Socker i maten kopplas till farliga blodfettsnivåer

Personer som äter en kost med mycket tillsatt socker har också blodfettsnivåer som kan öka risken för hjärtinfarkt, visar en ny tvärsnittsstudie, refererad i Dagens Medicin av Hanna Odelfors.

Högt intag av kolhydrater i kosten har kopplats till förekomst av blodfettsrubbningar, vilket i sin tur kan öka risken för hjärt-kärlsjukdomar.

Däremot har det inte studerats specifikt hur tillsatt socker påverkar nivåerna av olika typer av blodfetter, enligt amerikanska forskare som nu undersökt sambandet närmare.

De har studerat totalt drygt 6 000 vuxna amerikaner som ingick i en stor hälsoundersökning under åren 1999 till 2006. Deltagarna delades in i fem grupper utefter hur stor andel tillsatt socker de åt, från mindre än 5 procent av det dagliga kaloriintaget till mer än 25 procent.

Det visade sig att hög konsumtion av tillsatt socker var kopplat till signifikant lägre nivåer av det nyttiga kolesterolet HDL och högre halter av triglycerider i blodet, skriver Dagens Medicin.

Forskarna fann korrelation mellan en hög konsumtion av tillsatt socker och höga nivåer av det ”onda” LDL-kolesterolet. Men detta samband gällde bara kvinnor.

Både låga nivåer av HDL-kolesterol och höga halter av triglycerider är riskfaktorer för hjärt-kärlsjukdom. Forskarna anser därför att resultaten ger stöd åt att kostrekommendationer ska utformas för att minska konsumtionen av tillsatt socker. Samtidigt påpekar de att fler studier behövs för att utreda hur detta påverkar blodfetterna på längre sikt.

Jama, 2010; 303: 1490–1497

Abstract
Caloric Sweetener Consumption and Dyslipidemia Among US Adults

Jean A. Welsh, MPH, RN; Andrea Sharma, PhD, MPH; Jerome L. Abramson, PhD; Viola Vaccarino, MD, PhD; Cathleen Gillespie, MS; Miriam B. Vos, MD, MSPH

JAMA. 2010;303(15):1490-1497.


ABSTRACT

Context Dietary carbohydrates have been associated with dyslipidemia, a lipid profile known to increase cardiovascular disease risk. Added sugars (caloric sweeteners used as ingredients in processed or prepared foods) are an increasing and potentially modifiable component in the US diet. No known studies have examined the association between the consumption of added sugars and lipid measures.

Objective To assess the association between consumption of added sugars and blood lipid levels in US adults.

Design, Setting, and Participants Cross-sectional study among US adults (n = 6113) from the National Health and Nutrition Examination Survey (NHANES) 1999-2006. Respondents were grouped by intake of added sugars using limits specified in dietary recommendations (< 5% [reference group], 5%-<10%, 10%-<17.5%, 17.5%-<25%, and ≥25% of total calories). Linear regression was used to estimate adjusted mean lipid levels. Logistic regression was used to determine adjusted odds ratios of dyslipidemia. Interactions between added sugars and sex were evaluated.

Main Outcome Measures Adjusted mean high-density lipoprotein cholesterol (HDL-C), geometric mean triglycerides, and mean low-density lipoprotein cholesterol (LDL-C) levels and adjusted odds ratios of dyslipidemia, including low HDL-C levels (<40 mg/dL for men; <50 mg/dL for women), high triglyceride levels (≥150 mg/dL), high LDL-C levels (≥130 mg/dL), or high ratio of triglycerides to HDL-C (>3.8). Results were weighted to be representative of the US population.

Results A mean of 15.8% of consumed calories was from added sugars. Among participants consuming less than 5%, 5% to less than 17.5%, 17.5% to less than 25%, and 25% or greater of total energy as added sugars, adjusted mean HDL-C levels were, respectively, 58.7, 57.5, 53.7, 51.0, and 47.7 mg/dL (P < .001 for linear trend), geometric mean triglyceride levels were 105, 102, 111, 113, and 114 mg/dL (P < .001 for linear trend), and LDL-C levels modified by sex were 116, 115, 118, 121, and 123 mg/dL among women (P = .047 for linear trend). There were no significant trends in LDL-C levels among men. Among higher consumers (≥10% added sugars) the odds of low HDL-C levels were 50% to more than 300% greater compared with the reference group (<5% added sugars).

Conclusion In this study, there was a statistically significant correlation between dietary added sugars and blood lipid levels among US adults.

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