Press Releases

Statement by the Corn Refiners Association on the recent University of Southern California Study On the Effects of Fructose and Glucose on Brain Activity

FOR IMMEDIATE RELEASE December 10, 2014 CONTACT: David Knowles (202) 534-3494 dknowles@corn.org WASHINGTON, DC – “The recent study by the University of Southern California claiming fructose consumption reduces satiety signals in the brain — causing individuals to desire more calories than otherwise – fails to recognize how fructose is consumed in real world settings and provides very limited practical insight. “When we consume fructose in our natural diets, whether it is from fruits and vegetables or other foods or beverages, it is almost always accompanied by a corresponding amount of glucose. For example, high fructose corn syrup (HFCS) is comprised of roughly half fructose and half glucose and both are metabolized together through the digestion process. The same is true of sugar, which contains half fructose and half glucose. “However, subjects in this study were given large amounts of pure fructose and pure glucose separately, which almost never occurs outside a laboratory setting. Therefore, while those who received pure fructose may have reacted as if they were less sated, these study conditions did not correspond to anything like a natural setting in which people normally would be consuming roughly equal amounts of glucose in combination at the same time. Importantly, the study itself shows that the more normal pattern of consuming the two sweeteners in combination aids in feeling of fullness. “Studies that attempt to demonize one food or ingredient, such as fructose, by creating unrealistic environments misinform the public and often lead to poor consumer choices.”

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The Corn Refiners Association (CRA) is the national trade association representing the corn refining 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.

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