High-fructose corn syrup isn’t necessarily worse for us than table sugar, but there is just too much of it in our food supply, says Harvard School of Public Health nutrition expert Frank Hu.
In an April 30, 2012 Q & A with the Pittsburgh Post-Gazette, Hu, professor of nutrition and epidemiology, noted that the two sweeteners are not so different chemically. High-fructose corn syrup, which comes from corn, is roughly 55 percent fructose and 40 percent glucose, plus other minor sugars and other ingredients. Table sugar, called sucrose, is made from sugar cane or beets and is 50 percent glucose and 50 percent fructose. While high-fructose corn syrup often gets blamed for the nation’s obesity epidemic, “we should worry about sugar in general,” Hu said.
But “because it’s cheap, consumption of high-fructose corn syrup has gone up so much in recent decades and has become one of the main sources of calories in our diet,” Hu said.
High-fructose corn syrup and health (HSPH Nutrition Source)