Fulgoni Victor
Nutrition Impact, LLC, Battle Creek, MI 49014, USA.
Am J Clin Nutr. 2008 Dec;88(6):1715S. doi: 10.3945/ajcn.2008.25825A.
The annual American Society for Nutrition Public Information Committee symposium for 2007 titled "High Fructose Corn Syrup (HFCS): Everything You Wanted to Know, But Were Afraid to Ask" served as a platform to address the controversy surrounding HFCS. Speakers from academia and industry came together to provide up-to-date information on this food ingredient. The proceedings from the symposium covered 1) considerable background on what HFCS is and why it is used as a food ingredient, 2) the contribution HFCS makes to consumers' diets, and 3) the latest research on the metabolic effects of HFCS. The data presented indicated that HFCS is very similar to sucrose, being about 55% fructose and 45% glucose, and thus, not surprisingly, few metabolic differences were found comparing HFCS and sucrose. That said, HFCS does contribute to added sugars and calories, and those concerned with managing their weight should be concerned about calories from beverages and other foods, regardless of HFCS content.
2007年美国营养学会公共信息委员会年度研讨会的主题是“高果糖玉米糖浆（HFCS）：你想知道但又不敢问的一切”，该研讨会成为了一个讨论围绕高果糖玉米糖浆争议的平台。来自学术界和业界的发言人齐聚一堂，提供有关这种食品成分的最新信息。研讨会的会议记录涵盖了以下内容：1）关于高果糖玉米糖浆是什么以及为何被用作食品成分的大量背景信息；2）高果糖玉米糖浆对消费者饮食的贡献；3）关于高果糖玉米糖浆代谢影响的最新研究。所呈现的数据表明，高果糖玉米糖浆与蔗糖非常相似，约含55%的果糖和45%的葡萄糖，因此，毫不奇怪，在比较高果糖玉米糖浆和蔗糖时几乎没有发现代谢差异。也就是说，高果糖玉米糖浆确实会增加添加糖和热量的摄入，那些关注体重管理的人应该关注来自饮料和其他食品的热量，而不管其高果糖玉米糖浆的含量如何。
