Prof. Dr. Satman Warns Against Starch-Based Sugars
· Anadolu Ajansı
Prof. Dr. İlhan Satman highlighted that starch-based sugars, commonly used in processed foods, increase the risk of chronic diseases, emphasizing the need to protect children and at-risk groups.
Types of Sugar and Production Sources
Stating that glucose and fructose are naturally found in many foods, Professor of Medicine Prof. Dr. İlhan Satman explained that sugar is primarily produced in the form of sucrose and starch-based sugars. Professor of Medicine Prof. Dr. İlhan Satman, who stated that table sugar consists of 50% glucose and fructose molecules, made the following assessment:
"Corn is generally used as a raw material in the production of starch-based sugars, and it can contain glucose and fructose in different proportions. Besides corn, wheat, potatoes, rice, and cassava can also be used as raw materials."
The expert noted that the majority of fructose in sugar offered in Turkey is beet-derived, and stated that starch-based products are heavily preferred in the industry due to cost advantages and shelf life.
Metabolic Risks of Starch-Based Sugar
Reminding that sucrose and starch-based sugar provide 4 kilocalories per gram from a biochemical perspective, Satman drew attention to the biological differences caused by fructose exposure. In his assessment of the issue, Professor of Medicine Prof. Dr. İlhan Satman noted the following:
"So, where do the health concerns about starch-based sugar stem from? From a biochemical standpoint, there is no difference in the caloric values of sucrose and starch-based sugar; consuming 1 gram provides 4 kilocalories. Although their sugar content is generally considered similar, it is known that many popular beverages sweetened with high-fructose corn syrup contain more fructose than expected."
It was noted that starch-based sugar rapidly raises blood glucose levels without the need for digestion.
Ultra-Processed Foods and Cancer
Satman pointed to scientific studies, stating that high fructose consumption damages the liver's insulin sensitivity and can fuel tumor development in certain cancers like breast and pancreas. Professor of Medicine Prof. Dr. İlhan Satman, focusing on the dangers in processed products, issued the following warning:
"Growing evidence suggests a significant link between the consumption of ultra-processed foods and the risk of obesity-related cancers. Added sugars, unhealthy fats, and chemical additives in excessively consumed processed foods contribute to metabolic and endocrine dysfunctions and imbalances in the gut microbiome. It is known that almost all of these problems trigger obesity and inflammation."
At-Risk Groups and Child Health
Emphasizing that individuals with metabolic disorders and children should be protected from products containing added sugars, Satman touched upon the importance of early-age nutrition. Professor of Medicine Prof. Dr. İlhan Satman, addressing the dangers of early consumption, made the following statements:
"Individuals of all ages and genders, especially infants under 2 years old, children, those with metabolic diseases, or those at high risk of developing these diseases, should absolutely avoid sugar, especially starch-based sugar. Among starch-based sugar types, the consumption of high-fructose corn syrup, which has a high fructose content, can increase the risk of permanent health problems in these groups. Infants should absolutely not be given added sugar in the first 2 years of life."
Furthermore, Professor of Medicine Prof. Dr. İlhan Satman added the following, pointing to the high prevalence of obesity and diabetes in Turkey:
"As serious health problems such as obesity, fatty liver, insulin resistance, and type 2 diabetes are quite common in the Turkish society, starch-based sugar, widely used in processed foods and ready-to-drink beverages, increases the risk of chronic diseases, especially in children and adolescents. In individuals with type 2 diabetes, it makes disease control more difficult."
Quota Practices and Global Consumption
Stating that many countries regulate the supply of starch-based sugars with legal quotas, Satman summarized the legal processes in Turkey and global research. Professor of Medicine Prof. Dr. İlhan Satman, conveying the decline in quotas, continued his words as follows:
"In Turkey, the production of sugar and starch-based sugar has been limited since 2001. The quota for starch-based sugar production, which was previously 10%, was reduced to 5% in 2018 and to 2.5% starting from 2024. In a study on the global use of high-fructose corn syrup, a type of starch-based sugar, based on Food and Agriculture Organization (FAO) data, the consumption of high-fructose corn syrup in 43 countries was examined. The 5 countries with the highest use of high-fructose corn syrup in Europe are Hungary, Slovakia, Bulgaria, Belgium, and Turkey."
Food Labeling Standards and Recommendations
Stating that transparent and auditable labeling on food packaging is essential for protecting consumer health, Satman demanded legislative regulations. Professor of Medicine Prof. Dr. İlhan Satman, advocating for the expansion of labeling rules, completed his statement:
"If sugar, starch-based sugar, or sweeteners are added to a product, it should be mandatory to list the exact names of the sugar types in the 'ingredients' list on the product label, ordered from highest to lowest by quantity. Additionally, the total amount of carbohydrates contained in the product should be made mandatory in the 'nutrition facts' table. If possible, the quantities of the types of sugar in the product should be indicated separately on the label. Especially if a specific type of sugar is highlighted in the name or emphasis of a sugary product, for example, 'fructose drink,' 'biscuit with added honey,' the percentage of the component should be stated. Statements like 'sugar-free,' 'no added sugar' in a product should be strictly monitored."