玉米糖浆可能会增加患糖尿病的风险

许多人都有意避开选用含果糖量高的玉米糖浆，其原因除了它们会增加食物的热量之外，还有可能是：越来越多的人认为实验室设计生产出来的食物，如上述的玉米糖浆，是非天然的，而且有可能是有害的。在维基百科（Wikipedia）上有一篇围绕玉米糖浆话题的文章，很有意思，有兴趣的话可以查阅。

玉米糖浆可能会增加患糖尿病的风险

可以想象得出，食品工业厂商总是维护上面提到的玉米糖浆，称他们无害。但是这里有最新证据：一个最近的研究报告发现，玉米糖浆的再活羰基含量高得惊人，而再活羰基被认为是糖尿病的促进因素。研究者报告说，一听玉米糖浆甜化后的苏打汽水含有5倍于糖尿病患者血糖中含量的再活羟基。

　　一则由美国化学协会发出的新闻强调，以往的研究已经证实了细胞组织损伤与玉米糖浆的联系。他们支持玉米糖浆会增加糖尿病风险的提法，但是没有提到其与肥胖的关系。研究者这样说：“美国人进食的玉米糖浆太多了，而这些不利于人们的健康。”

Sugary hazard: high fructose corn syrup may raise diabetes risk

A lot of people I know avoid foods that list high fructose corn syrup (HFCS) as an ingredient. Apart from the calories they add to foods, there's a growing belief that lab-devised products like HFCS are simply unnatural and may be harmful. Wikipedia has an interesting article on the origins and controversy surrounding HFCS, if you want to learn more.

Not surprisingly, the food industry has always defended HFCS against claims that it is harmful. But here's the latest contradiction of that claim: a recent study found that HFCS is "astonishingly" high in reactive carbonyls, which are thought to contribute to the development of diabetes. The study was led by Dr. Chi-tang Ho, head of Rutgers University's Department of Food Science, and colleagues. They concluded that one can of HFCS-sweetened soda contains five times the reactive carbonyls that are normally found in the blood of a person with diabetes.

A news release by the American Chemical Society , announcing Dr. Ho's findings, notes that previous studies have already linked HFCS to cell and tissue damage. They suggest that HFCS consumption may raise the risk of diabetes, not to mention obesity. Say's Dr. Ho: "People consume too much high-fructose corn syrup in this country. It's in way too many food and drink products and there's growing evidence that it's bad for you."