What the Science Says about HFCS
Numerous experts from a variety of backgrounds, ranging from health professional organizations to consumer advocacy groups, have brought their perspective to the debate on high fructose corn syrup.
- “The idea that HFCS is bad because it’s not natural is simply incorrect,” adding that, “There is no difference between the fructose found in HFCS and that derived from fruit. And, for the record, table sugar is not ‘natural’ either.” - Dr. Ruth Kava, American Council on Science and Health,, “High Fructose Corn Syrup By Any Other Name Would Be Just As Sweet,” American Council On Science And Health, 10/24/2011
“They’re just two different types of sugars…One is made from corn starch and converted to fructose and glucose. The other, table sugar, is sucrose. When the body consumes either, both get converted to glucose. In the end it’s same.” - Sandra Farthing, R.D. “Sugar or Corn Syrup? End Result Is The Same,” The Paducah Sun, 10/24/2011
“[High-fructose] corn syrup and table sugar both contain the same number of calories per gram, and according to multiple studies, are digested and metabolized similarly in humans.” - Jamie Jarvis, M.P.H., R.D., L.D. “Grocery Dietitians Advocate Balanced Diets,” Progressive Grocer, 8/21/2012
“Just because a product contains an alternative to HFCS -- whether sugar, fruit juice concentrate, brown rice syrup or agave nectar -- doesn't necessarily make it more healthful.” - Dr. Robert J. Davis, Emory University, Rollins School of Public Health, “Top 10 Food Label Tricks to Avoid in 2012”, Huffington Post, 1/3/2012
"Sucrose is a 50/50 mixture of glucose and fructose; high-fructose corn syrup is, at most, a 45/55 mixture of the same monosaccharides. The notion that a 5 percent differential in fructose content has much of anything to do with current public health ills is more than a little far-fetched. The net effect of sugar excess is detrimental, no matter the sugar.” - David Katz, M.D., “Perils of a Sugar-Coated Scapegoat,” Huffington Post, 6/4/2012
“The bottom line for most of us is that we need to reduce the amount of overall sweetener in our daily diets, regardless of what the source is.” - Dr. John Torres, Premier Urgent Care, Colorado Springs, CO, “Q&A with John Torres, M.D.: Corn-Syrup Hazards, Nutcracker Syndrome, Healthy-Weight Range,” 9NEWS.com. 12/21/2011
In addition to expert opinion, considerable research on high fructose corn syrup has been published in prestigious, peer-reviewed journals. This research has passed the scrutiny of trained scientists, with no vested interest in the subject, who are able to review the adequacy of the design of the studies and the validity of the conclusions.
Reports Regarding High Fructose Corn Syrup (HFCS) and Mercury Misleading: ChemRisk discussing report flaws