High Fructose Corn Syrup Increases Risks of Type 2 Diabetes, shows Study

High Fructose Corn Syrup Increases Risks of Type 2 Diabetes, shows Study

High fructose corn syrup has been found to be having strong links with the increase in Type 2 diabetes, claim researchers from the University of Southern California and University of Oxford.

In the findings of a recent study, researchers have showed stronger evidences linking high levels of high fructose corn syrup in a country's food supply with the rising levels of Type 2 diabetes.

The study that was conducted by the researchers at both the Universities has been published in the journal Global Public Health, stating that the countries that are using high fructose corn syrup in their food supply are reporting a
20 percent higher number of diabetes cases than the countries that did not.

For the information of all, high-fructose corn syrup (HFCS) is one of the low cost sweeteners that are derived from corn and are commonly used in processed and store-bought foods like sliced bread, yogurts and ketchup etc.

During the study, experts analyzed the HFCS levels of people from 42 different countries among which, Canada ranked fourth highest for the similar consumption, with Canadians consuming approximately nine kilograms per person every year.

As a shock to all, United States ranked first in the consumption of HFCS per capita with an average person consuming 25 kg in a year.

"HFCS appears to pose a serious public health problem on a global scale", principal study author Mr. Michael I. Goran said in a statement.

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