FCS8903
Facts About HFCS—High Fructose Corn Syrup1
Leila M. Kalley and Karla P. Shelnutt2
In the 1960s scientists discovered how to make high fructose corn syrup (HFCS) from corn. Its chemical makeup
is very similar to table sugar (sucrose), which is composed
of 50% fructose and 50% glucose (U.S. Food and Drug
Administration, 2013). HFCS used in sweetened beverages
contains 55% fructose while HFCS in other products
contains 42% fructose (U.S. Food and Drug Administration, 2013). HFCS is cheaper than sucrose and provides a
desirable consistency to certain foods. Because of this, it has
become widely used in foods and beverages (White, 2008).
Its use as a sweetener has skyrocketed, and it now accounts
for about half of all sweeteners in the United States (White,
2008). Consumers have many questions about HFCS and
the effects it may have on the body. This publication is
designed to address some of these concerns and provide the
most updated information on this sweetener.
Is HFCS “Natural?”
Figure 1. Credits: iStockphoto
Figure 2. Credits: iStockphoto
Special interest groups, consumers, and companies each
have their own ideas about what is “natural.” This can make
it hard for consumers to get a straight answer. In August
2008, the Food and Drug Administration (FDA) stated
that HFCS may be labeled “natural” as long as the product
had not come into contact with any artificial ingredients
or chemicals during processing (International Dairy Foods
Association, 2008). However, the FDA has not currently
developed a definition for the use of the term “natural,” so
it is important for consumers to read the Nutrition Facts
Label for an accurate list of ingredients (U.S. Food and
Drug Administration, 2012). There are many other questions related to the use of HFCS.
1. This document is FCS8903, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. First published: May 2010.
Latest revision: July 2013. Please visit the EDIS website at http://edis.ifas.ufl.edu.
2. Leila M. Kalley, former dietetic intern, Master of Science-Dietetic Internship Program, Food Science and Human Nutrition Department; Karla P. Shelnutt,
PhD, RD, assistant professor, Department of Family, Youth and Community Sciences; UF/IFAS Extension, Gainesville, FL 32611.
Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views
of UF/IFAS.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to
individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national
origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative
Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, Dean
Does HFCS Cause Obesity?
One of the main concerns people have about HFCS is
whether or not it causes obesity. This question was raised
after a 2004 article in the American Journal of Clinical
Nutrition suggested the sweetener might cause weight gain
(Bray, Nielsen & Popkin, 2004). However, a 2012 study
suggests that HFCS has the same effect on body weight as
sucrose (Lowndes et al., 2012). The Dietary Guidelines for
Americans, 2010, recommends decreasing the consumption
of added sugars, which includes HFCS and sucrose as well
as other forms of sugar (USDA, 2010). Essentially, excess
calories from any sweetener (or any food) can cause weight
gain. Eating a variety of healthier foods such as whole
grains, fruits, vegetables, low-fat and fat-free milk products,
and lean meats and beans, combined with adequate physical activity is the best way to prevent obesity and maintain a
healthy weight.
What About Other Health
Conditions?
More research is needed to determine whether or not there
is an association between HFCS and other chronic diseases.
Currently, the main concern is the effect that excess
fructose consumption may have on the body (Tappy & Lê,
2010). Although HFCS does contain fructose, its chemical
composition is similar to sucrose (table sugar) and it is
metabolized by the body in a similar way (U.S. Food and
Drug Administration, 2013).
Does HFCS Contain Mercury?
The buzz surrounding this topic occurred after two 2009
studies reported that some HFCS made in the United States
contained small amounts of mercury (Dufault et al., 2009;
Wallinga, Sorensen, Mottl & Yablon, 2009). Mercury can
be toxic to a person’s nervous system, kidneys, and lungs.
The presence of mercury has been attributed to the use of
certain chemicals during the manufacturing process.
One study found that nine out of 20 HFCS samples tested
contained mercury (Dufault et al., 2009). Another study
found that nearly one-third of 55 popular brand-name
beverage and food products in which HFCS was the first or
second ingredient contained mercury (Wallinga, Sorensen,
Mottl & Yablon, 2009). Even though there are mercury-free
HFCS products, there is no way to know if your food or
beverage product contains HFCS with traces of mercury.
Toxicologists have confirmed that the levels of mercury in
the foods and beverages are well below the Environmental
Facts About HFCS—High Fructose Corn Syrup
Protection Agency’s (EPA) safe exposure level and are not
harmful (Duke University Medical Center, 2012).
HFCS and Corn Subsidies
Many United States farmers produce subsidized (government-funded) crops such as wheat, soybean, and/or corn.
Partly due to the subsidies, foods that contain HFCS such
as prepackaged and processed foods are available at low
cost (White, 2008). Because price is often a deciding factor
when shopping, especially for those with limited resources,
the lower cost of foods that contain HFCS may result in
purchasing more highly processed, low nutrient-dense
foods (White, 2008). Some health advocates suggest that
limiting the incentives for producing corn used to make
HFCS might increase the production of other crops such
as fruits, vegetables, and grains, which would make them
more available and perhaps more affordable (Scientific
American, 2012).
Conclusion
The important message to convey is that the source of the
added sugar should not be the main concern. It doesn’t
matter if the sugar comes from sucrose, honey, or HFCS
(Lowndes et al., 2012). Instead consumers should watch
their total calories and work on making sure they don’t
exceed their recommendations. HFCS along with other
sweeteners should be consumed in moderation to avoid
weight gain and the associated health problems.
For more information about high fructose corn syrup and
other sweeteners, contact one of the following reliable
sources in your county:
• UF/IFAS Extension Family and Consumer Sciences (FCS)
educator (look in the blue pages of your telephone book).
UF/IFAS Extension offices are listed online at http://
solutionsforyourlife.ufl.edu/map.
• WIC nutritionist at your county health department (also
in the blue pages of your telephone book).
• For referral to a registered dietitian (RD) in your area,
you can call the Florida Dietetic Association at (850)
386-8850 or check the yellow pages of your phone book.
Recommended Websites
• Centers for Disease Control and Prevention. This
website contains credible health and nutrition information supplied by the government. Materials are available
in nine languages. http://www.cdc.gov
2
• The Mayo Clinic. This site is a non-profit medical practice that consists of physicians, scientists and researchers.
They share their expertise to provide accurate and current
health information. http://www.mayoclinic.com/health/
high-fructosecorn-syrup/AN01588
References
Bray, G. A., Nielsen, S. J., & Popkin, B. M. (2004). Consumption of high-fructose corn syrup in beverages may
play a role in the epidemic of obesity. The American Journal
of Clinical Nutrition, 79(4), 537–543.
Dufault, R., LeBlanc, B., Schnoll, R., Cornett, C., Schweitzer,
L., Wallinga, D., Hightower, J., Patrick, L., & Lukiw, W.
(2009). Mercury from chlor-alkali plants: Measured concentrations in food product sugar. Environmental Health,
8(1), 2.
U.S. FDA. (2013). High fructose corn syrup: Questions
and answers. Retrieved from http://www.fda.gov/Food/
IngredientsPackagingLabeling/FoodAdditivesIngredients/
ucm324856.htm
Wallinga, D., Sorensen, J., Mottl, P., & Yablon, B. (2009).
Not so sweet: Missing mercury and high fructose corn
syrup. Institute for Agriculture and Trade Policy. Retrieved
from http://www.healthobservatory.org/library.cfm
White, J. S. (2008). Straight talk about high-fructose corn
syrup: What it is and what it ain’t. The American Journal of
Clinical Nutrition, 88(6), 1716S–1721S.
Duke University Medical Center. (2012). Recent toxicological issues. Retrieved from http://duketox.mc.duke.edu/
recenttoxissues.htm
International Dairy Foods Association. (2008). Letter from
FDA clarifies natural status of high fructose corn syrup.
Retrieved from http://www.idfa.org/key-issues/category/
labeling--standards/other-label-claims/details/2944/
Lowndes, J., Kawiecki, D., Pardo, S., Nguyen, V., Melanson,
K. J., Yu, Z., & Rippe, J. M. (2012). The effects of four
hypocaloric diets containing different levels of sucrose
or high fructose corn syrup on weight loss and related
parameters. Nutrition Journal, 11(1), 1–10.
Scientific American. (2012). For a healthier county, overhaul
farm subsidies. Retrieved from http://www.scientificamerican.com/article.cfm?id=fresh-fruit-hold-the-insulin
Tappy, L., & Lê, K. A. (2010). Metabolic effects of fructose
and the worldwide increase in obesity. Physiological
Reviews, 90(1), 23–46.
United States Department of Agriculture (USDA).
(2010). Dietary guidelines for Americans 2010. Retrieved
from http://www.health.gov/dietaryguidelines/dga2010/
DietaryGuidelines2010.pdf
U.S. Food and Drug Administration (FDA). (2012). What
is the meaning of ‘natural’ on the label of food? Retrieved
from http://www.fda.gov/AboutFDA/Transparency/Basics/
ucm214868.htm
Facts About HFCS—High Fructose Corn Syrup
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