High Fructose Corn Syrup

Nic Carlson Chem 102

High fructose corn syrup is a processed sweetener commonly used in sodas, food preservation, cereals, and baked goods. It is used as a cheaper alternative to sucrose and also helps extend shelf life of products. In recent years, high fructose corn syrup has become a highly controversial and repeatedly scrutinized subject. According to a study conducted in 2011 by Tufts University Health and Wellness, 35% of consumers surveyed said they avoid products that contain high fructose corn syrup (1). 84% of consumers said that they think government should require companies to disclose the quantity of high fructose corn syrup in their products. 64% of consumers said they think the sweetener is okay in moderation. High fructose corn syrup is comprised of fructose and glucose.

(Glucose) Glucose is an aldohexose that contains an aldehyde and 5 alcohol groups.

(D-Fructose) D-Fructose is a ketose that contains a ketone and a hemiketal. This sweetener has led many consumers to believe it is a high contributor to obesity and diabetes. Some say that since its introduction into the U.S in the 1970s, obesity rates began to increase. Since then, high skepticism of high fructose corn syrup began. According to a study reported by Arthritis Today, studies suggest that the fructose in high fructose corn syrup may inhibit insulin secretion which in return, prevents the release of leptin (2). Other studies suggested that fructose may elevate triglyceride levels. The main difference between common table sugar and high fructose corn syrup is that common table sugar is composed of glucose and fructose chemically bonded and the glucose and fructose in high fructose corn syrup is simply blended together. There are 2 different types of high fructose corn syrup; HFCS 55 (55% fructose 45% glucose) and HFCS 42 (42% fructose 58% glucose) (3). Once inside the body, the glucose and fructose are split. They take 2 different metabolic paths. Fructose partakes in crucial processes in the liver and so does glucose. Glucose, unlike fructose however, is used by nearly every cell in the body. After ingesting high fructose corn syrup, the glucose and fructose triggers 2 different hormonal responses. Fructose tends to reduce

the release of ghrelin, which is a hunger stimulating peptide. Glucose is transformed into energy by cells (4). Some consumers will insist that high fructose corn syrup is not responsible for the obesity crisis in the United States. They claim that there is a misconception regarding HFCS. Inaccurate information from ostensibly reliable sources and selective presentation of research data gathered under extreme experimental conditions, representing neither the human diet nor HFCS, have misled the uninformed and created an atmosphere of distrust and avoidance for what, by all rights, should be considered a safe and innocuous sweetener - American Society of Nutritional Sciences (5). I had a hard time finding scientific evidence supporting this misconception. According to a study conducted by Nancy Appleton PhD, fructose is processed into fat from the liver and sucrose is metabolized into insulin from the pancreas and is then ready to be used as energy. Her study consisted of 2 different experiments. The first experiment consisted of male rats eating rat food and high fructose corn syrup water and another group of male rats eating rat food with sucrose water. The sucrose water was highly concentrated to most directly simulate the concentration of sucrose in soda that is still produced in the U.S. The high fructose corn syrup water was at half concentration of the sodas found in the U.S that use high fructose corn syrup. The second experiment lasted six months and consisted of 2 different groups of male rats. The first group had high fructose corn syrup mixed with water and the other group just had water. The rats that consumed the high fructose corn syrup water demonstrated characteristics of obesity including increases in abdominal fat and circulating triglycerides. The researchers

speculated on the reasons why high fructose corn syrup might be more fattening than sucrose. Apparently, fructose molecules in sucrose are bound to glucose molecules and take longer to hit the bloodstream than the fructose in high fructose corn syrup, which aren't bound to anything (6). Whats the best way to cut back on consuming so much high fructose corn syrup? Most experts agree that avoiding a diet in which contains large amounts of carbohydrates is the most effective way to avoid the obesity threat of high fructose corn syrup. Also, just simply checking for high fructose corn syrup in products by reading the label is another great way.

Work Cited
Tufts University Health & Nutrition Letter. Feb2011, Vol. 28 Issue 12, p3-3. 1/6p. Harlan, Jessica Goldbogen. Arthritis Today. Sep/Oct2009, Vol. 23 Issue 5, p21-21. 1/2p. Environmental Nutrition. Feb2007, Vol. 30 Issue 2, p7-7. 1/2p. Childs, Eddie. Today's Chiropractic Lifestyle. Jun/Jul2012, Vol. 41 Issue 3, p16-19. 4p. White JS, The Journal Of Nutrition [J Nutr], ISSN: 1541-6100, 2009 Jun; Vol. 139 (6), pp. 1219S-1227S; PMID: 19386820 Appleton, Nancy; Jacobs, G. N. Townsend Letter. Apr2011, p76-76. 1p.