Rapid Responses to:
|
|
Rapid Responses: Rapid Responses published:
-
![[Read Rapid Response]](/icons/misc/sectionDOWN.gif)
Sugar is major determinant
- Geoffrey Leigh (25 March 2004)
-
Processed Sugar Intake Negatively Influences Health
- Bill D. Misner Ph.D. (26 March 2004)
-
Glycemic index of sugars
- Nils O Carlin, 271 80 Ystad Sweden (28 March 2004)
-
Sweet Dreams
- Dr. Kevin J. McLaughlin, Cambridge Ont. Canada N3H-1A4 (28 March 2004)
-
Carbohydrates
- Anssi Manninen, M.H.S. (28 March 2004)
|
|
|||
|
Geoffrey Leigh, clinical director Australian Institute of Biological Medicine, Scone NSW Australia 2337
Send response to journal:
|
During the past 22 years of clinical practice as a clinical nutritionist and researcher seeking the determinants in chronic illness conditions, especially in the 14 to 25 year age group. One is convinced that whilst other factors in the personal environment may be even more important, when it comes to nutrition, there can be no doubt that glycemic index aside, sucrose intake is the common denominator in most illness conditions, because sugar per se, contains no nutrients for its own digestion and therefore, robs essential and sometimes critically low body stores of nutrients for its digestion. WHO and all concerned are to be applauded. However, whilst being a supreme optimist and, even though Australia has come to the party, one will be very surprised if Australia shows even the slightest proactive role in limiting sugar intake in this country or for that matter any country willing to purchase Australian grown sugar. Our sugar farmers are distraught at being rejected by the US. in recent trade negotiations. Our government has too many vested interests and dependencies on the three killers tobacco, alcohol and refined carbohydrates to "walk the talk" Geoffrey Leigh (clinical director) Australian Institute of Biological Medicine Competing interests: None declared |
|||
|
|
|||
|
Bill D. Misner Ph.D., Director R & D, E-CAPS INC. Elk, Washington, USA 99009
Send response to journal:
|
When are we going to cease tolerating processed simple sugar consumption? In the last 100 years, consuming sugar has increased from slightly a modest 20 lbs to somewhere between 120-150 lbs processed simple sugar each year. W.B. Grant's summarized review implicated this annual increase of dietary processed sugar with ischemic and cardiovascular heart disease rate reported in sedentary human consumers: "The mechanism linking sugar to heart disease seems primarily to be the production of triglycerides. Excess sugar, in the form of fructose directly or from sucrose, metabolizes to triglycerides, leading to large increases in serum triglycerides and is incorporated predominantly into very low density lipoprotein (VLDL)cholesterol. Both elevated triglycerides and VLDLs are risk factors for CHD. Simple sugars also cause a host of other problems, such as hyperglycemia, hypoglycemia, hypoxia, and impaired immune system response, all of which can lead to cardiovascular problems. Simple sugars also replace foods rich in vitamins and minerals, and sugar metabolism involves several B vitamins. A deficiency in three B vitamins is linked to elevated plasma Homocysteine levels. Sucrose, in particular the fructose moiety of the sucrose molecule, as well as fructose itself, may induce oxidative damage through increased glycation of proteins (associated with complications of diabetes) and cross-linking of tissue proteins [1]." At the rate of 120 lbs processed simple sugar annually calculates to eating 149 grams (5.2 ounces) or 600 calories sugar each day. What is the impact of 149 grams processed sugar once it traverses the gut and imposes a presence on blood glucose profile? A single gram of sugar raises blood sugar significantly. Blood Glucose Rises @ Constant Rate Per Gram Sugar (Norms = 65-110 mg/dL) Weight 100 lbs/45 kg: 1 gram carbohydrate raises blood glucose 5 points Weight 150 lbs/68 kg: 1 gram carbohydrate raises blood glucose 4 points Weight 200 lbs/91 kg: 1 gram carbohydrate raises blood glucose 3 points In my opinion, responsible health care should direct their patients toward consuming natural food fibers, healthy Omega-3/Omega-6 fatty acids, to accompany any form of simple sugar in order to reduce blood glucose levels from peaking excessively high. Both dietary fat and fiber reduce simple sugar absorption rate. The sweet-tooth, comfort-food craving resolution should be to substitute whole fiber-rich, calorie-sparse natural fruit in place of calorie-dense processed sugar. That a food processor or professional dietetic organizations would promote or permit sugar as an additive for enhancing taste pleasures is akin to promulgating cigarette smoking in children and adults. No? Armstrong et al., (2) associated sugar consumption's Correlation Coefficients (CCr) related to Ischemic Heart Disease and mortality in 30 countries as 0.76 for men and 0.69 for women, while the condemned cigarette's CCr was a mere 0.41 for men and 0.55 for women. We need to run from the siren's craving sugar moiety, as did "Ulysses writhe, in hemp fast bound..." References [1] Milk and Other Dietary Influences on Coronary Heart Disease by William B. Grant, Ph.D. In Alternative Medicine Review - Volume 3, Number 4, August 1998. free full text @: http://www.thorne.com/altmedrev/fulltext/milk3-4.html [2] Armstrong BK, Mann JI, Adelstein AM, Eskin F. Commodity consumption and ischemic heart disease mortality, with special reference to dietary practices. J Chron Dis 1975;28:455-469. Competing interests: None declared |
|||
|
|
|||
|
Nils O Carlin, radiologist dept of radiology, Ystad hospital, 271 80 Ystad Sweden
Send response to journal:
|
The glycemic index has become a very poular concept, not least in the media - it seems many people today let the GI values influence their choices of food. The blood glucose rise after a meal of 50 grams of available carbohydrates is measured for some time, and the area under the curve is compared to that of a standard meal (bread or pure glucose). "Available carbohydrates" include not only glucose and its polymers such as maltose and starches, but also fructose (and galactose), including disaccharides such as common refined sugar. However, fructose is transported and metabolized by largely different pathways from glucose, and does not contribute much to the blood glucose level (instead, it seems to be largely metabolized to triglycerides). I think this means that sucrose- and fructose-containing foods will get GI values that are undeservedly and misleadingly low. Fructose has its own effects on health and should be treated as a separate entity - it has been suggested that the fructose moiety of sucrose is more dangerous than the glucose moiety. A "GI" based only on available glucose and its polymers would, I believe, have given a much more realistic rating of foods sweetened with sugar or high fructose corn syrup, as well as e.g. honey, fruit juice and milk products. Competing interests: None declared |
|||
|
|
|||
|
Dr. Kevin J. McLaughlin, Health & Lifestyle Consultant 931 Caledonian View #12, Cambridge Ont. Canada N3H-1A4
Send response to journal:
|
In my view, the WHO report, although well-meaning may be just another amoung other important reports which are usually ignored by the consumer. I agree that simple carbohydrate consumption is a major public health issue, and has profound implications relative to disease or health outcome. However, the question is whether people will refrain from eating it. The recommendation that individuals eat no more that 10% of their daily total caloric intake from simple sugars has little meaning to the average individual. This recommendation is also by no means a new revelation. The other authors have made extremely good arguments and I applaud them. There is no doubt that refined carbohydrate comsumption is a health hazard in many respects. It may be prudent however to introduce some new policies and change some attitudes if we are to make an impact upon childhood obesity and all the associated health problems. The implications of an international study with it's associated recommendations may be too far removed from the realities that this issue presents. Namely, our children have direct access to sugar at school,hockey arenas,libraries,public areas, hospitals,fitness facilities just to name a few. Sugar is cheap,pleasing to the palate, addictive and stabilizes food. Thusly ,it is contained in our food chain in a manner which one could describe as insidious. The attraction to sugar begins in early childhood when our precious little ones are introduced to concentrated fructose in baby foods or in the juices they are fed. I don't need to remind the reader of the direct link between fructose and obesity? At any rate, our children develop an tollerance for sugar at a very early age. I have seen children eat a measure of sugar which would make me sick, but they are simply not satisfied even with this dose. The behavioral changes which occur if they are forbidden to eat sugar is striking! Since people usually do not calculate the percentage of calories they consume from any source, these recommendations have little practical value. It makes more sense to try to get children to change the way they eat and subsequently their parents may also have to finally start to set a proper example. A few changes directed toward child-directed market advertising, vending permit location, educational initiatives,and physical education programming would be helpful. Ulimately,our children stand little chance of altering what they become unless we collectively change our attitudes and cooresponding behavior in a realistic and appropriate manner. Do not assume the food industry will take a leadership role in this issue. Parents, the schools and the media have the most profound influence upon our children. Lets us act in accordance with the best intentions to influence the most important investment we have persuant to a brighter future, our children. Competing interests: None declared |
|||
|
|
|||
|
Anssi Manninen, M.H.S., - International Society of Sports Nutrition
Send response to journal:
|
For more detailed review on dietary carbohydrates, see controlled carb special issue in "Metabolic Syndrome and Related Disorders": http://www.liebertpub.com/met/default1.asp Competing interests: None declared |
|||