The world has declared a time-out on sugar consumption. The harmful link between disease and dietary sugar was recently outlined in a comprehensive assessment of published studies.
Mar 30, 2024
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Offspring of rats that consume excessive amounts of fructose develop disturbances in the autonomic nervous, cardiovascular, and metabolic systems at an early age, increasing the risk of chronic diseases such as diabetes and ...
Feb 15, 2024
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It might be Dry January, a New Year's resolution or just a general curiosity in sobriety, but at the start of each year, millions of American adults skip out on drinking.
Jan 8, 2024
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A summary of sugar's health effects can sound like the tagline for a Hollywood thriller: "It's sweet and alluring. It's a master of disguise. And tonight—it's hiding in your refrigerator."
Oct 31, 2023
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Nutrition experts have recognized for many years that western diets rich in fats and sugar may be behind the cause of obesity, but debate has reigned over the primary culprit—intake of too many calories? Specific foods ...
Oct 17, 2023
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Ultra-processed foods (UPF) have become increasingly popular and range from chips to microwave meals and even bread. Even just a casual glance at supermarket shelves reveals a plethora of UPF offerings in all their elaborate ...
Sep 25, 2023
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Question: A friend has a family history of diabetes and obesity. She is diligent about eating healthfully and enjoys sharing new recipes and information about food. Recently she mentioned a sugar substitute called erythritol. ...
Sep 21, 2023
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Researchers at the University of Colorado Anschutz Medical Campus have officially identified a central conduit to obesity: fructose.
Aug 1, 2023
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Researchers at the University of Sydney, Australia, have conducted a metadata analysis on vegetarian diets' effect on people at high risk of cardiovascular diseases (CVDs). They found that the vegetarian diet was associated ...
The role of sugars in public health continues to be urgently debated among nutrition scientists and health professionals—yet the science behind the effects of various fructose-containing sugars (e.g., sucrose/table sugar, ...
Apr 28, 2023
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High-fructose corn syrup (HFCS) – called isoglucose in Europe and glucose-fructose in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup.
The most widely used types of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55.
The process by which HFCS is produced was first developed by Richard Off. Marshalle and Earl P. Kooi in 1957. The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965–1970. HFCS was rapidly introduced to many processed foods and soft drinks in the U.S. from about 1975 to 1985.
Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.
This text uses material from Wikipedia, licensed under CC BY-SA
