High Fructose Corn Syrup And Corn Syrup

Corn syrup is a liquid sweetener made from corn starch through an enzymatic process. High-fructose corn syrup (HFCS) is a type of corn syrup that has undergone further enzymatic processing to convert some of its glucose into fructose, resulting in a sweeter product. Both are mixtures of sugars, primarily glucose and fructose.

These syrups are widely used as sweeteners in many processed foods and beverages. They also help to maintain moisture, prevent sugar crystallization, and improve the texture and shelf life of products. Common food types include soft drinks, baked goods, candies, jams, and various sauces.

Corn syrup and high-fructose corn syrup are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). They are sources of 'added sugars' in the diet, and the Dietary Guidelines for Americans (2025-2030) recommend limiting intake of added sugars. Nutritionally, the body processes the sugars in HFCS and corn syrup similarly to how it processes sugars from other sources like table sugar (sucrose). While some studies link high intake of added sugars to an increased risk of chronic diseases, there is no scientific consensus that HFCS is uniquely worse than other sugars. JECFA has evaluated various sugars, including glucose and fructose, and generally considers them safe when consumed as part of a balanced diet.