High-fructose Corn Syrup Or Sugar

High-fructose corn syrup (HFCS) is a liquid sweetener made from corn starch, where enzymes convert some of the glucose into fructose. Sugar, or sucrose, is a crystalline sweetener typically extracted from sugar cane or sugar beets, composed of one glucose and one fructose molecule.

Both high-fructose corn syrup and sugar are widely used as sweeteners in foods and beverages. They also contribute to texture, browning, and act as preservatives in many processed products, including baked goods, soft drinks, candies, and sauces.

Both high-fructose corn syrup and sugar are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). They are sources of added sugars, which contribute calories to 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. Excessive consumption of any added sugars is associated with health concerns, and scientific evidence generally indicates that high-fructose corn syrup and sucrose have similar metabolic effects when consumed in comparable amounts.