A study published in the journal Global Health, compared the diabetes rate in 43 countries related to the average availability of high-fructose corn syrup. One half of the countries use high-fructose corn syrup in their food supply. Researchers found 20% higher rates of diabetes incountries using high fructose corn syrup, even after considering differences in body size, population, and wealth. Are your patients familiar with the majority of high fructose corn syrup sources in their food? How do you counsel them in terms of avoidance of HFCS?
For more information, please read the article in WebMD
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