High Fructose Corn Syrup: The Diabetic and Obesity.
University of Utah researchers fed mice a diet made up of 25 percent sugar, either from sucralose (common table sugar) or high-fructose corn syrup. The researchers found the female mice had most.
Obesity refers to increased addition of fat in the body to a point of presenting a risk to an individual’s health. The condition is associated with consequences of other disease problems. Conditions that results from obesity include heart problems, Type 2 diabetes, hypertension, stroke and osteoarthritis among others. Apart from diseases caused by obesity, there are other detrimental effects.
Moss states in his article that, “These would be promoted as more healthful versions, with “fresh fruit,” but their list of ingredients — containing upward of 70 items, with sucrose, corn syrup, high-fructose corn syrup, and fruit concentrate all in the same tray — have been met with intense criticism from outside the industry.” By allowing the food industry to negligently use.
Scientists believe there is a link between high consumption of fructose and obesity and metabolic syndrome. Authorities have raised concerns about the use of high-fructose corn syrup to sweeten drinks and other food products. Animal studies have found that when obesity occurs due to fructose consumption, there is also a close link with type 2 diabetes. In 2018, researchers published the.
So food companies started to eliminate fats from food and to compensate for its cardboard-like taste, they started to put in more sugar, mostly in form of cheap High Fructose Corn Syrup (HFCS), which became the food industry’s savior. But for 30 years with less fat, cases of obesity and diabetes have only increased in number.
Now looking into the graph that you sent me I do not think that high fructose corn syrup is the main cause of obesity. Through my understanding of the readings I have read that interacting with a substance does not necessarily mean that it is the cause of it. Throughout the years Americans have developed a bigger appetite and specifically a sweet tooth (Beil). The graph demonstrates that.
In 1866, “corn syrup. .. became the first cheap domestic substitute for cane sugar” (Pollan 88). Then as corn refining started to be perfected, high-fructose corn syrup became quite popular. Pollan states that high-fructose corn syrup “is the most valuable food product refined from corn, accounting for 530 million bushels every year” (89). Once these different food processes were.