It’s not cast-iron proof that high-fructose corn syrup causes diabetes, but new evidence suggests we should think twice about using it to sweeten soft drinks.
Chi-Tang Ho at Rutgers University in New Brunswick, New Jersey, and his colleagues found that adding the syrup to fizzy drinks makes them up to 10 times richer in harmful carbonyl compounds – elevated in people with diabetes and blamed for causing diabetic complications such as foot ulcers and eye and nerve damage – than fizzy drinks containing cane sugar.
The most harmful compound, called methylglyoxal, is known to damage cells directly. “The link between methylglyoxal and…
