Highfructose

Highfructose commonly refers to high‑fructose corn syrup (HFCS), a sweetener derived from corn starch that contains a mixture of glucose and fructose. The most widely used variants are HFCS 42 and HFCS 55, the numbers indicating the approximate percentage of fructose content. HFCS is produced by enzymatic conversion of corn starch into glucose, followed by isomerization of a portion of the glucose into fructose. The resulting syrup has a sweetness comparable to sucrose and is inexpensive to manufacture, making it popular in beverages, processed foods, baked goods, and condiments.

The use of HFCS rose sharply in the United States during the 1970s and 1980s after corn subsidies lowered the cost of corn starch and federal food assistance programs promoted corn‑based products. It quickly displaced sorghum‑based high‑fructose derivatives and entered a wide range of commercial products, especially carbonated drinks and snack foods. Regulatory agencies such as the U.S. Food and Drug Administration classify HFCS as a food ingredient and have established labeling requirements, but it is not subject to a mandatory additive or sweetener notice.

Health research has linked high intake of HFCS‑laden foods to obesity, type 2 diabetes, and dyslipidemia. Critics argue that HFCS is metabolized more readily than sucrose and contributes to metabolic syndrome, although the evidence remains partly disputed. Advocates note that the fructose component of HFCS is not drastically different from that of fruit or table sugar, suggesting that overall consumption habits, rather than the sweetener itself, drive health outcomes. Despite controversy, HFCS remains a prevalent ingredient in the food supply, and its use continues to be monitored by public health and regulatory bodies worldwide.