High-Fructose Corn Syrup accounts for 40% of the sweeteners used in the U.S. This
product is used in a large number of packaged foods including: sodas, ketchups and
condiments, salad dressings, canned soups, bread, and more. Consumption of High-Fructose
Corn Syrup has increased to 60 pounds per person per year.
Several scientific research suggest High-Fructose Corn Syrup may undergo a different
metabolic pathway and stored as fat, while regular glucose is either stored as glycogen
in the muscle and liver or used as direct source of energy.
Several published academic research suggest a link between increasing consumption
of High-Fructose Corn Syrup and growth of obesity in the U.S. The percentage of people
who meet the definition of obesity have increased to above 30% of the population
during the last 30 years.
A recent study published by researchers at Princeton University Department of Psychology
and Neuroscience Institute shows that eating a High-Fructose Corn Syrup diet cause
typical signs of human metabolic syndrome such as abnormal gain in abdominal fat
and increasing levels of blood triglycerides (Hoebel B.G. et al.Pharmacology, Biochemistry
and Behavior Volume 97, Issue 1, November 2010).
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