Abstract
It has been suggested that high intake of added sugar and sugar-sweetened beverages (SSBs) increase the level of circulating inflammatory proteins and that chronic inflammation plays a role in type 2 diabetes (T2D) development. We aim to examine how added sugar and SSB intake associate with 136 measured plasma proteins and C-reactive protein (CRP) in the Malmö Diet and Cancer–Cardiovascular Cohort (n = 4382), and examine if the identified added sugar- and SSB-associated proteins associate with T2D incidence. A two-step iterative resampling approach was used to internally replicate proteins that associated with added sugar and SSB intake. Nine proteins were identified to associate with added sugar intake, of which only two associated with T2D incidence (p < 0.00045). Seven proteins were identified to associate with SSB intake, of which six associated strongly with T2D incidence (p < 6.9 × 10−8). No significant associations were observed between added sugar and SSB intake and CRP concentrations. In summary, our elucidation of the relationship between plasma proteome and added sugar and SSB intake, in relation to future T2D risk, demonstrated that SSB intake, rather than the total intake of added sugar, was related to a T2D-pathological proteomic signature. However, external replication is needed to verify the findings.
Highlights
Different dietary components or food items could serve either as pro-inflammatory or anti-inflammatory, and the link between diet and chronic low-grade inflammation could be either direct or mediated through other factors, such as the gut microbiota [1]
Body mass index (BMI), fasting glucose, C-reactive protein (CRP) and type 2 diabetes (T2D) incidence appear to increase with increasing sugar-sweetened beverages (SSBs) intake, as well as total energy intake, added sugar intake and contribution of SSBs to added sugar intake
We identified plasma proteins and proteomic signatures that crossSSB-associated proteins associated strongly with T2D incidence, indicating that SSB intake may be sectionally associated with added sugar and SSB intake
Summary
Different dietary components or food items could serve either as pro-inflammatory or anti-inflammatory, and the link between diet and chronic low-grade inflammation could be either direct or mediated through other factors, such as the gut microbiota [1]. High intake of added sugars and sugar-sweetened beverages (SSBs) has been hypothesized to promote chronic inflammation. Glycemic index and load have by some been observed to associate with inflammatory markers, but the overall evidence is inconclusive [8]. This is highly dependent on which inflammatory biomarkers
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