EEV: This study must be faulted in two area’s immediately:
1. Length of Study 10 Weeks, like Huh?
2. “Not only is it safe to consume caloric sweeteners at recommended levels, it is important for consumers to understand that high fructose corn syrup and table sugar have the same amount of calories and studies like this indicate your body metabolizes them about the same.” Huh, Huh?
3. Study Participants had to be disease free between 25 and 35 kg yet consume no more than more than 14 alcoholic beverages per week.
4. HFCS was based upon percentage of calories required for weight maintenance, not real world caloric intake.
5. Even though all caloric intake equal, the 30% sweetener group gained weight, but no fat?
6. Lots of holes in this partial blind study, but the researches did report honestly. Even though the study sucked and open to experimenter bias in its reporting and design.
7. Oh and the COI’s
Steve Bravo: Has received consulting fees and equipment support from Siemens Inc.
James M. Rippe: Dr. Rippe’s research organization has received funding and Dr. Rippe has received consulting fees from ConAgra Foods, PepsiCo International,
Kraft Foods, the Corn Refiners Association and Weight Watchers Internationals
Contact: Carol Moreau firstname.lastname@example.org 508-756-1228 Rippe Lifestyle Institute
Adds to scientific evidence that the sweeteners are metabolically equivalent
SHREWSBURY, MA — A study published today in the Journal of Applied Physiology, Nutrition, and Metabolism presented compelling data showing the consumption of both high fructose corn syrup (HFCS) and sucrose (table sugar) at levels consistent with average daily consumption do not increase liver fat in humans, a leading cause of non-alcoholic fatty liver disease (NAFLD). The findings also add to an already well-established body of science that high fructose corn syrup and table sugar are metabolically equivalent.
Increased fat levels in the liver and muscle tissue have also shown to contribute to insulin resistance, a key factor in the development of type 2 diabetes.
The study, conducted by James Rippe, MD, Founder and Director of the Rippe Lifestyle Institute and Professor of Biomedical Sciences at the University of Central Florida, examined sixty-four individuals who consumed low-fat milk sweetened with either HFCS or sucrose with the added sugar matching the 25th, 50th and 90th percentile population consumption levels of fructose for ten weeks.
The results showed fat content of the liver remained unchanged when the six HFCS and sucrose groups were averaged. Fat content in muscle tissue was also unchanged over the 10 weeks when the six HFCS and sucrose groups were averaged.
“The study’s results are compelling because this is the first study of its kind to test the effects of HFCS and sucrose on liver fat levels in humans using real world conditions,” said Dr. Rippe, who received a grant from the Corn Refiners Association (CRA) to conduct the study. “Previous studies that sought to find a link between caloric sweeteners and diseases such as type 2 diabetes and liver disease often subjected individuals to unrealistically high levels of fructose or had subjects consume fructose independent of glucose, which is just not how fructose is consumed in our daily diet. Using real world conditions, we find that HFCS and other caloric sweeteners do not appear to increase liver fat or contribute to insulin resistance.”
The two largest sources of fructose in the human diet are sucrose (containing 50% fructose and 50% glucose) and HFCS which is present in the human diet in two forms: HFCS-55 (which consists of 55% fructose, 42% glucose and 3% other carbohydrates) and HFCS-42 (which consists of 42% fructose and 58% glucose).
“This study seems to confirm what physicians, registered dietitians and healthcare associations such as the American Medical Association have been saying for decades,” said Dr. Mark Haub, Associate Professor in the Department of Nutrition at Kansas State University. “Not only is it safe to consume caloric sweeteners at recommended levels, it is important for consumers to understand that high fructose corn syrup and table sugar have the same amount of calories and studies like this indicate your body metabolizes them about the same.”
Dr. Rippe is a cardiologist and graduate of Harvard College and Harvard Medical School. His research laboratory has conducted numerous studies and published widely in the areas of nutrition and weight management. He is an advisor to the food and beverage industry and has received unrestricted educational grants from the Corn Refiners Association. He is the Founder and Director of the Rippe Lifestyle Institute, and Professor of Biomedical Sciences at the University of Central Florida.