By Deborah Mitchell for eMaxHealth.com
When it comes to type 2 diabetes and sugar, there is a not-so-sweet battle going on, and the fight is over high fructose corn syrup. The findings of a new study published in Global Public Health has fueled the fury by suggesting that countries with a higher availability of high fructose corn syrup (HFCS) in foods have a higher prevalence of type 2 diabetes.
What’s wrong with high fructose corn syrup?
The answer to this question depends on who answers it. (Also check out the “High Fructose Corn Syrup Studies” below.) If you ask corn producers and the Corn Refiners Association, for example, they’ll say there’s nothing wrong. According to Audrae Erickson, president of the Corn Refiners Association, “There is broad scientific consensus that table sugar and high fructose corn syrup are nutritionally and metabolically equivalent.”
Some scientists agree with this basic idea. Marion Nestle, PhD, MPH, professor of food, nutrition studies, and public health at New York University and a well-known author, noted that the new study is “based on a questionable and highly debatable premise: that high-fructose corn syrup is significantly different in its physiological effects from sucrose, or table sugar.”
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