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() President Donald Trump’s announcement Wednesday that Coca-Cola will switch from high-fructose corn syrup to cane sugar has shaken up the world of sweeteners, raising questions about their health value.
While Coca-Cola officials have yet to confirm the recipe switch-up, CNBC reports that shares of high-fructose corn syrup producer Archer-Daniels-Midland have begun to fall.
As companies wait for sugar news to settle, here’s a closer look at the difference between the sweeteners.
What’s the difference between cane sugar, high-fructose corn syrup?
According to the Department of Agriculture, cane sugar is derived directly or indirectly from sugarcane, a tall perennial grass that grows in tropical and semitropical climates.
High-fructose corn syrup is a sweetener derived from corn starch that is broken down into glucose, according to the Food and Drug Administration.
Is cane sugar or high-fructose corn syrup healthier?
Some studies have linked high-fructose corn syrup to elevated fat production and inflammation.
However, the FDA notes on its website that while it receives many inquiries asking about the safety of high-fructose corn syrup, the agency is not aware of any evidence that there is a difference in safety “between foods containing HFCS 42 or HFCS 55 and foods containing similar amounts of other nutritive sweeteners with approximately equal glucose and fructose content, such as sucrose, honey, or other traditional sweeteners.”
Overall, health experts advise against consuming too much of any type of sweetener or added sugars as health risks can include weight gain, Type 2 diabetes and heart disease.
How does the price compare for cane sugar, high-fructose corn syrup?
High-fructose corn syrup is cheaper than sugar cane. It’s been 41 years since U.S. Coke switched from sugar to cheaper high-fructose corn syrup, resulting from the Ronald Reagan-era sugar import quotas that caused domestic sugar prices to spike.
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“The government intervened during the Reagan administration and signed a law that placed high tariffs and quotas on imported cane sugar,” Ben Michael, attorney at Michael & Associates, told Reader’s Digest. “And U.S. trade policies still limit sugar imports to this day.”
According to the USDA, most of the sugarcane produced in the United States comes from Florida, Louisiana and Texas. According to the USDA, since the mid-2000’s sugarbeets have accounted for 55% to 60% of the sugar produced in the U.S.
