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Sugary Sodas High in Diabetes-Linked Compound
But experts say more study is needed to confirm any danger
By Theresa Waldron
HealthDay Reporter
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FRIDAY, Aug. 24 (HealthDay News) -- Sodas sweetened with high fructose corn syrup contain high levels of a potentially dangerous compound often found in the blood of diabetics, a new study concludes.
It could be cause for concern, experts say, because the "reactive carbonyls" in these sugary drinks could bump up diabetes risk, particularly in children.
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High fructose corn syrup (HFCS) "is the most popular sweetener used in foods and beverages today, it has been used in the United States for many years," said Chi-Tang Ho, a professor of food science at Rutgers University in New Brunswick, N.J.
Virtually all carbonated soft drinks in the United States are sweetened with HFCS, mostly because it dissolves easily, is sweeter than other types of sugar, and is more economical. Although the study did not specifically investigate the risk of diabetes with HFCS drinks, Ho suggested that steering clear of them might be a healthy move.
His team tested 11 carbonated soft drinks that contained HFCS and found they contained high levels of reactive carbonyls -- compounds that are normally elevated in the blood of people with diabetes.
The study was expected to be presented Thursday at the American Chemical Society annual meeting in Boston.
The reactive carbonyls in the blood of diabetics have been linked to complications of diabetes, such as tissue damage, Ho said.
In his study, Ho found that just one can of HCFS-sweetened carbonated beverage contained about five times the amount of reactive carbonyls found in the blood of a person with diabetes. In comparison, sucrose -- ordinary table sugar -- contains no reactive carbonyls, he said.
Ho suggests that parents check the labels of all the beverages their children consume and discourage them from drinking those containing HCFS. Instead, substitute diet carbonated beverages, water or fruit juices.
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Copyright © 2007 ScoutNews, LLC. All rights reserved.
Last updated 8/24/2007
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SOURCES: Chi-Tang Ho, Ph.D., professor, food science, Rutgers University, New Brunswick, N.J.; Lona Sandon, R.D., assistant professor, clinical nutrition, University of Texas Southwestern Medical Center at Dallas, and spokeswoman, American Dietetic Association; Barbara B. Kahn, M.D., chief, division of endocrinology, diabetes and metabolism, Beth Israel Deaconess Medical Center, and professor, medicine, Harvard Medical School, Boston; presentation, Aug. 23, 2007, American Chemical Society annual meeting, Boston
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