Fructose, High Fructose Corn Syrup Consumption Increases Risk Of Cardiovascular Disease

A study that examined the metabolic impact of consuming fructose, high fructose corn syrup (HFCS) and glucose found that consumption of fructose and HFCS increases the risk of cardiovascular disease. The study was launched to find out whether the U.S. recommendation that the upper limit of added sugar consumption should be 25 percent is supported by scientific evidence. Forty-eight adults were tested. Within two weeks, study participants consuming fructose or high fructose corn syrup, but not glucose, had higher concentrations of LDL cholesterol, triglycerides and a protein that leads to vascular plaques. The researchers said their findings suggest that the upper limit of 25 percent of daily calories consumed as added sugar recommended in the 2010 U.S. Dietary Guidelines “may need to be re-evaluated."