Wednesday, April 21, 2010
Added sugars increase heart-disease risk
"For decades, advice to ward off heart disease has promoted a diet low in saturated fat and cholesterol as a means of keeping blood cholesterol levels in check. A study published in the Journal of the American Medical Association suggests there's something else we need to do - scale back our intake of added sugars. Folks with the highest - versus the lowest – intake of refined sugar had higher blood triglycerides (fat) and triple the risk of having a low level of HDL (good) cholesterol. While it's long been know that carbohydrates can boost heart-disease risk by altering blood lipid levels, this is the first study to investigate the link between added sugars and blood lipids. Added sugars are defined as those put in during food processing and preparation to enhance flavour, add texture and assist browning. On ingredient lists they go by many names, including corn syrup, dextrose, high-fructose corn syrup, fruit juice concentrate, glucose-fructose, honey and sucrose to name just a few"