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Health Risks of High Fructose Corn Syrup

High fructose corn syrup is in the foods we eat and the beverages we drink every day, from ketchup to cranberry juice. Its long shelf life, concentrated sweetness and availability make it a common ingredient in many processed foods. Americans take in about 12 teaspoons of high fructose corn syrup per day, according to The Washington Post.

  1. Identification

    • High fructose corn syrup is a sugar substitute derived from corn. It is made from a combination of fructose, which is a natural sugar, and glucose, a simple sugar often made from corn.

    Uses

    • High fructose corn syrup is commonly used as a less expensive, longer-lasting substitute for sugar. It is found in a variety of foods, including commercially produced breads and breakfast cereals, soft drinks, yogurt and frozen foods.

    Risks

    • A study in the American Journal of Clinical Nutrition showed a possible link between high fructose corn syrup and obesity, which could lead to higher rates of Type 2 diabetes and gastrointestinal problems. Studies from the University of California-Davis and the University of Michigan found that the liver more easily converts fructose into fat, increasing fat and triglyceride levels in the bloodstream.

    Warning

    • A study in Environmental Health found that many samples of high fructose corn syrup contain mercury.
      The Institute for Agriculture and Trade Policy found that one in three brand-name products contained the chemical. Mercury was found most often in condiments, dressings and dairy products with high fructose corn syrup. Refiners disagreed with the findings, saying the studies were based on outdated information.

    Considerations

    • Some studies, mostly funded by the corn and beverage industries, have indicated that high fructose corn syrup does not present health risks in moderation and that it is metabolized by the body similarly to sugar.

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