Synergistic effects of fructose and glucose on lipoprotein risk factors for cardiovascular disease in young adults.
Synergistic effects of fructose and glucose on lipoprotein risk factors for cardiovascular disease in young adults.
复制标题
DOI：
10.1016/j.metabol.2020.154356
复制
发表时间：
2020-11
期刊：
影响因子：
--
通讯作者：
Stanhope KL
中科院分区：
文献类型：
--
作者：
Hieronimus B;Medici V;Bremer AA;Lee V;Nunez MV;Sigala DM;Keim NL;Havel PJ;Stanhope KL
果糖消费增加心脏代谢疾病的危险因素。据推测，游离糖对风险因素的影响不太有效，因为它们含有较少的果糖。我们比较了食用果糖、葡萄糖或其组合高果糖玉米糖浆（HFCS）对心脏代谢危险因素的影响。成年人（18-40岁; BMI 18-35 kg/m2）参加了一项平行的双盲饮食干预，在此期间，饮用了用甜玉米、葡萄糖（25%的能量需求（ereq））、果糖或HFCS（25%和17.5% ereq）增甜的饮料，持续两周。各组在性别、基线BMI和血脂/脂蛋白浓度方面相匹配。在基线和干预后收集24小时连续血样。主要结局为24小时甘油三酯AUC、LDL-胆固醇（C）和载脂蛋白（apo）B。事后评估果糖和葡萄糖之间的相互作用。145例受试者（26.0±5.8岁;体重指数25.0±3.7 kg/m2）完成了研究。正如预期的那样，24小时甘油三酯的增加与果糖相比是最高的消费期间（25%：6.66 mmol/Lx 24 h 95% CI [1.90 - 11.63]，P=0.0013，与美罗华相比），HFCS消耗期间中等（25%：4.68 mmol/Lx 24 h 95% CI [-0.18至9.55]，P=0.066，与美罗华相比），葡萄糖消耗期间最低。与此相反，LDL-C的增加在HFCS消费期间最高（25%：0.46 mmol/L 95% CI [0.16 - 0.77]，P=0.0002，与美罗华相比）和果糖消耗期间的中间值（25%：0.33 mmol/L，95% CI [0.03 - 0.63]，P=0.023，与阿糖胞苷相比），载脂蛋白B增加（HFCS-25%：0.108 g/L 95%CI [0.032至0.184]，P=0.001;果糖25%：0.072 g/L 95%CI [-0.004至0.148]，P=0.074，相对于阿司坦）。事后分析显示，果糖 * 葡萄糖对LDL-C和apoB有显著的交互作用（均P<0.01），但对24小时甘油三酯无交互作用（P=0.340）。当果糖和葡萄糖作为HFCS共同摄入时，果糖和葡萄糖之间的显着相互作用导致脂蛋白风险因子增加。因此，HFCS对脂蛋白风险因子的影响不仅仅是由果糖含量介导的，并且不能假设葡萄糖是HFCS的良性组分。我们的研究结果表明，HFCS可能与等热量的纯果糖一样有害，并为实施限制游离糖消费的战略的紧迫性提供了进一步的支持。
Fructose consumption increases risk factors for cardiometabolic disease. It is assumed that the effects of free sugars on risk factors are less potent because they contain less fructose. We compared the effects of consuming fructose, glucose or their combination, high fructose corn syrup (HFCS), on cardiometabolic risk factors. Adults (18–40 years; BMI 18–35 kg/m2) participated in a parallel, double-blinded dietary intervention during which beverages sweetened with aspartame, glucose (25% of energy requirements (ereq)), fructose or HFCS (25% and 17.5% ereq) were consumed for two weeks. Groups were matched for sex, baseline BMI and plasma lipid/lipoprotein concentrations. 24-h serial blood samples were collected at baseline and after the intervention. Primary outcomes were 24-h triglyceride AUC, LDL-cholesterol (C), and apolipoprotein (apo)B. Interactions between fructose and glucose were assessed post hoc. 145 subjects (26.0±5.8 years; body mass index 25.0±3.7 kg/m2) completed the study. As expected, the increase of 24-h triglycerides compared with aspartame was highest during fructose consumption (25%: 6.66 mmol/Lx24h 95% CI [1.90 to 11.63], P=0.0013 versus aspartame), intermediate during HFCS consumption (25%: 4.68 mmol/Lx24h 95% CI [−0.18 to 9.55], P=0.066 versus aspartame) and lowest during glucose consumption. In contrast, the increase of LDL-C was highest during HFCS consumption (25%: 0.46 mmol/L 95% CI [0.16 to 0.77], P=0.0002 versus aspartame) and intermediate during fructose consumption (25%: 0.33 mmol/L 95% CI [0.03 to 0.63], P=0.023 versus aspartame), as was the increase of apoB (HFCS-25%: 0.108 g/L 95%CI [0.032 to 0.184], P=0.001; fructose 25%: 0.072 g/L 95%CI [−0.004 to 0.148], P=0.074 versus aspartame). The post hoc analyses showed significant interactive effects of fructose*glucose on LDL-C and apoB (both P<0.01), but not on 24-h triglyceride (P=0.340). A significant interaction between fructose and glucose contributed to increases of lipoprotein risk factors when the two monosaccharides were co-ingested as HFCS. Thus, the effects of HFCS on lipoprotein risks factors are not solely mediated by the fructose content and it cannot be assumed that glucose is a benign component of HFCS. Our findings suggest that HFCS may be as harmful as isocaloric amounts of pure fructose and provide further support for the urgency to implement strategies to limit free sugar consumption.
登录
查看更多内容
DOI：
10.1073/pnas.91.20.9441
发表时间：
1994-09-27
影响因子：
11.1
作者：
BUCALA, R;MAKITA, Z;VLASSARA, H
通讯作者：
VLASSARA, H
影响因子：
5.8
作者：
Schwarz, Jean-Marc;Noworolski, Susan M.;Mulligan, Kathleen
通讯作者：
Mulligan, Kathleen
影响因子：
5.4
作者：
Chiavaroli, Laura;de Souza, Russell J.;Sievenpiper, John L.
通讯作者：
Sievenpiper, John L.
影响因子：
7.7
作者：
Lamharzi, N;Renard, CB;Bornfeldt, KE
通讯作者：
Bornfeldt, KE
影响因子：
5.3
作者：
Chen, NG;Azhar, S;Reaven, GM
通讯作者：
Reaven, GM