Dr. Ho found that those with high fructose corn syrup had high levels of compounds linked to cell and tissue damage that could cause diabetes. These compounds are elevated in the blood of people with diabetes and linked to the complications of that disease. The same compounds are not present in sugar.
High fructose corn syrup is a sweetener found in many foods and drinks, including soda, baked goods and condiments. It has become the sweetener of choice for many food maufacturers because it is considered more economical, sweeter and more easy to blend into beverages than table sugar.
Results of the study were released at the 234th national meeting of the American Chemical Society.