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High-fructose corn syrup came into the U.S. market in the late 1970s and 1980s. The product is used widely in cereals, sodas and other packaged food and drinks. Despite the name, the Corn Refiners Association says the most common forms of it are about half fructose and half glucose.
The American Medical Association has said it wants more research, but that there's not enough evidence to restrict the use of the syrup. The Center for Science in the Public Interest, which advocates for food safety, has said that there's no evidence that the sweetener is any worse nutritionally than sugar.
The counterclaims were filed on behalf of Archer Daniels Midland Co., Cargill Inc., Ingredion Inc. and Tate & Lyle Ingredients Americas Inc. in U.S. District Court Central District of California.
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