University of Alabama at Birmingham nutritionist Elizabeth Kitchin, Ph.D., R.D. talks to FOX 6 WBRC about recent research on high fructose corn syrup.
In The News
Who can consumers trust for information on health and nutrition? It seems that the news media is not in the running — at least that’s the indication of a new study by the Center for Media and Public Affairs (CMPA) at George Mason University.
For the past decade, a specter has haunted the food chain—the specter of high fructose corn syrup (HFCS). HFCS began life as a technological response to a market problem—volatile prices for sugar in the 1970s and early 1980s driven by protectionism and dumping, along with high production costs and all the challenge of matching a multi-year crop to shifting demand.
Researchers at St. Michael's Hospital have found there is no benefit in replacing fructose, the sugar most commonly blamed for obesity, with glucose in commercially prepared foods.
The U.S. Department of Agriculture has crunched some numbers, and its conclusion is that Americans are munching less. And on more healthful stuff.
I keep hearing different things about high-fructose corn syrup. Some people say it’s a lot worse than sugar, and others say it’s just the same. Who’s right
Does it really matter if you consume sugar instead of high-fructose corn syrup?
Q: What’s the difference between sugar (white granulated sugar) and high-fructose corn syrup? Should I limit one more than the other for health reasons?
Sometimes, the best ideas are the simplest ones. If there's anything we need some good ideas for, it's childhood obesity. A third of US kids are overweight or obese (nearly one in five is obese), and this has huge (excuse the pun) implications for their future health.
During an interview on Line One: Your Health Connection, Walter Willett, MD, Chairman of the Dept. of Nutrition, Harvard School of Public Health, discusses the composition and metabolism of high fructose corn syrup and it’s similarities to sugar.