High Fructose Corn Syrup (HFCS)—also called Glucose-Fructose in Canada, Isoglucose, Glucose-Fructose Syrup or Fructose-Glucose Syrup in Europe and High Fructose Maize Syrup in some countries—comprises any of a group of corn syrups that have undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. Because of its low price compared to sugar, HFCS is the predominant sweetener used in processed foods and beverages in the United States. However, this trend seems to be changing, as USDA data show that HFCS consumption since 2002 has actually decreased...