According to the researchers, processed food products are rich in high-fructose corn syrup.
James J. DiNicolantonio, St Luke’s Mid America Heart Institute cardiovascular research scientist and the leader of the research team said that, “At current levels, added-sugar consumption, and added-fructose consumption in particular, are fueling a worsening epidemic of type 2 diabetes.”
According to DiNicolantonio, the recommended dietary sugar intake of 25 percent daily is still too much and that we should reduce sugar intake at a much lower level.
DiNicolantonio continues, “The studies that we looked at clearly show that once you hit 18 percent compared to just 5 percent of your total calories from sugar, there’s significant metabolic harms promoting prediabetes and diabetes. In fact, there’s a two-fold increase.”
“We need to understand that it isn’t the overconsuming of calories that lead to obesity and leads to diabetes. We need to totally change that around. Its refined carbs and added sugars that lead to insulin resistance and diabetes which leads to high insulin levels which drives obesity.”
The researchers indicated the importance or less sugar diet and less fructose diet. The complete findings of DiNicolantonio’s team was published in the journal Mayo Clinic Proceedings.
In conclusion, DiNicolantonio added, the first comprehensive literature review showing that even keeping calories the same (ie, isocaloric exchange or starch for sugar), sugar is worse at promoting diabetes and the associated morbidity and premature mortality. [Thus] by limiting sugars to 5 percent to 10 percent of total caloric intake, the harmful effects of sugar, particularly fructose, on insulin resistance could be minimized.”
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