How the experts answer:
According to the Academy of Nutrition and Dietetics (AND), “HFCS can range in percentage fructose from 42%, which is most often used in baked goods to 55%, which is used in beverages and has a similar composition as sucrose.”
AND states that recent studies “consistently found little evidence that HFCS differs uniquely from sucrose and other nutritive sweeteners in metabolic effects…” Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners, Journal of the Academy of Nutrition and Dietetics, May 2012.
“There’s not a shred of evidence that these products are different biologically.” David S. Ludwig, M.D., Ph.D., Associate Professor of Pediatrics, Harvard Medical School, Crain’s Chicago Business, September 7, 2009
“White sugar, brown sugar, sucrose, honey, maple syrup, even high-fructose corn syrup are all roughly the same mix of the simple sugars called glucose and fructose.” Joy Bauer, M.S., R.D., C.D.N., “Get Smart About Sugar,” Woman’s Day, May 1, 2010
“There is no difference in how the human body handles HFCS and sugar. The two sweeteners are equivalent metabolically.” James M. Rippe, M.D., Cardiologist and Biomedical Sciences Professor, University of Central Florida, The Wall Street Journal, May 7, 2008
“Well, the body digests table sugar very rapidly. And both HFCS and table sugar [sucrose] enter the bloodstream as glucose and fructose—the metabolism of which is identical. There is no significant difference in the overall rate of absorption between table sugar and HFCS, which explains why these two sweeteners have the same effects on the body.” Becky Hand, R.D, L.D, M.Ed., Lead Advising Dietitian for SparkPeople.com and BabyFit.com, SparkPeople.com, September 1, 2009