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Sugary beverages are associated with cardiovascular risk factors in diabetic patients

  • Razieh Anari
  • Reza AmaniEmail author
  • Masoud Veissi
Research Article
  • 5 Downloads

Abstract

Purpose

Sugar-sweetened beverages (SSBs) containing high amount of added sugars have increased over the last decades. Due to increased risk of cardiovascular events in type 2 diabetes mellitus (T2DM) patients, we designed a study to assess the association between SSBs and metabolic syndrome, a collection of cardiovascular risk factors, in these patients.

Methods

A cross-sectional study was performed on T2DM adults (N = 157). Participants had no serious disease or insulin treatment. SSBs records were obtained from a validated food frequency questionnaire. Metabolic syndrome status was extracted from biochemical and anthropometric measurements. Subjects risk factors were compared based on their usual SSBs consumption.

Results

About half of participants consumed at least one serving of SSBs (Mean intake: 145.6 mL/d) on a weekly basis. Men and women had a similar SSBs pattern. Demographic and anthropometric characteristics were identical in both groups. Higher SSBs intake (≥ 0.5 vs <0.5 serving/ week) was positively associated with hypertension (OR: 3.48, 95% CI: 1.31, 9.26) and obesity (OR: 4.61, 95% CI: 1.31, 16.25). After adjustment for confounders, a higher risk of the metabolic syndrome was observed in those with higher SSBs intake (OR: 4.23, 95% CI: 1.42, 12.62).

Conclusion

Drinking SSBs, even in low amounts, could potentially elevate the risk of cardiovascular risk factors in diabetic patients. Reduction of sugary drinks would be an urgent recommendation.

Keywords

Diabetes Metabolic syndrome Sugar-sweetened beverages Cardiovascular risk 

Notes

Acknowledgments

We would like to thank the Head and the staff of the Diabetes Research Center and all the participants. The authors’ contribution to the research was as the following: R. Anari suggested the first idea, did the data collection and wrote the first draft; R. Amani and M. Veissi supervised the research; R. Anari did the statistical analysis; R. Amani did the final revision of the manuscript. All authors have approved the final content of the article.

Funding

This work was supported by Vice-Chancellor for Research at Ahvaz Jundishapur University of Medical Sciences (Grant number B-94011).

Compliance with ethical standards

Conflicts of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical ScienceTehranIran
  2. 2.Food Security Research Center, Department of Clinical Nutrition, School of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
  3. 3.Nutrition Research center, Department of Clinical Nutrition, School of ParamedicineAhvaz Jundishapur University of Medical SciencesAhvazIran

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