A study conducted by the U.S. Department of Agriculture found that key health effects of three sweeteners were pretty much the same.
Volunteers in the study were fed honey, sucrose and high-fructose corn syrup each over a two-week period in random order.
Half of the participants had some glucose intolerance.
The study, which was partially funded by the National Honey Board, found that all of the sweeteners had the same effect on blood sugar levels and on triglyceride, an indicator for heart disease risk.
White table sugar is about half glucose and half fructose. Honey is about 30 percent glucose and 40 percent fructose – the rest is water. Corn syrup is either 42 or 55 percent fructose, with glucose making up the remainder.