Moderation of Added Sugars in the Diet - Breakfast
How High Fructose Corn Syrup is used in breakfast foods
The table below explains why high fructose corn syrup is used in many breakfast
food items and provides the number of servings required to reach the Institute of
Medicine1 added sugars threshold (≤ 25% of calories2) for a variety of foods.
| Food | Number of servings3 | Why it contains high fructose corn s |
| Pancakes (plain, unflavored) | 16 pancakes | Energy source for yeast-raised pancakes; adds mild sweetness; promotes surface browning |
| Maple flavored pancake syrup | 7 servings | Added sugars required for imitation syrup products |
| Banana (whole, no added sugars) | 7 bananas | Does not contain high fructose corn syrup |
| Orange juice, frozen concentrate, unsweetened (no added sugars) | 6 servings | Does not contain high fructose corn syrup |
1 Trumbo P, Schlicker S, Yates AA, Poos M. Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc 2002; 102: 1621-1630
2 Equals 500 kcal/day for 2000 kcal/day diet
3 Number of servings = 500 kcal ÷ (Sugars content x Reference amount x 4 kcal/g)