Scientists tested beverages containing the syrup and found high levels of reactive compounds that previous studies have found have the potential to trigger cell and tissue damage which can cause diabetes.
“People consume too much high-fructose corn syrup in this country,” lead researcher Chi-Tang Ho, professor of food science at Rutgers University, said. “It’s in way too many food and drink products, and there’s growing evidence that it’s bad for you.”
The findings were first reported at the 234th national meeting of the American Chemical Society.
Robert Ancill, CEO of Food Consulting Group, The Next Idea, comments that the large restaurant groups need to begin acting responsibly, and pressure the two main soda companies; Coke & Pepsi into developing beverage products that have improved nutritional qualities, and have a less damaging effect on consumers.