High-fructose corn syrup (HFCS) and table sugar (sucrose) are essentially identical and should not be differentiated in terms of their harmfulness.

noli's read

From a biochemical perspective, this claim is widely supported: sucrose is composed of 50% glucose and 50% fructose, while HFCS-55 (the most common type) contains approximately 55% fructose and 45% glucose. A systematic review published in the American Journal of Clinical Nutrition confirms that, metabolically, the body processes these two types of sugar in an almost identical manner once ingested. It is therefore accurate to say that the distinction is often exaggerated in public discourse, as the primary problem lies in the excessive consumption of total added sugars rather than the specific source. However, some researchers note that HFCS, being in liquid form, may be consumed more quickly and in larger quantities in sweetened beverages, which influences the overall glycemic response. Saying that they are 'the same' is scientifically consistent, but sometimes obscures the nuance regarding bioavailability in processed products. In summary, current evidence suggests that the risk stems from the total quantity and not the minimal molecular difference between the two.

the sources

1. 1Malik VS, Hu FB 2019
2. 2Yang Q, Zhang Z, Gregg EW, et al. 2014
3. 3Westwater ML, Fletcher PC, Ziauddeen H 2016