A leading French physician is warning of the dangers of glucose-fructose syrup, commonly found in processed foods, claiming it poses a greater cardiovascular risk than smoking. Dr. Jimmy Mohamed, a general practitioner and television personality, detailed his concerns in his recently published book, Je mange bien, je vais bien, released in February 2025.
Mohamed argues that the widespread use of glucose-fructose syrup by the agro-industrial sector represents a significant threat to public health, particularly for children. “If there is one food to ban from our diet, it is all the sugar syrups manufactured by the food industry and massively used in the products we give to our children,” he stated, according to reports in Top Santé and Nextplz. The syrup, derived from corn starch, is a cheaper alternative to traditional sugar and is prevalent in mass-produced cakes and biscuits.
The physician’s warning comes as concerns grow over the long-term health consequences of ultra-processed foods. Mohamed emphasizes the sheer volume of food consumed over a lifetime – approximately 90,000 meals, 60 tonnes of food, and nearly 70 million calories – underscoring the importance of mindful eating. He criticizes the food industry’s prioritization of cost over nutritional quality, suggesting that manufacturers are unconcerned with the chronic diseases that may develop years after consumption, as long as liability remains unclear.
According to Mohamed, regular consumption of glucose-fructose syrup increases the risk of cardiovascular disease by 70 percent, exceeding the 60 percent risk increase associated with smoking. This heightened risk stems from the way the body processes fructose. Unlike glucose, which is utilized by all cells for energy, fructose is primarily metabolized by the liver. This process places a significant burden on the liver, generating uric acid, which contributes to oxidative stress and weakens the cardiovascular system. It can also trigger gout, causing severe joint pain.
excess fructose is converted into fatty acids and stored as triglycerides, leading to fat accumulation around the liver – a condition known as non-alcoholic fatty liver disease. This, in turn, can lead to insulin resistance and increase the risk of type 2 diabetes. Le Boeuf Canard reported that the syrup’s liquid form makes it easier for industrial production, unlike powdered sugar which requires specialized equipment.
Mohamed recommends limiting ultra-processed products, especially as snacks for children. He suggests healthier alternatives such as fruit, whole-wheat bread with a small amount of dark chocolate, offering a balance of enjoyment and reduced exposure to industrial syrups. The physician’s warnings are prompting renewed scrutiny of ingredient lists and a call for more transparent food labeling.
