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The Sugar – Insulin Connection to Dyslipidemia and Cardiovascular Disease
Jul 25th, 2012 by Dennis McInerney

I have always been a believer that excess dietary sugar was the underlying cause of dyslipidemia and heart disease and not dietary fat as claimed by the American Heart Association (AHA). A study published in JAMA, April 21, 2010—Vol 303, No. 15 titled “Caloric Sweetener Consumption and Dyslipidemia Among US Adults” validates my belief. This study assessed the association between consumption of added sugars and blood lipid levels in US adults. It was a cross-sectional study among US adults (n=6113) from the National Health and Nutrition Examination Survey (NHANES) 1999-2006. The participants were grouped by intake of added sugars as a percentage of total calories.
 
        •     Less than 5% of total calories [reference group]
        •     5% – less than 10% of total calories
        •     10% – less than 17.5% of total calories
        •     17.5% – less than 25% of total calories
        •     ≥25% of total calories
 
The study results showed a linear trend decrease in HDL-Cholesterol, increase in LDL-Cholesterol and increase in triglycerides as added sugars increased as a percentage of total calories. The study concluded that “there was a statistically significant correlation between dietary added sugars and blood lipid levels among US adults.”

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