Consuming Sucrose- or HFCS-sweetened Beverages Increases Hepatic Lipid and Decreases Insulin Sensitivity in Adults.
Consuming Sucrose- or HFCS-sweetened Beverages Increases Hepatic Lipid and Decreases Insulin Sensitivity in Adults.
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DOI：
10.1210/clinem/dgab508
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发表时间：
2021-10-21
期刊：
影响因子：
--
通讯作者：
Stanhope KL
中科院分区：
文献类型：
--
作者：
Sigala DM;Hieronimus B;Medici V;Lee V;Nunez MV;Bremer AA;Cox CL;Price CA;Benyam Y;Chaudhari AJ;Abdelhafez Y;McGahan JP;Goran MI;Sirlin CB;Pacini G;Tura A;Keim NL;Havel PJ;Stanhope KL
对啮齿动物和人类的研究表明，高果糖玉米糖浆（HFCS）加糖饮食比蔗糖加糖饮食更容易导致代谢功能障碍。比较饮用蔗糖甜饮料 (SB)、HFCS-SB 或添加阿斯巴甜的对照饮料对人类代谢结果的影响。一项由美国国立卫生研究院 (NIH) 资助的平行、双盲研究。实验程序是在 12 天门诊干预期之前（基线）和之后在研究诊所进行的 3.5 天住院期间进行的控制喂养期间进行的。 75 名成年人（18-40 岁）被分配到与性别、体重指数（18-35 kg/m2）以及空腹甘油三酯、脂蛋白和胰岛素浓度相匹配的饮料组。干预措施是每天 3 份蔗糖或 HFCS-SB（可提供 25% 的能量需求）或阿斯巴甜-SB，食用 16 天。主要结果指标是肝脂百分比、松田胰岛素敏感性指数 (ISI) 和预测 M ISI。与阿斯巴甜-SB（-0.2 ± 0.2%，P < 0.05）相比以及与基线相比（P < 0.001），蔗糖-SB增加了％肝脂（绝对变化：0.6 ± 0.2％）。与基线相比，HFCS-SB 增加了肝脂百分比（0.4 ± 0.2%，P < 0.05）。与阿斯巴甜-SB相比，食用HFCS-（P < 0.01）和蔗糖-SB（P < 0.01）后松田ISI下降，食用HFCS-SB后预测M ISI下降（P < 0.05）。与阿斯巴甜-SB 相比，蔗糖和 HFCS-SB 增加了血浆脂质、脂蛋白和尿酸浓度。与 HFCS-SB 相比，蔗糖对结果的影响没有差异。当根据体重变化调整分析后，饮料组的影响仍然显着。两周内，食用蔗糖和 HFCS-SB 都会导致肝脂质、胰岛素敏感性以及循环脂质、脂蛋白和尿酸发生有害变化。
Studies in rodents and humans suggest that high-fructose corn syrup (HFCS)–sweetened diets promote greater metabolic dysfunction than sucrose-sweetened diets. To compare the effects of consuming sucrose-sweetened beverage (SB), HFCS-SB, or a control beverage sweetened with aspartame on metabolic outcomes in humans. A parallel, double-blinded, NIH-funded study. Experimental procedures were conducted during 3.5 days of inpatient residence with controlled feeding at a research clinic before (baseline) and after a 12-day outpatient intervention period. Seventy-five adults (18-40 years) were assigned to beverage groups matched for sex, body mass index (18-35 kg/m2), and fasting triglyceride, lipoprotein and insulin concentrations. The intervention was 3 servings/day of sucrose- or HFCS-SB providing 25% of energy requirement or aspartame-SB, consumed for 16 days. Main outcome measures were %hepatic lipid, Matsuda insulin sensitivity index (ISI), and Predicted M ISI. Sucrose-SB increased %hepatic lipid (absolute change: 0.6 ± 0.2%) compared with aspartame-SB (-0.2 ± 0.2%, P < 0.05) and compared with baseline (P < 0.001). HFCS-SB increased %hepatic lipid compared with baseline (0.4 ± 0.2%, P < 0.05). Compared with aspartame-SB, Matsuda ISI decreased after consumption of HFCS- (P < 0.01) and sucrose-SB (P < 0.01), and Predicted M ISI decreased after consumption of HFCS-SB (P < 0.05). Sucrose- and HFCS-SB increased plasma concentrations of lipids, lipoproteins, and uric acid compared with aspartame-SB. No outcomes were differentially affected by sucrose- compared with HFCS-SB. Beverage group effects remained significant when analyses were adjusted for changes in body weight. Consumption of both sucrose- and HFCS-SB induced detrimental changes in hepatic lipid, insulin sensitivity, and circulating lipids, lipoproteins and uric acid in 2 weeks.
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DOI：
10.1016/j.metabol.2020.154356
发表时间：
2020-11
期刊：
Metabolism: clinical and experimental
影响因子：
--
作者：
Hieronimus B;Medici V;Bremer AA;Lee V;Nunez MV;Sigala DM;Keim NL;Havel PJ;Stanhope KL
通讯作者：
Stanhope KL
DOI：
10.1002/hep.29797
发表时间：
2018-08
期刊：
Hepatology (Baltimore, Md.)
影响因子：
--
作者：
Caussy C;Reeder SB;Sirlin CB;Loomba R
通讯作者：
Loomba R
影响因子：
4.8
作者：
Han, Euna;Powell, Lisa M.
通讯作者：
Powell, Lisa M.
影响因子：
29.4
作者：
Johnston, Richard D.;Stephenson, Mary C.;Macdonald, Ian A.
通讯作者：
Macdonald, Ian A.
影响因子：
9.8
作者：
Le, MyPhuong T.;Frye, Reginald F.;Rivard, Christopher J.;Cheng, Jing;McFann, Kim K.;Segal, Mark S.;Johnson, Richard J.;Johnson, Julie A.
通讯作者：
Johnson, Julie A.