| The study conductor(s)top |
| Bart Hoebel, Professor of Psychology, Princeton Neuroscience Institute |
| The participant(s)top |
| TKEM Lab Rats |
| Date study concludedtop |
| March 22, 2010 |
| Funded bytop |
| Princeton Neuroscience Institute |
| Purposetop |
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To determine if a link exists between high-fructose corn syrup consumption and obesity when compared with sugar. |
| Summarytop |
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The experiment found that rats consuming high-fructose corn syrup were much more likely to become obese and have various health problems, especially with cholesterol. |
| Methods usedtop |
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In an initial experiment, Hoebel and colleagues from the Princeton Neuroscience Institute gave male rats water sweetened with either high-fructose corn syrup or sucrose (standard table sugar) in addition to their standard diet of rat feed. The concentration of sugar was roughly the same as that found in commercial sodas, while the concentration of high-fructose corn syrup was half that found in soda. |
| Resultstop |
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The study, published online in the journal Pharmacology, Biochemistry and Behavior, found that, not only did rats consuming high-fructose corn syrup gain more weight than those eating sugar, but they also had abnormal increases in body fat, particularly in the abdomen and in the form of elevated triglyceride levels in the blood. In a second experiment, researchers tracked weight gain, body fat and triglycerides in rats eating only rat feed, compared with those regularly consuming high-fructose corn syrup. Researchers found that, compared with those on a standard rat diet, those eating the high-fructose corn syrup gained significantly more weight, and had higher concentrations of body fat and triglycerides, symptoms in keeping with what is known as metabolic syndrome in humans. Male rats in particular put on a significant amount of excess weight during the six-month study, gaining 48% more weight than those on the standard diet. |
| Notestop |
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[+] This study has been peer reviewed and validated by various researchers from Princeton. |
| External Sourcestop |
| http://www.princeton.edu/main/news/archive/S26/91/22K07/ http://wellness.blogs.time.com/2010/03/23/study-high-fructose-corn-syrup-causes-more-weight-gain/ |
| APA Citation(s)top |
| High Fructose Corn Syrup and Obesity. (2010). Retrieved February 22, 2012, from Public Studies Web site: http://www.publicstudies.com/main/2010/03/high-fructose-corn-syrup-and-obesity/ |
| MLA Citation(s)top |
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“High Fructose Corn Syrup and Obesity” Public Studies. 22 March 2010. February 22, 2012. <http://www.publicstudies.com/main/2010/03/high-fructose-corn-syrup-and-obesity/>. |
Archive for the ‘Diet’ Category
High Fructose Corn Syrup and Obesity
Blood Glucose Response
| The study conductor(s)top | ||||||||||||||||||||||||||||||
| Public Studies | ||||||||||||||||||||||||||||||
| The participant(s)top | ||||||||||||||||||||||||||||||
| 1 Caucasian Male (control) | ||||||||||||||||||||||||||||||
| Date study concludedtop | ||||||||||||||||||||||||||||||
| October 1, 2009 | ||||||||||||||||||||||||||||||
| Funded bytop | ||||||||||||||||||||||||||||||
| Public Studies (publicstudies.com) | ||||||||||||||||||||||||||||||
| Purposetop | ||||||||||||||||||||||||||||||
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To demonstrate the base changes certain foods have on blood glucose level for a single individual while categorizing the foods, as it is suggested that the blood glucose response helps dictate a person’s weight gain, but that is for another study. |
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| Summarytop | ||||||||||||||||||||||||||||||
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This study tests the blood glucose response of certain foods in a single individual (for control). Refined carbohydrates seem to produce the highest level of blood glucose response, these include but are not limited to: white bread; wholegrain bread; potatoes; sugar. The highest changes were seen with sugar (raising an average of 53 points, as opposed to 5 points which a carrot causes) and breads. |
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| Methods usedtop | ||||||||||||||||||||||||||||||
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Standard measurements with a +/-5 accuracy blood meter, obtained 3 times per reading (three separate fingers) and averaged. For three readings taken immediately after 8 hours of sleep, second reading taken at 15 minutes after eating, third reading taken 1 hour after eating. |
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| Resultstop | ||||||||||||||||||||||||||||||
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Results:
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| Notestop | ||||||||||||||||||||||||||||||
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| External Sourcestop | ||||||||||||||||||||||||||||||
| Public Studies Original | ||||||||||||||||||||||||||||||
| APA Citation(s)top | ||||||||||||||||||||||||||||||
| Blood Glucose Response. (2009). Retrieved February 22, 2012, from Public Studies Web site: http://www.publicstudies.com/main/2009/10/blood-glucose-response/ |
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| MLA Citation(s)top | ||||||||||||||||||||||||||||||
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“Blood Glucose Response” Public Studies. 1 October 2009. February 22, 2012. <http://www.publicstudies.com/main/2009/10/blood-glucose-response/>. |
Low Carb, Mediterranean, and Low Fat diet results.
| The study conductor(s)top |
| Investigator: Dr. Meir Stampfer, (co-chair of Brigham and Women’s Hospital’s Channing Laboratory in Boston, Mass.); Researchers: various individuals at Ben-Gurion University of the Negev in Israel. |
| The participant(s)top |
| 322 obese adults |
| Date study concludedtop |
| June 1, 2008 |
| Funded bytop |
| Ben-Gurion University of the Negev in Israel |
| Purposetop |
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To determine which diet (if any) provides the best health benefits coupled with weight (fat) loss in obese people. |
| Summarytop |
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Individuals on a low-carb diest lost 12 pounds, those on a Mediterranean diet lost 10 lbs, and those on a low-fat diet lost 7 pounds. |
| Methods usedtop |
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Individuals were split up and placed on three different diet regimens for two years: a low-carb diet, a low-fat diet, and a Mediterranean diet. Their weight and health readings (cholesterol, blood sugar/a1c) were sampled before and after the study. The low-carb diet was less than 40 grams of carbohydrates per day, the Mediterranean diet consisted of high levels of vegetables, fruit, fish and poultry, medium levels of whole grains, low levels of red meat and dairy, and very low levels of sugar. The low-fat diet was 30% of calories from fat, as recommended by the America Heart Association. |
| Resultstop |
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The highest weight loss was seen with the low-carb diet (12 lbs), and then in the Mediterranean diet (10 lbs), and lastly in the low-fat diet (7 lbs). Researchers found that a low-fat diet also bestowed the least health benefits on the dieters compared with the Mediterranean and low-carb diets. Those on the Mediterranean diet were most likely to have improvements in blood sugar levels, while those on the low carb diet had the most improvement in cholesterol levels. |
| Notestop |
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| External Sourcestop |
| http://abcnews.go.com/Health/Diet/story?id=5389423&page=1 |
| APA Citation(s)top |
| Low Carb, Mediterranean, and Low Fat diet results.. (2008). Retrieved February 22, 2012, from Public Studies Web site: http://www.publicstudies.com/main/2008/06/low-carb-med/ |
| MLA Citation(s)top |
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“Low Carb, Mediterranean, and Low Fat diet results.” Public Studies. 1 June 2008. February 22, 2012. <http://www.publicstudies.com/main/2008/06/low-carb-med/>. |
White Bread, Sugary Cereals and Health Problems
| The study conductor(s)top |
| Lead Author: Alan Barclay (University of Sydney) |
| The participant(s)top |
| 2 million people (from 37 peer reviewed diet studies) |
| Date study concludedtop |
| March 1, 2008 |
| Funded bytop |
| University of Sydney, Australia |
| Purposetop |
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To determine a common food that contributes to health problems. |
| Summarytop |
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The study found that high GI foods (potatoes, white bread, sugar) increase occurrences of certain types of cancer, type 2 diabetes, and heart disease. |
| Methods usedtop |
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The researchers critically analyzed the results from 37 diet studies and mapped health issues with the types of foods consumed. |
| Resultstop |
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The results found a link between a high GI (Glycemic Index) diet consisting of highly processed foods and a high risk of type 2 diabetes and heart disease. The diet was also linked to gall stones and some types of cancer. Lead author Alan Barclay said the link with diabetes was “not surprising” because high GI foods raise blood glucose and insulin levels. High GI foods cause constant spikes in blood glucose which increase insulin and a related substance called ‘insulin-like growth factor one’, both of which have been shown to increase the risk of developing cancer. |
| Notestop |
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| External Sourcestop |
| http://www.foxnews.com/story/0,2933,336390,00.html | American Journal of Clinical Nutrition | http://www.news.com.au/story/0,23599,23349006-36398,00.html |
| APA Citation(s)top |
| White Bread, Sugary Cereals and Health Problems. (2008). Retrieved February 22, 2012, from Public Studies Web site: http://www.publicstudies.com/main/2008/03/white-bread-sugary-cereals-and-health-problems/ |
| MLA Citation(s)top |
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“White Bread, Sugary Cereals and Health Problems” Public Studies. 1 March 2008. February 22, 2012. <http://www.publicstudies.com/main/2008/03/white-bread-sugary-cereals-and-health-problems/>. |