Dyslipidemia and added sugars

Dietary carbohydrates have been associated with dyslipidemia, a lipid profile known to increase cardiovascular disease risk. Added sugars (caloric sweeteners used as ingredients in processed or prepared foods) are an increasing and potentially modifiable component in the US diet. This JAMA study examined the association between the consumption of added sugars and lipid measures.

6113 US adults from the National Health and Nutrition Examination Survey (NHANES) 1999-2006 were grouped by intake of added sugars using limits specified in dietary recommendations.

Among the subjects, 15.8% of consumed calories was from added sugars on average. Among participants consuming less than 5%, 5% to less than 17.5%, 17.5% to less than 25%, and 25% or greater of total energy as added sugars, adjusted mean HDL-C levels were, respectively, 58.7, 57.5, 53.7, 51.0, and 47.7 mg/dL, mean triglyceride levels were 105, 102, 111, 113, and 114 mg/dL, and LDL-C levels were 116, 115, 118, 121, and 123 mg/dL among women (no significant trends in LDL-C levels among men).

Among higher consumers (more or = 10% added sugars) the odds of low HDL-C levels were 50% to more than 300% greater compared with the reference group. In conclusion, there is a clear correlation between dyslipidemia and excess carbohydrate consumption from added sugars.