FAQs About HFCS
- What is high fructose corn syrup?
- What is the difference between HFCS and table sugar?
- Is HFCS a "natural" sweetener?
- Is HFCS sweeter than sugar?
- Is there a correlation between the introduction of HFCS & the rise of obesity in the last 30 years?
- Is HFCS known to cause diabetes?
- Has the use of HFCS in the food supply increased the amount of fructose in the diet?
- Is HFCS considered a safe food ingredient?
- Does consumption of HFCS, as compared to sucrose, reduce the ability of the body to produce insulin?
- Does the body process HFCS differently than other sugars?
- Does HFCS affect feelings of fullness?
- Does HFCS have a high glycemic index?
- Is HFCS allergenic?
- How is HFCS made?
- How does HFCS serve as a flavor enhancer?
Is HFCS safe?
Is HFCS considered a safe food ingredient?
Yes. In 1983, the FDA listed HFCS as “Generally Recognized
as Safe” (known as GRAS status) for use in food and reaffirmed that
ruling in 1996. In its 1996 GRAS ruling, the FDA noted that “the saccharide
composition (glucose to fructose ratio) of HFCS is approximately the same as
that of honey, invert sugar and the disaccharide sucrose [table sugar].”20 GRAS recognition by FDA is important because it is only assigned to food ingredients that are recognized by experts as having a long history of safe use or as having their safety shown through adequate scientific studies.
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.”11