A study found that consuming added sugars increases cardiovascular disease risk, while eating more dietary fiber can help decrease risk. Researchers investigated the effects of different carbohydrates on cardiovascular health.
They found that consuming more added sugars increases cardiovascular risk, and that more dietary fiber decreases cardiovascular risk. Reducing the intake of added sugars could reduce cardiovascular risk.“Free sugars” include sugars added to foods and drinks such as chocolate and flavored yogurts. They are also in honey, unsweetened fruit juices, and vegetable juices.
They found that consuming more added sugars increases cardiovascular risk, and that more dietary fiber decreases cardiovascular risk. Reducing the intake of added sugars could reduce cardiovascular risk.“Free sugars” include sugars added to foods and drinks such as chocolate and flavored yogurts. They are also in honey, unsweetened fruit juices, and vegetable juices.
Non-free sugars occur in foods such as vegetables, grains, and dairy products. As these sugars are contained within cell walls, they are harder for the body to absorb and don’t generate the same “sugar high” as free sugars.
Higher free sugar intake correlates to higher triglyceride levels which are linked to ischemic heart disease — reduced blood flow to the heart. Studies
also suggest that high fiber intake — another type of carbohydrate — is linked to a lower risk for heart disease.
Recently, researchers analyzed health data to understand more about how carbohydrates relate to cardiovascular risk.
