42% 55%

HIGH-FRUCTOSE CORN SYRUP (HFCS) www.iowacorn.org

Fructose is a simple sugar commonly found in fruits and honey. Glucose serves as a building block for carbohydrates.

Aids in fermentation for breads and yogurts

Retains moisture in breakfast bars and cereals

Maintains consistent flavors in beverages

Keeps ingredients mixed in salad dressings

Makes high fiber baked goods and cereals more palatable

50%

High-Fructose Corn Syrup (HFCS) is a natural corn-based sweetener used in many

popular foods and beverages.

42% FRUCTOSE 58% GLUCOSE

55% FRUCTOSE 45% GLUCOSE

50% FRUCTOSE 50% GLUCOSE

HFCS-42

HFCS-55

TABLE SUGAR

HFCS: Roles Beyond Sweetening

Maintains freshness in condiments

Enhances fruit and spice flavors in marinades

Promotes browning of baked goods

CEREAL

HIGH-FRUCTOSE CORN SYRUP (HFCS) www.iowacorn.org

Percent of Caloric Growth

28% 38

%

MYTH: HFCS isn’t natural.

FACT: HFCS is made from corn and contains no artificial or synthetic ingredients.

bushels of Iowa Corn163 MILLION $1.9 BILLION

We’re eating

458 MORE CALORIES per day compared to 1970

= worth of HFCS

42% 55%

50%

The biggest difference between Sugar and HFCS?

Sugar comes from sugar cane or sugar beets and HFCS comes from corn.

That’s it!

TABLESUGAR

(HFC

S)

How it compares to sugar!

Myths about HFCS

MYTH: Sugar is healthier than HFCS.

FACT: They have similar compositions and contain similar number of calories.

MYTH: HFCS causes obesity and diabetes.

FACT: USDA data shows HFCS use is declining while obesity and diabetes rates continue to rise.

MYTH:HFCS is high in fructose.

FACT: Oddly enough, it’s not. It has either 42% or 55% fructose (sugar is 50% fructose).

Added fats53%

Flours/Cereal Products

36%

Other 4% Added Sugars 7%