Effects of High Fructose Corn Syrup

Abstract

High fructose corn syrup is used widely in the production of many beverages and food stuff thus making it one of the most important ingredients. The food stuff is basically processed and includes variety of drinks, soft drinks, breads, yougurt and processed food. Recently there has been a debate going on over its negative and adverse side effects on human body and brain. HFCS is used as an alternative sweetener in majority of the fruit juices, drinks and food products due to it wide availability and cheap prices in contrast to the normal sugar (Parker et.al, 2010). additionally it is used in the production of jams, jellies, bake products, cereals, canned fruits and desserts (Bocarsly et.al, 2010). The usage of HFCS by many food and beverages manufacturers have increased over the period of time which has owed to it increased consumption by people. Many people have related it to problems of diabetes, obesity, cardiovascular diseases and metabolic issues. It is reported that increase in the consumption has offset the increase of the above mentioned diseases in American population, obesity to top it all. This research paper aims to study and analyze in detail the effects and disadvantages of HFCS consumption. The health concerns will be covered in detail, proposing alternative solutions and recommendation to the problem stated towards the end.

Table of Contents

Abstract2

Introduction4

Discussion5

Health Concerns6

Diabetes6

Obesity and Indigestion7

Cardiovascular Diseases8

Usage of Mercury8

Solution and Recommendatins9

Conclusion11

References12

Effects of High Fructose Corn Syrup

Introduction

An American diet and food products include ingredients that majorly come from four main crops of the country namely, corn, rice, soya bean and wheat. Out of all the four crops, corn is the most widely cultivated crop which is highly profitable for the farmers and the Government. Due to this reason it is also known as king of crops (Parker et.al, 2010). Manufactures are more interested in suing HFCS in their beverages and processed foods as the free monosaccharide in HFCS provides for better flavor and taste, freshness, color, texture and consistency (Moeller et.al, 2009). It is considered as cheap and cost effective sweetener by many manufacturers and usage of HFCS has increased by 1000 percent during the period of 1970 to 1990. This automatically resulted in decrease of sucrose usage as a sweetener (Bocarsly et.al, 2010).

One of the major reasons that has increased its cultivation and production by the farmers is it is well protected from any harmful attacks of pesticides as it is processed and modified genetically to make it resistant to pesticides. High fructose corn syrup is made from this very crop and is present in the form of liquid sweetener to be readily used in variety of eating and drinking products that are processed. It is used as an alternative to the regular sucrose and is chemically treated with the help chemical and enzymes to hydrolyze corn starch to syrup form. Glucose is the main content of this syrup which is further isomerized to produce fructose to give HCFS products (Parker ...