Study Linking HFCS To Diabetes Faces Criticism

A new study released Tuesday from the University of Southern California and Oxford suggests that diabetes occurs more frequently in countries with large amounts of high fructose corn syrup (HFCS) in their food supplies.

According to the study, type 2 diabetes occurred 20 percent more often in nations which commonly use HFCS in food when compared with countries which rarely use the sweetener.

The study has already garnered criticism from the Corn Refiners Association, which says the study uses faulty methodology.

"This latest article... is severely flawed, misleading and risks setting off unfounded alarm about a safe and proven food and beverage ingredient," says Audrae Erickson, President of the Corn Refiners Association.

The association argues that the study unfairly singles out HFCS, and Erickson points out that sugar is nutritionally equal to HFCS.

"The bottom line is this is a poorly conducted analysis, based on a well-known statistical fallacy, by a known detractor of HFCS whose previous attack on the ingredient was deeply flawed and roundly criticized," Erickson says. "The common sense message for consumers to understand is to watch their intake of all extra calories, including all added sugars."