Cardiovascular disease (CVD) is the leading cause of death worldwide. While previous studies have considered an association between overall carbohydrate consumption and CVD, a new UK study looks at whether the type of carbohydrates consumed influences cardiovascular health. We have found that quality is more important than quantity.
CVD is a disease that affects the heart and blood vessels.according to world health organization (WHO), cardiovascular disease claims an estimated 17.9 million lives annually.
A narrowing or blockage of an artery that supplies blood to the heart (coronary artery disease), a stroke or aneurysm that affects blood flow to the brain (cerebrovascular disease), and disease of blood vessels in the arms and legs (peripheral vascular disease) are all Included under the CVD umbrella.
Behavioral risk factors for cardiovascular disease are well known and include unhealthy diet and obesity, physical inactivity, smoking and excessive alcohol consumption. Previous randomized controlled trials and observational studies have shown that when it comes to diet, the amount of carbohydrates consumed has no effect on cardiovascular health.
Carbohydrates are classified according to their chemical composition and include sugars.
Sugar is further defined as “free sugar” (i.e., added by the manufacturer, cook, or consumer, and naturally occurring in honey, syrups, nectars, or unsweetened fruit juices) or “non-free sugar.” (Natural sugars, most often found in fruits, vegetables and dairy products).
Public health bodies around the world recommend limiting free sugar intake to reduce the risk of weight gain and tooth decay. National Health Service (NHS) recommends that adults consume no more than 30 g (1 oz) of free sugars daily. As a rule of thumb, 30g is equivalent to about 7 sugar cubes.
A large new study from the UK has investigated the relationship between CVD and the quality, not quantity, of carbohydrates consumed.
Participants monitored their intake of 206 foods and 32 beverages using an online 24-hour dietary assessment tool. Carbohydrates were divided according to type and source.
Carbohydrate types include free sugars, non-free sugars, and fiber. Carbohydrate sources include refined grain starches (including white bread, white pasta and rice, cereals, pizza, crackers, cakes, pastries, and desserts) and whole grain starches (brown seed and whole grain bread, whole grain pasta and brown rice, bran, and muesli).
Blood samples were taken from the participants to measure blood fat (cholesterol and triglyceride) levels, and participants were monitored over years to see if they developed CVD.
Results showed that free sugar intake was significantly positively associated with CVD in general and coronary heart disease and stroke more specifically. level will also increase. Conversely, higher fiber intake was found to reduce the risk of CVD.
Consistent with previous studies, the current study showed no association between the amount of carbohydrates consumed and the risk of developing cardiovascular disease. Instead, the data suggest that CVD risk depends on the type of carbohydrates consumed, especially free sugar consumption.
This research BMCmedicine.
sauce: BMCmedicine via Simex
