Can Added Sugar in Diet Cause Heart Attack?

A study warned that higher consumption of food and drinks that contain added sugar could increase the risk of a heart attack or myocardial infarction by around 1/3 in specific individuals. Although sugar is naturally found in fruits and drinks, it is also in the food chain. Vegetables The majority of these are consumed with the added inclusion.Besides sweetened beverages, cakes and sweets and sweets. According to the study, it is also sweet; sucrose is added to many other foods, including bread, dairy products, and jam.

“For large swaths (of people) it is the consumption of added sugar It is not apparent that there is an issue, but the likelihood of developing myocardial ischemia or other serious heart diseases,” said Associate Professor Emily Sonestedt of Lund University in Sweden. But, “among the five percent of participants who ate at least 15% in their daily intake of energy sucrose The risk of a myocardial infarction was increased by around 1/3,” Sonestedt added. The results were adjusted to account for the usual risk factors related to Cardiovascular diseases. This includes lifestyle choices, alcohol consumption, smoking, and other exercise routines. “There is currently no evidence of myocardial infarctions and other serious heart disease The risk of a reduction in consumption would be lessened if those already following the sugar consumption guidelines were further limiting consumption,” Sonestedt said. However, targeting those whose consumption is higher than the recommended limit and those who consume the most sweetened food items and Drinks is advised. Through specific initiatives that were targeted, the researchers, through targeted initiatives, observed. In the study, they analyzed more than 26,000 participants who had no heart diseases. Dietary habits were also analyzed and adjusted for food items that are believed to be related to the risk of cardiovascular disease, for example, meat, Whole grains, fruits, vegetables, whole grains, and coffee. The study was published in the British Journal of Nutrition. (This story was not modified by NDTV staff and was generated by auto from the feed of a syndicated source.)

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