High-Fructose Corn Syrup Linked to Diabetes Nov. 27, 2012 --
Countries that mix high-fructose corn syrup into processed foods
and soft drinks have higher rates of diabetes than countries
that don’t use the sweetener, a new study shows. In a study
published in the journal Global Health, researchers compared the
average availability of high-fructose corn syrup to rates of
diabetes in 43 countries. About half the countries in the study
had little or no high-fructose corn syrup in their food supply.
In the other 20 countries, high-fructose corn syrup in foods
ranged from about a pound a year per person in Germany to about
55 pounds each year per person in the United States. The
researchers found that countries using high-fructose corn syrup
had rates of diabetes that were about 20% higher than countries
that didn’t mix the sweetener into foods. Those differences
remained even after researchers took into account data for
differences in body size, population, and wealth. But couldn’t
that mean that people in countr