Scientific Data

Fact: to your body, there's no difference between these two hot dog buns
Source

Academy of Nutrition and Dietetics (formerly American Dietetic Association). Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners, Journal of the Academy of Nutrition and Dietetics, May 2012.

The Science of Sugar

The simple truth about sweeteners is that they are all basically the same:

HFCS is similar in composition to sugar.
It has the same calories as sugar.
And once absorbed into the bloodstream, it’s indistinguishable from sugar.

Numerous experts within the scientific community have reached this conclusion, including the Center for Science in the Public Interest, the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and the American Medical Association.123

Additionally, the facts show that HFCS is not a unique cause of diabetes or obesity. Both the Academy of Nutrition and Dietetics4 and the American Medical Association5 have issued statements supporting this consensus.

From the most prestigious health and science organizations to the effect on metabolic pathways, it becomes evident there is no scientific justification for switching from HFCS to table sugar.

1. American Medical Association press release, June 17, 2008.

2. Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners, Journal of the Academy of Nutrition and Dietetics, May 2012

3. Michael Jacobson, PhD, Executive Director, Center for Science in the Public Interest, USA Today, March 2, 2010.

4. Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners, Journal of the Academy of Nutrition and Dietetics, May 2012

5. American Medical Association, Report 3 of the Council on Science and Public Health (A-08), June 2008.

Can My Customers Taste the Difference Between HFCS and Sugar?

HFCS was developed to provide sweetness equivalent to sugar.

See More Science FAQs

Recommended Resources

Source

*Number of servings required to reach IOM1 added sugars threshold (25% of calories2) for a variety of foods. Number of servings = 500 kcal√∑ (Sugars content x Reference amount x 4 kcal/g) 1. Trumbo P, Schlicker S, Yates AA, Poos M. Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc 2002; 102: 1621-1630 2. Equals 500 kcal/day for 2000 kcal/day diet

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MINTEL STUDY:
FEWER THAN 3% OF SHOPPERS SPECIFICALLY AVOID HFCS IN 12 HIGH-VOLUME F&B CATEGORIES

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Mintel Study:
Examines Consumer Concern Across 12 Top F&B Categories

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MINTEL STUDY:
CONSUMERS ARE CHOOSING F&B BRANDS BASED ON TOTAL SUGARS

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MINTEL STUDY:
ACROSS BRANDS, CONSUMERS AVOID TOTAL SUGARS MORE THAN SPECIFIC TYPES

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MINTEL STUDY:
More Grocery Shoppers Concerned About Added Sugar Than HFCS

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Welcome

When it comes to sweeteners, making the right choice is critical to your brand and your bottom line.

At Corn Naturally, we'll help you make informed decisions with the latest facts on high fructose corn syrup (HFCS) from leading independent experts, including Mintel, Nielsen, NPD and top members and organizations of the scientific community. Come here for the tools and resources you need to make sound sweetener decisions.

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You may have specific questions and concerns related to your industry. Here's how Corn Naturally can help you find answers.

  • Food & Beverage Manufacturers

    Are you considering a change in sweeteners used in your products? Before you act, get the facts. Find out what consumers really think about HFCS, understand the true cost of reformulation and learn the latest on sweetener science at Corn Naturally.

    For answers on the concerns facing your industry, go to the Food and Beverage Manufacturers page.

  • Grocery Retailers

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    For answers on the concerns facing your industry, go to the Grocery Retailers page.

  • Chain Restaurants

    Will adding HFCS-free products to the menu increase sales? Find out what consumers really think of HFCS and how reformulating can impact your operating costs at Corn Naturally.

    For answers on the concerns facing your industry, go to the Chain Restaurants page.