My friends in the corn industry do notlike this study. I know, this issue is not going away and sometimein the future researchers are going to research this properly. Theyare getting closer, but to-date no one has found the correct formulato prove beyond a doubt that high fructose corn syrup (HFCS) causesdiabetes. This study gets closer to making this case than many inthe past, but it is still not conclusive. The relationship for apotential cause-and-effect is definitely not missing and this isbound to cause many countries to reassess their use of HFCS.
The researchers did find that thecountries using HFCS had a 20% higher rate of diabetes than countriesthat did not mix HFCS into foods. This difference remains afterresearchers accounted for differences in body size, population, andwealth. The researchers also refuted the claim that people incountries using HFCS were using more sugar or more calories. Theywere able to show that, “There were nooverall differences in total sugars or total calories betweencountries that did and didn’t use high-fructose corn syrup,suggesting that there’s an independent relationship betweenhigh-fructose corn syrup and diabetes.”
Of course, the corn industry disagreeswith the results and must make their opposition known. In a preparedstatement, Audrae Erickson, president of the Corn RefinersAssociation stated, “Just because aningredient is available in a nation's diet does not mean it isuniquely the cause of a disease.” Of course, both sideshave their experts that will make their statements to support theirside.
Researcher Michael I. Goran, PhD,co-director of the Diabetes and Obesity Research Institute at theKeck School of Medicine at the University of Southern California, inLos Angeles, says the problem is more complex. He continues,“There’s some scientific evidence thatthe body treats fructose differently than glucose. Table sugar isabout half fructose and half glucose. The percentage of fructose inhigh-fructose corn syrup isn’t disclosed on food labels, but it’sthought to range from 42% to 55%. But it may be even higher thanthat.”
In 2011 in the journal Obesity, Goranfound the percentage of fructose in drinks sweetened withhigh-fructose corn syrup ranged from 47% to 65%. “Iknow there’s a lot of consumer confusion about fructose: It’s afruit sugar; it’s healthy; it’s already in sugar,” hestates.
I agree that it's not that simple. “Goran thinks there’s a big differencebetween fructose in fruit - where it’s paired with fiber, whichslows down its absorption - and fructose that’s refined into syrup. There are lots of other aspects of the way fructose is handled bythe body which are different than glucose that make it metabolicallydangerous for the body, he says.” I do think that Goran is on the righttrack in his thinking and that we need to consider seriously, what hehas to say.
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