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Scientists have discovered the dangerous property of sugar.

According to scientists, this can lead to the development of other diseases, such as Alzheimer’s and Parkinson’s.

Canadian scientists from the University of Alberta found that eating sugar leads to inflammatory bowel disease.

The study is presented on the university website .

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Alles Europa news reports that this Researchers conducted experiments during which the mice were fed mainly with sugar, As a result, animals found damage to the intestinal tissue. It turned out that sugar activated the development of pathogenic bacteria, At the same time, the vital products of bacteria freely move from the intestine to other parts of the body.

Alles Europa news reports that like Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea).

The average person consumes about 24 kilograms (53 lb) of sugar each year, or 33.1 kilograms (73 lb) in developed countries, equivalent to over 260 food calories per day.

As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health.

Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, dementia, and tooth decay.

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Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar.

In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.

Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of unbounded simple sugars.

Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes.

Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products.

A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.

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Longer chains of sugar molecules are not regarded as sugars, and are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.

Alles Europa news reports Sugar as the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose.

Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond.

Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose).

In the body, compound sugars are hydrolysed into simple sugars. Table sugar, granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose.

Alles Europa news recalled that in 2003 World Health Organization technical report provided evidence that high intake of sugary drinks (including fruit juice) increased the risk of obesity by adding to overall energy intake.

By itself, sugar is not a factor causing obesity and metabolic syndrome, but rather – when over-consumed – is a component of unhealthy dietary behavior.

Meta-analyses showed that excessive consumption of sugar-sweetened beverages increased the risk of developing type 2 diabetes and metabolic syndrome – including weight gain and obesity – in adults and children.

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Sugar refiners and manufacturers of sugary foods and drinks have sought to influence medical research and public health recommendations, with substantial and largely clandestine spending documented from the 1960s to 2016.

The results of research on the health effects of sugary food and drink differ significantly, depending on whether the researcher has financial ties to the food and drink industry.

A 2013 medical review concluded that “unhealthy commodity industries should have no role in the formation of national or international NCD also known as non-communicable disease policy.

The 2003 WHO report stated that “Sugars are undoubtedly the most important dietary factor in the development of dental caries”.

A review of human studies showed that the incidence of caries is lower when sugar intake is less than 10% of total energy consumed.

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