Natural Sweeteners vs. High Fructose Corn Syrup | Well.org
High-Fructose Corn Syrup Associated With Type 2 Diabetes
Countries using high-fructose corn syrup have diabetes rates 20 percent higher than countries that do not, a new international analysis finds.
By Annie Hauser
Don't Miss This
Sign Up for OurLiving with DiabetesNewsletter
Thanks for signing up!You might also like these other newsletters:
TUESDAY, Nov. 27, 2012 —High-fructose corn syrup (HFCS) in national food supplies around the world might help explain the rising rates of type 2 diabetes around the world, researchers at the University of Southern California and the University of Oxford report in the journalGlobal Public Health.
After studying 42 countries, researchers found that those that use HFCS in their food supply had a 20 percent higher prevalence of diabetes than those that did not use HFCS, suggesting an association with diabetes independent of total sugar intake and obesity levels.
"HFCS appears to pose a serious public health problem on a global scale," said principal study author Michael I. Goran, MD, professor of preventive medicine, director of the Childhood Obesity Research Center, and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC in a release. "The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar."
Not surprisingly, the United States topped the list with the most per-capita consumption of HFCS — 55 pounds per person, per year. The second highest was Hungary, with an annual rate of 46 pounds per person per year. Canada, Slovakia Bulgaria, Belgium, Argentina, Korea, Japan, and Mexico also had high rates while Germany, Poland, Greece, Portugal, Egypt, Finland, and Serbia were found to be among the lowest HFCS consumers.
Countries on the high end of the HFCS scale had an average type 2 diabetes rate of 8 percent, compared to 6.7 percent in countries not using HFCS. Researchers believe this link is driven by higher amounts of fructose in foods made with HFCS than in foods made with regular table sugar or glucose. Some evidence suggests that the body metabolizes fructose differently from glucose, researchers say in the article, though this runs contrary to the positions of the American Medical Association and the Academy of Nutrition and Dietetics, among other groups. The AMA says HFCS is no worse for the body than glucose-containing table sugar — a claim that's hard for some consumers to believe, as HFCS has been vilified for decades because of its suspected role in weight gain and metabolic syndrome.
Regardless, the take-home message is that consumers need to reduce the amount of all forms of sugar and sweeteners in their diets, says Joan Salge Blake, MS, RD, LDN, a spokesperson for the Academy of Nutrition and Dietetics. “Honey, high-fructose corn syrup, corn syrup, sucrose, molasses — these are all sources of added sugars that we need to reduce in our diet,” she says.
Video: House Call: Why You Should Never Eat High Fructose Corn Syrup
How to Teach Young Children About Cows
This Girls Halloween Costume Nails What It Means to Be a Mom
Hyperextensions for the Lower Back
Go Ahead and Jump
Consider Chikungunya Virus Before Treating RA
13,000 People Swear Baebody Eye Gel Erases Their Dark Circles
How to Be Yourself—Because It’s Harder Than It Looks
How to Keep Spinach Fresh
Nike’s Breaking2 documentary finds athletic history being made
Linguine with Carrot-Turkey Ragu