A joint research team from Oxford University’s Department of Public Health, Department of Primary Medical Sciences, University of Otago Medical School in New Zealand, Ofurus University in Denmark, and Ofurus University Hospital announced on the 15th that frequent intake of free sugar increases the risk of developing cardiovascular disease. The results of this study were published in the February 14 issue of ‘BMC Medicine’, an international academic journal in the field of medicine.
Free sugars are sugars in a molecular state that are not combined with specific ingredients or other sugars in food. Added sugar refers to the sugar that is added when making processed food or cooking food.
The research team used the health data of 110,497 people from the ‘British Biobank’, a medical big data.
As a result, it was confirmed that the intake of sugar contained in unsweetened beverages such as fresh fruit juice, rather than the intake of carbohydrates, increased the risk of all types of cardiovascular disease. According to the research team, for every 5% increase in free sugar intake, the risk of cardiovascular disease increases by 7%.
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