High-fructose corn syrup

High-fructose corn syrup (HFCS) is a sweetener made from corn starch that contains ~42–55% fructose. It is used in sodas (HFCS-55) and processed foods like baked goods and sauces (HFCS-42). The FDA considers HFCS generally safe and nutritionally equivalent to sucrose. However, like all added sugars, large amounts of HFCS can lead to weight gain, fatty liver, type 2 diabetes and heart disease. Health guidelines advise limiting HFCS and other added sugars to promote metabolic health.

Aliases / Common Names: High-fructose corn syrup; glucose–fructose syrup; isoglucose; high-levulose corn syrup; corn syrup (high-fructose). Regulatory Status & Exposure: HFCS is affirmed as GRAS by the FDA (21 CFR §184.1866) with no specific use limits beyond good manufacturing practice. It is treated like other sugars (no established ADI). The WHO’s 2015 guidelines and US Dietary Guidelines recommend that free or added sugars (including HFCS) be limited to <10% of daily calories. In the EU, HFCS (called “isoglucose”) has no unique bans; policy focuses on lowering total sugar intake. Typical HFCS exposure: one 12-oz soda provides ~10 tsp of HFCS (~40 g, ~160 kcal). A 2004 analysis estimated US intake ~132 kcal/day from HFCS on average, with the top 20% consuming ~316 kcal/day. Technical Evidence: Fructose (the main component of HFCS) is metabolized largely in the liver, promoting new fat synthesis and raising triglycerides. It also blunts insulin and leptin responses to meals, which may reduce satiety. Controlled trials show that swapping fructose (or HFCS) for other carbs at equal calories does not harm liver fat in healthy people; but consuming extra calories from fructose (e.g. sugary drinks) increases liver fat and ALT levels. In practice, most studies indicate that HFCS has similar metabolic effects as sucrose or other added sugars. A recent systematic review noted HFCS as a cited risk factor for obesity and metabolic syndrome, but found only one human trial focused on HFCS specifically. Overall, evidence points to HFCS driving metabolic risk via overconsumption of calories rather than any unique toxicity. Fast-Food Context: HFCS-55 sweetens soft drinks and fruit drinks; HFCS-42 is common in processed snacks, condiments and baked goods. Its liquid form, stability and low cost make it ubiquitous in fast food. Like other frying/syrup oils, HFCS can degrade if overheated, but typical fast-food heating doesn’t alter sugar much. The main issue is repeated consumption of HFCS-laden items (sodas, sauces, dessert toppings). Industry often does not distinguish HFCS on labels from “corn syrup” in syrups or honey analogs. Sensitive Populations / Notes: People with or at risk for obesity, diabetes, gout or liver disease are advised to especially limit HFCS and added sugars. Children and teens are a key concern, as sugary drinks can exceed recommended sugar limits. Rare fructose intolerance disorders (e.g. hereditary fructose intolerance) are not a general food-safety concern in the population.

We assign the high tier using published research, regulatory guidance, and PRūF’s additive taxonomy. Restaurant usage is derived from public ingredient disclosures and mapped to menu items where this additive appears.