Fructose and high fructose corn syrup: are they a two-edged sword?

High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose in...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2021-07, Vol.72 (5), p.592-614
Main Authors: Khorshidian, Nasim, Shadnoush, Mahdi, Zabihzadeh Khajavi, Maryam, Sohrabvandi, Sara, Yousefi, Mojtaba, Mortazavian, Amir M.
Format: Article
Language:English
Subjects:
Bakery products
beverage
Beverages
Breakfast cereals
Cereals
Corn
Corn syrup
Dairy products
Food
Food consumption
Food industry
Food science
Food technology
foods
Fructose
health
Health risks
high fructose corn syrup (HFCS)
Metabolic disorders
Metabolic syndrome
Metabolism
Sweetener
Syrup
Syrups
Technologists
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose intake and adverse health effects such as obesity and the metabolic syndrome. Thus, fructose has recently received much attention, most of which was negative. Although studies have indicated that there might be a correlation between high fructose-rich diet and several adverse effects, however, the results of these studies cannot be certainly generalised to the effects of HFCS; because they have investigated pure fructose at very high concentrations in measurement of metabolic upsets. This review critically considered the advantages and possible disadvantages of HFCS application and consumption in food industry, as a current challenging issue between nutritionists and food technologists.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2020.1862068