High fructose corn syrup linked to diabetes
A new study by USC and University of Oxford researchers indicated that large amounts of high fructose corn syrup (HFCS) found in national food supplies across the world may be one explanation for the rising global epidemic of Type 2 diabetes and resulting higher health care costs.
According to the study, which was published in Global Public Health, countries that use HFCS in their food supply had a 20 percent higher prevalence of diabetes than countries that did not use it. The analysis also revealed that the HFCS association with the “significantly increased prevalence of diabetes” occurred independent of total sugar intake and obesity levels.
“HFCS appears to pose a serious public health problem on a global scale,” said principal study author Michael Goran, professor of preventive medicine, director of the Childhood Obesity Research Center and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC. “The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar.”
The paper reported that out of 42 countries studied, the United States has the highest per-capita consumption of HFCS at a rate of 25 kilograms, or 55 pounds, per year. The second highest is Hungary, with an annual rate of 16 kilograms, or 47 pounds, per capita. Argentina, Belgium , Bulgaria, Canada, Japan, Korea, Mexico and Slovakia are also relatively high HFCS consumers. Egypt, Finland, Germany, Greece, Poland, Portugal and Serbia are Continue reading