Consuming Sugary Beverages Could Potentially Increase the Risk of Developing Type 2 Diabetes
New Study Challenges Perception of Sugar and Type 2 Diabetes Risk
WHEN IT COMES TO DIABETES PREVENTION, AVOIDING SUGAR-SWEETENED BEVERAGES BECOMES CRITICAL, ACCORDING TO A RECENT STUDY.
Researchers at Brigham Young University in Provo, Utah, in collaboration with colleagues at Paderborn University and the University of Freiburg in Germany, have provided evidence that the consumption of sugar-sweetened beverages significantly increases the risk of developing type 2 diabetes. However, the study suggests that a moderate intake of sugars in solid foods may lower the risk.
The study, published in the journal "Advances in Nutrition," analyzed 29 studies on the subject, including findings from Europe, the United States, Asia, Australia, and Latin America.
The researchers discovered a strong link between sugary drinks, such as soft drinks, sports drinks, and energy drinks, and the development of type 2 diabetes. Each additional daily 12-ounce serving of such drinks increased the risk of diabetes by about 25%. The increased risk was evident even with one serving per day, suggesting no safe minimum threshold.
Fruit juice, seemingly a healthier alternative, still contains significant amounts of sugar and was found to incrementally elevate diabetes risk by 5%.
Contrary to popular belief, the study found that an intake of 20 grams of sugars per day might have a slight protective effect against type 2 diabetes when ingested with solid foods.
"Our hypothesis was shaped by emerging research on glycemic response, liver metabolism, and the concept of the food matrix," said lead author Karen Della Corte, PhD, Assistant Professor of Nutrition, Dietetics, and Food Science at Brigham Young University. "What surprised us was how consistently the harmful associations with sugary drinks showed up across so many diverse populations."
Della Corte's team was also intrigued by the finding that a moderate intake of sugars in solid foods was not only not associated with harm but may be beneficial in terms of diabetes risk.
"That challenged the popular narrative that all sugar is inherently harmful and highlighted the importance of food context, including fiber, protein, and other nutrients, in how the body processes sugar," Della Corte said.
The difference between consuming sugars in liquid form versus solid food is critical. Liquid sugars are absorbed quickly and overwhelm the body's ability to process them in a healthy way, leading to sharp blood sugar spikes and insulin responses. On the other hand, sugars in solid form are absorbed more slowly, often accompanied by other nutrients that modulate glucose response.
The study reinforces the idea that a balanced, healthy diet is essential in diabetes prevention. It also emphasizes that the health effects of sugar depend heavily on how it is consumed.
Michelle Routhenstein, MS RD CDCES CDN, Preventive Cardiology Dietitian and Heart Health Expert at EntirelyNourished.com, who was not involved in the study, supported this conclusion. "I focus on helping patients choose carbs wisely, pairing them with fiber, protein, and healthy fats to slow sugar absorption and support overall health. It's about balance and quality, not simply cutting out sugar completely."
- The study published in "Advances in Nutrition" reveals that a moderate intake of sugars in solid foods might have a protective effect against type 2 diabetes.
- Researchers discovered a strong link between sugary drinks and the development of type 2 diabetes, with each additional daily 12-ounce serving potentially increasing the risk by about 25%.
- Contrary to popular belief, consuming 20 grams of sugars per day with solid foods might be beneficial against type 2 diabetes.
- Della Corte's team found that liquid sugars are absorbed quickly and can overwhelm the body's ability to process them healthily, leading to sharp blood sugar spikes and insulin responses.
- A well-balanced, healthy diet is essential in diabetes prevention, according to the study findings and dietitian Michelle Routhenstein.
