High Fructose Corn Syrup and Other Sugars Associated with Obesity and Diabetes by Luke Curtis, MD.

 
The average US citizen consumes about 140 pounds of refined sugar per year, with about 70 pounds a year of high fructose corn syrup. High fructose corn syrup is made from corn grain which has been enzymatically treated to produce a sugar mixture containing about 55% fructose and 45% sugar. Cane sugar consists of 50% fructose and 50% glucose.  Some fruits also contain small to moderate amounts of fructose.  On a per weight basis, fructose is about twice as sweet as glucose.  High fructose corn syrup is often used to sweeten soft drinks, baked goods, candy and energy bars.

Some researchers believe that consuming high amounts of fructose from corn syrup or cane sugar can contribute to many health problems such as obesity and diabetes.  A recent California study compared the effects of consuming glucose or fructose sweetened beverages in 32 overweight adults. Over the 10 week study, glucose or fructose sweetened drinks comprised about 25% of the dietary calories.  Compared to the glucose fed group, the group fed fructose had significantly higher gains in abdominal fat, significantly higher increases in LDL (bad) cholesterol and significantly higher levels of blood triglycerides.  In addition, the fructose fed subjects had significantly higher fasting blood sugar levels and significantly poorer insulin sensitivity as compared to the glucose fed subjects.  (This study was published in the May 2009 Journal of Clinical Investigation).

High consumption of refined sugars also encourages growth of intestinal Candida and other yeasts.  High fructose corn syrup, cane sugar, glucose and fructose are all sugars which promote rapid growth of intestinal Candida (see News in Microbiology, January 2000).   Most people should avoid eating refined sugars and instead should get some sweetness from whole fruits (not fruit juice) and sweet vegetables such as carrots and pumpkin.