecessors, beet and cane sugar sweeteners. It also significantly increases the shelf life of the products that are made with it.

    A Nutritionist Weighs In

    • Nancy Appleton, Ph.D., clinical nutritionist, has compiled data on the harmful effects of fructose in her book, "Lick the Sugar Habit." The implication is that consumption of fructose causes a spike in the concentration of uric acid, an unhealthy result because the increase can be an early warning of heart disease. This elevation due to HFCS intake can, in extreme cases, cause metabolic acidosis. Metabolic acidosis is a disturbance in the body's acid-base balance that results in excessive acidity of the blood. Metabolic acidosis can cause rapid breathing, confusion and lethargy in addition to a whole host of health issues.

    A Potential for Harm

    • According to Kenneth J. Storch, M.D., Ph.D., physician/nutrition specialist focusing on obesity medicine and metabolic support, we are just beginning to understand the health implications of substituting HFCS for refined sugar. High-fructose corn syrup is a complex compund that is basically the combination of sucrose and fructose after they are broken down and extracted from corn. The conversion is what causes the genetically engineered sugar.

      Natural fructose is not broken down by the liver but high-fructose corn syrup is. Because this compound is what is called a free sugar and not recognized by the body as a natural sugar, it is not easily broken down in the body. A study on the chemical composition of carbonated beverages by a Rutgers University researcher in 2007 revealed that the converted sugar compound that is high-fructose corn syrup--found in all sodas--deposits potentially high levels of harmful carbonyl compounds (carbon dioxide and carbonyl sulfide) into the system.

    What They May Not Be Telling You

    • High-fructose corn syrup as a regular food additive and preservative is actually a fairly new phenomenon. Because of this, we are just starting to see the adverse affects (or at least the debate is getting louder over the direct correlation of health indications and HFCS). It has been added to foods and beverages since the late 1970s. Some opponents in the medical community have linked HFCS to obesity, insulin spikes and increased acidity. Although the debate has not been resolved conclusively, high-fructose corn syrup is now slowly being removed from food and beverages in the United States. It is banned in Europe.

    Moderation Is Sweet

    • Since the AMA's recent statement that there are no health risks or obesity that can be directly attributed to high-fructose corn syrup, it seems that the debate will continue until further conclusive studies are published. Thus, as with any food or drink, it is best to practice moderation and when possible avoid processed packaged foods with high sugar (inlcuding HFCS) and little nutritional content.

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