Fructose corn syrup linked to type-2 diabetes

A sugary syrup used in food manufacture could partly account for rising rates of type-2 diabetes, according to scientists.

Countries that use large amounts of high fructose corn syrup in food manufacture have higher rates of the disease than those that consume little, a study has revealed.

Among 42 countries studied, the prevalence of diabetes in the two groups was 8% and 6.7% respectively, a difference of 20%.