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  #1   ^
Old Tue, Nov-27-12, 03:36
Demi's Avatar
Demi Demi is offline
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Default Diabetes and Sweetener Link Scrutinized

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From The New York Yimes
November 26, 2012

Diabetes and Sweetener Link Scrutinized

A new study that found a higher prevalence of diabetes in countries with a high level of fructose corn syrup in their food supplies came under attack before it was even released Monday, highlighting the rising controversy over sweeteners and the role they play in the nation’s health.

The study found that type 2 diabetes occurred 20 percent more often in countries where high-fructose corn syrup was in common use, compared with countries where it was rarely — or never — added to food.

The study’s authors reached their conclusion by evaluating existing statistics on body mass index, diabetes rates and global food consumption. But the correlation increased after adjustments were made for country level differences in body mass, population and gross domestic product.

“We’re not saying that high-fructose corn syrup causes diabetes or that it is the only factor or even the only dietary factor with a relation to diabetes,” said Dr. Michael I. Goran, a professor of preventive medicine at the Keck School of Medicine of the University of Southern California and an author of the study. “But it does support a growing body of evidence linking high-fructose corn syrup and diabetes.”

The study included 43 countries where the availability of high-fructose corn syrup ranged from zero kilos per capita, like in India and 13 other countries, to 24.78 kilos (54.6 pounds) per capita in the United States.

Food makers have increased their use of high-fructose corn syrup as an alternative to sugar in sodas, breakfast cereals and baked goods, and its use is expanding globally, although it still is hard to find in foods in many European countries and India.

The study, co-authored by Stanley J. Ulijaszek, director of the Unit of Biocultural Variation and Obesity at the Institute of Social and Cultural Anthropology at the University of Oxford, and Emily E. Ventura, a research associate at the Childhood Obesity Research Center at U.S.C., was scheduled for publication Tuesday in the journal Global Public Health. But a copy reached the Corn Refiners Association, the industry group representing the companies that produce high-fructose corn syrup, which on Monday fired off a rebuttal. “This latest article by Dr. Goran is severely flawed, misleading and risks setting off unfounded alarm about a safe and proven food and beverage ingredient,” Audrae Erickson, president of the association, said in a statement.

Marion Nestle, the author of “Food Politics” and a blog of the same name and a professor at New York University, also was critical of the study. “I think it’s a stretch to say the study shows high-fructose corn syrup has anything special to do with diabetes,” Dr. Nestle said. “Diabetes is a function of development. The more cars, more TVs, more cellphones, more sugar, more meat, more fat, more calories, more obesity, the more diabetes you have.”

She noted that the study “falls right in the middle of the Corn Refiners fight with the Sugar Association,” a reference to the legal war being waged between the two industry groups over the marketing of high-fructose corn syrup.

Dr. Goran said he was prepared for criticism of the study, because the Corn Refiners attacked previous research he did on high-fructose corn syrup in soda.

At a two-day workshop earlier this month on clinical research strategies for fructose metabolism hosted by the National Institute of Diabetes and Digestive and Kidney Diseases, Dr. Goran said representatives of industry groups and food companies participated along with the scientists. “There was definitely some electricity in the air,” Dr. Goran said.

“Scientists were around the tables, but industry people were in the galleries — corn refiners, soda people, sugar people — and they were able to make comments and ask questions. I got shouted down a few times, which made me uncomfortable.”
http://www.nytimes.com/2012/11/27/b...sweeteners.html
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  #2   ^
Old Tue, Nov-27-12, 08:51
keith v's Avatar
keith v keith v is offline
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They want the freedom to poison the public for profit, of course theyre upset
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  #3   ^
Old Thu, Nov-29-12, 16:11
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IdahoSpud IdahoSpud is offline
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Default Rising Type 2 diabetes rates linked to increases in high fructose corn syrup consumpt

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A new study shows that high fructose corn syrup consumption rates go hand in hand with higher prevalence of Type 2 diabetes.

Researchers discovered that Type 2 diabetes rates are 20 percent higher in countries where high fructose corn syrup (HFCS) is consumed the most, compared to disease rates in countries with low consumption.

"This research suggests that HFCS can increase the risk of Type 2 diabetes, which is one of the most common causes of death in the world today," said co-author professor Stanley Ulijaszek, director of the Institute of Social and Cultural Anthropology at the University of Oxford in England, in a press release.

About 25.8 million Americans have diabetes, accounting for about 8.3 percent of the U.S. population, according to the American Diabetes Association. Of those people, 7 million do not realize they have the disease.

Type 2 diabetes -- when the body does not produce enough insulin or the pancreas does not utilize the insulin -- is the most common form of diabetes. Insulin is a hormone that helps the cells absorb glucose, the sugars and starches in your food. Researchers estimate that 8 percent of the world could be diabetic by 2030.

For the study, published online Nov. 27 in Global Public Health, researchers looked at worldwide data collected from 2000, 2004 and 2007 by the Global Burden of Metabolic Risk Factors Collaborating Group that looked at diabetes prevalence and body mass index (BMI). The information came from 199 countries and included data on adults over 20. Researchers also looked at United Nations food consumption trends to see what diets were like in various countries, looking closely at the sugars and cereals that made up typical meals. High fructose corn syrup intake was recorded in 43 countries.

Daily calories, BMI and total sugar intake was similar no matter where people lived around the world, the researchers found. However, countries with high levels of high fructose corn syrup consumption had significantly higher rates of diabetes.

America came in number one in consumption: People consumed on average 55 pounds of high fructose corn syrup each year. Following the U.S. was Hungary (46 pounds), Slovakia, Canada, Bulgaria, Belgium, Argentina, Korea, Japan and Mexico. The high consumption countries had a Type 2 diabetes prevalence of about 8 percent.

"Most populations have an almost insatiable appetite for sweet foods, but regrettably our metabolism has not evolved sufficiently to be able to process the fructose from high fructose corn syrup in the quantities that some people are consuming it," Ulijaszek said in a press release. "Although this syrup can be found in many of our processed foods and drinks, this varies enormously from country to country."

Lowest consumption countries were Australia, China, Denmark, France, India, Ireland, Italy, Sweden, the United Kingdom and Uruguay, which all consumed about 1.1 pounds of high fructose corn syrup per person per year. Their diabetes prevalence was around 6.7 percent.
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Study author Dr. Michael Goran, co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at the University of Southern California, said to WebMD that while we know what kind of sugar makes up table sugar -- about 50 percent fructose, 50 percent glucose -- the level of fructose fluctuates from 42 to 55 percent in high fructose corn syrup. A 2011 study in Obesity put that percentage even higher at 47 to 65 percent.

He also believes there's a difference with fructose in fruit, which has fiber that can slow down absorption, and fructose that's refined. Researchers believe this higher level of fructose in corn syrup could be what's driving Type 2 diabetes.

"It's a question of the good, the bad and the ugly, with an apple -- which has about 10 grams of fructose in it -- being good, the fructose in [table] sugar being bad, and the fructose in high fructose corn syrup being the ugly," he added.

Audrae Erickson, president of the Corn Refiners Association, said in a statement to HealthDay that the study doesn't show that high fructose corn syrup causes diabetes. He pointed out that it is up to consumers to watch how many calories and sugars they consume in their diet.

"Just because an ingredient is available in a nation's diet does not mean it is uniquely the cause of a disease," she said. Looking at the study data, she noted that "even though Japan consumes more high fructose corn syrup every year than Mexico, the prevalence rates of diabetes in Japan are about half of Mexico," he said.

Marion Nestle, professor of food, nutrition studies, and public health at New York University in New York, added to WebMD that both high fructose corn syrup and table sugar are made of the same two simple sugars, fructose and glucose, and the body reacts the same way to them.

"(The study) is based on a questionable and highly debatable premise: that high-fructose corn syrup is significantly different in its physiological effects from sucrose, or table sugar," she said.
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  #4   ^
Old Thu, Nov-29-12, 17:00
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keith v keith v is offline
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Quote:
Audrae Erickson, president of the Corn Refiners Association, said in a statement to HealthDay that the study doesn't show that high fructose corn syrup causes diabetes. He pointed out that it is up to consumers to watch how many calories and sugars they consume in their diet.

"Just because an ingredient is available in a nation's diet does not mean it is uniquely the cause of a disease," she said. Looking at the study data, she noted that "even though Japan consumes more high fructose corn syrup every year than Mexico, the prevalence rates of diabetes in Japan are about half of Mexico," he said.

Marion Nestle, professor of food, nutrition studies, and public health at New York University in New York, added to WebMD that both high fructose corn syrup and table sugar are made of the same two simple sugars, fructose and glucose, and the body reacts the same way to them.


<crunching a carrot> What a Maroon <crunch crunch crunch>

Last edited by keith v : Thu, Nov-29-12 at 17:55.
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