Fructose and Type 2 Diabetes

Fructose and Type 2 Diabetes: High-fructose corn syrup comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness (almost twice the sweetness of sucrose). A new study indicates that large amounts of high fructose corn syrup, a sweetener found in national food supplies across the world, may be a contributory factor to the rising global epidemic of type 2 diabetes.