A sweetener used in foods blamed for rising rates of type 2 diabetes.
A sweetener, high fructose corn syrup (HFCS), has been linked to the rising rates of type 2 diabetes by the researchers at the University of Southern California and the University of Oxford.
After studying 42 countries, the researchers found that countries that use large amounts of fructose corn syrup in processed foods have diabetes rates higher by 20 per cent than those that consume it less. At present, U.S is leading in the consumption of syrup with 25 kg per person a year, followed by Hungary, Canada, Slovakia, Bulgaria, Belgium, Argentina, Korea, Japan and Mexico.
HFCS is widely used in drinks and processed foods such as biscuits and ice cream around the globe. Not only a sweetener, it also provides a consistent browning after oven heating to improve appearance of foodstuff.
[Read: Foods that Reverse Diabetes]
The researchers urge consumers to reduce the amount of all forms of sugar and sweeteners in their diets to keep diabetes at bay.
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