Higher Amounts of Added Sugars Increase Heart Disease Risk Factors

http://www.sciencedaily.com/releases/2010/04/100420161748.htm

ScienceDaily (Apr. 22, 2010) — Consuming a higher amount of added sugars in processed or prepared foods is associated with lower levels of high-density lipoprotein cholesterol (HDL-C, the "good cholesterol") and higher levels of triglycerides, which are important risk factors for cardiovascular disease, according to a study in the April 21 issue of JAMA. [JAMA : Journal of the American Medical Association]

"In the United States, total consumption of sugar has increased substantially in recent decades, largely owing to an increased intake of 'added sugars,' defined as caloric sweeteners used by the food industry and consumers as ingredients in processed or prepared foods to increase the desirability of these foods," the authors write. No known studies have examined the association between the consumption of added sugars and lipid measures, such as HDL-C, triglycerides and low-density lipoprotein cholesterol (LDL-C).

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