A corn-based sweetener with elevated fructose content used extensively in processed foods and beverages.
High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch through enzymatic processing. It contains higher fructose levels than regular corn syrup.
HFCS is produced by converting glucose from cornstarch into fructose through enzymatic processes. The most common forms are HFCS-55 (55% fructose, 42% glucose) and HFCS-42 (42% fructose, 53% glucose). It became popular in the 1970s as a cheaper alternative to sucrose. The body metabolizes fructose differently than glucose, primarily in the liver, which has raised health concerns about excessive consumption.
Provides sweetness and caloric energy while extending shelf life in processed foods; rapidly absorbed to provide quick energy.
Limit consumption by reducing intake of processed beverages and foods containing HFCS. Read nutrition labels carefully, as HFCS is often hidden in seemingly healthy products. Opt for whole foods and beverages sweetened with natural sources when possible.
HFCS is a cheap, highly processed sweetener linked to metabolic concerns that should be minimized in a balanced diet.
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