We read with interest the Oct. 25 article,
Sudbury sports drink launch. The article, unfortunately,
mischaracterizes high fructose corn syrup (HFCS), a natural
product derived from American and Canadian corn fields, by
suggesting that the body processes it differently than sugar or
honey.
HFCS is a natural, nutritive sweetener. HFCS
contains approximately equal ratios of fructose and glucose.
Table sugar also contains equal ratios of fructose and glucose.
As noted by the FDA in 1996, "the saccharine composition
(glucose to fructose ratio) of HFCS is approximately the same
as that of honey, invert sugar and the disaccharide sucrose (or
table sugar)."
HFCS has proven beneficial to consumers
through its use in many foods and beverages, including several
products that are made for special dietary purposes. It also
gives chewy cookies and snack bars their soft texture and it
protects freshness. HFCS actually inhibits microbial spoilage
by reducing
water activity and extends shelf life through
superior moisture control.
HFCS can be enjoyed as part of a balanced
diet. In 1983, the (American) Food and Drug Administration
listed HFCS as "generally recognized as safe" (known as GRAS
status) for use in food, and the FDA reaffirmed that ruling in
1996.
According to the American Dietetic
Association, "Consumers can safely enjoy a range of nutritive
and non-nutritive sweeteners when consumed in a diet that is
guided by current federal nutrition recommendations ... as well
as individual health goals."
Audrae Erickson
President Corn Refiners Association
Washington, DC