A new study that found a higher prevalence of diabetes in countries with a high level of fructose corn syrup in their food supplies came under attack before it was even released Monday, highlighting the rising controversy over sweeteners and the role they play in the nation's health.
The study found that type 2 diabetes occurred 20 percent more often in countries where high-fructose corn syrup was in common use, compared with countries where it was rarely — or never — added to food.
The study's authors reached their conclusion by evaluating existing statistics on body mass index, diabetes rates and global food consumption. But the correlation increased after adjustments were made for country level differences in body mass, population and gross domestic product.
"We're not saying that high-fructose corn syrup causes diabetes or that it is the only factor or even the only dietary factor with a relation to diabetes," said Dr. Michael I. Goran, a professor of preventive medicine at the Keck School of Medicine of the University of Southern California and an author of the study. "But it does support a growing body of evidence linking high-fructose corn syrup and diabetes." [Link]
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