FoodFacts.com learned about the results of a new study today that focuses on High-Fructose Corn Syrup. We keep thinking about those “corn sugar” commercials. They claim that sugar is sugar and your body doesn’t know the difference between regular cane sugar and High-Fructose Corn Syrup. The claim never seemed to make sense to us because High-Fructose Corn Syrup is a heavily processed sweetener. A new study coming out of both the University of Southern California (USC) and the University of Oxford is finding evidence that repudiates that claim.
It appears that countries whose food supplies contain the highest amounts of High-Fructose Corn Syrup also have higher levels of Type 2 Diabetes amongst their populations In fact the prevalence of Type 2 Diabetes is 20 percent higher in these nations. That’s a significant percentage and worth the attention of consumers everywhere.
The results of this research join many other studies that have linked health problems with the consumption of High-Fructose Corn Syrup. “HFCS appears to pose a serious public health problem on a global scale,” said principal study author Michael I. Goran, professor of preventive medicine, director of the Childhood Obesity Research Center and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC. “The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar.”
The research studied reports from 42 different countries. The U.S. boasts the highest consumption of HFCS – 55 pounds per year, per person. Hungary comes in second – at 46 pounds. Japan, Canada, Mexico, Slovakia, Korea, Bulgaria and Belgium also consume high amounts of High-Fructose Corn Syrup. Serbia, Germany, Portugal, Greece and Finland come in at the lower end of the HFCS consumption scale. The countries consuming the least amounts include Australia, China, Denmark, France, India, Ireland, Italy, Sweden, the United Kingdom, and Uruguay.
The analysis of these reports discovered that those countries with the highest consumption of High-Fructose Corn Syrup had a level of prevalence of Type 2 Diabetes of 8% compared to 6.7% in those countries whose population consumed the lowest amounts. It clearly suggests a link between HFCS consumption and the risk of Type 2 Diabetes.
The research suggests that the association between HFCS and Type 2 Diabetes most likely stems from higher levels of fructose in the food products made with High-Fructose Corn Syrup. While both Fructose and glucose are found in sugar in equal amounts, HFCS has a larger amount of fructose. That’s what makes it sweeter while also giving processed foods longer shelf life, and a more attractive appearance, especially when used in baked goods.
Unfortunately, the United States is the largest consumer of HFCS. In the late 90s, High-Fructose Corn Syrup accounted for 40% of all sweeteners and was the main sweetener used in soft drinks sold in this country. Since then, other countries like Mexico have been gaining ground in their consumption because the U.S. has been increasing its exports of HFCS.
Type 2 Diabetes is one of the world’s most serious health problems. It’s a major cause of death and often proves difficult for people to manage. While further study is required to prove a conclusive link between High-Fructose Corn Syrup and this chronic illness, FoodFacts.com is thrilled to see the association between the two being made so plainly by this study. High-Fructose Corn Syrup isn’t sugar and the assumption that your body will process it like sugar is, thankfully, coming closer to being proven false. This is an issue we will continue to follow and provide updates on.
In the meantime, read more: http://www.medicalnewstoday.com/releases/253284.php