High Fructose Corn Syrup And / Or Sugar

High fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. Enzymes are used to convert some of the glucose in corn syrup into fructose, resulting in a mixture of glucose and fructose. Sugar, or sucrose, is a crystalline carbohydrate typically extracted from sugarcane or sugar beets and then refined.

Both HFCS and sugar are primarily used as sweeteners in a wide variety of foods and beverages. They also contribute to texture, browning, and act as preservatives in some products. They are common in soft drinks, baked goods, candies, and processed foods.

Both high fructose corn syrup and sugar are generally recognized as safe (GRAS) by the FDA. They are sources of "added sugars" in the diet. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. Nutritionally, HFCS and sugar are very similar, as both are composed of glucose and fructose.