The official news agency of the Islamic Republic, IRNA, reports that the dissemination of news regarding the widespread use of corn syrup as a sweetener substitute in confectioneries has increased 'concerns' about this issue and the diseases associated with it. A week ago, Azita Hakmatdoost, a member of the scientific committee of the first international nutrition congress in Iran, warned that 'confectioneries are using more corn syrup, which contains a type of sugar that puts individuals at risk of metabolic syndrome and fatty liver disease, instead of sugar.' According to Fars News Agency, this Iranian researcher stated that ten years ago, the number of people suffering from non-alcoholic fatty liver disease in Iran was below 10 percent, whereas this number has now reached 30 percent. Dr. Marjan Ajami, an assistant professor at the Nutrition Policy Research Group at Shahid Beheshti University of Medical Sciences in Tehran, told IRNA on December 8 that 'the consumption of corn syrup used in the confectionery industry, due to its high fructose content, increases the production of triglycerides and fat in the body, which raises the risk of cardiovascular diseases.' Dr. Ajami emphasized that the use of corn syrup is currently a basic item in the pastry-making field and that action should be taken to reform this method in Iran. According to this doctor, the amount of fructose and glucose in regular sugar is equal, but in corn fructose syrup, the fructose content is very high; this is what makes this syrup sweeter and leads to diseases ranging from cancer to fatty liver. The issue of rising 'fatty liver' disease in Iran has been previously raised and has prompted warnings from medical and health figures. In addition to Ms. Hakmatdoost, Dr. Reza Malekzadeh, head of the Gastrointestinal Health Week Headquarters, stated in a press conference last May that 'in the next 30 years, the most significant liver disease will be fatty liver disease.' Corn syrup is made from corn starch and contains maltodextrins and oligosaccharides. This syrup is used in commercial food products as a filler or sweetener. Some international studies have warned about the increased prevalence of type 2 diabetes following the increased use of corn syrup.
Concerns Over the Spread of Corn Syrup Consumption in Iran
Concerns are rising in Iran regarding the increased use of corn syrup in confectioneries as a sugar substitute, which is linked to a significant rise in fatty liver disease and other health issues. Experts warn that the high fructose content in corn syrup contributes to metabolic syndrome and cardiovascular diseases. This issue highlights the need for regulatory reforms in food production practices in Iran.
👥 Key Players
📰 What Happened
Concerns have been raised in Iran about the increased use of corn syrup in confectioneries, which is linked to a rise in fatty liver disease and other health issues. Experts warn that the high fructose content in corn syrup contributes to serious health risks.
- The prevalence of non-alcoholic fatty liver disease in Iran has increased from below 10% to 30% over the past decade.
- International studies have linked increased corn syrup consumption to a rise in type 2 diabetes.
💡 Why It Matters
📚 Background
Corn syrup is a common sweetener linked to various health issues, including metabolic syndrome and fatty liver disease. Understanding its impact is crucial for public health.
🏷️ Entities Mentioned
Translated from the original and edited for English readers. View original source →
Translation confidence: 85%