Tue | Jan 21, 2020

Sugar is a factor, too

Published:Friday | December 6, 2019 | 12:18 AM

THE EDITOR, Madam:

Thanks for Patria-Kaye Aarons’ article ‘Dumpling causes diabetes’ published in The Gleaner on December 4, 2019. It is, indeed, true that eating excess carbs, regardless of the source, and less physical activities do contribute to obesity, which is a risk factor for non-communicable diseases (NCDs), including diabetes.

It’s just that in the scientific world, we prefer not to use the word ‘cause’ diabetes; rather, we prefer to say “it’s a significant contributory risk factor”. Excessive dumpling, rice, yam banana, bread, etc, (starches, regardless of the source) along with the sugary beverages and pastries and not to mention the gravy and whole lot of meats on the plate with little or no vegetables – in light of the individual’s requirements and physical activities level – will, indeed, overload the system with too much sugar. This will eventually be stored as fat and which, overtime, will lead to obesity and the risk of NCDs, including diabetes.

MORE REFINED

It’s just that with sugar, it’s more refined and when consumed, especially in the form of drinks, persons tend to take in too much in a short time and it goes too quickly to the blood stream and overloads it, leading to more risk of conversion to fat and obesity and NCDs.

That is why the emphasis is now being placed on sugary sweetened beverages, with the aim of reducing the sugar content for our children, our future, with a view to reducing obesity and NCDs in the future.

BEVERLY BLAKE SCARLETT

Nutritionist