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Corn Syrup Commotion Moderate heat can produce a potentially dangerous compound in high-fructose corn syrup, new research says 
High fructose corn syrup, the ubiquitous sweetener lurking in many processed foods, has weathered plenty of criticism recently, with detractors alleging connections to obesity, mercury and appetite stimulation. But new research has found a more direct and worrisome byproduct of high fructose corn syrup (HFCS) consumption: When the syrup rises above 120º F - a temperature easily reached during shipping or storage without refrigeration - a compound known as hydroxymethylfurfural, or HMF, develops. While HMF and its cousins are effective in fuel and plastics production, it is toxic to honeybees and may be harmful to humans as well. The study, published in the Journal of Agriculture and Food Chemistry, found that HMF mainly forms from heating fructose and postulates that it may be the culprit in the mysterious Colony Collapse Disorder, a disease that has wiped out a third of America's honeybee population. The data are important for commercial beekeepers, for manufacturers of HFCS, and for purposes of food storage, the report says. "Because HFCS is incorporated as a sweetener in many processed foods, the data from this study are important for human health as well." Scientists Blaise LeBlanc and Gillian Eggleston measured HMF levels in products with HFCS from various manufacturers over 35 days at different temperatures. The relationship between HMF and temperature was proportional, and HMF levels spiked around 120∞ F. Other studies have linked HMF to DNA damage, and the compound breaks down into other compounds in the human body that carry potential risk as well. |
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