Added Sugars Linked to Measures of Dyslipidemia

Getting more of one's total calories from added sugars linked to lower HDL, higher triglycerides

TUESDAY, April 20 (HealthDay News) -- Greater consumption of added sugars in foods is associated with cardiovascular risk factors including lower high-density lipoprotein cholesterol (HDL-C) and higher triglyceride levels, according to research published in the April 21 issue of the Journal of the American Medical Association.

Jean A. Welsh, R.N., of Emory University in Atlanta, and colleagues analyzed data from the 1999 to 2006 National Health and Nutrition Examination Survey on 6,113 adults. Participants responded to a 24-hour dietary recall and provided fasting blood samples.

The researchers found that added sugars accounted for a mean 15.8 percent of participants' total daily caloric intake. For participants consuming less than 5 percent of total energy as added sugars versus 25 percent or greater, adjusted mean HDL-C levels were 58.7 and 47.7 mg/dL, respectively, and geometric mean triglyceride levels were 105 and 114 mg/dL, respectively. In women, low-density lipoprotein cholesterol (LDL-C) levels were 116 and 123 mg/dL, respectively. A significant trend for LDL-C was not seen in men.

"In conclusion, higher consumption of added sugars is associated with several important measures of dyslipidemia, an important risk factor for cardiovascular disease among U.S. adults. Although long-term trials to study the effect of reducing added sugars and other carbohydrates on lipid profiles are needed, our data support dietary guidelines that target a reduction in consumption of added sugar," the authors conclude.

An author disclosed receiving royalties from a book related to childhood obesity.

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