1. What is high fructose corn syrup? Baidu Encyclopedia is defined as follows:
Second, the introduction of fruit grape pulp (from Baidu Encyclopedia)
High fructose corn syrup is hydrolyzed from corn starch and belongs to starch sugar. At present, when the price of corn is relatively stable, the production cost will not increase, so the market price is stable. Starch sugar industry conforms to the agricultural industrialization policy. Under the influence of the national policy of "agriculture, countryside and farmers", with the continuous improvement of production technology and the continuous expansion of starch sugar industry, the production cost will be rapidly reduced. Moreover, with the continuous improvement of the application technology of high fructose corn syrup in food, its cost performance with sucrose will be more prominent. More and more people will know about high fructose syrup, and more and more food enterprises will choose it. Therefore, high fructose corn syrup will largely replace sucrose in food industry. High fructose corn syrup is a product that can completely replace sucrose. Like sucrose, it can be widely used in food and beverage industry, especially in beverage industry. Its flavor and taste are better than sucrose. The rising price of sucrose makes the application of high fructose corn syrup in food, beverage and other industries show its advantages. The sweetness of high fructose corn syrup is close to that of sucrose with the same concentration, and the flavor is somewhat similar to that of natural juice. Because of the existence of fructose, it has a refreshing feeling. On the other hand, high fructose corn syrup is cold and sweet below 40℃, and the sweetness increases with the decrease of temperature. High fructose corn syrup completely replaces sucrose, and its sweetness is about 90% of the same concentration of sucrose. When sucrose is partially replaced, due to the synergistic effect of fructose, glucose and sucrose sweetness, the total sweetness is still the same as that of sucrose with the same concentration. Replacing sucrose with high fructose corn syrup in food and beverage is not only technically feasible, but also highlights the fragrant and refreshing characteristics of high fructose corn syrup. With the adjustment of China's sugar policy in 2000, the price of sucrose began to rise, and the cost-effective advantage of fructose corn syrup replacing sucrose in food gradually appeared. Some large starch sugar enterprises in China began to produce high fructose corn syrup, which ushered in a rare opportunity for the development of high fructose corn syrup in China. The production of high fructose corn syrup is not limited by region and season, with relatively simple equipment and low investment cost.
Third, the harm (from Baidu Encyclopedia)
Some researchers have suggested that high fructose syrup may lead to metabolic disorders and increase the probability of heart disease and diabetes. It is pointed out that the chemical structure of high fructose corn syrup will stimulate appetite, which may make the liver export more triglycerides that threaten the safety of the heart into the blood. In addition, fructose can inhibit the trace element chromium in the body, and trivalent chromium plays an important role in maintaining the normal levels of blood sugar, insulin and cholesterol. GRAS(FDA， 182. 1866， 1994 [2]？ . According to the opinion of food experts who spoke in Newsweek, high fructose corn syrup is directly absorbed by the liver and converted into fat during metabolism, which makes drinks easy to make people fat. At the same time, uric acid produced in metabolism will increase the incidence of gout. American research shows that the sharp increase of gout patients in recent years is related to high fructose corn syrup. And it will paralyze the nerves, make people feel hungry all the time, and lead to excessive drinking. In 2009, Stanhope and others from California published an interesting study in the Journal of Clinical Investigation. They gathered some overweight (including obese) adults and randomly divided them into two groups. One group drank three drinks containing fructose syrup every day, and the other group drank the same amount of glucose drinks. After 10 week, Stanhope et al. tested these subjects' health indicators related to cardiovascular diseases. They found that compared with glucose, high fructose corn syrup is more likely to cause fat deposition in human organs, reduce insulin sensitivity, and thus lead to increased insulin resistance. The latter means that the risk of diabetes will increase in the future. Eating high fructose corn syrup will also increase triglycerides, low density lipoprotein and other cholesterol. Quite a few people think that fructose is safe for diabetes, because the intake of fructose syrup will not cause a significant increase in blood sugar. However, based on the above research progress, eating a large amount of high fructose corn syrup is not only useless, but also harmful to the prevention and treatment of diabetes. 20 10 165438 An article published in Diabetes Care supports this view. Malik and others found that compared with people who don't drink sugary drinks, people who drink 1-2 cans of high fructose corn syrup every day have a 26% higher probability of developing diabetes. A large intake of high fructose corn syrup will also increase the burden on the liver and cause fatty liver and other diseases. An article published in JADA on September 20 10 pointed out that the harm of high fructose corn syrup to the liver is similar to that of alcohol. Fatty liver is one of the most common liver diseases in the world, affecting about 10%-24% of adults. More than half of obese people suffer from this disease. The mechanism of fatty liver caused by high fructose corn syrup is complicated. In short, although sugars such as glucose can also be converted into triglycerides in vivo, the speed and degree of conversion are controlled by a 6- phosphofructokinase (the so-called "rate-limiting enzyme") in the liver. The metabolism of fructose corn syrup bypasses this rate-limiting enzyme and directly enters a lower metabolism. Therefore, it is easier to produce triglycerides, which is more harmful to obesity and fatty liver. In addition, when high fructose corn syrup is metabolized in the body, an energy substance called adenosine triphosphate (ATP) is consumed in large quantities, thus activating the inflammatory reaction pathway of the liver, promoting the production of inflammatory substances, and at the same time causing the imbalance of oxidation/antioxidation system. It is worth mentioning that a large intake of high fructose corn syrup will not only cause liver diseases, but also be detrimental to the rehabilitation of patients with fatty liver. Increasing serum uric acid is another side effect of high intake of fructose syrup. The effect of uric acid on human body is very complicated. It is an antioxidant and may have protective effect on some nervous system diseases. However, high blood uric acid is the clear cause of gout. Studies have shown that uric acid is related to obesity, hypertension and other diseases. In another article published in Arthritis Care. Research), we found that people who consume more than 50 grams of high fructose corn syrup every day (equivalent to 2-3 cans of drinks) have a 2-4 times higher risk of hyperuricemia than those who consume less than 10 grams every day. Later, other researchers also found that the more fructose syrup you eat, the higher the possibility of gout in the future. According to the research results published in JAMA (Journal of American Medical Association) by Choi et al. in Boston on 20 10, if fructose syrup is used instead of other carbohydrates (sucrose and rice flour, etc.), the risk of gout will also increase obviously in daily life.