Just two weeks of high-fructose corn syrup causes blood fat levels to rise

The New York Times “Well” blog reports on research suggesting that just “two weeks of modest consumption of high-fructose corn syrup causes cholesterol and triglycerides levels to rise, and the more consumed, the greater the increases.”

The results, in The American Journal of Clinical Nutrition, were consistent: The more corn syrup, the worse the lipid profile. While LDL (or “bad” cholesterol) in the aspartame group remained the same before and after the diet, the 10 percent group went to 102 from 95, the 17.5 percent to 102 from 93, and the 25 percent group to 107 from 91. Optimal LDL levels are under 100.

Other blood tests of cardiovascular risk — non-HDL cholesterol, triglycerides, uric acid and others — moved in the same negative directions.

“It was a surprise that adding as little as the equivalent of a half-can of soda at breakfast, lunch and dinner was enough to produce significant increases in risk factors for cardiovascular disease,” said the lead author, Kimber L. Stanhope, a research scientist at the University of California, Davis. “Our bodies respond to a relatively small increase in sugar, and that’s important information.”

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