The Effects of High-Fructose Corn Syrup on Chronic Diseases: Why Does the Food Industry Still Use It? (Essay Sample)

The Effects of High-Fructose Corn Syrup on Chronic Diseases: Why Does the Food Industry Still Use It? Introduction The start of high-fructose corn syrup (HFCS) to the food business has ignited heated debate about its involvement in the increase of chronic diseases like obesity, diabetes, and cardiovascular disease. Despite accumulating evidence associating HFCS use to poor health consequences, food production continues to use this cheap sweetener in a variety of products. The ubiquity of HFCS in refined foods has alarmed consumers and health specialists alike, leading calls for stronger controls and alternative sweeteners. This essay will investigate the influence of HFCS on chronic diseases, as well as the reasons for its continuous use in the food sector. This study seeks to provide useful insights by critically analysing scientific research and industry practices exploring the complexity of HFCS and its possible impact on public health. High-Fructose Corn Syrup: The definition and Composition. High fructose corn syrup (HFCS) is liquid sweeteners found in a variety of processed foods and drinks. It contains around 55% fructose and 45% glucose, which is close to natural regular sugar (Rinee Najwa Mohamat et al.). HFCS is produced via a sophisticated industrial process that involves turning corn flour into syrup via enzymatic reactions. This syrup is further processed to boost its fructose concentration, yielding the finished HFCS product. Because of its inexpensive cost, lengthy shelf life, and high sweetness level, HFCS is now a popular food additive. The extensive usage of HFCS has prompted worries about its effects on chronic diseases like obesity, diabetes, and cardiovascular disease. The Relationship Between High-Fructose Corn Syrup and Chronic Diseases High-fructose corn syrup (HFCS) have been extensively researched in relation to chronic diseases like obesity, diabetes, and cardiovascular problems. The increased intake of HFCS has been linked to a global increase in various health issues, notably in Western nations where it is found in a variety of processed foods and beverages. According to studies, fructose metabolism in the liver causes increased fat production, insulin resistance, and inflammation, all of which contribute to the development of chronic illnesses. Furthermore, HFCS’s widespread availability and inexpensive cost make it an appealing sweetener for the food sector, despite its negative impacts on public health. As people become more knowledgeable of the damaging effects of HFCS on their health, there is an increase in demand for healthier options on the market. The change in consumer tastes may eventually force changes in food sector practices favouring the use of less harmful sweeteners. (L.R. DeChristopher) Reasons influencing the food and beverage industry’s ongoing consumption of high-fructose corn syrup. One important reason driving the food industry’s continuous use of high-fructose corn syrup (HFCS) is its low cost in comparison to alternative sweeteners. HFCS is relatively inexpensive to produce due to government corn subsidies, making it an appealing option for producers wanting to maximise profits (Hoang-Yen Thi Nguyen et al). Furthermore, HFCS has an extended shelf life than sugar from plants, increasing the product’s entire viability and lowering waste. Furthermore, the adaptability of HFCS in a variety of foods and drinks, from beverages to cereals, ensures consistent flavour and texture, which contributes to consumer pleasure. Despite mounting worries about its health effects, the financial advantages and functional advantages associated with HFCS in food manufacturing continue to drive its use in the industry. The dependency on HFCS highlights the intricate interplay between business interests and healthcare concerns in the food sec...