High-fructose corn syrup effects on metabolic parameters and malignancy

In the last century, eating habits have changed. Refined, unnatural, including high-carbohydrate and high-calorie, which have many chemical additives foods, are becoming our dietary habits. High-fructose corn syrup (HFCS) is one of the most commonly used new generation foods, which is produced by enzymatic hydrolysis of corn starch. It is increasingly used more frequently because it is cost-effective and gives a more sugary taste than sucrose. There are many doubts about the effects of HFCS on human health, especially obesity, diabetes mellitus, metabolic syndrome, nonalcoholic fatty-liver disease, and malignancy. This review will specifically explore the links between increased dietary fructose consumption and development of these diseases.