High Fructose Corn Syrup
Also known as: isoglucose, HCFS
FDA recognizes HFCS as GRAS under 21 CFR 184.1866 and considers it equivalent in safety to sucrose, honey, and similar sweeteners with similar glucose:fructose ratios. Like all added sugars, excess intake contributes to obesity, type 2 diabetes risk, and dental caries.
What it is
Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with the balance as glucose.
Sweetener, humectant, browning agent, flavor enhancer; cheaper and more soluble than sucrose.
Why it's flagged
- Added sugar; contributes to caloric excess at typical intake
- Some studies suggest fructose-specific metabolic effects in liver, but FDA considers HFCS not different from sucrose
- Common in ultra-processed foods, signaling low nutrient density
What regulators actually say
"FDA is not aware of any evidence that there is a difference in safety between foods containing HFCS 42 or HFCS 55 and foods containing similar amounts of other nutritive sweeteners with approximately equal glucose and fructose content, such as sucrose, honey, or other traditional sweeteners."
"High fructose corn syrup is a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose, prepared as a clear aqueous solution from high dextrose-equivalent corn starch hydrolysate by partial enzymatic conversion of glucose to fructose."
Regulatory status
United States — FDA
GRAS under 21 CFR 184.1866
European Union — EFSA
Authorized as glucose-fructose syrup; no specific restriction
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