Friday , May 7 2021

Sweet drinks can be the biggest risk

Researchers say public health strategies to reduce the consumption of sweetened drinks can be useful because they create a higher risk of type 2 diabetes than most foods

Sweetened drinks represent a higher risk of type 2 diabetes than most other fructose-containing foods – natural sugar – according to a new BMJ report.

Findings suggest that fructose and other foods that contain fructose seem to have no detrimental effect on blood glucose levels, while sweetened drinks and some other foods that add excess energy to diets can have harmful effects.

"These findings can help guide recommendations on important fructose sources in the prevention and management of diabetes," said Dr. John Sievenpiper, lead author of the study and researcher at the Center for Clinical Nutrition and Modification of Risk Factors at the St. John's Hospital. Toronto, Canada.

"But the level of evidence is low, and more quality studies are needed."

The role of sugar in the development of diabetes and heart disease attracts a wide debate, and increasing evidence suggests that fructose can be particularly harmful.

Fructose naturally occurs in a variety of foods, including even fruits and vegetables, natural fruit juices and honey. It is also added to foods, such as soft drinks, breakfast cereals, baked goods, sweets and desserts under the "Free Sugar" guide.

Current recommendations for foods recommend reducing free sugars, especially fructose, from sweetened drinks. It is not clear at this time whether this should be the case for all food sources of these sugars.

As such, researchers at St. Michael & # 39; s and the University of Toronto analyzed the results of 155 studies, evaluating the effects of different fructose food sources on blood glucose levels in people with or without diabetes. Respondents followed up to 12 weeks.

The results are based on four designs of the study: substitution (comparison of sugar with other carbohydrates), additive (energy from sugar added to the diet), subtraction (energy from sugars removed from the diet) or ad libitum (energy from sugar is freely substituted).

The outcomes were gummy hemoglobin or HbA1c (the amount of red blood cell glucose), headache and insulin that occurs (blood glucose level and insulin level after posting).

The results show that most foods containing fructose sugars have no detrimental effect on blood glucose when this food does not provide excess calories. However, some studies have shown a detrimental effect on fasting insulin.

Analysis of specific foods suggests that fruit and fruit juices when this food does not provide excess calories can have positive effects on blood glucose and insulin control, especially in people with diabetes. However, foods that increase the energy of poor nutrients in nutrition seem to have harmful effects.

Researchers conclude: "While more information is not available, public health professionals should be aware that the harmful effects of fructose sugar on blood glucose have the energy and source of food."

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