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Cancer
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
Cancer cells multiply more rapidly than normal cells, and therefore glucose metabolism occurs more rapidly. However, this should not be interpreted to mean that sugar consumption “feeds” cancer. Diets high in added sugars can lead to higher insulin levels, especially in people with insulin resistance. Cancer cells often have an increased concentration of insulin receptors, making them especially responsive to growth signals from elevated insulin. Excessive consumption of added sugars also contributes to calorie intake. This can promote weight gain and obesity and thus indirectly increase cancer risk through adiposity-related pathways.
Psychophysical Measurement of Human Oral Experience
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Derek J. Snyder, Linda M. Bartoshuk
The capacity to evaluate distinct components of flavor experience holds great potential for food industry efforts to enhance food palatability. For economic reasons, food manufacturers have long added taste stimuli to food to enhance its flavor, as commodities like sugar and salt are generally less costly than flavor extracts (e.g., Noble 1996). However, rising consumer awareness of health risks associated with added sugar and salt has raised interest in alternative strategies for flavor enhancement. Recent data offer an intriguing possibility: Chemical and sensory measurements from tomatoes reveal that some flavor volatiles enhance sweetness independently of sugar (Tieman et al. 2012). In other words, some of the sweetness perceived in fruits and vegetables arises from sugars, and some of it arises from retronasal odor cues associated with sweetness. Thus, the addition of volatiles to food may represent a novel way to enhance sweetness, flavor, and palatability without adding sugar.
How to introduce solids
Published in Claire Tuck, Complementary Feeding, 2022
After 6 months, solid (not soft) eggs could be used, while after 12 months cow’s milk as a drink and honey could be used. It was advised to limit salty and sugary foods, with no added salt and added sugar limited for use with sour fruits.7Solid eggs could be used after 6 months, cow’s milk as a drink and honey after 12 months. It was advised to limit salty and sugary foods.7
Impact of Acculturation on Cancer Prevention Dietary Patterns among Hispanic Families with a High Prevalence of Obesity
Published in Nutrition and Cancer, 2022
Padideh Lovan, Devina Boga, Sarah E. Messiah, Tae Lee, Roberto M. Benzo, Guillermo Prado
The National Health and Nutrition Examination Survey Dietary Screener Questionnaire (DSQ) (39), was used to assess both parent and youth participants’ dietary intake. This questionnaire consists of 28 items and was self-reported gathering data regarding 22 specific foods and drinks consumed over the past month in different settings including work, school, and restaurants. The response choices included: never, one time last month, 2-3 times last month, one time per week, two times per week, 3-4 times per week, 5-6 times per week, one time per day, two or more times per day. Questions reflected both nutrient-dense options (eg., whole fruits and vegetables) and calorie-dense options (eg., donuts, soda, and cookies). Scoring algorithms were used to convert individuals’ daily intake into standard servings developed by National Cancer Institute (available at: https://epi.grants.cancer.gov/nhanes/dietscreen/scoring/current/#scoring). The food items associated with added sugar (unit = teaspoon) included soda/pop, sweetened fruit drinks, cookies, cake/pie, sugar and/or honey in coffee/tea, cereal and cereal type, donuts/pan dulce, ice cream, and candy. Fruits/vegetables (unit = cup) included fruit, fruit juice, green leafy salads, potatoes (excluding French-fries), beans, pizza, other vegetables, tomato sauce, and salsa. Whole grains (unit = ounce) included popcorn, whole grain rice, and whole grain bread. Dairy (unit = cup) consisted of milk, yogurt or fortified soymilk, cheese.
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The World Health Organization (WHO) defines sugars as (a) intrinsic sugars that are present in the structure of fruits and vegetables by nature (fructose); (b) sugars that are present in dairy (lactose and galactose); (c) free sugars including monosaccharides and disaccharides added to foods and beverages by the food industry or the consumer; and (d) sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.37 Based on the definition by the WHO, it seems that the terms ‘free sugars’ and ‘added sugars’ are used interchangeably. Added sugars could be listed under different names on food labels, including brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, invert sugar, lactose, malt, syrup, maltose, molasses, raw sugar, sucrose, trehalose and turbinado sugar.38 Foods with intrinsic sugars generally have more favourable nutrient profiles compared with those with added sugars that are added to foods during processing and preparation including mostly foods (e.g. jam, biscuits, cake, sweets, chocolates, sweetened breakfast cereals) and beverages (e.g. carbonated sugar-sweetened beverages, sweetened fruit and dairy drinks, fruit-flavoured squashes) higher in energy and lower in nutrient density.39
Knowledge and Perceptions of Carbohydrates among Nutrition-Major and Nutrition-Elective Undergraduate Students in Canada
Published in Journal of the American College of Nutrition, 2021
Ye (Flora) Wang, Nick Bellissimo, David D. Kitts, Huguette Turgeon O’Brien, W. L. David Ma, Miyoung Suh, Bohdan Luhovyy, Chiara DiAngelo, Laura Pasut, Sandra Marsden, Mei Chung, Anil Gurcan
When knowledge questions (Questions 14, 15, 18, 19, and 20) related to sugars were asked, there was no difference between nutrition-majors and non-majors (Table 3). For example, in Question 14, when asked about the types of sugars included in the 26 tsp average Canadian consumption of sugars (i.e., total sugars) reported by Statistics Canada, the percentage of nutrition-major students that gave the correct answer was not different from nutrition-elective students (p = 0.047, Table 3). As many as 28% of nutrition-major students and 12% of nutrition-elective students did not believe that naturally-occurring sugars, such as those in milk and fruits, were included (Supplementary Table S2). This apparent misunderstanding implies an unclear understanding of whether the term “sugar” refers to either “total sugars” or “added sugars”.