Originally published June 5 2008
Sucrose and Fructose Found to Promote Pancreatic Cancer
by David Gutierrez, staff writer
(NaturalNews) High intake of the sugars fructose and sucrose may increase the risk of developing pancreatic cancer, according to a new study conducted by researchers from the University of Hawaii and the University of Southern California.
Researchers analyzed dietary data on 162,150 people who had participated in the Hawaii-Los Angeles Multiethnic Cohort Study, looking for evidence that a diet with a high glycemic load increases the risk of pancreatic cancer. Participants filled out a food frequency questionnaire at the beginning of the study and were followed for eight years. In that time, 434 participants developed cancer of the pancreas.
While the researchers did not find a connection between glycemic index and cancer, they found a more unexpected connection: the fifth of the population that ate the most fructose had a significantly higher pancreatic cancer risk than the fifth that consumed the least. Meanwhile, among obese and overweight patients, high sucrose intake was correlated with a higher risk of pancreatic cancer. Among patients of healthy weight, sucrose intake was not associated with cancer risk.
Participants who drank more fruit juice also had a higher risk of pancreatic cancer risk, but not participants who drank more soda.
No connection was seen between pancreatic cancer risk and intake of total carbohydrates, total sugars or added sugars.
Prior research has shown that people with high blood sugar are at an increased risk of developing pancreatic cancer.
"High fructose and sucrose intakes may play a role in pancreatic cancer etiology," the researchers said. "Conditions such as overweight or obesity, in which a degree of insulin resistance may be present, may also be important."
Fructose is a sugar that naturally occurs in fruits, while sucrose is usually extracted from sugar cane or sugar beets. While sucrose has a high glycemic index, leading to a quick rise and drop in blood sugar levels, fructose has a lower glycemic index, causing a slower, more sustained increase.
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