An industrial sweetener derived from corn starch that has been enzymatically processed to convert some of its glucose into fructose. The most common forms used in the food industry are HFCS 55 (55% fructose) and HFCS 42. It is ubiquitous in sodas, processed snacks, and condiments due to its low cost and high solubility.
HFCS is chemically similar to sucrose (table sugar) but its liquid form and high fructose content make it particularly effective at driving metabolic dysfunction. Consumption of HFCS is strongly correlated with increased rates of obesity, type 2 diabetes, and non-alcoholic fatty liver disease, as it promotes rapid fat accumulation in the liver and disrupts normal satiety signaling.
The definitive guide by Russell Clark, FNP-C, APRN