In The News 2010

An article on provides information on new research presented at the American Heart Association’s Scientific Sessions 2010 conference demonstrating that consuming fructose from added sugars at levels found in the average American diet does not lead to weight gain or increased risk for heart disease when part of a weight-stable diet.

Barry Ramo, M.D., a cardiologist at the New Mexico Heart Institute, appears on KOAT TV’s Healthbeat segment to discuss high fructose corn syrup.

Snack Food & Wholesale Bakery magazine managing editor Marina Mayer interviews Corn Refiners Association president Audrae Erickson to discuss issues surrounding high fructose corn syrup.

Brownfield interviews Tim Burrack, chairman of the Iowa Corn Promotion Board, registered dietitian Kim Galeaz and Kelly Brunkhorst of the Nebraska Corn Board to discuss how the corn industry has come together to address misconceptions about high fructose corn syrup

An article in the monthly newsletter from The Supermarket Guru ®Phil Lempert questions whether consumer concern about high fructose corn syrup is warranted. The article states, “All forms of HFCS come from corn starch, and are mixtures of the natural glucose and fructose that exist in the starch itself. No artificial ingredients are used in the manufacturing process. The resulting HFCS product is extremely similar to table sugar (sucrose) and has a similar taste.”

In a March 24 post on the Los Angeles Times blog, Booster Shots, Karen Kaplan questions the recent study from Princeton University suggesting that high fructose corn syrup has a unique impact on weight gain. In the blog entry, Kaplan notes, “The researchers concluded ‘over-consumption of HFCS could very well be a major factor in the ‘obesity epidemic,’ which correlates with the upsurge in the use of HFCS.’ It might be. But to my mind, these experiments hardly prove it.”