Is High-Fructose Corn Syrup Really So Bad?

(CBS)  Turn on the TV and there's an ad promoting it, or a different ad promoting its absence. In a grocery store, choose your Raisin Bran with - or proudly without - it. But what exactly is high-fructose corn syrup?

"It's corn starch that has been treated to turn it into sugar," said New York University Professor Marion Nestle. "It is sugar. It's just sugar."

But a lot of people aren't buying that, reports CBS News correspondent Michelle Miller. Just last month, San Francisco parents forced high-fructose corn syrup out of the chocolate milk in the school system. Why?

"People feel like they don't know where their food is coming from anymore," said Dana Woldow, the co-chair of the student nutrition committee. "They don't understand how its produced and I think they have a natural suspicion of anything in their food system that they feel is not natural."

And the name sounds like a chemical, parents say. This backlash is not just a fad according to consumer experts.

"Consumers really want foods and ingredients that sound like they came out of their refrigerators or kitchen cupboards and not a science lab," said Krista Faron.

So companies are busy removing high-fructose corn syrup from some products, citing reasons like "consumer trends."

"In the food industry, the consumer is king," Faron said. "When the consumer is very vocal about demanding changes, food manufacturers listen."

@katiecouric: High-Fructose Corn Syrup
@katiecouric: Americans and Food

But in this case is it necessary? Chemically speaking, high-fructose corn syrup is just sugar with an image problem. It starts as corn starch, and enzymes are used to convert it into glucose and fructose. Various chemicals extract table sugar from sugar beets and sugar cane. It's also made up of glucose and fructose in virtually the same proportions.

High-fructose corn syrup started replacing sugar around 1980 mainly because it's cheaper. It's almost half the price of sugar, partially because the United States, the world's largest grower of corn, subsidizes farmers who grow it, and that lowers its price. The United States also restricts the import of sugar, which hikes its price. High-fructose corn syrup also prolongs the shelf life and gives a moist and chewy consistency, while sugar is better for crispness.

The food police - the ones who told us Chinese food and theatre popcorn were bad - would also be yelling about high-fructose corn syrup. But instead, they say the controversy is all hype.

"The evilness of high-fructose corn syrup has become an urban myth," said Michael Jacobson with the Center for Science in the Public Interest.

Jacobson blames the high-fructose corn syrup controversy on a 2004 study that seemed to link soft drinks sweetened with high-fructose corn syrup to the obesity epidemic.

"They didn't have one shred of evidence to back up their theory," Jacobson said. "And they eventually recanted and they realized that HFCS and sugar are essentially the same. But they couldn't put the genie back into the bottle."

Overall, we still consume more sugar than high-fructose corn syrup. Experts say we should be the most concerned about something the two sugars share.

"It's fructose that we're worried about," Nestle said.

That's because it's the fructose in any sugar that goes directly to the liver, where it gets converted into fat, potentially leading to health problems like heart disease and diabetes.

"There's too much of it in our diet so we ought to be eating less of sugars generally," Nestle said.

But there is a question whether our bodies metabolize high-fructose corn syrup differently than table sugar. Scientists at UC Davis are conducting a long-term study to answer that. Results are expected by the end of this summer. Until then, call it high-fructose corn syrup or call it sugar, but don't call either one a healthy choice.

[WindyDal]

Fellow Americans, don't wait for the results on rats. We are human beings. Give up high fructose corn syrup and all the foods that it's in--all foods. Do not drink another soft drink--you can do it. Drink water, tea, and/or perhaps fresh squeezed lemonade sweetened with stevia. Do not even eat wedding cake or restaurant food unless you can read the ingredients. Do not eat at any fast food restaurants. You can do it! Give up this sweet poison for 6 to 8 weeks, and then take a few sips of a soft drink. Yuck! Taste the chemicals? High fructose corn syrup, as well as other artificial sugars, is all highly addictive. But after a couple of weeks, you will feel so much better, and have so much more energy that exercising will be easy and fun. We don't need rat tests to tell us that stuff is not good for our bodies.
Also, don't believe anyone from the American Dietetic Association. If they say they are from the AMA, run for your life--literally. This association is only a front backed by soft drink companies, snack food, and junk food corporations. They do not have your health in mind--only dollar signs. Check out their corporate sponsors and see for yourself:

http://www.eatright.org/corporatesponsors/

Give up junk food with HFCS, and do a favor for your health. Don't wait for the research results--research for yourself. What have you got to lose? Just snub the corporations wanting to addict you with their poisons to get you sick, only to give you pharmaceutical drugs that will make you sicker. It's even shocking that corporations will set up supposedly "healthy" organizations like the American Dietetic Association to pull you into their sickening addictive vortex. Get out now for your health's sake!
Give up HFCS now and test it for yourself. Good luck and good health.
WindyD.

[JamesJK]

Foremost, I think it is wise to always approach these articles with a degree of skepticism - as advocated below. It is absurd to take this information at face value without fully dissecting the sources to detemrine if these indivudals may have any hidden agendas or vested interests. As a medical student, it is clear from the empirical evidence I have examined that HFCS is nothing but bad news - period.
Regards, Jon.
<a href="http://www.clickfitpro.com">CFP</a>

[bern420]

This article is wrong. There is a 2010 study by Princeton researchers that clearly shows the dangers of high fructose corn syrup (HFCS) in our diet and it's relationship with obesity. I'm sure the future will bring more evidence of this kind. HFCS is very bad for you.

http://www.princeton.edu/main/news/archive/S26/91/22K07/

Table sugar is 50% fructose, 50% glucose. HFCS is 55% fructose, 42% glucose with the remainder made up of larger, high-saccharin molecules. In table sugar the fructose and the glucose are bonded, which in turn makes your body metabolize it to break it down and use it as energy. In HFCS the fructose is unbonded and is ready to be used as energy right away. That is a recipe for type 2 diabetes.

[RonP_]

Please you biochemists out there please validate or refute the science in the following excellent UCSF Mini Medical School YouTube presentation by "Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology. The trailer says he "explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin."

http://www.youtube.com/watch?v=dBnniua6-oM

[MMP31]

This article is full of lies from the so-called 'experts' quoted: says "...New York University Professor Marion Nestle. 'It is sugar. It's just sugar.'"

Gee, with a last name like NESTLE you don't think Professor Marion might have some interest in any companies who use a lot of high fructose corn syrup in their products, do you? (or related to anyone in those industries).

We need to consider the sources of the information we're receiving in the media and whether or not those individuals might be biased before we rely just on what CBS News or anyone else is trying to tell us.

According to Princeton, HFCS is NOT just fructose & glucose 'same as sugar':
"Both sugar and high fructose corn syrup contain a mixture of fructose and glucose. Sugar is made up of half of each, while high fructose corn syrup is 55 percent fructose, 42 percent glucose and three percent higher saccharides. The fructose molecules in the high fructose corn syrup, however, are unbound, which makes them easier for the body to absorb."
Small differences in the chemical structure of a compound can make A HUGE difference in its properties and how it reacts.

[Nate650]

Marion Nestle actually has a book out titled "What to Eat" in which she condemns industrial foods, so the name isn't related to Nestle the food company, but nice insight :)

With respect to the article, to me it's clear that HFCS is worse than sugar.

[melinda_8]

I understand that everyone is concerned about how all of this breaks down into your system due to sugar levels and all but has anyone considered how this high frustose corn syrup affects those of us who are allergic to CORN!!!!!!!! very badly. thank you.it is so sad how it shows up in everything anymore. the same with nutrasweet of which i am also allergic to. i can not even buy any gum or mints now days. i just think it is horrible. it is not fair to the normal people. and something should be done about this by our government.

[hearthugger]

Dr. Mercola's research is ABSOLUTELY CONTRARY to the MD report on CBS news. There is a DEADLY DIFFERENCE between table sugar and fructose. I'll paste as much of that article as I can here: If not - GOOGLE it - was sent out this AM by his research team.

This Common Food Ingredient Is As Addictive as Cocaine? Posted by Dr. Mercola | March 13 2010 | 40,535 views Email this to a friend Share this article Next Article

Dr. Richard Johnson is professor of medicine at the University of Colorado, where he runs the kidney division and is in charge of transplantation and research in blood pressure. He has also written the best book on the market on the dangers of fructose called The Sugar Fix.

About 70 percent of his work involves research and, for a number of years, he has been studying the effects of fructose on the metabolic system in animals and cell culture, as well as in clinical studies.

Most of this research is focused on how fructose might cause obesity, high blood pressure, kidney disease, fatty liver, and other health-related problems.

Here, Dr. Johnson discusses how uric acid in your blood can wreak havoc on your blood pressure, insulin production and even kidney function.


Dr. Mercola's Comments:


The majority of Dr. Johnson?s research has focused on how the number one source of calories in the American diet might cause obesity, high blood pressure, and a number of other common diseases.

He didn?t start by looking at fructose however. It began when he realized that uric acid is a major component of obesity high blood pressure and kidney disease.

In fact, he discovered that newly diagnosed adolescents with high blood pressure had elevated uric acid levels 90 percent of the time. And by lowering uric acid in these obese, hypertensive adolescents, he was able to normalize blood pressure in 87 percent of all cases.

The question was: What raises uric acid?

It?s been known that meats and purine rich foods can raise uric acid, but it turns out that one of the most potent ways to raise uric acid is via fructose!

You probably already know that fructose is a sugar, but you may not realize is that it?s distinctly different from other sugars as it?s metabolized through very specific pathways that differ from those of glucose, for example, and through its distinct metabolic action, uric acid is generated.

In fact, fructose typically generates uric acid within minutes of ingestion.

But let?s take a step back and look at what uric acid is, and how it?s linked to fructose consumption.

What is Uric Acid and How Much is Too Much?

Uric acid is a normal waste product found in your blood. High levels of uric acid are normally associated with gout, but it has been known for a long time that people with high blood pressure, overweight, and people with kidney disease, often have high uric acid levels as well.

It used to be thought that the uric acid was secondary in these conditions, and not the cause ? but Dr. Johnson?s research indicates that it could be a lead player in the development of these conditions, rather than just a supporting actor, when its levels in your body reach 5.5 mg per dl or higher.

[Anahita61]

Is there a reason CBS News did not mention the report in the Washington Post which mentions a study which found mercury in high fructose corn syrup? "The same as sugar"? Not hardly. It's poison. This was biased reporting at its worst.

http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html

[stevesailor]

Sugar is a general term covering a whole class of related chemicals.
Table sugar is crystalized sucrose. In the presence of heat, water and acid (like in our digestive tracts) a sucrose molecule can combine with one molecule of water to breakdown into one molecule of fructose and one molecule of glucose. This reaction takes time and so the fructose made available when we eat table sugar (cane sugar or beat sugar) or products containing it is not immediately available for transport to the liver.

[rlflipse]

I can understand the cynicism people feel about the nutrition information they hear these days, but the confusing stems from the reporting, not the science. I read the science as part of my job as a registered dietitian and know when a study holds up under close scrutiny. CBS did a good job covering the facts about high fructose corn syrup. Whether you agree with the outcome does not change the facts. They stand on their own.