A new study has shown that in countries where cooking and soft drinks using corn syrup, high fructose, the incidence of diabetes is higher than in other countries, where the sweetener is used.In a study published in the journal Global Health, the researchers compared the average consumption of corn syrup, high fructose with the growth in the incidence of diabetes in 43 countries.
In half of the participating countries, corn syrup, high fructose in food is almost unused.In the other 20 countries, consumption of corn syrup with a high content ranged from pounds per person per year in Germany, and up to 55 pounds per person per year in the United States.
The researchers found that in countries with extensive use of high fructose corn syrup, the incidence of diabetes by 20% higher than in countries that do not use sweetener in the manufacture of products.These differences persisted even after the researchers took into account differences in the total weight of population and wealth.
But not this mean that
Researchers say that's not the point.There were no significant differences in the amounts of sugar or calories consumed in the countries that have used and did not use high fructose corn syrup, was not observed, so it is assumed that there is an independent link between high fructose corn syrup and diabetes.
«The study raises a number of questions on fructose," - says researcher Michael I. Goran, Ph.D., deputy director of the Research Institute of diabetes and obesity in the Keck School of Medicine at the University of Southern California in Los Angeles, California.Although the study found no relationship, a causal link is not established.
Audrey Erickson is the President of the Association of processors of maize, an industry group, which recently asked the Office of the Food and Drug Administration for that would be to rename the corn syrup to corn sugar in the list of ingredients."Just the fact that this ingredient is present in the diet of the population, has not said that he is the cause of the disease," - she said in a statement.
«There is unanimous consensus of the scientific community that table sugar and high fructose corn syrup in their nutritional value and digestibility are identical," - says Erickson."Therefore, it is recklessly without conducting research, significantly confirming a significant difference between high fructose corn syrup and table sugar, to point a finger towards one, forgetting about the other", - she says.
Many nutritionists, who did not take part in the study, agreed with representatives of the maize industry.
Marion Nestle, Ph.D., professor of nutritionist and a specialist in public health at New York University, said that the study is based on dubious and very questionable assumptions that high fructose corn syrup in their physiological effects is markedly different from sucrose or ordinary sugar.
sugar and high fructose corn syrup composed of the same components - fructose and glucose.According to Nestle and sugar and corn syrup are equally valid in the body."The use of large amounts of sugar of any harmful matter in what form it is used," - said Nestle.
really so difficult?
Goran says that the problem is more complex.There is some scientific evidence that the organism behaves with respect to fructose differently than glucose.Sugar is half fructose and half glucose.The proportion of fructose in high fructose corn syrup is not indicated on the label, but he believes that the range is from 42% to 55%.But it may be even higher.In a study published in 2011 in the journal Obesity, Goran determine the proportion of fructose in beverages sweetened with high fructose corn syrup, which varied from 47% to 65%.
«I know that there are misconceptions among consumers about fructose: fruit sugar is, it is useful and is already contained in the sugar.But all is not so simple, "- said Goran.There is a huge difference between the fructose in fruits, where a lot of fiber, which slows the absorption of it, and refined fructose syrup.There are many other features of the assimilation of fructose by the body that set it apart from glucose, metabolic and make it dangerous for the body, "- he says.
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