A team of American researchers has decoded the role of intestinal microbes in increasing the risk of diabetes after consuming sugary drinks. This discovery connects the growing evidence connecting diet habits to long -term health results. Understanding how intestine bacteria interact with sugar intake, new diabetes can help pave the way for strategies.
The study published in Journal Cell Metabolism suggests that metabolites produced by intestine microbes can play a role. In the study, the team identified the difference in intestinal microbyota and blood metabolites of high-consumed individuals of Chinese-sweet beverages. They found that for changes in nine species of bacteria, high -sugary beverages in the form of two or more sugary beverages per day have been defined.
Four of these species are known to produce short-chain fatty acid-moalakules that arise on digesting bacteria fibers. These are known to positively affect glucose metabolism. Researchers stated that the changed metabolite profile seen in sugars drinks was associated with high risk of diabetes development in the latter 10 years.
“Our study suggests a potential mechanism to explain why sugar-sweet beverages are bad for your metabolism,” said Cubin Qi, an epidemicist of Albert Einstein College of Medicine in New York.
“Although our findings are observation, they provide insight for potential diabetes prevention or management strategies that use intestine microbiomes,” Qi said.
The researcher stated that more than solid foods, sugar added to the beverages can “be absorbed more easily, and they really have high energy density because they are just sugar and water”.
The team examined the data of more than 16,000 participants. In addition to changes in intestine microbyota, researchers also found ties between sugary drinks and 56 serum metabolites. It contains many metabolites that are produced by intestinal microbyota or are derivatives of intestinal-microbiota-made metabolites.
These sugar-associated metabolites were associated with worse metabolic symptoms, including high levels of fasting blood sugar and insulin, high BMI and waist-to-hip ratio and high density lipoprotein cholesterol (“good” cholesterol).
“We found that many microbiota metabolites are associated with the risk of diabetes,” Qui said. “In other words, these metabolites can predict future diabetes.”
