TITLE:
No Dose Response Relationship in the Effects of Commonly Consumed Sugars on Risk Factors for Diabetes across a Range of Typical Human Consumption Levels
AUTHORS:
Joshua Lowndes, Diana Kawiecki, Zhiping Yu, James M. Rippe
KEYWORDS:
High Fructose Corn Syrup, Sucrose, Diabetes
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.1,
January
13,
2015
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 *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 0.05) 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 0.05). 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.