High fructose corn syrup (HFCS-55) is 55% fructose and 45% glucose. It was introduced in 1978 and by 1985 half of all sugar consumed in the US was from corn-based sweeteners; and 2/3 of that was HFCS. HFCS causes a huge increase in triglycerides by the liver and an increased storage of fat; called fructose-induced lipogenesis. Fructose increases blood pressure, increases oxidation of LDL and produces ten times more cross-linking of proteins thereby increaseing AGE’s (advanced glycation end products causing cell damage and chronic inflammation) than glucose.
- glucose increases insulin – leading to insulin resistance, high triglycerides, low HDL and high LDL (metabolic syndrome)
- fructose increases triglycerides – a significant risk factor for cardiovascular disease
The Third National Health and Nutrition Examinastion Survey of Fructose Consumption by US Adults and Children in 2008 estimated that 10% of daily calories consumed by Americans are from fructose; a dramatic increae over the last 30 years.