We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Added Sugar In Processed Foods Boosts Risk Factors For Cardiovascular Disease

May 21, 2010: 06:53 PM EST
Consuming the added sugar found in processed foods and beverages increases triglyceride (fat) and cholesterol levels – a risk factor for cardiovascular disease – as much as eating a high-fat diet, according to new U.S. research. Researchers analyzed U.S. government nutritional data and blood lipid levels in more than 6,000 adult men and women between 1999 and 2006. Those in the various test groups who consumed an average of 46 teaspoons of added sugars a day showed the highest levels of blood fats. “Among higher consumers (10 percent added sugars) the odds of low HDL-C (“good cholesterol”) levels were 50 percent to more than 300 percent greater compared with the reference group (<5 percent="percent" added="added" sugars).="sugars)." The="The" lowest-consuming="lowest-consuming" group="group" ate="ate" only="only" about="about" three="three" teaspoons="teaspoons">
Jean A. Welsh, MPH, RN; Andrea Sharma, PhD, MPH; Jerome L. Abramson, PhD; Viola Vaccarino, MD, PhD; Cathleen Gillespie, MS; Miriam B. Vos, MD, MSPH , "Caloric Sweetener Consumption and Dyslipidemia Among US Adults", JAMA. 2010;303(15):1490-1497, May 21, 2010, © American Medical Association
Vitality & Better Living
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.