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Fructose can be bad for your health when consumed as part of high-fructose corn syrup in processed foods. Past studies have linked high-fructose corn syrup intake to many diseases, including cancer.
In 2023, the World Health Organization published a new guideline on artificial sweeteners advising against their use to control body weight or reduce the risk of noncommunicable diseases. They concluded that replacing sugar sweeteners with artificial sweeteners did not promote weight loss in the long term in adults and children.
In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. [7] Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, fruit juice concentrate, honey, and molasses.
In the United States, HFCS is among the sweeteners that have mostly replaced sucrose (table sugar) in the food industry. [7] [8] Factors contributing to the increased use of HFCS in food manufacturing include production quotas of domestic sugar, import tariffs on foreign sugar, and subsidies of U.S. corn, raising the price of sucrose and reducing that of HFCS, creating a manufacturing-cost ...
When it was invented in 1957, high fructose corn syrup's name was largely irrelevant. Unknown outside of a small circle of chemists, the compound was an expensive, hard-to-synthesize scientific ...
Corn's high starch content makes it an excellent choice to fuel the body. “Those carbohydrates give you energy, (especially) for exercise,” says Rizzo. Additionally, corn is a good source of ...
Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.
A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose. Sucrose is used in prepared foods (e.g., cookies and cakes), is sometimes added to commercially available ultra-processed food and beverages, and is sometimes used as a sweetener for foods (e.g., toast and ...