A short history of beverages and how our body treats them

Wolf, Alison K.; Bray, George A.; Popkin, Barry M.

doi:10.1111/j.1467-789x.2007.00389.x

Cited by 133 publications

(104 citation statements)

References 50 publications

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“…Fructose, besides contributing to half the total content of sugar, can also be found as a hexose in fruits and honey. More recently, sweeteners started to be produced from corn through starch isolation and hydrolysis to glucose, followed by enzymatic isomerization of part of the glucose into fructose [2,3]. The resulting mixture, known as high-fructose corn syrup (HFCS), has several industrial advantages over sugar, the most important being its low price, and has progressively replaced sugar consumption in North America over the past 30 years.…”

Section: Introductionmentioning

confidence: 99%

Fructose and metabolic diseases: New findings, new questions

et al. 2010

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There has been much concern regarding the role of dietary fructose in the development of metabolic diseases. This concern arises from the continuous increase in fructose (and total added caloric sweeteners consumption) in recent decades, and from the increased use of high-fructose corn syrup (HFCS) as a sweetener. A large body of evidence shows that a high-fructose diet leads to the development of obesity, diabetes, and dyslipidemia in rodents. In humans, fructose has long been known to increase plasma triglyceride concentrations. In addition, when ingested in large amounts as part of a hypercaloric diet, it can cause hepatic insulin resistance, increased total and visceral fat mass, and accumulation of ectopic fat in the liver and skeletal muscle. These early effects may be instrumental in causing, in the long run, the development of the metabolic syndrome. There is however only limited evidence that fructose per se, when consumed in moderate amounts, has deleterious effects. Several effects of a high-fructose diet in humans can be observed with high-fat or high-glucose diets as well, suggesting that an excess caloric intake may be the main factor involved in the development of the metabolic syndrome. The major source of fructose in our diet is with sweetened beverages (and with other products in which caloric sweeteners have been added). The progressive replacement of sucrose by HFCS is however unlikely to be directly involved in the epidemy of metabolic disease, because HFCS appears to have basically the same metabolic effects as sucrose. Consumption of sweetened beverages is however clearly associated with excess calorie intake, and an increased risk of diabetes and cardiovascular diseases through an increase in body weight. This has led to the recommendation to limit the daily intake of sugar calories.Pure, white, and deadly: the dark side of sugar was suspected many years ago, when an association between sugar consumption and coronary heart diseases was recognized and emphasized by John Yudkin [1]. Sugar, a natural sweetener obtained from either sugar cane or beets, is a disaccharide composed of one glucose molecule linked through an α1-4 glycoside bond to a fructose molecule. Fructose, besides contributing to half the total content of sugar, can also be found as a hexose in fruits and honey. More recently, sweeteners started to be produced from corn through starch isolation and hydrolysis to glucose, followed by enzymatic isomerization of part of the glucose into fructose [2,3]. The resulting mixture, known as high-fructose corn syrup (HFCS), has several industrial advantages over sugar, the most important being its low price, and has progressively replaced sugar consumption in North America over the past 30 years.Fructose metabolism has been reviewed extensively elsewhere [4][5][6] and will be only briefly outlined here. In the gut, fructose is transported by specific transporters, GLUT5 [7,8]. In some subjects, fructose absorption is quantitatively limited, and some malabsorption occurs when lar...

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Section: Introductionmentioning

confidence: 99%

Fructose and metabolic diseases: New findings, new questions

et al. 2010

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“…1 H NMR spectrum at the 7.5-10.0 ppm range for the quantitative and simultaneous determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)-2-furaldehyde was obtained [80]. The time of analysis was 20 min with no need of any previous derivatization or treatment.…”

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

120

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“…At inclusion, in median gestational week 15 (range: [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20], the women answered an FFQ. The study design was cross-sectional as the women reported how often they consumed the different drinks at inclusion and in retrospect how often they drank the different beverages before they got pregnant.…”

Section: Population and Study Designmentioning

confidence: 99%

“…Beverages are a natural part of daily diet (13) and are an important source of nutrients, energy and fluids. However, some beverages like wine and coffee contain toxic substances.…”

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confidence: 99%

Changes in beverage consumption from pre-pregnancy to early pregnancy in the Norwegian Fit for Delivery study

Skreden

Bere

Sagedal

et al. 2014

Public Health Nutr.

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Objective: To describe changes in consumption of different types of beverages from pre-pregnancy to early pregnancy, and to examine associations with maternal age, educational level and BMI. Design: Cross-sectional design. Participants answered an FFQ at inclusion into a randomized controlled trial, the Fit for Delivery (FFD) trial, in median gestational week 15 (range: 9-20), reporting current consumption and in retrospect how often they drank the different beverages pre-pregnancy. Setting: Eight local antenatal clinics in southern Norway from September 2009 to February 2013. Subjects: Five hundred and seventy-five healthy pregnant nulliparous women. Results: Pre-pregnancy, 27 % reported drinking alcohol at least once weekly, compared with none in early pregnancy (P < 0·001). The percentage of women drinking coffee (38 % v. 10 %, P < 0·001), sugar-sweetened beverages (10 % v. 6 %, P = 0·011) and artificially sweetened beverages (12 % v. 9 %, P = 0·001) at least daily decreased significantly from pre-pregnancy to early pregnancy, while the percentage of women who reported to drink water (85 % v. 92 %, P < 0·001), fruit juice (14 % v. 20 %, P = 0·001) and milk (37 % v. 42 %, P = 0·001) at least daily increased significantly. From pre-pregnancy to early pregnancy higher educated women reduced their consumption frequency of coffee significantly more than women with lower education. Older women reduced their consumption frequency of coffee and artificially sweetened beverages and increased their consumption frequency of fruit juice and milk significantly more than younger women. Conclusions: There is a significant change in beverage consumption from pre-pregnancy to early pregnancy among Norwegian nulliparous women.

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A short history of beverages and how our body treats them

Cited by 133 publications

References 50 publications

Fructose and metabolic diseases: New findings, new questions

Fructose and metabolic diseases: New findings, new questions

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Changes in beverage consumption from pre-pregnancy to early pregnancy in the Norwegian Fit for Delivery study

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