Sugary Drinks, but Not Foods, Linked to Increased Mortality

by | April 16, 2018

Medscape  > Medical News

Nancy A Melville

April 11, 2018

Consumption of drinks with a high sugar content, including soft drinks and fruit juices, is associated with an increased risk for all-cause mortality and mortality from coronary heart disease in middle-aged adults, particularly those who are overweight or low-income. 

“Given the strong and consistent evidence of negative health risks associated with sugary beverage intake, it’s important for clinicians to ask their patients of all ages about their intake, and to counsel on reducing this intake as appropriate,” senior author, Jean Welsh, PhD, MPH, an assistant professor at Emory University and research director with Children’s Healthcare of Atlanta, Georgia, told theheart.org | Medscape Cardiology.

The study of nearly 18,000 people aged 45 years and older in the national, longitudinal Reasons for Geographic and Racial Differences in Stroke (REGARDS) study showed that those who consumed the highest amounts of sugar-sweetened beverages and fruit juices had as much as two times the risk of dying of coronary heart disease as those consuming the lowest levels of the sugary beverages. The mortality risk was higher among those who were overweight or had low income.

Meanwhile, no association was seen between consuming the highest amounts of food with high sugar content and mortality, Welsh reported at the American Heart Association’s Epidemiology and Prevention | Lifestyle and Cardiometabolic Health Scientific Sessions 2018.

Whereas the wide variety of negative health effects from sugar-sweetened beverages are well documented, including increases in obesity and the risk for cardiovascular disease (CVD), fewer studies have looked at the relationship between sugary beverages and mortality.

 The new study excluded patients with a history of stroke, CVD, and type 2 diabetes at baseline; participants’ added sugar consumption, in grams, was calculated from beverages and foods separately by using self-administered Block 98 food-frequency questionnaires.

Over the mean follow-up period of 6.9 years, there were a total of 1465 all-cause deaths and 279 coronary heart disease deaths among the 17,930 participants.

In dividing the participants into quartiles of the lowest and highest consumers of sugary beverages, including soft drinks, fruit and fruit-flavored drinks, and fruit juices, the authors found that the risk for coronary heart disease was significantly higher in the top quartile, representing a mean of 20 ounces (standard deviation [SD], 7.8; hazard ratio [HR], 2.0; 95% CI, 1.12 – 3.54) than in the lowest category of consumption, a mean of 0.8 ounces (SD, 0.6). The risk for all-cause death was also higher in the top quartile (HR, 1.2; 95% CI, 0.99 – 1.52).

The increased risk for CVD and all-cause mortality with the highest consumption was seen after controlling for factors such as age, body mass index, sex, income, region, smoking, alcohol consumption, and physical activity.

The highest quartile for consumption of sweet foods only (20.4 ounces; SD, 11.3), consisting of desserts, candy, and sweetened breakfast foods and foods with caloric sweeteners added, did not show statistically higher mortality rates compared with the lowest quartile (12.3 ounces; SD, 8.9).

No significant differences were seen in terms of sex or race; however, the increased mortality associated with each additional 12 ounces of sugary beverages consumed was significantly higher for low-income vs high-income participants for all-cause but not coronary heart disease deaths (under vs over $74,000 annual salary: HR, 0.69; 95% CI, 0.50 – 0.96; P = .005).

 

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