High-Fructose Corn Syrup Linked to Diabetes
It's More Complicated?
But Goran says the problem is more complex.
There’s some scientific evidence that the body treats fructose differently than glucose. Table sugar is about half fructose and half glucose. The percentage of fructose in high-fructose corn syrup isn’t disclosed on food labels, but it’s thought to range from 42% to 55%. But it may be even higher than that. In a study published in 2011 in the journal Obesity, Goran found the percentage of fructose in drinks sweetened with high-fructose corn syrup ranged from 47% to 65%.
“I know there’s a lot of consumer confusion about fructose: It’s a fruit sugar; it’s healthy; it’s already in sugar,” he says. But, again, it's not that simple.
Goran thinks there’s a big difference between fructose in fruit -- where it’s paired with fiber, which slows down its absorption -- and fructose that’s refined into syrup.
“There are lots of other aspects of the way fructose is handled by the body which are different than glucose that make it metabolically dangerous for the body,” he says.