Sugar in Food

Consumers urged to be wary of all kinds of sugars in food.
In her New York Times' (9/21) "Well" blog, Tara Parker-Pope writes that because a growing number of Americans is worried about high-fructose corn syrup in their diet, food makers are "reworking decades-old recipes," eliminating the item "used to sweeten foods like ketchup and crackers, and replacing it with beet or cane sugar." To "counter the backlash, the Corn Refiners Association last week suggested changing the name of the ingredient to 'corn sugar,' hoping a new moniker would help rebuild the product's image." Still, "most nutrition scientists say that consumer anxiety about the sweetener is misdirected" and "all added sugars," including "those from sugar cane and beets, are cause for concern."