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Study finds: HFCS no worse for consumers than any other calorie sweetener.

A study in the American Journal of Clinical Nutrition found no scientific evidence to support the hypothesis that high fructose fructose (frŭk`tōs), levulose (lĕv`yəlōs'), or fruit sugar, simple sugar found in honey and in the fruit and other parts of plants.  corn syrup (ICS (1) (Internet Connection Sharing) A Windows feature that enables two or more computers to share one Internet connection. First introduced in Windows 98 Second Edition, sharing is accomplished with network address translation (NAT), which is the common method. ) contributes more (or less) to obesity in the United States Obesity has been cited as a major and increasing health issue in the United States in recent decades. While many industrialized countries have experienced similar increases, American obesity rates lead the world with 64% of adults being overweight and almost a quarter being obese.  or globally than other caloric caloric /ca·lo·ric/ (kah-lor´ik) pertaining to heat or to calories.

1. Of or relating to calories.

2. Of or relating to heat.
 sweeteners, namely sugar. Researchers note that a consensus is emerging that HFCS HFCs: see chlorofluorocarbons.  is indistinguishable from sucrose in its metabolic effects.

Based on a review of available data on all sweeteners from the 1970s to the present the study authors concluded:

* HFCS contains the same composition of sugars as other fructose/glucose-based sweeteners like sucrose (or table sugar), honey or fruit juice concentrates.

* Fructose-glucose sweeteners are metabolized through the same pathways regardless of their dietary source.

* There are no known substantial metabolic or nutritional differences between HFCS syrup and sucrose. Both have a composition of approximately equal parts fructose and glucose.

* HFCS and sucrose offer equivalent sweetness and both contain 4 calories per gram.

* From 1970-2005, caloric intake in the United States increased by 24 percent. This was not due to a disproportionate increase in added sugars (including HFCS), but rather an overall increase in calories from all food sources including fats and all other nutrient groups.

* Per capita consumption of HFCS has declined in the United States in recent years, but obesity rates continue to rise.

* HFCS accounts for about one-half of sweetener use in the United States but only 8 percent worldwide, yet obesity rates are climbing in countries that use little or no HFCS. Sugar remains the predominant global sweetener.

Authors of the study included: Dr. James Rippe, a cardiologist and founder of the Rippe Lifestyle Institute; John White, founder of White Technical Research; as well as former JFCS JFCS Jewish Family and Children's Services (of San Francisco, the Peninsula, Marin and Sonoma Counties, California)
JFCS Jesus Fellowship Christian School (Miami, FL) 
 critics Peter Havel, DVM DVM Doctor of Veterinary Medicine.

Doctor of Veterinary Medicine


Doctor of Veterinary Medicine.
., a nutrition researcher at the University of California, Davis The University of California, Davis, commonly known as UC Davis, is one of the ten campuses of the University of California, and was established as the University Farm in 1905. ; and Barry Popkin, professor of nutrition at the University of North Carolina, Chapel Hill.

"Rather than focusing on differences between one caloric sweetener and another, long-term studies comparing high fructose corn syrup-sweetened beverages with non-caloric beverages are more relevant to the issue of increased caloric intake of sweeteners overall," said Rippe. "We definitely need more research in this area given the high consumption of sweeteners overall." "As researchers continue to examine the role of sweeteners in the diet, it's important to understand the differences between the various sweeteners tested in scientific studies," Rippe added. "Testing fructose alone and then generalizing any findings to high fructose corn syrup misleads the consumer. It is important that sound science is communicated in meaningful ways to the public."
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Publication:The Food & Fiber Letter
Article Type:Report
Date:Jan 19, 2009
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