Response From The Corn Refiners Association
Fact: High fructose corn syrup is made from corn, a natural grain product. It contains no artificial or synthetic ingredients or color additives and meets the U.S. Food and Drug Administration's requirements for use of the term "natural."
Fact: The American Medical Association concluded that "high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners."
Fact: According to the American Dietetic Association (ADA), "high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable." The ADA also noted that "Both sweeteners contain the same number of calories (4 per gram) and consist of about equal parts of fructose and glucose."
Fact: The American Medical Association stated that, "Because the composition of high fructose corn syrup and sucrose are so similar, particularly on absorption by the body, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose."
Fact: In 1983, the U.S. Food and Drug Administration formally listed high fructose corn syrup as safe for use in food and reaffirmed that decision in 1996.
Fact: High fructose corn syrup is used in the food supply because of its many functional benefits. It is used in certain applications for sweetening, and in other applications it performs functions that have little to do with sweetening. For example, it retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades and improves flavor in spaghetti sauces by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.
Fact: No mercury or mercury-based technology is used in the production of high fructose corn syrup in North America. To see an independent review by a leading national mercury expert from Duke University Medical Center, visit http://duketox.mc.duke.edu/HFCS%20test%20results4.doc
As many dietitians agree, all sugars should be consumed in moderation as part of a balanced lifestyle.
Consumers can see the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.