Researchers from the University of Surrey have found another concerning link between sweet food preferences and increased health risks.
The study, published Oct. 1 in the Journal of Translational Medicine, analyzed the food preferences of 180,000 UK Biobank volunteers and their corresponding health.
Using artificial intelligence, researchers categorized participants into three dietary profiles: health-conscious, omnivore, and sweet tooth. The health-conscious group favored fruits and vegetables, while the sweet tooth group preferred sugary foods and drinks.
The study found that individuals with a sweet tooth face higher risks of developing depression, diabetes, and stroke compared to the other groups.
According to Prof. Nophar Geifman, senior author of the study, “We found that the sweet tooth group are 31% more likely to have depression. We also found that the sweet tooth group had higher rates of diabetes, as well as vascular heart conditions, compared to the other two groups,” she said in an Oct. 9 press release, announcing the research.
Researchers examined blood samples from participants, analyzing 2,923 proteins and 168 metabolites to understand biological differences between the groups. They also looked at standard blood biochemistry tests.
While proteins do everything from muscle contracting and thinking to fighting off infections, metabolites, on the other hand, are small molecules produced during digestion. They can also be used to measure how well the human body is functioning. Researchers said they analyzed the two to see how people’s bodies react to different diets.
According to Geifman, for those with a sweet tooth, the results stood out.
“In the sweet tooth group, they had higher levels of C reactive protein, which is a marker for inflammation. Their blood results also show higher levels of glucose and poor lipid profiles, which is a strong warning sign for diabetes and heart disease,” she said.
In contrast, the health-conscious group, characterized by higher dietary fiber intake, showed lower risks for heart failure, chronic kidney diseases, and stroke. The omnivore group exhibited moderate health risks.
The British Nutrition Foundation reports that 9 to 12.5 percent of an average UK individual’s calorie intake comes from free sugars, which are those added to food or drink. Biscuits, buns, cakes, pastries, and fruit pies are the largest contributors for adults, with sugary soft drinks and alcoholic beverages collectively providing the most free sugar intake.
Geifman said the research shows a direct link between food preferences and resulting health outcomes.
“The foods that you like or dislike seem to directly link to your health. If your favourite foods are cakes, sweets, and sugary drinks, then our study’s results suggest that this may have negative effects on your health,” she said.
She said that while her role as a researcher is to inform rather than dictate behavior, the study results highlight the importance of a healthy diet.
“Processed sugar is a key factor in the diet of many, and these results are yet more evidence that, as a society, we should do all that we can to think before we eat,” she said.