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Heart Health
Sweet surrender: Added sugar linked to higher heart risk
Research we're watching
- By Julie Corliss, Executive Editor, Harvard Heart Letter
- Reviewed by Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
Sugar that's added to processed foods and drinks, as well as the sugar found in syrups, honey, and fruit juice, is sometimes referred to as "free" sugar. A new study links diets high in free sugar to an increased risk of cardiovascular disease.
The study relied on data from diet questionnaires from more than 110,000 people ages 37 to 73. Researchers tracked the participants' health for a median of about nine years. They found that every 5% increase in the share of total calories that came from free sugar was linked to a 6% higher risk of heart disease and a 10% higher risk of stroke.
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About the Author
Julie Corliss, Executive Editor, Harvard Heart Letter
About the Reviewer
Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
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As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
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Reducing Sugar in Your Diet
Reducing consumption of added sugar is a good place to start in improving the overall nutritional punch of your diet. This Harvard Medical School Guide will help you gain a deeper understanding of the different formsof sugar, what foods contain significant amounts of added sugar, how sugaris metabolized by the body, and the health risks it poses when consumed to excess. We also offer practical suggestions from Harvard experts on how to reduce your intake.
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