Higher consumption of (HFCS) high fructose corn syrup caused the increase in diabetes, only that there was a link between the two.
The American Beverage Assn. said in a statement that there is no evidence that HFCS, which was developed in the 1920s, has any unique risks for diabetes or any other disease.
Researchers from USC and the University of Oxford say they have found an association between countries that have more high fructose corn syrup in their food supply and those that have higher rates of diabetes.
Countries with higher use of HFCS had an average prevalence of Type 2 diabetes of 8%, compared with 6.7% in countries that don’t use it, according to the research published Tuesday in the journal Global Public Health.
The researchers reported that of 42 countries studied, the United States had the highest per capita consumption of HFCS: 55 pounds a year.
The second-highest was Hungary, at 46 pounds. Countries that had a per capita annual consumption rate of about a pound or less included Australia, China, Denmark, France, India, Ireland, Italy, Sweden, Britain and Uruguay.
Full article at LA Times
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