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High Fructose Corn Syrup: Current Conversations
Northern Nevada Dietetic Association February 20, 2013
Presented by
Carol Berg Sloan RD Consultant
Corn Refiners Association The Coca Cola Company
Overview
History of sweeteners
How high fructose corn syrup is made
Confusion about high fructose corn syrup: consumers and health professionals
Misconceptions about high fructose corn syrup
Recent Issues: Scientific Research
Our role communicating research-based information about sweeteners to patients, clients and consumers
Sweeteners: a brief history…
How is HFCS Made?
High fructose corn syrup is made from corn using a process called wet milling. In general, the process includes:
1. Steeping corn to soften the hard kernels
2. Physically separating the kernel into its separate components (starch, corn hull, protein and oil)
3. Breakdown of starch into glucose
4. Use of enzymes to invert glucose to fructose
5. Removal of impurities
6. Blending of glucose and fructose to make HFCS-42 and HFCS-55
White JS. 1992. Fructose syrup: production, properties and applications, in FW Schenck & RE Hebeda, eds, Starch Hydrolysis Products – Worldwide Technology, Production, and Applications. VCH Publishers, Inc. pp. 177-200.
Sweetener Processing Methods are Similar
Technology Development
Introduced to Food Industry
Wide Use in Foods
Peak Consumption
Scientific Focus
1960s 1970s 1980s 1990s 2000s and beyond
Long History of Safe Use
High Fructose Corn Syrup
Source: MSR Group (2011)
Why Are We Talking About HFCS?
Unfounded Controversy
In 2004, researchers George Bray and
Barry Popkin published a commentary in
the American Journal of Clinical Nutrition
suggesting that high fructose corn syrup
was a unique contributor to obesity.
• HFCS is high in fructose (HFCS was a bad choice of name)
• HFCS is metabolized differently than other nutritive sweeteners
• HFCS is used in foods just to make them sweet
• HFCS does not stimulate satiety
• HFCS is uniquely responsible for obesity
• Research: pure fructose being applied to HFCS
Confusion about high fructose corn syrup
Myth: High fructose corn syrup is high in fructose
50
49
42
55
Sucrose
Honey
HFCS 42
HFCS 55
Fructose
Glucose
Polysaccahride/Other Sugar
42
53
43
50
Hanover LM, White JS. 1993. Manufacturing, composition, and applications of fructose. Am J Clin Nutr 58 (suppl 5):724S-732S.
Comparison of caloric sweeteners
HFCS sugars are common in nature
Myth: HFCS is metabolized differently than other nutritive sweeteners
Difference in sugars disappear in the bloodstream
• 30 women consumed identical meals for one day with sweetened beverage in each
• Half drank beverage sweetened with sugar and half with HFCS
• Measured blood levels of glucose, insulin, appetite hormones and triglycerides
Melanson, et al. “Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight woman.” Nutrition, 23 (2007) 103 - 112
Study: comparing HFCS and sugar
Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight woman. Nutrition 23(2):103-112.
Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight woman. Nutrition 23(2):103-112.
Zukley M, et al. June 2007. The Effect of High Fructose Corn Syrup on Post-Prandial Lipemia in Normal Weight Females. Presented at the June 2007 meeting of The Endocrine Society. Program Abstract #P2-46.
Myth: HFCS is used in foods just to make them sweet
Maintains freshness in condiments
Promotes browning of baked goods
Enhances fruit and spice flavors in marinades
Aids in fermentation for breads and yogurts
Retains moisture in breakfast bars and cereals
Makes high fiber baked goods and cereals more palatable Maintains consistent flavors in beverages
Keeps ingredients evenly mixed in salad dressings
Role beyond sweetening…
Myth: HFCS does not stimulate satiety
Beverages sweetened with sucrose and high fructose corn syrup all have similar effects on feelings of fullness.
Akhavan T, Anderson GH. American Journal of Clinical Nutrition. 2007; 86:1354-63
Soenen S, Westerterp–Plantenga. American Journal of Clinical Nutrition. 2007; 86:1586-94
Monsivais P et al. American Journal of Clinical Nutrition. 2007; 86:116-23
Zukley L et al. Journal of American Dietetic Association. 2006; 106: A33.
Satiety research shows…
Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight woman. Nutrition 23(2):103-112.
Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007. Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight woman. Nutrition 23(2):103-112.
Myth: HFCS is uniquely responsible for obesity
High fructose corn syrup and the obesity epidemic
No single food, beverage or ingredient is the cause of weight gain, obesity or disease. In isocaloric conditions, added sugars are no more likely to cause weight gain than any other source of energy
It’s the total diet and lifestyle over time that influences weight and health status.
Obesity is a calorie imbalance issue
1970 to 2010
Source: Economic Research Service, USDA (U.S. per capita loss-adjusted food availability: “Total Calories”)
2,076
2,534
1970 2010-
Percent of Caloric Growth
+458 Calories
Added fats 53%
Flours/Cereal Products 36%
Added Sugars 7%
Other 4%
+22%
Since 1970 average increase in calories: 458 calories
Added sugars 34 calories/day
Cereals/Grains 167 calories/day
Fats and oils 242 calories/day
All other foods 15 calories/day
Source of additional 458 calories
Added sugar intake in the U.S. decreased from 100 grams (400 kcal) in 1999-2000 to 77 grams (308 kcal) in 2007-2008
Total calories from added sugars declined from 18.1% to 14.6%
NHANES added sugar data
Source: U.S. Department of Agriculture, Economic Research Service. 2012. Table 51 -- Refined cane and beet sugar: estimated number of per capita calories consumed daily, by calendar year. Table 52 -- High fructose corn syrup: estimated number of per capita calories consumed daily, by calendar year. Table 53 -- Other sweeteners: estimated number of per capita calories consumed daily, by calendar year. See column I, Per capita consumption (adjusted for loss) lb/yr http://www.ers.usda.gov/data-products/sugar-and-sweeteners-yearbook-tables.aspx#25512, Centers for Disease Control and Prevention, National Diabetes Surveillance System. 2010. Long-term Trends in Diabetes, October 2010 http://www.cdc.gov/diabetes/statistics/slides/long_term_trends.pdf, Centers for Disease Control and Prevention. 2010. Prevalence of overweight, obesity and extreme obesity among adults: United States, trends 1960-62 through 2005-2006. http://www.cdc.gov/nchs/data/hestat/overweight/overweight_adult.htm. Obesity Rates 2007-2010 Source: Flegal KM, Carroll MD, Ogden CL, Curtin LR. 2010. Prevalence and Trends in Obesity Among US Adults, 1999-2008. JAMA, January 20, 2010—Vol 303, No. 3. http://jama.ama-assn.org/content/303/3/235.full.pdf+, and Flegal KM, Carroll MD, Kit BK, Ogden CL. 2012. Prevalence of Obesity and Trends in the Distribution of Body Mass Index Among US Adults, 1999-2010. JAMA, February 1, 2012 - Vol. 307, No. 5 http://jama.ama-assn.org/content/307/5/491.full.pdf+html.
September 18, 2012 Commentary
Lack of evidence for high fructose corn syrup as the cause of the obesity epidemic DM Klurfeld, J Foreyt, TJ Angelopoulos and JM Rippe
Recent Scientific Research
The very high levels of fructose used in many studies are not found in the human diet
Studies with Fructose
Review of 13 studies examining the effects of HFCS compared with other nutritive sweeteners Conclusion: “These studies consistently found little evidence that HFCS differs uniquely from sucrose and other nutritive sweeteners in metabolic effects (circulating glucose, insulin, postprandial triglycerides, leptin and ghrelin), subjective effects (hunger, satiety and energy intake at subsequent meals) and adverse effects such as risk of weight gain.”
Evidence Analysis Library
Current market research and high fructose corn syrup
Conducted by Mintel Research Consultancy April 2011
2,005 primary household grocery shoppers
30 questions
Asked about HFCS in relation to other sugars and ingredients
When you read labels, what information are you looking for? (Multiple responses accepted)
In the last six months, have there been any particular foods, beverages, or specific ingredients that you and your family are trying to consume less of or avoid? (Multiple responses accepted)
HFCS MENTIONS ARE LESS THAN 1% OF TOTAL SOCIAL MEDIA INGREDIENT CONVERSATIONS
Social Media Conversations
Communicating Health Messages
Communication goals:
Simple, direct, actionable messages
Behavior‐change focused
Monitor food and beverage intake, physical activity, and body weight Reduce portion sizes When eating out, make healthier choices Limit screen time Make more nutrient‐dense choices; nutrient dense breakfast Know calorie limits Place individual food choices into total diet/overall eating pattern
Promote Calorie Balance in Food and Beverage Intake
HFCS is nutritionally and metabolically equivalent to sugar and honey
Dietary recommendations for added sugars
Moderation and “personalized” nutrition
Talking with your clients and peers…
Resources
SweetenerStudies.com Reviews from prominent experts
, facts SweetSurprise.com Consumer information, scientific facts
Thank you!
Any questions?
