A study conducted by researchers at Rutgers University found that soft drinks containing high fructose corn syrup had high levels of reactive compounds that have been shown by other studies to potentially trigger diabetes. High fructose corn syrup is the primary sweetener found in numerous foods and beverages such as non-diet soda, baked foods, and condiments. Many food manufacturers prefer the syrup because it is economical, sweeter and easy to blend into beverages.

Head researcher, Chi-Tang Ho, conducted chemical tests among 11 carbonated drinks containing high fructose corn syrup. He found high levels of reactive carbonyls that are believed to cause tissue damage through unbound fructose and glucose molecules. By comparison, table sugar does not have reactive carbonyls because its chemical compounds are bound and stable.

Elevated levels of reactive carbonyls in the blood are known to cause complications for diabetes, and based on the study data, Ho estimates that a single can of soda has five times the concentration of this compound than the bloodstream concentration of a diabetic person. Ho and his research associates also discovered that a specific compound in tea(epigallocatechin gallate) reduces the levels of reactive carbonyls in high fructose corn syrup soft drinks.

Ho claims that people consume too much high fructose corn syrup in this country and that growing scientific evidence is exposing the dangers of soft drinks, especially for children. Although a tea-derived supplement may provide a promising way to counter the harmful effects of carbonated beverages, researchers believe eliminating or reducing consumption of high fructose corn syrup is the safest approach.

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