Sept. 27, 2007 -- The Corn Refiners Association, which represents the makers of high fructose corn syrup in the United States, sent a letter to ABCNEWS.com to refute some of the claims about high fructose corn syrup and insulin made in Gary Taubes' book, "Good Calories/Bad Calories," an excerpt of which is posted on the Web site.
Information on insulin and sweeteners:
All caloric sweeteners trigger an insulin response to a greater or lesser extent. Among common sweeteners, pure glucose triggers the greatest insulin release, while pure fructose triggers the least. Both sucrose (table sugar) and high fructose corn syrup trigger about the same intermediate insulin release because they contain nearly equal amounts of glucose and fructose. -- (Akgun S, Ertel NH. 1985. The effects of sucrose, fructose and high-fructose corn syrup meals on plasma glucose and insulin in noninsulin-dependent diabetic subjects. Diabetes Care 8(3):279-283.)
The U.S. Food and Drug Administration has long recognized that high fructose corn syrup is safe. Like sugar, honey and some fruit juices, high fructose corn syrup contains almost equal portions of fructose and glucose. (61 Fed. Reg. 43447 (August 23, 1996), 21 C.F.R. 184.1866. Direct food substances affirmed as Generally Recognized as Safe; High Fructose Corn Syrup - Final Rule.)
Many parts of the world, including Mexico and Europe, have rising rates of obesity and diabetes, despite having little or no high fructose corn syrup in their foods and drinks. -- (International Obesity TaskForce. June 2007. Prevalence of Adult Obesity; LMC International, Inc. 2007. Table 2: World Sugar & HFCS Consumption. Sweetener Analysis January 2007. See also World Health Organization. 2003. Obesity and overweight information sheet.)
Consumers seeking more information about high fructose corn syrup can visit www.hfcsfacts.com..