Caution for the Glucose-Fructose Syrup!

People have always preferred the taste of sweetness, which relieves tension and delivers pleasure. This taste for sweetness is used by food manufacturers. Initially, sugar beet or sugar cane sucrose was added to food, but its use was expensive and inefficient. So they started looking for a cheaper alternative. In 1957, the process of creating glucose and fructose syrup was first described, which involved enzymatic hydrolysis of corn starch to produce a syrup with 55% fructose content. Initially, the syrup was obtained from potatoes, but now the main substrate is corn starch. The glucose and fructose syrup gained popularity in the 70s in the US. It was inexpensive to produce, had high microbiological stability, low viscosity, and was easy to use. It was, therefore, an ideal additive for the food industry. Additionally, fructose is much sweeter than sucrose, allowing for more efficient use of the syrup. Unfortunately, the syrup not only replaced sugar in sweets but was also added to mayonnaises, ketchups, yogurts, corn flakes, and other products.

Fructose is a type of sugar that is primarily found in fruits and is much sweeter than saccharose. In nature, it occurs in combination with fiber, so we do not consume it in large quantities. Unfortunately, fructose has been isolated in the food industry and is added to many products in the form of glucose-fructose syrup. Glucose is a sugar that is essential for the functioning of every cell, it is stored partially as muscle and liver glycogen, partially it is converted into fat and used for the current needs of the organism. Its consumption is controlled by the nervous system, when there is too much of it, the feeling of hunger is suppressed. The metabolism of fructose proceeds differently than that of glucose. Fructose differs in its chemical structure and action from glucose, its conversion in the body takes place via a different path. High fructose intake can lead to the development of metabolic syndrome and excessive fat tissue formation, which accumulates around internal organs. Fructose does not stimulate the secretion of insulin and leptin, which send a signal to the brain that it is full, so it is easy to overdose on it. Additionally, it stimulates the appetite and increases the desire for sweet products. As a result of excessive fructose intake, insulin resistance and type 2 diabetes can develop. Glucose-fructose syrup is found in many food products. Americans have calculated that the consumption of glucose-fructose syrup in American society between 1970 and 2010 increased from 1.36 kg to 13.02 kg per person. Along with the increase in consumption of the mentioned syrup, an increase in cases of type 2 diabetes, depression, ADHD, obesity, and cardiovascular diseases was observed.

There are numerous products that contain glucose-fructose syrup, so it is important to carefully examine labels and check the composition during shopping. If a product needs sweetening, it is better if it contains sugar or glucose instead of glucose-fructose syrup. It can also be called isoglucose, HFCS, or fructose corn syrup. Unfortunately, the list of products that may contain it is extensive and includes fruit, processed meats, canned fish, and sauces. Glucose-fructose syrup added to these products is a source of empty calories that do not provide any nutrients. Fruits, although a source of fructose, are important for health and should be part of the daily menu. They have a low energy value, support the feeling of satiety, and contain many vitamins, antioxidants, minerals, and fiber. Therefore, the risk of excessive fructose intake in fruits is very low. If we eat fruit before a meal, we will eat less than if we drink a beverage sweetened with glucose-fructose syrup.