High-fructose corn syrup.

• Position: LIFE-CYCLE STUDIES

Overview

Corn was once a simple food, chewed off the cob. Now, with corn reinvented and transformed, it takes a chemist to recognize all its offspring. Among these is high-fructose corn syrup (a gooey sweetener used in soft drinks, meats, cheeses, and dozens more foods) that appeases confectionary craving. But recent studies have raised concerns about the syrup by drawing links to obesity and other health effects.

High-fructose corn syrup (HFCS), also called isoglucose, is mainly a blend of two sugars, fructose and glucose. Soda and ice cream often blend 55 percent fructose and 45 percent glucose, while the HFCS used in canned fruits and condiments is generally a 42/48 percent mix (with other ingredients). White sugar is a 50/50 split.

In the United States, heavy corn subsidies and sugar-import barriers...