The Health Dangers Of High Fructose Corn Syrup

The Health Dangers of High Fructose Corn Syrup
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Abstract
High-fructose corn syrup is preferred as a sweetener in processed food and drinks because it is cheaper and has a longer shelf-life compared to table sugar. High intake of corn syrup leads to many health problems associated with the digestion and metabolic reaction of the substance. Fructose serves almost the same functions as glucose, but its excessive consumption has led to widespread health complications. Conclusive studies have linked excessive intake of fructose with serious illnesses such as heart conditions, cancer, fatty liver, and a large heart. Understanding the health dangers of corn syrup helps one to be aware of the damaging effects which have no signs of lessening.
Keywords: Fructose corn syrup, health dangers
The Health Dangers of High Fructose Corn Syrup
High-fructose corn syrup is an artificial sweetener produced from corn syrup. Initially, the corn syrup is used as an inexpensive alternative to table sugar, but has since gained notoriety due to its health-damaging effects. Most of is attributed to its sweetness and the united states food processors do not rely on imported sugar doubled with its double shelf-life. Most processed foods such as soft drinks, sauces, salad dressings, cereals, and cookies are laden with the syrup. The syrup chemically exists as a 50 to 55 percent fructose, a naturally occurring sugar available in fruits, sugarcane, and corn (Lyons, 2010). The syrup has been thought to have the same effects on a human body as table sugar and leads to several adverse effects. This paper will outline the health dangers of High-fructose corn syrup.
Corn Syrup Adds an Unnatural Amount of Fructose in a Diet
The fructose contained in corn syrup can lead to health problems when consumed in large amounts. Fructose contained in starchy foods is easily broken down into glucose. Glucose is crucial for the healthy functioning of different organs and cells in the body. It is also an invaluable source of energy when performing highly intensive exercises or performing physically demanding tasks. This is not the same when corn syrup is consumed in large amounts since they are 50% fructose and 50% glucose (Lyons, 2010).
For this reason, fructose in corn syrup is first converted to glycogen (stored fats) or fat in the liver. According to Lyons (2010), corn syrup is responsible for high amounts of unnatural fructose in a diet, which the human body cannot handle suitably. The consumption of corn syrup leads to high amounts of fructose in the diet with the potential to cause serious health risks.
Consuming high amounts of fructose available in corn syrup elevates blood pressure, increases the risk of gout in humans, and lowers the rate of oxidation during exercises (Rizkalla, 2010). Ingesting high amounts of fructose and glucose available in drinks leads to specific hemodynamic responses. Notably, high amounts of fructose lead to increased blood pressure (Rizkalla, 2010). Soft drinks sweetened using corn syrup is associated with increased risks of gout in men. High amounts of fructose in the body delays the rate of intestinal absorption which results in a decreased rate of oxidation during exercises.
Corn Syrup Is Easily Converted Into Fats and May Cause Digestive Problems
When consumed in excess, corn syrup is easily converted into fats; fructose is metabolized in the liver. Albeit the liver functions by turning fructose into glycogen (stored carbs), it can only save so little (Rippe, 2014). The liver turns fructose into fat instead of burning it for energy. Fructose from fruits is not problematic, but ingesting large amounts of processed foods will lead to excess fats in the body. The detrimental effects of artificial corn syrup are not the same as those of fructose in fruits. Too much fat in the body leads to severe problems such as type 2 diabetes and fatty liver (Rippe, 2014). According to Rippe (2014), studies show that fructose can increase fat gain than other calorie-matched meals. Another research has linked the increase in liver fat with overconsumption of sugar and fructose (Rippe, 2014). Conversion of corn syrup into fat is a fast process and leads to excess fat in the body and poses health dangers.
In addition to increased levels of fats in the body, high-fructose makes the heart to become fat and the liver to be fatty. Elevated levels of triglyceride and bad cholesterol are associated with irresponsible consumption of corn syrup (Lyons, 2010). The effect of high levels of cholesterol in the body includes heart problems including heart disease, hypertension, and even stroke. Excess fructose in the liver leads to the formation of tiny fat droplets in liver cells, a process known as nonalcoholic fatty liver disease. The buildup resembles the livers of people who drink excess alcohol. (Lyons, 2010) At the early stages, the liver disease is reversible, and there is the risk of developing an inflamed liver. The inflammation can further advance to severe damage of the liver known as nonalcoholic steatohepatitis. The liver can also be damaged, and in severe conditions, it can lead to cirrhosis, the buildup of scar tissue which is followed by deterioration of liver function. A fatty heart and liver can lead to health damages stemming from high intake of corn syrup.
Digestive problems are associated with high fructose intake because in most people because it is not easily absorbed. Rippe, (2014) note that digestion of fructose mainly occurs in the small intestines, but it is also fermented in the colon in people with fructose intolerance. The latter causes the release of methane and hydrogen gases, which cause pain, diarrhea, flatulence, and bloating. As Rippe (2014) puts it, the issue is not entirely due to the lack of proper digestive mechanisms for fructose, but absorption in high amounts may not be possible. Uptake of fructose in high amounts is problematic in some people and may present some digestive problems.
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