A pilot study comparing the effects of consuming 100% orange juice or sucrose-sweetened beverage on risk factors for cardiometabolic disease in women

Candice Allister Price, Valentina Medici, Marinelle V. Nunez, Vivien Lee, Desiree M. Sigala, Yanet Benyam, Nancy L Keim, Ashley E. Mason, Shin Yu Chen, Mariana Parenti, Carolyn Slupsky, Elissa S. Epel, Peter J. Havel, Kimber Stanhope

Research output: Contribution to journalArticlepeer-review

Abstract

Overconsumption of sugar-sweetened beverages increases risk factors associated with cardiometabolic disease, in part due to hepatic fructose overload. However, it is not clear whether consumption of beverages containing fructose as naturally occurring sugar produces equivalent metabolic dysregulation as beverages containing added sugars. We compared the effects of consuming naturally-sweetened orange juice (OJ) or sucrose-sweetened beverages (sucrose-SB) for two weeks on risk factors for cardiometabolic disease. Healthy, overweight women (n = 20) were assigned to consume either 3 servings of 100% orange juice or sucrose-SB/day. We conducted 16-hour serial blood collections and 3-h oral glucose tolerance tests during a 30-h inpatient visit at baseline and after the 2-week diet intervention. The 16-h area under the curve (AUC) for uric acid increased in subjects consuming sucrose-SB compared with subjects consuming OJ. Unlike sucrose-SB, OJ did not significantly increase fasting or postprandial lipoproteins. Consumption of both beverages resulted in reductions in the Matsuda insulin sensitivity index (OJ: −0.40 ± 0.18, p = 0.04 within group; sucrose-SB: −1.0 ± 0.38, p = 0.006 within group; p = 0.53 between groups). Findings from this pilot study suggest that consumption of OJ at levels above the current dietary guidelines for sugar intake does not increase plasma uric acid concentrations compared with sucrose-SB, but appears to lead to comparable decreases of insulin sensitivity.

Original languageEnglish (US)
Article number760
Pages (from-to)1-19
Number of pages19
JournalNutrients
Volume13
Issue number3
DOIs
StatePublished - Mar 2021

Keywords

  • Fruit juice
  • Insulin sensitivity
  • Lipids
  • Sugar-sweetened beverage
  • Uric acid

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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