The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes

Abstract

Sugar consumption has dramatically increased worldwide. A growing body of evidence suggests that sugars might have various adverse health effects. High intake of sugars may be related with an increased risk of several disorders including dental caries, obesity, cardiovascular disease, diabetes, gout, fatty liver disease, some cancers, components of the metabolic syndrome, and hyperactivity. Added sugar in processed foods are used to sweeten, to increase the flavour, to change the freezing or melting point or to protection of food spoilage. It is better to consume sugars in natural foods, since these foods provide useful micronutrients. Nowadays, there are questions as to whether excessive consumption of sugars, especially processed foods, might be correlated with metabolic syndrome or diabetes. However, insufficient study design, variety in evaluating dietary intake, contradictory findings and several definitions of sugars have inhibited definitive conclusions regarding these associations. However, limiting added sugars and monitoring carbohydrate consumption are serious strategy for keeping healthy weights and achieve glycemic control. This chapter describe different types of sweeteners in foods and beverages, as well as their effects on diabetes and metabolic disease. In addition, this chapter describes underlying mechanisms of sweeteners on health outcomes and how various types of sweeteners may threaten health.