According to the Food and Drug Administration (FDA), high fructose corn syrup (HFCS) is a glucose-fructose mixture that commonly contains either 42% or 55% fructose by molecular weight. The remainder is composed of glucose and water.1 It is derived from corn starch, which is broken down into corn syrup. Corn syrup is converted to high fructose corn syrup through the isomerization of some of its glucose to fructose.2 While HFCS 42 is mostly used in processed foods and baked goods, HFCS 55 is almost exclusively utilized in soft drinks.1 Another variation, HFCS 90, is considered to be “supersweet” and helps produce HFCS 55 in addition to providing sweetness in “light” foods.3
HFCS was developed beginning in the 1960s as a cheaper alternative to sucrose, a natural sugar found in plants, fruit, and honey.2 Its usage increased exponentially since 1970, with an increase in consumption of over 1000% between 1970 and 1990,4 but has recently decreased in the past decade.5 At present, it is still a major source of fructose in the US.2
Although the glucose-fructose proportion in HFCS is similar to that of sucrose, there are two main differentiating factors. First, HFCS has a higher moisture content than sucrose (>20% vs 5%).1,3 Second, sucrose is a glucose-fructose disaccharide while HFCS contains glucose and fructose monosaccharides .1 The monosaccharides of HFCS are free in solution.3
Despite differences in structure, many studies illustrate that the differences in the metabolism of sucrose and HFCS remain a controversial topic.3,6,7 Overall, HFCS is a major added sugar in the US diet, but its health impacts are unclear and largely debated.
References
- Food and Drug Administration. High Fructose Corn Syrup Questions and Answers. https://www.fda.gov/food/food-additives-petitions/high-fructose-corn-syrup-questions-and-answers. Published 2018. Accessed October 14, 2019.
- Melanson KJ, Angelopoulos TJ, Nguyen V, Zukley L, Lowndes J, Rippe JM. High-fructose corn syrup, energy intake, and appetite regulation. Am J Clin Nutr. 2008;88(6):1738s-1744s.
- Forshee RA, Storey ML, Allison DB, et al. A critical examination of the evidence relating high fructose corn syrup and weight gain. Crit Rev Food Sci Nutr. 2007;47(6):561-582.
- Sadowska J, Rygielska M. The effect of high fructose corn syrup on the plasma insulin and leptin concentration, body weight gain and fat accumulation in rat. Adv Clin Exp Med. 2019;28(7):879-884.
- White JS, Hobbs LJ, Fernandez S. Fructose content and composition of commercial HFCS-sweetened carbonated beverages. Int J Obes (Lond). 2015;39(1):176-182.
- Stanhope KL. Sugar consumption, metabolic disease and obesity: The state of the controversy. Crit Rev Clin Lab Sci. 2016;53(1):52-67.
- Rippe JM, Angelopoulos TJ. Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know? Adv Nutr. 2013;4(2):236-245.
