One thing everyone agrees on is that there is a lot of confusion about high-fructose corn syrup and how it differs from other sugars, even among nutritionists and nutrition researchers.
As the name suggests, high-fructose corn syrup is made from corn, but "high-fructose" is a misnomer, says sugar researcher John S. White, PhD, who is a consultant for the Corn Refiner's Association.
HFCS contains about 55% fructose and 45% glucose, compared to about 50% fructose and 50% glucose in table sugar (sucrose), honey, and most sugars derived from fruit concentrates.
A study published earlier this year by University of Texas Southwestern Medical Center nutrition researcher Elizabeth Parks, PhD, and colleagues suggested that the body metabolizes pure fructose differently from glucose or fructose/glucose combinations, turning it into fat more efficiently.
But the newly published panel review of the research on high-fructose corn syrup showed no meaningful metabolic difference between it and table sugar.
Another investigation included in the AJCN report showed that high-fructose corn syrup and table sugar had a similar impact on metabolic factors associated with obesity, including blood glucose and insulin levels.
"The hypothesis that there is something unique about high-fructose corn syrup that causes obesity is just wrong," White says.
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