High Fructose Corn Syrup in Natural Products Is Perfectly Natural
Letters to the Editor
March 30, 2007
The March 24 article “Uncovering Hidden Sugars in Foods for Children,” by Margaret Mead unfortunately mischaracterizes high fructose corn syrup (HFCS) by suggesting that it is unnatural and metabolized differently than other nutritive sweeteners.
New research shows that HFCS is metabolized similar to sugar. Kathleen J Melanson, et al at Rhode Island University recently reviewed the effects of HFCS and sucrose on circulating levels of glucose, leptin, insulin and ghrelin in a study group of lean women. The study found "no differences in the metabolic effects" of HFCS and sucrose (Nutrition 23(2):103-12).
HFCS, like sugar and honey, is natural. It contains no artificial or synthetic ingredients or color additives and meets the Food and Drug Administration’s policy for use of the term “natural.”
For those who say that sugar is more natural than HFCS, consider this: both HFCS and sugar require processing to make the final sweetener. The sugar refining process consists of numerous steps and process aids including: multiple clarifying steps with heat and lime, polymer flocculent and phosphoric acid; multiple evaporation steps; centrifugation; washing with pressure filtration or chemical treatment; and decolorization with carbon or bone char. Hydrochloric acid and sodium hydroxide, or enzymes are added to liquid sucrose to break the bond between glucose and fructose to make invert sugar.
HFCS is made from corn starch, which is separated from other kernel components through multiple grinding and screening steps, centrifugation and washing. The HFCS refining process utilizes multiple enzymes and consists of numerous steps including: multiple refining using membrane filters, carbon filters and ion-exchange columns; centrifugation; chromatographic separation; and multiple evaporation steps.
HFCS can be enjoyed as part of a balanced diet. In 1983, the Food and Drug Administration listed HFCS as “Generally Recognized as Safe” (known as GRAS status) for use in food, and reaffirmed that ruling in 1996. According to the American Dietetic Association, “Consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations ... as well as individual health goals.”
Audrae Erickson
President
Corn Refiners Association
New research shows that HFCS is metabolized similar to sugar. Kathleen J Melanson, et al at Rhode Island University recently reviewed the effects of HFCS and sucrose on circulating levels of glucose, leptin, insulin and ghrelin in a study group of lean women. The study found "no differences in the metabolic effects" of HFCS and sucrose (Nutrition 23(2):103-12).
HFCS, like sugar and honey, is natural. It contains no artificial or synthetic ingredients or color additives and meets the Food and Drug Administration’s policy for use of the term “natural.”
For those who say that sugar is more natural than HFCS, consider this: both HFCS and sugar require processing to make the final sweetener. The sugar refining process consists of numerous steps and process aids including: multiple clarifying steps with heat and lime, polymer flocculent and phosphoric acid; multiple evaporation steps; centrifugation; washing with pressure filtration or chemical treatment; and decolorization with carbon or bone char. Hydrochloric acid and sodium hydroxide, or enzymes are added to liquid sucrose to break the bond between glucose and fructose to make invert sugar.
HFCS is made from corn starch, which is separated from other kernel components through multiple grinding and screening steps, centrifugation and washing. The HFCS refining process utilizes multiple enzymes and consists of numerous steps including: multiple refining using membrane filters, carbon filters and ion-exchange columns; centrifugation; chromatographic separation; and multiple evaporation steps.
HFCS can be enjoyed as part of a balanced diet. In 1983, the Food and Drug Administration listed HFCS as “Generally Recognized as Safe” (known as GRAS status) for use in food, and reaffirmed that ruling in 1996. According to the American Dietetic Association, “Consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations ... as well as individual health goals.”
Audrae Erickson
President
Corn Refiners Association
Print
Email
