High Fructose Corn Syrup, What Is the Truth?

1. High Fructose Corn Syrup,What Is the Truth?

2. Overview • What is high fructose corn syrup (HFCS)? • Why do food manufacturers use it? • Which food products have HFCS? • How is it processed in your body? • Common misconceptions • The bottom line about HFCS

3. What is High Fructose Corn Syrup? • Sweetener made from corn • As sugar comes from sugar cane or beets • Nearly identical in composition to table sugar • Table sugar = 50% glucose and 50% fructose • In US HFCS contains either • 55% fructose and 45% glucose • 42% fructose and 58% glucose • Glucose • Simplest form of sugar (monosaccharide) • serves as a building block for most carbohydrates • Fructose • Simplest form of sugar (monosaccharide) • commonly found in fruits and honey • 4 calories per gram • Same as table sugar

4. Why do food manufacturers use it? • Flavor enhancement for both sweet and spice flavors • Baked goods, fruit fillings, tomato products, canned fruit, beverages • Provides fermentable sugars • baked goods and yogurt • Enhances moisture control, retards spoilage, enhances texture and extends product freshness • Baked goods, granola, breakfast and cereal bars

5. Why do food manufacturers use it? • Protects the firm texture of canned fruits • Reduces freezer burn in frozen fruits • Has a lower freezing point • Frozen beverage concentrates have the added convenience of being pourable straight from the freezer and easier for consumers to thaw and mix with water • Provides greater stability than sucrose in acidic carbonated sodas

6. Which food products use HFCS? • Examples: • Baked goods • Yogurt • Spaghetti sauce • Ketchup and condiments • Salad dressing • Beverages • Granola • Breakfast and cereal bars • Canned and frozen fruit • Frozen beverage concentrate

7. How is it processed in your body? • Human body can not tell the difference between HFCS and “table sugar” • Metabolized in the body same as table sugar • Same number of calories • Same process to break it down • Due to similar composition and same components • Glucose and fructose

8. 5 Common Misconceptions • HFCS and corn syrup are the same • Corn syrup –mainly glucose, not sweet, and used as thickener • HFCS –equal parts glucose and fructose, used as sweetener • HFCS is to blame for obesity • Not uniquely responsible for obesity • Obesity is imbalance of calories • USDA showing consumption of HFCS has declined while rates of obesity continue to increase

9. 5 Common Misconceptions 3. Sugar is healthier than HFCS • Sugar and HFCS are nearly identical • Same calories per gram • Body can not tell the difference 4. HFCS is high in fructose • ~50% glucose and ~50% fructose • Named HFCS because parent corn syrup (which HFCS is derived) has virtually no fructose • New product names “high” by comparison

10. Common Misconceptions 5. HFCS blocks body’s ability to know when it is full • No differences in satiety or energy intake after consumption of HFCS, sucrose or milk

11. The bottom line about HFCS • Same as sugar • One not better or worse than the other • Should be consumed in moderation • Same as advice for any sugar • Dietary Guidelines 2005: • “A healthy eating plan is one that … is low in saturated fats, trans fats, cholesterol, salt and added sugars.”