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New Study: Fructose and Added Sugars Should Not be Singled Out in Obesity

New Study in Nutrition Journal Debunks Myths: Fructose and
Added Sugars Should Not be Singled Out as Unique Causes of Obesity

FOR IMMEDIATE RELEASE
October 30, 2013

CONTACT: David Knowles
(202) 331-1634

WASHINGTON, DC – The following may be attributed to the Corn Refiners Association regarding the study, “Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system,” published in Nutrition Journal:

“This study confirms what the scientific evidence has shown for years; consumption of fructose is not a unique factor in the rise in obesity rates in the U.S.

“As the researchers conclude, claims that fructose is somehow uniquely responsible for our nation’s obesity epidemic are not only wrong, they are counter-productive to finding effective solutions to this complex health crisis.

“As the data shows, it is the increase in total calories that is driving the increase in obesity rates. Virtually all of these additional calories are in the form of grains and fats, whereas fructose-containing sweeteners such as sugar and high fructose corn syrup account for only 1.3% of the increased calorie consumption since 1970.

“High fructose corn syrup consumption has decreased steadily for more than 10 years. In 2012, Americans consumed 25 percent less of it than they did in 1999 while obesity rates continued to climb during this time period.

According to the National Institutes of Health, ‘People gain weight when they eat more calories than they burn through activity. This imbalance is the greatest contributor to weight gain.’”

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The Corn Refiners Association (CRA) is the national trade association representing the corn refining (wet milling) industry of the United States. CRA and its predecessors have served this important segment of American agribusiness since 1913. Corn refiners manufacture sweeteners, ethanol, starch, bioproducts, corn oil and feed products from corn components such as starch, oil, protein and fiber.

Visit us on the Web at www.Corn.org

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