Free Sugars Are Associated with an Increased Risk of Heart Disease, More Details Inside
According to the authors, replacing free sugars with non-free sugars—mostly those that are found naturally in whole fruits and vegetables—and increasing your consumption of fibre may help prevent cardiovascular disease.
According to a study, consuming more free sugars—both added sugars and those present naturally in honey and fruit juice—is associated with an elevated risk of cardiovascular disease. The results back with the universal dietary advice to keep free sugar consumption to less than 5% of total daily calorie intake.
Using information from 110,497 UK Biobank participants who have completed at least two dietary evaluations, Rebecca Kelly and colleagues conducted data analysis. Total cardiovascular disease (heart disease and stroke combined), heart disease, and stroke occurred in 4,188, 3,138, and 1,124 people, respectively, during the 9.4 years that the researchers followed the subjects.
The researchers discovered that outcomes for cardiovascular disease were not correlated with total carbohydrate intake. However, after examining the types and sources of carbohydrates consumed, they discovered that a larger intake of free sugar from foods such as sugary drinks, fruit juice, and sweets was linked to a higher risk of all outcomes related to cardiovascular disease. The chance of developing any form of cardiovascular disease increased by 7% for every additional 5% in total energy from free sugars.
The risk of stroke was 10% greater, while the risk of heart disease was shown to be 6% higher. Additionally, ingesting five more grimes of fibre per day was linked to a 4% decreased risk of developing all cardiovascular diseases, although this association was no longer significant when body mass index was taken into account.
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According to scientists, consuming more fiber and swapping free sugars for non-free sugars, particularly those found naturally in whole fruits and vegetables, may help prevent cardiovascular disease.
Higher consumption of free sugars was also associated with higher levels of triglycerides, a form of fat that is produced when people consume more calories beyond what their bodies instantly require from foods like butter, oils, and other fats. High triglyceride levels, which are those that are greater than 150 milligrams per deciliter, can raise the chance of developing cardiac conditions such as coronary artery disease.
What is the outcome of high triglyceride levels?
High triglyceride levels, which are those that are greater than 150 milligrammes per deciliter, can raise the chance of developing cardiac conditions such as coronary artery disease.
How can one prevent cardiovascular diseases?
According to scientists, consuming more fibre and swapping free sugars for non-free sugars, particularly those found naturally in whole fruits and vegetables, may help prevent cardiovascular disease.
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