HFCS is a liquid sweetener produced from corn syrup. The corn syrup, which is primarily glucose, is processed to yield a higher quantity of fructose.
Studies have associated consumption of beverages sweetened with HFCS with concerns such as greater overall caloric intake and body weight. There are suggestions that excessive fructose consumption is involved in multiple metabolic issues, including high blood pressure, type 2 diabetes, obesity, and insulin resistance. Fructose is less satiating than glucose in equal quantities and can impair the the appetite-suppressing hormone leptin. Multiple studies have seen increases in triglycerides and cholesterol levels in healthy and insulin-resistant patients fed high-fructose diets after as little as one week. High fructose corn syrup has been found to contain trace amounts of mercury; greater intake of HFCS may lead to greater mercury intake, of concern particularly for children. See: Fructose.
HFCS in soft drinks is typically 55% fructose and 42% glucose; HFCS in other commercial foods such as cereals and baked foods is typically 42% fructose and 55% glucose.
Sauces, ice cream, cookies, dips, soft drinks, juice, peanut butter, processed meats, breakfast cereals, soups
Physiological Reviews The American Journal of Clinical Nutrition Journal of the American Dietetic Association Physiology & Behavior Nutrition & Metabolism The Journal of Clinical Investigation The Journal Of Clinical Endocrinology & Metabolism The American Journal of Clinical Nutrition 2 Environmental Health
HFCS, glucose-fructose, glucose/fructose