The way you consume sugar might play a role in how bad it is for your health, according to a new study.
Researchers at Utah’s Brigham Young University, alongside institutions in Germany, found that drinking sugar was linked to a higher risk of developing type 2 diabetes compared to eating it. They claim their findings are the first time a clear dose-response relationship was determined between different sources of sugar and type 2 diabetes prevalence.
“This is the first study to draw clear dose-response relationships between different sugar sources and type 2 diabetes risk. It highlights why drinking your sugar—whether from soda or juice—is more problematic for health than eating it,” said Karen Della Corte, lead author and BYU nutritional science professor, per BYU News.
While it may be the first study to establish a clear dose-response relationship, it is not the first time sugary drinks have been identified as a major driver of diabetes. Earlier this year, The Dallas Express reported on another study that found that in 2020 alone, an estimated 2.2 million new cases of diabetes and 1.2 million new cases of heart disease globally were attributed to sugar-sweetened beverages.
One reason drinks like soda may be worse is the metabolic effects. Drinks like Coke contain isolated sugars or sugars extracted from sources like fruit and then added to processed foods. These added sugars, found in everything from lemonade to cereals to soda, can drive a greater glycemic impact, which can overwhelm the liver’s ability to metabolize them. In turn, this can lead to more liver fat and insulin resistance.
The latest study used data from over half a million people worldwide. The researchers found that for each additional daily 12-ounce serving of soda and other beverages sweetened with sugar, a person’s chances of developing type 2 diabetes rose by 25%.
Notably, the inverse effect was seen for 20 grams of table sugar and total sugar consumed in the same time frame.
“Rather than condemning all added sugars, future dietary guidelines might consider the differential effects of sugar based on its source and form,” said Della Corte.