High fructose corn syrup
High fructose corn syrup (alternate names: glucose-fructose in Canada[1]) is a corn syrup whose glucose has been converted to fructose. The conversion makes it very sweet. The material is used in many breads, cereal, sodas, yogurt and breakfast bars.
High fructose corn syrup was first introduced during the late 1950s. The material did not come to the United States until the late 1970s into the 1980s. High fructose corn syrup has been linked to obesity, diabetes and other health problems.[2]
High Fructose Corn Syrup Media
Structural formulae (Fischer projections) of fructose (left) and glucose (right)
Consumption of sugar and corn-based sweeteners in the United States from 1966 to 2013, in dry-basis pounds per capita
References
- ↑ "The Canadian Soft Drink Industry". Government of Canada. Retrieved December 22, 2013.
- ↑ "HFCS". The Huffington Post. 27 November 2012. Retrieved December 22, 2013.