Sweetened Drinks Are Linked to Chronic Liver Disease and Liver Cancer
Authored by Flora Zhao via The Epoch Times
Consuming sweetened drinks can contribute to obesity and insulin resistance. A recent prospective cohort study published in the Journal of the American Medical Association (JAMA) has further revealed detrimental health effects linked to sweetened drinks, particularly concerning liver disease. The study showed that individuals who regularly consume sweetened drinks face an astonishing 85 percent higher likelihood of developing liver cancer and a 68 percent higher risk of mortality from chronic liver disease than those who consume fewer sweetened drinks.
Elevated Risks of Liver Cancer and Liver Disease
This study was led by scientists from Harvard Medical School and Brigham and Women’s Hospital, and it drew data from a comprehensive prospective clinical database in the United States: the Women’s Health Initiative. The database has been gathering information from a cohort of over 160,000 postmenopausal women aged 50 to 79. The information collection concluded in 2020, spanning a follow-up period of approximately 21 years.
“Epidemiological studies on dietary factors and liver cancer and chronic liver disease mortality are limited,” the researchers emphasized in the report. “To our knowledge, this is the first study to report an association between sugar-sweetened beverage intake and chronic liver disease mortality.”
Participants completed the survey questionnaire detailing their consumption of sugar-sweetened and artificially sweetened drinks, excluding fruit juices. These individuals were divided into three groups:
- Women who consumed three servings or less per month.
- Women who drank one to six servings per week.
- Women who drank one or more servings per day (with one serving equivalent to 12 ounces or 355 milliliters, roughly the size of a standard beverage can).
The findings revealed that women who consumed one or more servings of sweetened drinks daily had an 85 percent higher risk of developing liver cancer than those who drank three servings or less per month. Additionally, their mortality rate due to chronic liver disease was 68 percent higher.
In the study, “chronic liver disease” refers to conditions like nonalcoholic fatty liver disease, cirrhosis, liver fibrosis, alcoholic liver disease, and chronic hepatitis. During the calculation, potential factors that could influence liver disease, including age, ethnicity, education level, smoking and alcohol consumption habits, and body mass index, were taken into account.
Known risk factors for liver cancer include hepatitis B (HBV) and hepatitis C (HCV) infections, metabolic disorders, excessive alcohol consumption, and foods contaminated with aflatoxins, such as peanuts and corn. “However, approximately 40% of patients with liver cancer do not have these risk factors. … Therefore, it is important to identify dietary risk factors for liver cancer and chronic liver disease mortality,” the researchers stated in the report.
