...Michelle Stewart Literature Review Landis FN340 30 April 2015 Introduction Fructose, commonly known as fruit sugar, is a major component of sweeteners such as table sugar, honey and high fructose corn syrup (HFCS)1. Fructose is a simple monosaccharide that has been used as a sweetener in food and drinks, and current estimations suggest that sweetener consumption in the U.S. has increased to an average of 477 kcal/person, or approximately 24% of a typical 2000 kcal/day diet2,3. An increase in the consumption of sweeteners containing fructose has occurred in parallel with the increasing prevalence of obesity, suggesting that increased consumption of fructose may contribute to the current epidemic of obesity-related metabolic disorders, including increased incidence of the metabolic syndrome2. The metabolic syndrome (MetS) consists of a syndrome of insulin resistance, dyslipidemia, abdominal obesity, and elevated blood pressure (BP), and often precedes the development of diabetes4. In some studies, humans and animals that have been administered fructose have developed these symptoms, however they have not been observed with glucose or starch-based diets. Fructose and glucose are metabolized quite differently, and it has been hypothesized that this differentiation is the key factor in the development of pathologies associated with MetS5. Additionally, ingestion of fructose does not stimulate the release of the hormones insulin and leptin, nor does it suppress the secretion...
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...High Fructose Corn Syrup High Fructose Corn Syrup is often used as a sugar replacement. This is because in the US it is cheaper from a combination of Corn subsidies and sugar taxes, also because HFCS is transported as a liquid as opposed to sugar, which is a solid. Even though there are multiple steps that require expensive enzymes, the HFCS is still less expensive than the alternative. The lower cost means food producers are able to produce their food and drinks for cheaper and also earn more profit on the goods they sell. The process to develop HFCS was discovered in the 1970’s. Its popularity in America rose quickly; its use saw an increase from 3 million tons in 1980 to 8 million tons in 1995. HFCS use surpassed the use of sugar in the late 90’s and continues today to be more widely used. More HFCS is consumed than sugar by Americans. The process is more difficult than the process to get sugar from sugar cane or beets. There are multiple steps involved including three enzymes needed to break down the complex glucose molecules of the cornstarch to the simple glucose and fructose sugars. Each enzyme breaks down the molecule to smaller pieces, until the manufacturer ends up with 40% fructose and 50 to 52% glucose. Other sugar molecules are also still in the mixture. The final two steps result in the 55% fructose mixture that the industry requires. A 90% mix of fructose is poured back in to the original mixture of glucose and fructose. There are...
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...High Fructose Corn Syrup and Childhood Obesity University High Fructose Corn Syrup and Childhood Obesity Introduction High consumption of fructose such as corn syrup is uniquelya predictive factor of obesity among children. According to Centers for Disease Control and Prevention (2012), the obesity rate among all children and adolescent aged 2-19 years old is approximately 17% or 12.5 million. Obesity, which is a multifactorial health problem, is one of the greatest concerns of country; our attitude and habit on food consumption are clearly part of this predicament (Bray, 2007). High-fructose corn syrup has widely used in many foods and beverages as an alternative liquid sweetener. It was used as a replacement for sucrose which is derived from sugar cane or sugar beets. The popularity of high-fructose corn syrupis due to some technological problem in certain application of sucrose. The technological issues of sucrose were hydrolysis in acidic system; it alters the sweetness and flavour characteristics of a product; and the need to dissolve its granules in water prior being used in many applications. There were also political and climatic instability of sugar cane since it is traditionally grown in equatorial regions. This resulted to fluctuation on the availability and price of sugar (White, 2008). Uses and Benefits of High-fructose Corn Syrup The wide availability of high-fructose corn syrup is evident in most of our foods and beverages. The beverages...
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...High Fructose Corn Syrup How do we change what we eat? When most of our food contains traces of high fructose corn syrup, it seems like we are forced to eat this way, while these food companies continue to profit on our health. Majority of our people are unable to afford health insurance because it’s seems like the same people don’t want the Americans to be healthy. The food companies heavily markets to individuals who have low income and lack of knowledge. Therefore majority of our unhealthy population are the ones who are in the poverty level. Many people think that just because it’s inexpensive, it does not mean it’s good for you. High Fructose Corn Syrup is an “artificial” sweetener. By definition it means; made by human skills. High fructose corn syrup was developed in the 1960’s and began being incorporated into the things we drink and slowly but surely replaced the natural sugar. Since it was produce much cheaper than sugar that derived from cane and beets, the wonderful government began subsiding the corn companies. According to the NPD Group, a market research firm, more than half of all Americans are concerned that high fructose corn syrup. “High-fructose corn syrup makes up about 50% of the sweeteners used in the USA but worldwide it's only about 10%”. Every day we eat. We eat home cooked meals or fast food rarely thinking about what’s going into our bodies. Most of the time one of the first ingredients listed on a can of soda or canned fruit is some form of HFCS...
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...Benefit of High-Fructose Corn Syrup Soft drinks, salad dressing, breads, fruits and vegetables, and many processed snacks what is the common dominator for the following popular American food items? They’re all foods that contain a sizeable amount of high fructose corn syrup (HFCS)! HFCS is syrup from cornstarch that’s turned into Americas most popular and cheap sweetener for many food products. Starting a few years ago a slew of ad campaigns against and for HFCS invaded American television broadcasting. I was not aware of the positives of the negatives of high fructose corn syrup, and honestly didn’t even know what it was. The advertisements started my line of questioning. After reading part on of The Omnivore’s Dilemma my position on the topic of HFCS is beneficial because the production of the product allows for the development of low cost food items, due to the American government subsidies to corn production. HFCS also allows for the productions of a variety of many low cost food products, which sustain American farmers business with the use of subsidizes. Although many argue HFCS is less health than other types of sweeteners that cost more to produce, research has shown that high fructose corn syrup is chemically similar to table sugar. (Insert Cite) High fructose corn syrup is created when the “molecular composition of glucose and convert it to fructose” (oukosher., 2012). Essentially it’s a process that combines one glucose molecule with one fructose molecule that...
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...High Fructose Corn Syrup and Obesity DeVry University February 20, 2013 In the age of high fructose corn syrup and processed foods, obesity is rampant in the United States of America. More than one-third of adults and seventeen percent of children suffer from obesity. Since the 1960’s the rate of obesity has more than doubled. Many think that this is directly related to America’s growing consumption of high fructose corn syrup. High fructose corn syrup has made people obese and unhealthy, but we can change this by better educating children on proper nutrition and by changing our eating habits. High fructose corn syrup was first created in Japan in the late 1960’s. By the 1970’s the process had been perfected and was introduced to the public market. High fructose corn syrup is fifty-five percent fructose and forty-five percent glucose, and tastes exactly like sucrose (sugar). (Pollan p.89) Like everything else that we eat, in moderation fructose and glucose (high fructose corn syrup) may not be considered that bad for you. However, with the amount of processed foods and beverages that Americans consume it has become nearly impossible to avoid the overeating of high fructose corn syrup. So how exactly does high fructose corn syrup affect the body? We know that high fructose corn syrup is made up of fifty-five percent fructose and forty-five percent glucose. Glucose is a form of energy that is used by just about every part of the body. Glucose gives...
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...High Fructose corn syrup in the US and UK High fructose corn syrup, also known as Fructose-Glucose syrup, is a liquid sweetener that was created to act as a substitute for regular sugar in the 1950s, and is now used in almost all processed foods in the United States, and to a lesser degree, the United Kingdom. Since its creation, high fructose corn syrup (HFCS) has been used extensively not only in these two countries, but also around the world. It is an ingredient in almost every single mass-produced beverage and food product, however its extensive use has sparked a lot of controversy regarding HFCS and its possible obesity-causing effects, as well as issues of sustainability and agriculture. High fructose corn syrup was so quickly embraced by food producers due to its sweetness comparable to that of sucrose (regular table sugar), its stability, and ease of application. Another part of HFCS’s appeal was that sugar cane was originally grown in places that were both politically and environmentally unstable, and so any fluctuation in either of those factors meant a variation in the worldwide price of sugar. In 1977 the United States imposed a system of sugar tariffs and quotas which significantly raised the price of imported sugar, so producers sought a cheaper alternative, and high fructose corn syrup was the answer. Initial shipments to the United States food industry started in the late 1960s and since then there have been many advancements in its production which have led...
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...High Fructose Corn Syrup and Your Health English 147 Advanced English Composition Chamberlain College of Nursing/DeVry University June 01, 2016 High Fructose Corn Syrup and Your Health Introduction: Your food might be killing you. No one wants to die and no one wants to be fat, yet hundreds of thousands of Americans die every year because of obesity. According to the National Institutes of Health, obesity and overweight people (defined by high body mass index or BMI) suffer from the second leading cause of preventable death in the United States (NIH, 2012). Almost 70% of the U.S. adult population is defined as overweight or obese (per BMI), with an estimated 300,000 attributed deaths per year (NIH, 2012). We learn in healthcare that any disease spreading at a rate faster than expected is considered epidemic. There has been great consternation about the rise in obesity and other health-related problems that is out of proportion with our increase in population. This paper will question whether the addition of fructose and high-fructose corn syrup (HFCS) in beverage and food items has contributed to this problem. There are popular theories about decreased physical activity or perhaps the dissolution of the nuclear family mealtime as possible sources for increased obesity rates. Yet time and time again scientific food research has observed changing trends in eating habits, food choice, and ingredient additives as likely causation. The data that I have found...
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...High Fructose Corn Syrup: The New Scapegoat to Obesity Recently, the majority of the United States population has been increasingly concerned with the affect of the controversial issue surrounding high fructose corn syrup (HFCS) in their diet. Today, about 55 percent of Americans list the infamous sweetener among their food-safety worries, right behind mad cow disease and mercury in seafood, according to the consumer research firm NPD Group (Parker-Pope, 2010). It has caused a major stir in the media, nutritionist and dietitians, food manufacturers, corn refiners and above all, consumers. As a result, there have been opposing conclusions amongst researchers. Of course, there are always two sides of the story. Hence, researchers have conducted numerous and time-consuming lab experiments on rats and human subjects alike to contradict each other’s studies and conclusions. It is a matter of which side to believe and how reliable the information presented. For starter, research claims that HFCS is linked to obesity. However, on the other side of the spectrum, researchers claim that HFCS is nothing less than a table sugar in a liquid form and it actually provides many benefits to processed foods. Although they are in strong opposition, both seem to agree on one thing: Consumption of HFCS moderately may reduce obesity. In doing my research, I learned that high fructose corn syrup is not as dreadful as many inadequately informed consumers make it out to be. The key to...
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...use of high fructose corn syrup in food products be limited? Among cereals, sodas, and cookies, high fructose corn syrup is getting more and more common as an ingredient in our foods. High fructose corn syrup is a sweetener that is used as a common substitute for sugar. It is used in many substances due to the fact that it is steady in acidic foods (White 3). Although we may not notice the difference between sugar and high fructose corn syrup, it may not be suitable for our environment. High fructose corn syrup starts from the harvest of corn. Then, by milling, cornstarch is created. The starch includes glucose, an important carbohydrate in a human’s diet. Using an enzyme, the cornstarch is broken down, making glucose and regular corn syrup. To make the corn syrup into high fructose corn syrup, another enzyme is used to convert glucose into fructose (“How HFCS Is Made”). The enzymes used cause the corn syrup to become sweeter (“High fructose corn syrup”). This energy-intensive...
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...High-fructose corn syrup is like most drugs, once you have tried it once – you’ll want it all the time, you’re addicted to it. High-fructose corn syrup, or HFCS, is in so many of our foods nowadays and a lot of these foods end up in vending machines or on school lunch plates. High-fructose corn syrup can cause obesity in children and since HFCS is used in everything from ketchup to bread, these foods end up in the school systems. Childhood obesity is something every parent should be aware of and one place some do not look at when it comes to childhood obesity would be the school cafeteria. What your child eats is highly important, especially with growing, young children. After doing some research I found out that most of the schools in America...
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...plant-derived polysaccharide with a diverse range of food and pharmaceutical applications. It is used by the food industry as a soluble dietary fibre and fat or sugar replacement, and in the pharmaceutical industry as a stabiliser and excipient. It can also be used as a precursor in the synthesis of a wide range of compounds. New uses for inulin are constantly being discovered, with recent research into its use for slow-release drug delivery. Inulin, when in a particulate form, possesses anti-cancer and immune enhancing properties. Given its increasing importance to industry, this review explains how inulin's unique physico-chemical properties bestow it with many useful pharmaceutical applications. KEY WORDS: Inulin, polysaccharide, fructose, excipient, vaccine, adjuvant INTRODUCTION á-D-glucopyranosyl-[â-D-fructofuranosyl](n-1)D-fructofuranoside (inulin, shown in Figure 1) is a natural renewable polysaccharide resource with a significant number of diverse pharmaceutical and food applications. In the food industry it is used as a fat or sugar replacement and soluble dietary fibre (1-5), but it also has important pharmaceutical applications, as an...
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...carbohydrates which are found in fruits and vegetables also. 1. Sugar has a very vital role in providing fuel for our neuronal nerve cells. 2. There are a lot of forms of sugar such as fructose, sucrose, high fructose corn syrup, lactose, dextrose, and more. III. How it works A. You eat the sugar 1. The sugar activates the sweet taste receptors that send signals to the brain, activating the brains reward system. This is ok, in moderation. B. The sugar hits your stomach 1. There are receptors also in the stomach that send signals to your brain. Sugar is unfortunately empty in nutrition which leaves you still hungry. C. Dopamine is released in the brain in large amounts 1. The chemical released in the brain for pleasure. But the more often you release dopamine from a particular source, the more you grow a tolerance to it. 2. Due to these releases and the tolerance build up, there are people who are susceptible to becoming addicted to these sugary food. D. When sugar is broken down in the body it becomes two simple sugars, Glucose and Fructose. a. Glucose is in every cell and is produced by our own bodies b. Fructose is not produced by use and our body has no real need for it i. Fructose can only be metabolized by the liver ii. Overeating sugar overloads the liver which makes the liver turn the fructose into fat. Doing this in repetition leads to a fatty liver and other serious health effects. This is similar to drinking too much alcohol. IV. Avoiding sugar A. Sugar has been...
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...helps them receive energy that is required for life process. Various sugars can impact the fermentation rate. In this lab, the impact of glucose, lactose, and fructose on fermentation in yeast was investigated. Fructose had the faster speed of fermentation than lactose, but slower than glucose. Introduction Fermentation is the pathway following glycolysis, a metabolic process in cellular respiration in which cells create ATP. Glycolysis and fermentation are anaerobic processes, which means that they do not require the presence of oxygen to happen. There are two types of fermentation alcoholic and lactic acid. Both this types of fermentation require such reactants as NADH and pyruvic acid. Fermentation is important to numerous living organisms, such as bacteria, and yeast to obtain energy. Alcoholic fermentation is significant for human beings; it has been used to produce alcoholic beverages and many other items. Lactic acid is waste of bacteria and is used to produce cheeses, yogurt, sour cream, etc (Levine, Miller, 2010). Sugars, as source of food, impact the speed of fermentation. In this lad, glucose, lactose, and fructose are being investigated, with glucose in 30 C water as a control group. Hypothesis: Fructose will have a faster rate than glucose or lactose. Procedure Independent Variable: Lactose, fructose, glucose Dependent Variable: Fermentation rate Control: Glucose in 30 C 1) Connect a Gas Pressure Sensor to Channel 1 and Temperature Probe to Channel...
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...and other sweeteners because of its low glycemic index. It’s advertised as ideal for people who are watching their weight or folks with diabetes who are working to lower their blood sugar levels. But before you add agave nectar to your grocery list, here’s what the heck you need to know. Agave nectar contains up to 90 percent fructose. That’s significantly more than table sugar, which is 50 percent fructose (and 50 percent glucose) once it’s broken down by your body. Agave’s high fructose content gives it advantages and disadvantages. The good part first: Because fructose has a low glycemic index, agave doesn’t cause your blood sugars to spike as rapidly after eating it, which means it can temper the sugar rush that occurs after eating something sweet. And even though agave and white sugar contain approximately the same number of calories, agave is markedly sweeter. That means you can get away with using less to flavor your coffee, morning oatmeal, or baked goods and potentially save yourself a few calories. Now for the bad part. The high fructose content in agave can have some undesirable health effects. Studies have shown that large amounts of fructose can increase...
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