Abstract
High fructose corn syrup, as used in foods, is similar in composition and sweetness to sucrose. Absorption and metabolism of HFCS is also similar to that of sucrose. Although introduced into the food supply in 1968, popularity of HFCS as a sweetener grew after the Food and Drug Administration's 1983 decision that HFCS is Generally Recognized as Safe (GRAS). Part 1 of this article explains the composition, consumption patterns, and metabolism of HFCS. Part 2 explores the health impact of HFCS consumption.