Obesity, Diabetes and High Fructose Corn Syrup
Obesity, Diabetes and High Fructose Corn Syrup
Sallie Calder
QBT 1
October 17, 2013
Obesity, Diabetes and High Fructose Corn Syrup
Thesis Statement: High fructose corn syrup,(HFC) needs to be eliminated as a common food additive, it is one main culprit contributing to obesity and the resultant rise in type 2 diabetes in the United States.
High fructose corn syrup (HFC) is now shown to have a direct correlation to the increase in obesity, and resultant rise in type 2 diabetes the US is currently experiencing (Bradley, 2012). A study of 43 countries around the world, conducted by Michael Goran and associates, demonstrated that as consumption of HFC increased, so did that country's body mass index (BMI). BMI is a common measurement to determine obesity levels. The rates of type 2 diabetes also increased with the rise in BMI (Goran et al, 2012).
HFC was first developed in 1957, but not used as a food additive until the 1970's, when two events happened to make it more affordable; the United States government placed tariffs on imported cane sugar, then subsidies were given to corn farmers and processors. These two events caused the price of HFC to be cheaper than sugar. (Lefebure, & et al 2012). Sugar costs two to three times more in the United States . Because HFC is significantly cheaper it is now used as the main sweetener in almost all beverages, and processed foods (High, 2013).
Use of HFC has risen dramatically since 1970, and continues to rise even today. Not only is it cheaper, it also makes food taste better, as it is sweeter to the palate. HFC doesn't crystallize as sugar does, so it is more stable in processed food products. It mixes in better, prevents drying and blends better with other ingredients. It helps to maintain a more stable texture and color in packaged foods. Cookies and other baked goods stay chewier, with a softer, moister texture,. HFC resists crystallizing after baking
Sallie Calder
QBT 1
October 17, 2013
Obesity, Diabetes and High Fructose Corn Syrup
Thesis Statement: High fructose corn syrup,(HFC) needs to be eliminated as a common food additive, it is one main culprit contributing to obesity and the resultant rise in type 2 diabetes in the United States.
High fructose corn syrup (HFC) is now shown to have a direct correlation to the increase in obesity, and resultant rise in type 2 diabetes the US is currently experiencing (Bradley, 2012). A study of 43 countries around the world, conducted by Michael Goran and associates, demonstrated that as consumption of HFC increased, so did that country's body mass index (BMI). BMI is a common measurement to determine obesity levels. The rates of type 2 diabetes also increased with the rise in BMI (Goran et al, 2012).
HFC was first developed in 1957, but not used as a food additive until the 1970's, when two events happened to make it more affordable; the United States government placed tariffs on imported cane sugar, then subsidies were given to corn farmers and processors. These two events caused the price of HFC to be cheaper than sugar. (Lefebure, & et al 2012). Sugar costs two to three times more in the United States . Because HFC is significantly cheaper it is now used as the main sweetener in almost all beverages, and processed foods (High, 2013).
Use of HFC has risen dramatically since 1970, and continues to rise even today. Not only is it cheaper, it also makes food taste better, as it is sweeter to the palate. HFC doesn't crystallize as sugar does, so it is more stable in processed food products. It mixes in better, prevents drying and blends better with other ingredients. It helps to maintain a more stable texture and color in packaged foods. Cookies and other baked goods stay chewier, with a softer, moister texture,. HFC resists crystallizing after baking