Check the label: High fructose corn syrup
High-fructose corn syrup is a sweetener made from corn starch that has been processed to convert some of its glucose into fructose.
High-fructose corn syrup (also called glucose-fructose, iso-glucose and glucose-fructose syrup) was first marketed in the early 1970s. Since then it has been used worldwide as a sweetener as it is easier to handle than granulated sugar, and since the price of corn is more stable than that of sugar cane.
Is it safe?
Health concerns have been raised about a relationship between HFCS and metabolic disorders. However, epidemiological research has suggested that the increase in metabolic disorders, such as obesity and non-alcoholic fatty liver disease, is linked to increased consumption of sugars and/or calories in general, and not due to any special effect of HFCS.
People with fructose malabsorption should avoid foods containing HFCS.
The bottom line
Though researchers continue to study whether the body handles HFCS differently, there is still not enough evidence to support HFCS having more adverse health effects than excess consumption of any other type of sugar.
Written by Victoria Trowse