In the United States, common names for high-fructose corn syrup include maize syrup, tapioca syrup, glucose/fructose syrup, glucose syrup, Dahlia syrup and crystalline glucose. In 2012, the Corn Refiners Association unsuccessfully petitioned the FDA to call the product corn sugar. In Europe, the sweetener is called isoglucose.
High-fructose corn syrup started to be widely used in the United States after tariffs and quotas were enacted for the import of sugar in 1977, leading manufacturers to seek cheaper alternatives. Widespread usage of high-fructose corn syrup is controversial, as studies have linked it to increased obesity, cardiovascular disease, diabetes and non-alcoholic fatty liver, although as of 2014, the American Medical Association rejects claims that the substance has more adverse health effects than sucrose does.