Soft drinks, sugar and diabetes

Soft drinks by definition include regular carbonated soda, diet and caffeine-free soda, drinks made with juice, sports drinks and ready to drink teas.

Soft drinks sweetened with HFCS such as colas, fruit drinks, and energy drinks are the primary source of sugar in the typical American’s diet.

Most people in the Western world today are consuming an average of 28.5 kg of sugar per year, most of it hidden in drinks and food sweetened with high fructose corn syrup.

In the United States, soft drink consumption has increased dramatically since 1970. During this same period, the percentage of Americans who are obese and have diabetes increased as well.

People who consume sugary drinks regularly—1 to 2 cans a day or more—have a 26% greater risk of developing type 2 diabetes than people who rarely have such drinks. (Diabetes Care. 2010;33:2477-83)

A large study of 59000 African-American women who are particularly prone to diabetes, found that drinking two or more sugar sweetened soft drinks increased diabetes rick by 25%, whereas drinking two or more fruit juices increases risk by 31 percent (Arch Intern Med. 2008 Jul 28;168(14):1487-92).

It is approximated that half of type 2 diabetes cases can be prevented by controlling weight through dietary improvement and psychical activity.
Soft drinks, sugar and diabetes

Insulin sensitivity and dark chocolate

Cocoa and dark chocolate contain high levels of minerals and methylxanthines. These compounds can potentially influence glucose metabolism.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively.

It is suggested that a decline in endothelial function can lead to insulin resistance, which is results in a reduction of insulin mediated glucose uptake.

Two studies published (Hypertension 2005; 46: 398-405 and American Journal of Clinical Nutrition 2005; 81:611-614) showed that after 15 days of ingesting dark chocolate insulin sensitivity was increased and insulin resistance was decreased significantly.

The study is stemmed from earlier studies that showed the cocoa and dark chocolate polyphenols reduce blood pressure by increasing insulin-dependent nitric oxide bioavailability.

Furthermore, this improvement in insulin sensitivity has been correlated with an improvement in endothelial function, suggesting an association between the two events.

Caffeine in dark chocolate has been shown to reduce insulin sensitivity in healthy individuals (Can. J. Physio. Pharmacol. 2001:79: 559-65) and impair glucose metabolism in type 2 diabetes.
Insulin sensitivity and dark chocolate 

Diabetes and obesity

It is estimated that 60-90% of individuals who have type 2 diabetes are obese and it is the main factor driving the worldwide epidemic of the disease. However, not all individuals with type 2 diabetes are obese, and furthermore, most obese individuals will not develop type 2 diabetes.

The link between obesity prevalence and rates of diabetes in different populations was demonstrated with an increase in the prevalence of type 2 diabetes as the population becomes more obese.

Data from United States from the Health Professionals’ Follow-up Study in men and the Nurses’ Study in women shows the increasing risk of diabetes that obesity brings.

There are three major defects are found in type 2 diabetes: impaired insulin secretion; diminished insulin action in skeletal muscle, liver and adipose tissue; and excessive hepatic glucose production, secondary to hepatic insulin resistance.

Of these abnormalities insulin resistance is a characteristic feature that is commonly seen in both type 2 diabetes and obesity.
Diabetes and obesity