Say No to High Fructose Corn Syrup
Reported August 24, 2007
(Ivanhoe Newswire) — High fructose corn syrup has become the sweetener of choice for many food manufacturers. It is more economical and easy to blend into drinks. But your health may be paying for it. A new study supports a link between the development of diabetes and high fructose corn syrup.
Diabetes is at an epidemic level in the United States. Adults and children are affected by the trend. Some scientists have suggested high fructose corn syrup may be contributing to the increase in diabetes and obesity, but it’s a claim the food industry disputes.
Researchers from Rutgers University in New Brunswick, N.J., analyzed the chemical content of 11 different carbonated drinks containing high fructose corn syrup.
Lead study author Chi-Tang Ho, Ph.D., reports they found astonishingly high levels of reactive carbonyls in the sodas tested. Reactive carbonyls are highly reactive compounds believed to cause tissue damage. Reactive carbonyls are also elevated in the blood of individuals with diabetes and linked to complications of that disease. Dr. Ho reports one can of soda contains five-times the concentration of reactive carbonyls compared to the concentration found in the blood of an adult person with diabetes.
“People consume too much high fructose corn syrup in this country,” Dr. Ho was quoted as saying. “It’s in way too many food and drink products, and there’s growing evidence that it’s bad for you.”
Researchers also report adding a compound found in tea — epigallocatechin gallate (EGCG) — to soda significantly reduces the levels of reactive carbonyl, and they are conducting more research to understand why.
SOURCE: American Chemical Society 234th National Meeting & Exposition in Boston, Aug. 19-23, 2007