High-Fructose Corn Syrup (HFCS)
Definition
An industrial sweetener made by enzymatically converting glucose in corn starch to fructose. Typically found as HFCS-55 (55% fructose, used in soft drinks) or HFCS-42 (42% fructose, used in processed foods).
Why It Matters
Unlike glucose, fructose is metabolized almost entirely by the liver. Excessive consumption is directly linked to non-alcoholic fatty liver disease (NAFLD), insulin resistance, visceral fat accumulation, and elevated triglycerides. HFCS also bypasses the hormonal satiety signals (leptin and ghrelin), making it easier to overconsume calories without feeling full.
Commonly Found In
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Related Terms
Maltodextrin
CautionA highly processed white powder made from corn, rice, potato, or wheat starch. Despite being classified as a complex carbohydrate, it is broken down so aggressively during processing that its glycemic index (GI 85-105) often exceeds that of table sugar (GI 65).
Natural Flavors
CautionAccording to the FDA (21 CFR 101.22), 'natural flavor' is any flavoring derived from a plant or animal source — including fruits, vegetables, herbs, bark, roots, meat, seafood, poultry, eggs, or dairy — through heating, distillation, or fermentation. A single 'natural flavor' listing can contain dozens of individual chemical compounds, solvents, emulsifiers, and preservatives.