Researchers at the University of Surrey have discovered an alarming connection between a preference for sweet foods and elevated health risks.
Published on October 1 in the Journal of Translational Medicine, the study examined the eating habits of 180,000 UK Biobank participants alongside their health outcomes. Utilizing artificial intelligence, the researchers classified individuals into three dietary categories: health-conscious, omnivore, and sweet tooth. The health-conscious individuals leaned towards fruits and vegetables, whereas the sweet tooth group showed a strong preference for sugary snacks and beverages.
The findings revealed that those with a sweet tooth are at a greater risk of developing depression, diabetes, and stroke compared to the other two profiles. According to Professor Nophar Geifman, the principal investigator, “The sweet tooth group is 31% more likely to experience depression. We also observed elevated rates of diabetes and cardiovascular conditions in this group compared to the others,” she stated in a press release on October 9 announcing the findings.
Researchers analyzed blood samples from participants, focusing on 2,923 proteins and 168 metabolites to explore the biological distinctions between the groups. They also reviewed standard blood biochemistry tests. While proteins serve various functions, from muscle contraction to immune response, metabolites are small molecules produced during digestion and can indicate how well the body operates. The researchers analyzed these substances to assess how different diets affect the body.
Geifman noted that certain results were particularly pronounced in sweet tooth individuals. “Among the sweet tooth group, there were increased levels of C-reactive protein, a marker of inflammation. Their blood tests revealed heightened glucose levels and unfavorable lipid profiles, both considerable indicators of diabetes and heart disease,” she explained.
In contrast, the health-conscious group, which had a higher intake of dietary fiber, exhibited lower risks for heart failure, chronic kidney diseases, and stroke. The omnivore group presented moderate health risks.
The British Nutrition Foundation highlights that 9% to 12.5% of the average UK person’s caloric intake comes from free sugars, which are sugars added to food and drinks. For adults, biscuits, buns, cakes, pastries, and fruit pies are the primary sources, whereas sugary soft drinks and alcoholic beverages contribute significantly to free sugar consumption.
Geifman emphasized that the research demonstrates a clear relationship between food choices and health outcomes. “Your preferences in food can significantly influence your health. If your favorite treats include cakes, sweets, and sugary drinks, our study suggests that this may negatively affect your well-being,” she stated.
While she noted that her role as a researcher is to inform rather than to instruct behaviors, she emphasized the importance of maintaining a healthy diet. “Processed sugar plays a significant role in many diets, and our findings further suggest that it is essential for society to be mindful of what they consume,” she concluded.