In today's world, we are constantly inundated with marketing for sugary foods, reminiscent of how advertisements often feature scantily clad individuals. While we recognize that excessive sugar consumption is detrimental to our health—just as overindulging in visual stimuli can be unhealthy—we are still drawn to these appealing advertisements. This allure stems from the powerful combination of aesthetics and the ability to evoke positive feelings, which ultimately benefits business.

The affordability of ingredients like high fructose corn syrup (HFCS) further fuels its widespread use in processed foods. HFCS can be produced at a low cost, resulting in its prevalence as a sweetener in many products. Unfortunately, HFCS is high in fructose, typically available in 42% (HFCS 42) or 55% (HFCS 55) fructose solutions, with the remainder being glucose and water. The U.S. Food and Drug Administration notes that HFCS 42 is commonly found in processed foods and cereals, while HFCS 55 is primarily used in soft drinks.

In a solution, glucose exists as three different forms at pH 7: ?-glucose (37%), ?-glucose (0.003%), and ?-glucose (63%). The ?-glucose form possesses a reactive carbonyl group that can interact with amino groups in proteins, effectively acting as an aldehyde. Enzymatic activity in the body transforms fructose into glyceraldehyde, and glucose can also be converted into glyceraldehyde.

Excessive intake of processed carbohydrates, primarily composed of glucose and fructose, raises concerns about the accumulation of reactive aldehyde carbonyls in our system. These aldehydes are prone to initiating the Maillard reaction, an internal process where carbonyl groups on sugars react with amino groups on proteins.

The Maillard reaction unfolds in three stages. Initially, the carbonyl group of a sugar engages with an amino group on a protein, leading to the formation of an unstable glycosylamine. Next, this compound undergoes rearrangements to yield various aminoketose derivatives. Ultimately, further transformations create diverse molecules, contributing to flavor, aroma, and color, and are responsible for the browning process in foods.

The Maillard reaction plays a crucial role in the non-enzymatic browning of foods we enjoy, like potato chips, brown bread, roasted coffee, and grilled meats. The initial interaction between carbonyl and amino groups can alter the 3D structure of proteins, diminishing their functional efficacy. For instance, hemoglobin proteins can become glycated, raising concerns for diabetic patients.

Additionally, these aldehydes can form Advanced Glycation End-products (AGEs), which are proteins and lipids altered through prolonged exposure to reducing sugars or aldehydes under oxidative stress. AGEs, however, are not harmless; they interact with RAGEs (Receptors for AGEs), triggering a cascade of inflammatory responses that lead to cellular dysfunction and organ damage.

During hyperglycemia, elevated glucose levels increase the formation of AGEs, which signal RAGEs to produce inflammatory cytokines such as IL-1?, IL-6, IL-8, and TNF-?. These pro-inflammatory signals contribute to insulin resistance, impairing the body’s ability to absorb glucose effectively. While inflammation is a necessary immune response, an excess of it can be harmful.

Thus, while it is well-known that high sugar intake correlates with Type 2 diabetes, the relationship is more complex than it may seem. Early stages of sugar overconsumption can lead to heightened levels of pro-inflammatory cytokines in the bloodstream. The cardiovascular implications of excessive carbohydrate intake are significant, as research indicates that diabetic mice show increased heart damage when subjected to ischemia/reperfusion.

The activation of RAGEs by AGEs can directly exacerbate heart problems in individuals with diabetes. A drop in ATP levels in the heart muscle may lead to fatigue and reduced stamina in diabetic patients. The harmful effects of AGEs and RAGE activation extend to altering the structure of extracellular matrices (ECMs), particularly in joint cartilage, potentially leading to osteoarthritis or joint pain.

In conclusion, what benefits businesses doesn’t always translate to good health for individuals. The reliance on unhealthy processed foods for comfort can lead to detrimental habits. This, in turn, may result in medical visits and prescriptions that address symptoms without tackling the root causes.

Ultimately, the profitable nature of this cycle benefits both the processed food and pharmaceutical industries. From a dietary standpoint, reducing the risk of heart disease hinges on consistently incorporating essential nutrients into our meals. However, the question remains: how many people are actually consuming these vital nutrients?

Joel Yong, Ph.D., is a biochemical engineer/scientist, an educator, and an author. He has written five ebooks available on Amazon.com and co-authored six journal articles in peer-reviewed scientific journals. His primary focus is on developing strategies for optimal biochemical function in the human body at https://thethinkingscientist.substack.com.

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