Added Sugar Friend or Foe? - PowerPoint Presentation

Slide1

Added Sugar Friend or Foe?

Jim Painter PhD, RD, Eastern Illinois University Professor

Kelly

Apfel

BS, Graduate AssistantSlide2

ENVIRONMENTAL ELEMENTS

HEREDITY

Determines range of health

Clean Air & Water

Exercise

Peace of Mind

Spiritual Contentment

Polluted Air & Water

Sedentary lifestyle

Psychological “Stress”

Pride, fear, Anxiety

Secondary Elements:

Health

Supporting Diet

RICH FOOD

Primary Element:

Health vs DiseaseSlide3

Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or FoeSlide4

“Although a UL is not set for sugars, a maximal intake level of 25 percent or less of energy from added sugars is suggested based on the decreased intake of some micronutrients of American subpopulations exceeding the level.”

Dietary Guidelines

Institute of Medicine of the National Academies , Food and Nutrition Board (2005). 

Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids

. Washington, D.C. : The National Academies Press.Slide5

Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or FoeSlide6

Reduction in Nutrients

as Added Sugar Increases

Marriott, B. P.,

Olsho

, L., Hadden, L., & Connor, P. (2010). Intake of added sugars and selected nutrients in the united states, national health and nutrition examination survey (

nhanes) 2003-2006.Critical Reviews in Food Science and Nutrition,50, 228-258.Slide7

Reduction in Nutrients as

Added Sugar Increases

Marriott, B. P.,

Olsho

, L., Hadden, L., & Connor, P. (2010). Intake of added sugars and selected nutrients in the united states, national health and nutrition examination survey (

nhanes) 2003-2006.Critical Reviews in Food Science and Nutrition,50, 228-258.Slide8

Reduction in Nutrients as

Added Sugar Increases

Marriott, B. P.,

Olsho

, L., Hadden, L., & Connor, P. (2010). Intake of added sugars and selected nutrients in the united states, national health and nutrition examination survey (

nhanes) 2003-2006.Critical Reviews in Food Science and Nutrition,50, 228-258.Slide9

Effect of Caloric Restriction

Conducted on male mice

Divided into 4 groups

Ad libitum, 85 kcal/wk, 50 kcal/wk, 40 kcal/wkInitiated at 1 month of ageBody weight and life span

Weindruch, Sohal, 1997Slide10

Survival %

0

20

40

60

80

100

120

0 mo

10 mo

20 mo

30 mo

40 mo

50 mo

60 mo

Ad libitum

85 kcal/wk

50 kcal/wk

40 kcal/wk

Weindruch, Sohal, 1997Slide11

Retardation Growth Hypothesis

Four groups of male F344 rats

Fed ad libitum throughout life

CR initiated at 6 weeks of lifeCR initiated 6-26 weeks of lifeCR initiated from 26 weeks of life

FindingsWhen CR limited to rapid growth period, it did not substantially change the age of the 10th percentile survivorsCR initiated after rapid growth was almost as effective in increasing the age of the 10th

percentile survivors as CR initiated at 6 weeks of age

Masoro, 2005Slide12

Yu et al., 1985

Age of Initiation and Time Period of CR and Longevity in Rats

0

1000

2000

Median

Survival

10 th

Percentile

Survival

CR (None)

From 6 weeks

6-26 weeks

From 26 weeks

Days

Masoro, 2005Slide13

Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or FoeSlide14
Slide15

Vegetable

%

RDA in 1 NLEA Serving

Tomato (148 g)

Vitamin A: 25%Vitamin K: 14%Vitamin C: 31%Carrot (85 g)

Fiber: 10%Vitamin K: 10%Vitamin A: 234%Broccoli (148 g)

Fiber: 15%Vitamin A: 18%Vitamin K: 158%Vitamin C: 220%Riboflavin: 10%B6: 13%

Folate: 23%Phosphorus: 10%Manganese: 16%Potassium: 10%Slide16

Vegetable

%

RDA in 1 NLEA Serving

Potato

(Baked with skin, 148 g)Fiber: 13%Vitamin C: 24%Niacin: 10%B6: 23%Folate:

10%Manganese: 16%Phosphorus: 10%Magnesium: 16%Potassium: 17%

Romaine Lettuce (85g)Vitamin A: 99%

Vitamin K: 107%Vitamin C: 33%

Foltae: 29%Slide17

Fruit

% RDA in 1 NLEA Serving

Apple (154g)

Fiber: 15%

Vitamin C:12%Banana (126 g)Fiber: 13%Vitamin C: 18%

B6: 23%Manganese: 17%Potassium: 10%Orange (1- Medium)

Fiber: 14%Vitamin C: 105%Slide18

Fruit

% RDA in 1 NLEA Serving

Pear (166 g)

Fiber: 21%

Vitamin C: 12%Strawberry (147 g)Fiber: 12%Vitamin: 143%Manganese: 28%

Slide19

Meat

% RDA

Beef (3

oz, 95% lean, ground, crumbles, pan cooked)Protein: 50%Riboflavin: 10%Niacin: 31%

B6: 18%B12: 37%Iron: 15%Phosphorus: 23%Zinc: 40%Selenium: 26%Slide20

Meat

% RDA

Chicken (4

oz, Breast,

Baked, or Broiled) Protein: 70%Niacin: 38%B6: 34%Phosphorus: 26%Selenium: 45%

Pork (1 chop , 150g, lean only, bone in, broiled)Protein:

38%Thiamin: 46%Riboflavin: 15%Niacin: 16%B6: 20%Phosphorus: 17%

Zinc: 12%Selenium: 51%Slide21
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Sugar in YogurtSlide24

1Slide25
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Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or FoeSlide27
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Grape Juice

vs

Grape Juice Drink

Nutrient Comparison

USDA Database Slide41
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Orange

Juice

vs

Orange Juice Drink

Nutrient Comparison

USDA Database Slide47
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Gone Bananas (100g)

0

10

20

30

40

50

60

70

Banana

Banana Chips

USDA Database Slide50

Air Crisped Banana Chips Slide51
Slide52

% RDA Comparison

Cranberries and Dried CranberriesSlide53

% RDA Comparison

Raisins and Dried CranberriesSlide54

Sometimes Prunes, Raisins and Figs rank the highest.

Dried cranberries always come out last because they are a highly processed food.

Nutrient comparison between dried fruitsSlide55

CalciumSlide56

IronSlide57

PhosphorusSlide58

Vitamin CSlide59

PotassiumSlide60

Added Sugar (g)Slide61
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0

10

20

30

40

50

60

70

80

90

100

Raisins

Dried Cranberries

Nuval

ComparisonSlide65

Guiding Star Comparison

Raisins

Dried Cranberries Slide66

Sugar: When does it change from a friend to a foe? Slide67

Sugar in Cereal

Cheereos

- 3g sugar/ 100

kcals (12%)Multi-grain Cheereos- 6g sugar/110 kcals

(22%)Honey Nut Cheereos- 9g sugar/110 kcals (33%)Froot Loops- 13g sugar/120 kcals

(43%)Apple Jacks-15g sugar/120 kcals (50%)Slide68
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Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or FoeSlide70

High-Fructose Corn Syrup: Harmless Sweetener or Liquid Death?Slide71

US Sweetener Consumption

1970-2005

Wells & Buzby 2008Slide72

HFCS causes obesity

Arguments

for:

Increase in HFCS consumption corresponds to increase in obesity in USOnly data to support HFCS’s unique role in obesityFructose does not elicit insulin response, causing increased consumptionHFCS contains both fructose and glucose

Increased soft drink consumptionHFCS main sweetener in soft drinksSlide73

=

HFCS

=

Obesity

Bray et al. 2004Slide74

HFCS causes obesity

Arguments

against:

White articleObesity is

multifactoralHFCS not significantly different from sucroseHFCS consumption is low in other countries with obesityHFCS has leveled off, but obesity has increased

Ecological studySlide75

Sugar

Honey

HFCS

How sweet is it?

Sugar is the benchmark

Honey is as sweet as sugar

There are two types: HFCS-55 as sweet as sugar; HFCS-42 about 92% as sweet

How many calories per gram?

4/gram

4/gram

4/gram

What's in it?

50% fructose 50% glucose

48% fructose 52% glucose

HFCS-55: 55% fructose

45% glucose

HFCS-42: 42% fructose 58% glucose

Comparison of HFCS, sucrose, and honey

Corn Refiners Association 2009Slide76

=

HFCS

=

Obesity

Bray et al. 2004Slide77

Obesity conclusion

HFCS does not play a unique role in the obesity epidemic in the USSlide78

Dietary Guidelines

Consequences of Consumption

Sugar as a Friend

Sugar as a Foe

High Fructose Corn Syrup

Added Sugar

Friend or Foe