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High fructose corn syrup may contribute to diabetes and other chronic diseases

Category: Diabetes

Over the past several decades, there has been an explosion of obesity in the U.S. Insulin testing has shown that many of these people go on to develop type 2 diabetes. Doctors and researchers are increasingly coming to the conclusion that these occurrences are closely tied to the growing consumption of high fructose corn syrup.

Many food and beverage manufacturers began adding high fructose corn syrup to their products in the 1970s. The ingredient was developed to improve shelf life and make food more appealing in a cost-effective manner. However, the skyrocketing obesity epidemic which is followed closely by the rise in diabetes has led some to question the safety of added sugars.

A team of researchers from Colorado University conducted a review of recent studies conducted into the health effects of added sugars. They found that the scientific community is nearing agreement on that sugars can contribute to diabetes and other risk factors.

"Science shows us there is a potentially negative impact of excessive amounts of sugar and high fructose corn syrup on cardiovascular and kidney health," explains Dr. Richard Johnson, the study's principle author. He continues that "excessive fructose intake could be viewed as an increasingly risky food and beverage additive."