The effect of sugars on heart health depends upon the dose and type of sugar consumed, recommend a new study led by researchers at St. Michael’s Hospital.
The group, led by Dr. John Sievenpiper, a staff physician within the Division of Endocrinology and Metabolism and a scientist on the Li Ka Shing Knowledge Institute, examined the relationship between complete and added sugars that include fructose on heart problems incidence and mortality.
Fructose is a naturally occurring sugar in lots of fruits and vegetables and makes up about half of the sugars in added sucrose and high-fructose corn syrup. Dr. Sievenpiper and his group wished to seek out out whether or not there have been harmful associations of fructose-containing sugars with heart health.
To do that, the group performed an overview of earlier research investigating the association between reported intakes of fructose-containing sugars derived from all reported sources and heart disease incidence and mortality.
The staff discovered that various kinds of sugars confirmed totally different associations with cardiovascular disease. Higher consumption of whole sugars, fructose, or added sugars was related to increased death from heart problems, whereas a higher intake of sucrose was related to decreased demise from cardiovascular disease.
The sugars that had been related to harm also showed thresholds for harm below, which elevated death from cardiovascular disease was not noticed, ranging from 58 grams for fructose to 133 grams for complete sugars. Next, the group plans to have a look at whether or not the differences seen by the type and dose of sugars might be defined by their food sources.