Scientists from the University of Oxford have found that free, that is, added to food, sugars increase the risk of developing cardiovascular disease (CVD). The results of the study are described in the journal BMC Medicine.

In just 9.5 years, data from more than 100,000 people were studied, subjected to dietary assessments (from two to five), each of which was carried out within 24 hours. During the observation period, participants were analyzed for the amount of carbohydrates in 206 foods and 32 drinks. The carbohydrate types studied were divided into sugars, which were further divided into free sugars and non-free sugars (total sugar minus free sugars), and fiber (non-starchy polysaccharides).

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During the study period, the total number of cardiovascular diseases (heart disease and stroke combined), heart disease and stroke was found in 4188, 3138 and 1124 patients, respectively. After adjusting the results, the authors concluded that total carbohydrate intake was not associated with an increased likelihood of cardiovascular disease. However, a higher intake of free sugar from foods such as sugary drinks, fruit juices, and sweets has been associated with an increased risk of all CVDs.

For every five percent energy from free sugars, the chance of heart disease and stroke was seven percent higher. Separately, for heart disease, the figure was six percent, and for stroke, ten percent. However, five grams more fiber per day was associated with a four percent lower risk of overall cardiovascular disease.

The authors believe that their work illustrates the need to replace most free sugars with non-free sugars—mostly those found naturally in whole fruits and vegetables—and a higher fiber intake.