Scientists have released a commentary published in the
International Journal of Obesity that proclaims that high-
fructose corn syrup is not uniquely responsible for the increase
in obesity, but it seems unlikely that the flavorful debate will
be put to rest. Written by James Rippe from the USDA, John
Foreyt from Baylor College, and Theodore Angelopoulos from the
University of Central Florida, the paper systematically analyzes
and repudiates a theory put forth in a 2004 study that said that
high-fructose corn syrup bears the brunt of the responsibility
for the obesity epidemic in the United States and worldwide.
According to the paper, high-fructose corn syrup was developed
in the mid-1960s. Because it is considered cheaper and sweeter
than sucrose, or regular old table sugar, it was widely embraced
by food and beverage makers. High-fructose corn syrup was used
widely from 1970 to 1999, until use began declining. Today,
sugar is eaten far more often than high-fructose corn syrup, at
a proportion of 9 to 1. The