No Dose Response Relationship in the Effects of Commonly Consumed Sugars on Risk Factors for Diabetes across a Range of Typical Human Consumption Levels ()
Affiliation(s)
1Rippe Lifestyle Institute, Celebration, USA.
2Department of Nutrition and Dietetics, University of North Florida, Jacksonville, USA.
3Rippe Lifestyle Institute, Shrewsbury, USA.
4Department of Biomedical Sciences, University of Central Florida, Orlando, USA.
ABSTRACT
Questions have been raised
as to whether dietary carbohydrate intake is directly related to the
development of type 2 diabetes. Of particular importance, fructose-induced
insulin resistance has been previously shown in animals. However, the
implications of such findings for humans are unclear as these models typically
use very high doses of sugars and from sources not commonly consumed. Little is
known about how the typical consumption of sugar in humans affects risk factors
for diabetes. 355 weight-stable (weight change < 3% in previous 30 days)
individuals aged 20 - 60 years old drank sugar-sweetened low fat milk every day
for 10 weeks as part of their usual diet. Added sugar was provided in the milk
as either high fructose corn syrup or sucrose at 8%, 18% or 30% of the calories
required to maintain body weight. Insulin resistance was measured using the
Homeostasis Model Assessment (HOMA IR) on fasting measures and a standard Oral
Glucose Tolerance Test (OGTT) was used to measure insulin and glucose areas
under the curve resistance (AUC30 g * AUC30 I)
and whole body insulin sensitivity and hepatic insulin resistance using the
Matsuda Composite Insulin Sensitivity Index (ISI). There was a small increase
in weight in the entire cohort (169.1 ± 30.6 vs 171.6 ± 31.8 lbs, p <
0.001), which was greater in the 30% level than in the 8% or 18% levels (p <
0.05). Glucose, insulin, HOMA, glucose AUC, insulin AUC, Matsuda insulin
sensitivity index, and hepatic insulin resistance did not vary by sugar level
(p > 0.05) nor by sugar type (p > 0.05). In the entire cohort insulin
sensitivity decreased as evidenced by an increase in HOMA IR (1.8 ± 1.3 vs 2.3
± 3.4, p < 0.01) and a decrease in the Matsuda ISI (13.1 ± 21.3 vs 11.6 ± 16.1,
p < 0.05). Hepatic insulin resistance was unchanged (2.4 ± 1.7 vs 2.4 ± 1.7
p > 0.05). Neither sugar level nor sugar type had any effect on any of these
three measures (interaction p > 0.05). These data show that risk factors for
diabetes do not vary between the 8% (25th percentile), and the 30%
group (95th percentile) although insulin sensitivity may be affected
by sugar consumption across a wide range of typical consumption levels.
Importantly, the type of sugar (HFCS versus sucrose) had no effect on any
response.
Share and Cite:
Lowndes, J. , Kawiecki, D. , Yu, Z. and Rippe, J. (2015) No Dose Response Relationship in the Effects of Commonly Consumed Sugars on Risk Factors for Diabetes across a Range of Typical Human Consumption Levels.
Food and Nutrition Sciences,
6, 101-111. doi:
10.4236/fns.2015.61011.