GLUCOSE & BLOOD SUGAR

Blood Sugar: HFCS and Table Sugar are on the Same Level.

High blood sugar is at the root of diabetes. Some mistakenly believe that HFCS raises blood sugar more than table sugar does. The fact is that HFCS is nutritionally equivalent to sugar.

HFCS and Insulin Production

Insulin is essentially responsible for the uptake of glucose into cells and the lowering of blood sugar. Both table sugar and HFCS trigger about the same intermediate insulin release because they contain nearly equal amounts of glucose and fructose.1

Insulin Response Depends on the Whole Meal, Not a Single Ingredient

It is extremely rare for pure fructose to be consumed alone in the diet. Fructose is usually consumed together with glucose, as it is in HFCS, table sugar and honey. However, it is important to remember that no matter the source of the ingredients—whether from sugar or HFCS—the human body produces insulin in response to the whole meal consumed.

HFCS and the Glycemic Index

The glycemic index (GI) is a ranking of foods, beverages and ingredients based on their immediate effect on blood glucose levels. The GI measures how much blood sugar increases over a period of two or three hours after a meal. Some scientists believe that selecting foods with a low GI helps in diabetes management.

Carbohydrate foods that break down quickly during digestion have the highest GI. The benchmark in many indexes is glucose, with a GI of 100. Compared with glucose, the GI of fructose is very low, with a value of 20. Sugar and honey, both with similar compositions to HFCS, have moderate GI values that range from 55 to 602. Although it has not yet been specifically measured, HFCS would be expected to have a moderate GI because of its similarity in composition to honey and sugar.

It must be kept in mind that the body does not respond to the GI of individual ingredients but rather to the GI of the entire meal. Since added sugars (principally sugar and HFCS) typically contribute less than 20 percent of calories,3 it is clear that HFCS is a minor contributor to the overall GI in a normal diet.

1. S. Akgun and N.H. Ertel, “The effects of sucrose, fructose and high-fructose corn syrup meals on plasma glucose and insulin in non-insulin-dependent diabetic subjects,” Diabetes Care 8(3) (1985), 279-83.

2. K.J. Melanson, L. Zukley, J. Lowndes, V. Nguyen, T.J. Angelopoulos, J.M. Rippe, “Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women,” Nutrition 23(2) (2007), 103-112.

3. U.S. Department of Agriculture, Economic Research Service, “Average daily per capita calories from the U.S. food supply, adjusted for spoilage and other waste: 1970-2009,” “Loss-Adjusted Food Availability Data,” 2011.

Fact: Both Table Sugar and HFCS Trigger About the Same Intermediate Insulin Release.

Source

S. Akgun and N.H. Ertel, “The effects of sucrose, fructose and high-fructose corn syrup meals on plasma glucose and insulin in non-insulin-dependent diabetic subjects,” Diabetes Care 8(3) (1985), 279-83.

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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:
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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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