Table 2 - uploaded by Ismael San Mauro
Content may be subject to copyright.
Source publication
BACKGROUND: Intake of sugar sweetened beverages has been consistently linked to increased risk of obesity, type 2 diabetes, osteoporosis and cardiovascular disease, among other diseases. Putative underlying mechanisms include incomplete compensation for liquid calories, adverse glycemic effects, and increased hepatic metabolism of fructose leading...
Context in source publication
Similar publications
The research aims were to construct an air-breathing paper-based microfluidic fuel cell (paper-based µFC) and to evaluated it with different soft drinks to provide energy for their prospective use in portable devices as an emergency power source. First, in a half-cell configuration, cyclic voltammetry showed that glucose, maltose, and fructose had...
Citations
... The respondents in the study identified the type of drinks, such as sugar-sweetened beverages, as the main culprit in causing obesity. Sugar-sweetened beverages are linked to obesity due to increased energy intake and frequent consumption, leading to weight gain [18]. In a study conducted among Mexican adults [19], it was observed that increased sugar-sweetened beverages were associated with weight gain. ...
Obesity is a public health problem, affecting more than half of the global population. Perceptions and beliefs play a significant role in preventing and managing overweight and obesity. Thus, the paper explores own perception of overweight and obesity on personal health among South African adults. This was a qualitative study in which the participants (n = 24) were interviewed in-depth on their perception of obesity and health. Thematic analysis was used in data assessment. The results revealed four main themes: perceived causes of obesity, self-perception of being obese, perception of obesity, health, and cultural beliefs. Environmental and personal factors were perceived as the leading cause of overweight and obesity. The findings further showed that body weight preference was personal and differed from individual to individual. The study provided insight into perceptions of obesity from individuals’ perspectives. The misperceptions of overweight and obesity are helpful in the design of impactful intervention programmes that can be used to prevent and manage obesity in South Africa.
... The consumption of sugarsweetened beverages (SSB) can lead to development of obesity, hypertension, type 2 diabetes, dental caries, dyslipidemia, and fractures [37]. The people who consumed 1 to 2 serving/day of sugar-sweetened beverages (SSB) had a 26% higher risk of developing type 2 diabetes as compared to those who either did not drink or have low consumption of SSB [38]. No significant (P < 0.05) difference was observed between male and female students in their efforts in trying to reduce fast food intake. ...
In a cross-sectional study, we determined the dietary patterns and nutritional status of Omani school students
(12-15 years), and their association with student’s academic performance. A study questionnaire, including a semiquantitative
food frequency questionnaire, was used to collect data. Results indicated that 36% of Omani school
students regularly consumed breakfast, whereas only 21.7% had daily 3 meals. Similarly, 30.5% of students consumed
fruits ≥ 2 serving/day, 26.6% consumed vegetables ≥ 3 serving/day, and 49.8% consumed fish ≥ 2 serving/week.
Significant differences were observed regarding breakfast consumption among genders, regular intake of daily 3 meals,
fruits, fish, avoiding soft drinks, nutritional knowledge, total energy and macronutrient intake. Based on BMI, 12.3 % of
students were overweight, and 26.1% were obese. The students did not have enough nutritional knowledge and showed
unhealthy dietary patterns indicated by their mediocre Omani Diet Scores. Daily energy and macronutrient intakes in
males were significantly higher than females. Only fish intake, avoiding soft drinks, waist to height ratio (WHtR), and
nutritional knowledge score showed significant associations with student’s academic performance. Healthy dietary
patterns and improved nutritional status of school students showed a positive association with their academic
performance, suggesting that more focus should be placed in developing healthy dietary patterns.
... The consumption of sugarsweetened beverages (SSB) can lead to development of obesity, hypertension, type 2 diabetes, dental caries, dyslipidemia, and fractures [37]. The people who consumed 1 to 2 serving/day of sugar-sweetened beverages (SSB) had a 26% higher risk of developing type 2 diabetes as compared to those who either did not drink or have low consumption of SSB [38]. No significant (P < 0.05) difference was observed between male and female students in their efforts in trying to reduce fast food intake. ...
In a cross-sectional study, we determined the dietary patterns and nutritional status of Omani school students (12-15 years), and their association with student’s academic performance. A study questionnaire, including a semi-quantitative food frequency questionnaire, was used to collect data. Results indicated that 36% of Omani school students regularly consumed breakfast, whereas only 21.7% had daily 3 meals. Similarly, 30.5% of students consumed fruits ≥ 2 serving/day, 26.6% consumed vegetables ≥ 3 serving/day, and 49.8% consumed fish ≥ 2 serving/week. Significant differences were observed regarding breakfast consumption among genders, regular intake of daily 3 meals, fruits, fish, avoiding soft drinks, nutritional knowledge, total energy and macronutrient intake. Based on BMI, 12.3 % of students were overweight, and 26.1% were obese. The students did not have enough nutritional knowledge and showed unhealthy dietary patterns indicated by their mediocre Omani Diet Scores. Daily energy and macronutrient intakes in males were significantly higher than females. Only fish intake, avoiding soft drinks, waist to height ratio (WHtR), and nutritional knowledge score showed significant associations with student’s academic performance. Healthy dietary patterns and improved nutritional status of school students showed a positive association with their academic performance, suggesting that more focus should be placed in developing healthy dietary patterns.
... The consumption of sugarsweetened beverages (SSB) can lead to development of obesity, hypertension, type 2 diabetes, dental caries, dyslipidemia, and fractures [37]. The people who consumed 1 to 2 serving/day of sugar-sweetened beverages (SSB) had a 26% higher risk of developing type 2 diabetes as compared to those who either did not drink or have low consumption of SSB [38]. No significant (P < 0.05) difference was observed between male and female students in their efforts in trying to reduce fast food intake. ...
Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for its flavour and special sweetening properties but also for its role in food preservation. On the other hand, a high consumption of refined sugar is associated with non-communicable diseases and many health issues such as a high risk of dental caries, overweight and neurodevelopmental disorders in children. Alternatives like unrefined sugars have generated a lot of interest as a healthy substitute due to their nutraceutical properties. This paper is aimed to review the beneficial effects of sugar derived from natural sources and highlight health problems that could be caused by refined processed sugar. Refined sugar is frequently used in variety of items including processed foods, soft drinks or ice creams although it is considered unhealthy due to its high salt and sugar content as well as added fats and artificial coloring. Natural sugars are preferred because they have a high nutritional value and a high concentration of healthy compounds, which offset the negative effects of refined sugar. Therefore, removing refined sugar or at least reducing its consumption should be promoted as a healthier option in food choices.
