Members Spanish Society of Arteriosclerosis (SEA) conducted a Great study indicating increase Consumption of 5 grams of liquid sugar per day is associated with an increased risk of cancer.

Specifically, their findings show an 8 percent increase in total liquid sugar carcinogens from 19 percent to 19 percent for liquid glucose. Fruit juice contains liquid fructose and 39% fructose.

The study was conducted in the framework of PREDIMED PROJECT, 7,056 subjects (57 per cent women) in the population aged 67 years on average. These people were monitored for 6 years, during which time their eating habits were monitored.

During the 6-year follow-up, a total of 534 cases of cancer, 152 cancers and 409 deaths from all causes were recorded in the study population. The mortality rate from cancer and any other cause is the same as when all sugars were consumed in liquid form, but not because they were consumed in solid form. The risk of cancer increased linearly depending on the amount of liquid sugar consumed, which was independent of energy consumption and changes in body mass index.

This analysis revealed that it reduces the isochloric substitution of liquid sugar for other nutrients. The risk of cancer ranges from 28 to 36 percent, Except in the case of trans fatty acids.

The High risk is associated with consumption Fructose from fruit juice. It is noteworthy that the consumption of table sugar used to sweeten ordinary drinks or semi-liquid foods is also associated with an increase in mortality.

Therefore, the study points out that reducing the consumption of sugary drinks is an effective preventive measure to reduce the incidence and mortality of cancer as well as to reduce the mortality due to any cause. High consumption of sugary drinks is generally negative because it can cause hyperglycemia and hyperinsulinemia and related metabolic disorders by consuming easily absorbed sugar in liquid form.

The authors of this research are Juan Carlos Laguna and Marta Alegret, Professor of Pharmacology. Faculty of Pharmacy and Food Sciences From the University of Barcelona; And a team of researchers on the PREDIMED project led by Emilio Rose from the Department of Endocrinology and Nutrition at the Hospital Clinico de Barcelona.

MB