High Fructose Corn Syrup: A Biotechnological Product in the Food Industry, Consumption and Impact

Abstract

High fructose corn syrup (HFCS) is a liquid sweetener obtained through biotechnological processes in the food industry via enzymatic hydrolysis of corn starch, predominantly derived from genetically modified crops such as Bt corn (Bacillus thuringiensis). Its sweeter taste, low production cost, and wide availability have favored its massive incorporation into processed and ultra-processed foods and beverages since the 1970s, making it one of the main sources of sugars in the global diet. Several studies have shown that high and sustained consumption of HFCS is associated with an increased risk of metabolic and cardiovascular diseases, as well as alterations in the gut microbiota and the development of oral diseases. The World Health Organization has recommended limiting the intake of added sugars to less than 10% of total energy intake. The purpose of this review is to analyze its biotechnological origin, production processes, evolution of consumption and economic importance, and its implications for general and oral health.