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High Fructose Corn Syrups, Part 2: Health Effects

Schorin, Marilyn D. PhD, RD, FADA

Food Science
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High fructose corn syrup use in food gradually increased from its introduction in 1980 until the late 1990s. The monosaccharide components of high fructose corn syrup and sucrose are identical. Part 2 of this article explores the health effects of high fructose corn syrup, including obesity, type 2 diabetes, blood lipids, and dental caries.

An overview of HFCS health effects

Marilyn D. Schorin, PhD, RD, FADA, with more than 25 years of experience in food and nutrition business, is the President of Focus Nutrition LLC, a consulting firm specializing in strategic planning, project management, and media outreach for the food and functional food industry.

Correspondence: Marilyn D. Schorin, PhD, RD, FADA, Chief Nutrition and Regulatory Officer Yum Brands, Inc. 1441 Gardiner Lane Louisville, KY 40213 (e-mail: Marilyn.Schorin@yum.com).

© 2006 Lippincott Williams & Wilkins, Inc.