HFCS Scientific Review

Scientific Review of High Fructose Corn Syrup Published in American Journal of Clinical Nutrition

Comprehensive scientific review in American Journal of Clinical Nutrition refutes a unique link between obesity
and high fructose corn syrup

A supplement in the December 2008 edition of the American Journal of Clinical Nutrition that reviews the history and development of high fructose corn syrup finds no scientific support for the hypothesis that high fructose corn syrup is causally linked to obesity in the United States or globally any more or less than other caloric sweeteners.

Following a symposium that brought together scientific leaders on this topic from varying backgrounds, including former high fructose corn syrup critics who had earlier expressed concern that high fructose corn syrup might pose unique problems, a consensus is emerging that this sweetener is in fact indistinguishable from sucrose in its metabolic effects. According to Victor Fulgoni, Symposium Chair, in his summary of the presented papers, "Thus, we now have a clearer picture about HFCS; namely, metabolic responses are similar to sucrose as would be expected from the composition of these 2 sweeteners."

You can read the full summary of the presented papers here.

John S. White, Ph.D. reviewed the history, composition, availability and characteristics of high fructose corn syrup to evaluate the strength of the hypothesis that high fructose corn syrup is uniquely responsible for obesity.

Dr. White's review of available data on all sweeteners from the 1970s to the present shows:

• High fructose corn syrup contains the same sugars compositionally as other fructose/glucose-based sweeteners like sucrose (or table sugar), honey or fruit juice concentrates.
• Fructose-glucose sweeteners are metabolized through the same pathways regardless of their dietary source.
• There are no known substantial metabolic or nutritional differences between high fructose corn syrup and sucrose. Both have a composition of approximately equal parts fructose and glucose.
• High fructose corn syrup and sucrose offer equivalent sweetness and both contain 4 calories per gram.
• From 1970-2005, caloric intake in the United States increased by 24%. This was not due to a disproportionate increase in added sugars (including high fructose corn syrup), but rather an overall increase in calories from all food sources including fats and all other nutrient groups.
• Per capita consumption of high fructose corn syrup has declined in the United States in recent years, but obesity rates continue to rise.
• High fructose corn syrup accounts for about one-half of sweetener use in the United States but only 8% worldwide, yet obesity rates are climbing in countries that use little or no high fructose corn syrup. Sugar remains the predominant global sweetener.

You can read Dr. White's full review here.

A second review in the December 2008 supplement of American Journal of Clinical Nutrition (James M. Rippe M.D., et. al) titled "High fructose corn syrup, energy intake, and appetite regulation" examines the existing studies comparing high fructose corn syrup and sucrose consumption in men and women, and concludes there are no significant differences in outcome measures of metabolism.

Dr. Rippe and colleagues concluded:

"Collectively, scientific evidence suggests that high consumption of pure fructose may be problematic to energy intake regulation. However, HFCS is more similar to sucrose than it is to fructose in terms of its content, appetitive responses, and aspects of its metabolism that have been measured to date. Thus, existing theoretical and empirical evidence suggests that fructose induced problems are not more related to HFCS than sucrose consumption."

You can read the full review here.