Ahmed Mukhtar Naqshbandi
ISLAMABAD: Higher intake of free or added sugar present in sugary drinks, sweets and fruit juice is associated with a higher risk of cardiovascular disease, a study has revealed.
The findings, published in the BMC Medicine Journal, strengthen the evidence for the global dietary recommendation to reduce free sugar consumption to below five percent of the total daily energy.
Researchers at the University of Oxford examined data from 110,497 individuals from the UK Biobank who had completed at least two dietary assessments.
They tracked individuals for about 9.4 years, and during this time, total cardiovascular disease, heart disease and stroke combined, the last two diseases occurred in 4,188, 3,138, and 1,124 participants, respectively.
The study further found that total carbohydrate intake was not connected with cardiovascular disease outcomes.
However, when looking at the different types and sources of carbohydrates consumed, the researchers found that higher free sugar intake from foods such as sugary drinks, sweets and fruit juice was associated with increased risk of all cardiovascular disease outcomes, Medical Daily reported .
Risk of cardiovascular disease
According to the study, for each 5 percent higher total energy from free sugars, the associated risk of total cardiovascular disease was seven percent higher.
The study further found that the risk of heart disease was six percent higher, while the risk of stroke was 10 percent higher.
Consuming fiber over five grams per day was associated with a 4 percent lower risk of total cardiovascular disease. However, this association did not remain crucial after accounting for body mass index (BMI).
The team suggests that replacing free sugars with non-free sugars, primarily those naturally occurring in whole fruits and vegetables, and a higher fiber intake may help protect against cardiovascular disease.
The researchers conclude that not all carbohydrates may be associated with an increased risk of cardiovascular disease and that it is essential to consider the source and type of carbohydrates consumed when examining cardiovascular health.
