Sugary drinks more harmful to diabetics than sweetened foods, warns study

New study claims that sweetened drinks which contain added sugars and substances that have nutrient poor energy or empty calories are more likely to cause type 2 diabetes as compared to sugary foods.

Lay off the sugary drinks. Sweetened drinks pose a greater risk of type 2 diabetes than most other foods containing fructose, a naturally occurring sugar, according to a study. The findings, published in The BMJ, suggest that fruit and other foods containing fructose seem to have no harmful effect on blood glucose levels. However, sweetened drinks and some other foods that add excess “nutrient poor” energy to diets may have harmful effects.

Harmful effects of fructose sugars on blood glucose seem to be mediated by energy and food source, warns new study. (Shutterstock)

“These findings might help guide recommendations on important food sources of fructose in the prevention and management of diabetes,” said John Sievenpiper from St Michael’s Hospital in Canada.

“But the level of evidence is low and more high quality studies are needed,” said Sievenpiper.

The role of sugars in the development of diabetes and heart disease attracts widespread debate and increasing evidence suggests that fructose could be particularly harmful to health. Fructose occurs naturally in a range of foods, including whole fruits and vegetables, natural fruit juices and honey. It is also added to foods, such as soft drinks, breakfast cereals, baked goods, sweets, and desserts as ‘free sugars’.

Current dietary guidelines recommend reducing free sugars, especially fructose from sweetened beverages, but it is unclear whether this holds for all food sources of these sugars. Researchers based at St Michael’s and the University of Toronto in Canada analysed the results of 155 studies that assessed the effect of different food sources of fructose sugars on blood glucose levels in people with and without diabetes monitored for up to 12 weeks.

Results were based on four study designs: substitution (comparing sugars with other carbohydrates), addition (energy from sugars added to diet), subtraction (energy from sugars removed from diet), or ad libitum (energy from sugars freely replaced). Outcomes were glycated haemoglobin or HbA1c (amount of glucose attached to red blood cells), fasting glucose, and fasting insulin (blood glucose and insulin levels after a period of fasting).

Studies were also assessed for bias and certainty of evidence. Overall, no serious risk of bias was detected, but the certainty of evidence was low. The results show that most foods containing fructose sugars do not have a harmful effect on blood glucose levels when these foods do not provide excess calories.

However, a harmful effect was seen on fasting insulin in some studies. Analysis of specific foods suggest that fruit and fruit juice when these foods do not provide excess calories may have beneficial effects on blood glucose and insulin control, especially in people with diabetes.

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