Starch-Based Sugar Consumption Increases Chronic Disease Risk
· Anadolu Ajansı
Prof. Dr. İlhan Satman stated that starch-based sugars increase the risk of metabolic disorders and obesity-related cancers, emphasizing that infants and children under 2 years old should be strictly kept away from these products.
Types of Sugar and Production Differences
Stating that glucose and fructose are simple sugars naturally found in foods, Professor of Medicine Prof. Dr. İlhan Satman explained that sugar is produced in two ways: sucrose and starch-based. Table sugar consists of 50% glucose and fructose. Touching upon industrial production processes, Professor of Medicine Prof. Dr. İlhan Satman 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."
Metabolic Effects of Starch-Based Sugar
Reporting that 1 gram of sucrose and starch-based sugar provides 4 kilocalories of energy from a biochemical perspective, Professor of Medicine Prof. Dr. İlhan Satman drew attention to the risks concerning metabolic effects:
"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."
Starch-based products directly increase blood glucose levels.
Excess Fructose and Cancer Risk
There are studies suggesting that fructose can fuel tumor growth and negatively affect metabolic processes in breast tissue. Drawing attention to the additives in processed products, Professor of Medicine Prof. Dr. İlhan Satman stated the following:
"Increasing evidence shows 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 gut microbiota. It is known that almost all of these problems trigger obesity and inflammation."
Excessive consumption is also linked to pancreatic cancer.
Sugar Warning for Sensitive Groups
Emphasizing that the use of added sweeteners during infancy and childhood can lead to permanent diseases, Professor of Medicine Prof. Dr. İlhan Satman issued the following warning:
"Individuals of all ages and genders, especially infants under 2 years old, children, and those with metabolic diseases or at high risk of developing them, should strictly avoid sugar, particularly 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 any added sugar in the first 2 years of life."
The risk increases in younger age groups.
Production Quotas and Consumption Data
Touching upon the widespread chronic illnesses in Turkey, Professor of Medicine Prof. Dr. İlhan Satman shared the following observations:
"Since 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."
Recalling legal restrictions and international data, Professor of Medicine Prof. Dr. İlhan Satman continued his statements as follows:
"In Turkey, the production of sugar and starch-based sugar has been limited since 2001. The starch-based sugar production quota, 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, the consumption of high-fructose corn syrup in 43 countries was examined based on Food and Agriculture Organization (FAO) data. 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 Oversight
Arguing that transparent labeling is vital for the protection of consumer health, Professor of Medicine Prof. Dr. İlhan Satman concluded his remarks with a call for oversight:
"If sugar, starch-based sugar, or sweeteners are added to a product, the clear names of the sugar types must be listed in the 'ingredients' list on the product label, ranked from highest to lowest by quantity. Additionally, the total carbohydrate content of the product must be specified in the 'nutrition facts' table. If possible, the quantities of the sugar types in the product should be indicated separately on the label. Especially if a specific sugar type 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. Claims such as 'sugar-free' or 'no added sugar' on a product should be strictly monitored."