3/25/2011 CornSugar.com Sweetener Myths and Misinformation High - - PDF document

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Sweetener Myths and Misinformation High Fructose or Hyperbole?

l West Virginia Dietetic Association, April 2011 John S. White, Ph.D. President, White Technical Research

CornSugar.com My reasoned view of high fructose corn syrup…

• Scientific perspective lost in the debate
• Equivalent to sucrose in many respects
• No evidence that it is uniquely
• No evidence that it is uniquely

responsible for obesity

• Can be part of a healthy diet when used

in moderation

And now…The Rest of the Story

What have you heard about high fructose corn syrup…?

• Uniquely responsible for obesity
• HFCS is sweeter than sucrose (table sugar)
• Doesn’t blunt appetite; overeating
• Metabolized differently than sucrose
• Metabolized differently than sucrose
• Raises triglycerides, uric acid, blood pressure
• Primary cause of metabolic syndrome, diabetes,

heart disease

All false…Surprised?

Take home message

Experts agree: HFCS = Sucrose

• ILSI-USDA Expert Panel, 2008;

J Nutr, Jun 2009

• American Dietetic Association,

Dec 2008

• American Medical Association,

Jun 2008

• Michael Jacobsen, CSPI
• Walter Willett, Harvard
• Marion Nestle, NYU
• Peter Havel, UC Davis
• Barry Popkin, UNC

Jun 2008

• Experimental Biology Expert

Panel, 2007; AJCN, Dec 2008

• Center for Food, Nutrition and

Agricultural Policy Expert Panel, 2006; Crit Rev Food Sci Nutr, 2007 y p ,

• George Bray, Pennington

Let’s see what science says…

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HFCS history

HFCS timeline

1960s – technology development 1970s – introduced to food industry 1980 id i f d 1980s – wide use in foods 1990s – peak use 2000s – focus and decline

Why the focus on HFCS?

• Bray, Nielsen & Popkin,

AJCN, 2004

• Graphical correlation
• 1970 – 2000
• HFCS use vs obesity
• HFCS use vs obesity
• Hypothesis:

HFCS is uniquely responsible for obesity

• Despite

correlation ≠ causation, widespread dissemination

HFCS declining for 12y…Bray hypothesis untenable even before publication

U.S. Department of Agriculture, Economic Research Service. 2010.

HFCS declining for 12y…Bray hypothesis untenable even before publication

2000 remains a popular but

U.S. Department of Agriculture, Economic Research Service. 2010.

2000 remains a popular – but – wrong endpoint in justifications

…and sucrose is dominant worldwide

Fereday et al. Sweetener analysis. LMC International Ltd., 2005.

Science says

Most nutritive sweeteners are essentially interchangeable

• Composition
• Processing
• Calories
• Sweetness
• Functionality
• Absorption
• Metabolism

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Science says Production methods are similar

Sucrose1 HFCS2 Honey Fruit juice3 concentrate Agave4 nectar Source Cane Beet Corn Bees Pear, Grape Apple Cactus Physical/botanical extraction

• Hydrolysis
• Acid, enzyme
• Flocculation/Filtration
• Enzyme treatment
• Depolymerization, filtration aid,

isomerization, inversion

• Concentration
• Evaporation
• Color/flavor/aroma removal
• Ion exchange, carbon,

crystallization

• Stripping
• 1Kirk-Othmer Concise Encyclopedia of Chemical Technology, 4th Edition, pg. 1915-1919

2www.corn.org 3www.sugar.org/other-sweeteners/other-caloric-sweeteners.html#juice-concentrates 4www.patentstorm.us/patents/5846333/fulltext.html

Science says

Composition is similar

Type of Sugar

Corn Syrup High Fructose Corn Syrup Sucrose I nvert Sugar Honey Fruit Juice Concentrates Agave Nectar

Monosaccharides Fructose

• Glucose
• Disaccharides

Sucrose (Fru−Glu)

• ()

() () Lactose (Glu−Gal) Maltose (Glu−Glu)

• Polysaccharides

(Glu−Glu)X

• ()

Science says

HFCS sugars − common in sweeteners

% Total sugars* Sweetener Form Total fructose Total glucose HFCS‐42 Syrup 42 58 Honey Syrup 48 52 Crystalline sucrose Dry 50 50 Medium/Total invert Syrup 50 50

+ E

t d j i S 50 50

+ Evaporated cane juice

Syrup 50 50 Grape juice conc Syrup 53 47 HFCS‐55 Syrup 55 45

+Apple juice conc

Syrup 65 35

+Pear juice conc

Syrup 74 26

+Agave nectar

Syrup 74 26 Crystalline fructose Dry 99.5+ 0.1 max

*Total sugars = ∑ (sucrose + glucose + fructose + lactose + maltose + galactose)

Science says

HFCS sugars − common in nature

Fructose (% total sugars) Fruit, vegetables ≥66 Apples, pears 56-65 Asparagus, raspberries, spinach, watermelon Almonds, apricots, bananas, blackberries, blueberries, broccoli, B l t bb t l t h h i 42-55 Brussels sprouts, cabbage, cantaloupe, carrots, cashews, cherries, Clementines, sweet corn, cucumbers, currants, dates, figs, filberts, grapefruit, grapes, hazelnuts, honeydew, melon, kiwi fruit, lentils, lettuce, lime juice, macadamias, nectarines, sweet onions, navel

• ranges,

peaches, peanuts, peas pecans, sweet peppers, persimmons, pineapple, pistachios, raisins, summer squash, strawberries, sweet potatoes, tomatoes, walnuts, cooked wild rice 31-41 Artichokes, celery, okra, plums, radishes, turnip greens

NutritionData.com. Conde Nast. 2008.

Hydrolyzed sucrose = HFCS

Science says

• Enzyme (sucrase)
• Acid (pH, temp, time)

+

OH

High Fructose Corn Syrup

Science says

Differences disappear in bloodstream

Sucrose F―G F + G F G Invert sugar e t suga HFCS Fruit Juice Conc. Honey F + G F G

• Different pathways for fructose & glucose is a moot point
• All sweeteners produce the same metabolic effect

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Once sucrose and HFCS are absorbed into the bloodstream, they:

– deliver the sam e sugars Science says Sweetener reformulation is a metabolic wash: no nutritional improvement… misleads consumers – at the sam e ratios – to the sam e tissues – within the sam e timeframe – to the sam e metabolic pathways Science says

A sugar is a sugar

• Cane and beet sugar
• Fruit sugar
• Agave sugar
• Corn sugar
• Name change proposed to FDA
• Independent research shows consumers

understand corn sugar

• Helps consumers manage sugars intake
• More fermentable

sugars R t i i t

• Sweetness equivalent

to sucrose E f h dli

Science says

Sugars are functional beyond sweetness W hy they’re used in foods…

• Retains moisture
• Resists crystallization
• Lower freezing point
• Ease of handling
• Stability in acid
• Promotes browning
• Flavor enhancement

Science says

Sweetness: HFCS = Sucrose

Sugars Sweetness Intensity (crystalline)1 Relative Sweetness (10% ds)2 Absolute Sweetness (10% ds)3 Fructose 180 117 Sucrose 100 100 100 HFCS-55 99 97 Glucose 74-82 65

1Schallenberger & Acree. 1971. Sugar Chemistry. AVI Pub. Co., Westport CT. 2White & Parke. 1989. Cereal Foods World. 34(5):392-398. 3Calculated from Schiffman, et al. 2000. Physiology & Behavior. 68:469-481.

Science says

HFCS vs Sucrose... Metabolically equivalent

Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high‐fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal‐weight woman. Nutrition 23(2):103‐112.

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Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high‐fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal‐weight woman. Nutrition 23(2):103‐112. Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high‐fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal‐weight woman. Nutrition 23(2):103‐112. Melanson, Zukley, Lowndes, Nguyen, Angelopoulos, Rippe. 2007.Effects of high‐fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal‐weight woman. Nutrition 23(2):103‐112. Zukley M, et al. June 2007. The Effect of High Fructose Corn Syrup on Post‐Prandial Lipemia in Normal Weight Females. Presented at the June 2007 meeting of The Endocrine Society. Program Abstract #P2‐46. Lowndes J, et al. June 2007. The Effect of High‐Fructose Corn Syrup on Uric Acid Levels in Normal Weight Women. Presented at the June 2007 meeting of The Endocrine Society. Program Abstract #P2‐45.

Science says

Pure fructose research doesn’t predict HFCS health outcomes

• HFCS is half fructose/half glucose
• Incidence of either dietary extreme is negligible
• High [fructose] ≠ HFCS
• High dose of either is toxic, not physiologic

g , p y g

• Fructose metabolism ≠ fructose + glucose
• Glucose is not a viable replacement in foods
• HFCS replaced sucrose, not glucose;

best model: HFCS vs sucrose

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Science says

High fructose levels tested aren’t found in human diet

• 25th percentile intake = 4.5% of energy
• 50th percentile (mean) intake = 9.1%
• 95th percentile < 18%
• Human studies feed 25-50% of energy
• Animal studies feed 60+%

Marriott, B et al, J Nutr, 2009

Fructose vs Glucose Case Study

Volume 13, Issue 3, pages 229–234, March 2011

Brain fMRI response to glucose and fructose infusions in humans Purnell JQ, Klopfenstein BA, Stevens AA, et al.

Oregon Health & Science University, Portland Schools of Veterinary Medicine & Nutrition, UC Davis USDA-ARS, Western Human Nutrition Research Center, Davis, CA

Setup

Purpose

• Intracerebroventricular glucose and fructose have
• pposing effects on appetite and weight regulation

in animals.

• Would brain response differ in humans and

independently of ingestion? Procedure

• 9 healthy, normal weight subjects
• fMRI (functional brain magnetic resonance imaging)

in response to glucose or fructose infusions (0.3 mg/kg) So, w hat’s w rong w ith this paper?

Midline data acquisition, hypothalamic region of interest (orange)

Plasma fructose peak (8 mM) is 15-20x typical literature values Hypothalamus: Sugars have no effect vs saline control

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Cortex: Glucose (+) ≠ saline ≠ fructose (-) Cortex: W hat if glucose and fructose are fed together ( typical diet) ? Cortex: W hat if glucose and fructose fed together ( typical diet) ? NSD!

Cautions about Purnell et al. fructose vs glucose model

• Infusion model so far removed from how humans get

fructose that it’s not useful for predicting human

• utcomes and guiding public health policy
• Unrealistic intake levels exaggerate biochemical

differences and bias outcomes

• Interpretations based on a single sugar miss additive

effects of multicomponent sweeteners and other nutrients in mixed meals

• PR Departments sensationalize poor research
• Loss of the big picture, whole diet effect…that, and

diversion from sound science Science says

Obesity is a calorie/exercise im balance issue

Energy intake + 5 1 5 kcal/ d since 1970…

2,500 2,600 2,700 2,800

• ries (kcal/day)

Year +24%

Source: U.S. Department of Agriculture, Economic Research Service. 2009 Calories: average daily per capita calories from the U.S. food supply, adjust for spoilage and other waste. Loss‐Adjusted Food Availability Data.

2,100 2,200 2,300 2,400

Total per capita calo

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…but added sugars only + 5 8 kcal/ d

500 550 600 650 700

calories/day

Flour and cereal products Added fats Added sugars Source: U.S. Department of Agriculture, Economic Research Service. 2009 Calories: average daily per capita calories from the U.S. food supply, adjust for spoilage and other waste. Loss‐Adjusted Food Availability Data.

300 350 400 450

Per capita c Year

What do you NOW know about high fructose corn syrup…?

• It ISN’T uniquely responsible for obesity
• It ISN’T sweeter than sucrose (table sugar)
• It DOESN’T uniquely affect appetite; overeating
• It ISN’T metabolized differently than sucrose
• It ISN T metabolized differently than sucrose
• It DOESN’T uniquely affect triglycerides, uric

acid, blood pressure

• It ISN’T a primary cause of metabolic syndrome,

diabetes, heart disease

• It IS equivalent to sucrose (table sugar)

“Because the composition of high fructose corn syrup and sucrose are so similar, it appears unlikely that high fructose corn syrup contributes more to obesity or

• ther conditions than sucrose.”

Highly credible institutions confirm HFCS/sucrose equality

“Both sweeteners contain the same number of calories (4 per gram) and consist of equal parts of fructose an

• glucose. Once absorbed into the blood

stream, the two sweeteners are indistinguishable.”

Take home message

Experts agree: HFCS = Sucrose

• ILSI-USDA Expert Panel, 2008;

J Nutr, Jun 2009

• American Dietetic Association,

Dec 2008

• American Medical Association,

Jun 2008

• Michael Jacobsen, CSPI
• Walter Willett, Harvard
• Marion Nestle, NYU
• Peter Havel, UC Davis
• Barry Popkin, UNC

Jun 2008

• Experimental Biology Expert

Panel, 2007; AJCN, Dec 2008

• Center for Food, Nutrition and

Agricultural Policy Expert Panel, 2006; Crit Rev Food Sci Nutr, 2007 y p ,

• George Bray, Pennington

Shouldn’t you, too!

CornSugar.com

Questions?