High-fructose corn syrup: is this what's for dinner?

Abstract

Background: Research on trends in consumption of added sugar and high-fructose corn syrup (HFCS) in the United States has largely focused on calorically sweetened beverages and ignored other sources.

Objective: We aimed to examine US consumption of added sugar and HFCS to determine long-term trends in availability and intake from beverages and foods.

Design: We used 2 estimation techniques and data from the Nationwide Food Consumption Surveys (1965 and 1977), Continuing Survey of Food Intake by Individuals (1989-1991), and the National Health and Nutrition Examination Surveys (1999-2000, 2001-2002, and 2003-2004) to examine trends in HFCS and added sugar both overall and within certain food and beverage groups.

Results: Availability and consumption of HFCS and added sugar increased over time until a slight decline between 2000 and 2004. By 2004, HFCS provided roughly 8% of total energy intake compared with total added sugar of 377 kcal x person(-1) x d(-1), accounting for 17% of total energy intake. Although food and beverage trends were similar, soft drinks and fruit drinks provided the most HFCS (158 and 40 kcal x person(-1) x d(-1) in 2004, respectively). Moreover, among the top 20% of individuals, 896 kcal x person(-1) x d(-1) of added sugar was consumed compared with 505 kcal x person(-1) x d(-1) of HFCS. Among consumers, sweetened tea and desserts also represented major contributors of calories from added sugar (>100 kcal x person(-1) x d(-1)).

Conclusion: Although increased intake of calories from HFCS is important to examine, the health effect of overall trends in added caloric sweeteners should not be overlooked.

Figure 1

Range of high fructose corn syrup (HFCS) in selected food groups derived from two methods* of estimation *NCC method (measured fructose values) and Glinsmann method (HFCS availability data). † Right-hand axis refers to estimated calories of HFCS from cereal, breads, snacks and dressings only. Left-hand axis refers to estimated calories of HFCS for desserts only.

Figure 2

Trends in fructose and high fructose corn syrup (HFCS) availability* in the U.S., 1970–2004 *Data from reference (45)

Figure 3

High fructose corn syrup (HFCS) and added sugar consumption* by age group and year *Data are from NFCS 1965 (beverages & foods, n=13,549), CSFII 1989–91 (beverages, n=14,689), and NHANES 1999–2000 (foods, n=8,173) and 2003–2004 (beverages and foods, n=8,275); results use survey designs to account for clustering, and are weighted to be nationally representative.

Figure 4

Calories of high fructose corn syrup (HFCS) and added sugar* from selected food and beverage groups. *Data are from NFCS 1965 (beverages & foods, n=13,549), CSFII 1989–91 (beverages, n=14,689), and NHANES 1999–2000 (foods, n=8,173) and 2003–2004 (beverages and foods, n=8,275); results use survey designs to account for clustering, and are weighted to be nationally representative.

Figure 5

Calories of high fructose corn syrup (HFCS) and added sugar* from selected food and beverage groups *Data are from NFCS 1965 (beverages & foods, n=13,549), CSFII 1989–91 (beverages, n=14,689), and NHANES 1999–2000 (foods, n=8,173) and 2003–2004 (beverages and foods, n=8,275); results use survey designs to account for clustering, and are weighted to be nationally representative.