
This week’s Fab Living column, has caught they eye of the Corn Refiners Association.
The column focused on strategies to maximize weight loss, and contained one sentence encouraging readers to steer clear of high fructose corn syrup. It was enough to prompt this response from the CRA:
June 2, 2010
Ms. Rebekah Star
I am writing on behalf of the Corn Refiners Association, which represents the manufacturers of high fructose corn syrup in the United States . We read the June 1, 2010 article “Fab Living: Unlock Your Weight Loss Potential,” with interest. There has been a lot of confusion about high fructose corn syrup. We would like to provide you with science-based information on this safe sweetener and be a reference for you for future articles.
According to the American Dietetic Association (ADA), “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.” The ADA also noted that “Both sweeteners contain the same number of calories (4 per gram) and consist of about equal parts of fructose and glucose.” (Hot Topics, “High Fructose Corn Syrup.” December 2008.)
The American Medical Association stated that, “Because the composition of high fructose corn syrup and sucrose are so similar, particularly on absorption by the body, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose.” (Report 3 of the Council on Science and Public Health A-08, June 2008.)
http://www.ama-assn.org/ama1/pub/upload/mm/443/csaph3a08-summary.pdf
High fructose corn syrup has a strong history as a safe ingredient recognized by food manufacturers and the U.S. government. In 1983, the Food and Drug Administration listed high fructose corn syrup as “Generally Recognized as Safe” (known as GRAS status) for use in food, and reaffirmed that ruling in 1996. (61 Fed. Reg. 43447 (August 23, 1996), 21 C.F.R. 184.1866. Direct food substances affirmed as Generally Recognized as Safe; High Fructose Corn Syrup – Final Rule.)
A considerable body of published scientific research finds high fructose corn syrup both safe and nutritionally the same as other common sweeteners like sugar and honey. Recent scientific studies have shown that the human body appears to metabolize high fructose corn syrup and sugar in much the same way. Like sugar, honey and some fruit juices, high fructose corn syrup contains almost equal portions of fructose and glucose. Both sugar and high fructose corn syrup contain 4 calories per gram.
To read the latest research and learn more about high fructose corn syrup, please visit www.SweetSurprise.com. Please feel free to contact me if you would like additional information about the products made from corn.
Thank you for your consideration,
Audrae Erickson
President
Corn Refiners Association
Washington, DC
(202) 331-1634
Hefty federal subsidies make corn so cheap that it’s in a litany of food products. Critics have targeted high fructose corn syrup as a contributor to the nation’s obesity epidemic, prompting the CRA to fire back aggressively with ads like this:
The Canadian Broadcasting Corporation has this article on the issue. Time magazine had this article, which provides some good insights into the controversy. It also has this interesting passage that references the commercials:
The commercials claim that just like sugar, high-fructose corn syrup isn’t unhealthy when consumed in moderation. But it’s hard to know exactly how much of it we’re actually consuming because it shows up in so many unexpected foods. “It was in my children’s vitamins!” said Elise Mackin. Because high-fructose corn syrup extends the shelf life of foods, and farm subsidies make it cheaper than sugar, it’s added to a staggering range of items, including fruity yogurts, cereals, crackers, ketchup and bread — and in most foods marketed to children. So, unless you’re making a concerted effort to avoid it, it’s pretty difficult to consume high-fructose corn syrup in moderation. “We did a consumers survey,” says Doug Radi of Boulder, Colo., based Rudi’s Organic Breads, “and less than 25% of them realized that high-fructose corn syrup is commonly used in bread.”

