The Impact of Hidden Sugars on Blood Glucose Levels: A Systematic Examination

Abstract

This study explores the effect of hidden sugar content in various foods on blood glucose levels. Conducted with four distinct test groups, each consuming different food items with varying sugar levels, the investigation aimed to understand the relationship between sugar consumption and blood glucose changes. By meticulously measuring blood glucose levels before and after consumption, this research sheds light on how even slight increases in sugar intake can affect the body’s glucose levels. Through a combination of tables, graphs, and analytical commentary, the findings contribute valuable insights into dietary management and the importance of awareness regarding hidden sugars in our diet.

Introduction

In the realm of nutritional science, understanding the dynamics between dietary intake and blood glucose levels is crucial for managing health and preventing metabolic disorders. With the prevalence of hidden sugars in processed foods, it becomes imperative to examine their impact on blood glucose levels. This study focuses on quantifying the changes in blood glucose levels following the consumption of foods with different hidden sugar contents, aiming to highlight the significance of dietary choices on our metabolic health.

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Methodology

I collected my results in the morning and again at break. I have included a table, graph and written analysis of my results.

Test Group A:

Individual: Blood glucose levels initial reading (mmol) Blood glucose level after consumption(mmol) Calculation Difference between initial reading and reading after consumption of food/drink (mmol Sugar Content in product (grams).

1 3,6 4,6 4,6-3,6 1 11,2

2 4,3 5,2 5,2-4,3 0,9

3 4,8 6,8 6,8-4,8 2

Test group B:

Individual: Blood glucose levels initial reading (mmol) Blood glucose level after consumption(mmol) Calculation Difference between initial reading and reading after consumption of food/drink (mmol) Sugar Content in product (grams).

4 3,3 5,1 5,1-3,3 1,8 23,3

5 4,4 4,6 4,6-4,4 0,2

6 4,4 4,8 4,8-4,4 0,4

Test group C:

Individual: Blood glucose levels initial reading (mmol) Blood glucose level after consumption (mmol) Calculation Difference between initial reading and reading after consumption of food/drink (mmol) Sugar Content in product (grams).

7 3,8 4,8 4,8-3,8 1 18,2

8 3,5 3,8 3,8-3,5 0,3

9 4,1 4,7 4,7-4,1 0,6

Test group D:

Individual: Blood glucose levels initial reading Blood glucose level after consumption Calculation Difference between initial reading and reading after consumption of food/drink (mmol) Sugar Content in product (grams).

10 4,3 4,8 4,8-4,3 0,5 17,3

11 4,1 4,2 4,2-4,1 0,1

12 3,3 3,9 3,9-3,3 0,6

The bar graph compares the blood glucose levels of three individuals in matric before eating mango and after eating. Their glucose levels where tested twice, first in the morning upon arrival at school and again 30 minutes after the consumption of a 300g packet of semi ripe mango which contains 11.2 grams of sugar per serving.

The bar graph compares the blood glucose levels of three individuals in grade 11 before eating a packet of dried fruit and after eating. Their glucose levels where tested twice, first in the morning upon arrival at school and again 30 minutes after the consumption of a 40g packet of dried fruit containing mango, pineapple, apricot and apple chunks which contains 23,3 grams of sugar per serving.

The bar graph compares the blood glucose levels of three individuals in grade 10 before drinking a box of litchi fruit juice.. Their glucose levels where tested twice, first in the morning upon arrival at school and again 30 minutes after the consumption of a 200ml box of litchi fruit juice which contains 18.2grams of sugar per serving.

The bar graph compares the blood glucose levels of three individuals in grade 9 before eating a carton of strawberry flavoured yogurt fruit after eating. Their glucose levels where tested twice, first in the morning upon arrival at school and again 30 minutes after the consumption of 150g double cream Ayrshire strawberry yoghurt which contains 17.3grams per serving.

The above research, methodology and data collected indicate that the consumption of certain foods with high levels of hidden sugar content has an effect on the blood glucose levels of a person, although it is only a slight increase in most cases, I feel that it also answered my research question of if it is possible to lower your blood glucose levels by reducing the amount of food you consume which contain high levels of hidden sugars.

In test group A which consisted of three matrics who consumed mango, all of their blood glucose levels increased after eating it. Individual 1 had an increase of 1 mmol, starting with a reading of 3,6mmol and ending with a reading of 4,6mmol, individual 2 had the lowest increase in the group with a 0,9mmol increase, starting with a reading of 4,3mmol and ending with a reading of 5,2mmol and individual 3 has the highest increase of 2mmol in the test group, starting with a reading of 4,8mmol and concluding with a reading of 6,8mmol.

In test group B which consisted of three grade 11’s who consumed dried fruit, all of their blood glucose levels increased after eating it. Individual 4 had the highest increase in the test group, with an initial reading of 3,3mmol and a final reading of 5,1mmol meaning there was a 1,8mmol difference, individual 5 had an increase of 0,2mmol the lowest of the group with an initial reading of 4,4mmol and a final reading of 4,6mmol and individual 6 had an increase of 0,4mmol, starting with a reading of 4,4mmol and ending with 4,8mmol.

In test group C which consisted of three grade 10’s who consumed litchi fruit juice, all of their blood glucose levels increased after drinking it. Individual 7 had the highest increase of 1mmol starting with an initial reading of 3,8mmol and ending with 4,8mmol, individual 8 had an initial reading of 3,5mmol and ending with 3,8mmol resulting in a 0,3mmol difference, while individual 9 had an initial reading of 4,1mmol and ended with 4,7mmol and a difference of 0,6mmol.

In test group D which consisted of three grade 9’s who consumed flavoured yoghurt, individual 10 had an initial reading of 4,3mmol and ended up with a reading of 4,8mmol a difference of 0,5mmol, individual 11 had the lowest increase of the group with a difference of 0,1mmol, starting with an initial reading of 4,1mmol and ending with 4,2mmol while individual 12 has the highest increase with a difference of 0,6mmol, starting with an initial reading of 3,3mmol and ending with 3,9mmol.

The readings explain clearly that foods with high sugar levels will result in a minimal increase of one’s blood glucose levels, there are no contradictions in the results as no individual in their respective test group had their blood glucose levels decreasing after the consumption of their required food.

From the data collected above, one can say that a high level of sugar content in a product does not necessarily mean there will be a drastic increase in the blood glucose levels after an individual has consumed it, for example the highest increase of all the test groups occurred with individual 3 of test group A who consumed mango that has a sugar content level of 11,3grams which is the lowest sugar content level out of the four possible food items.

Conclusion

This systematic examination of the impact of hidden sugars on blood glucose levels provides valuable insights into the importance of dietary awareness. The study confirms that even foods with relatively low sugar content can contribute to increases in blood glucose levels, reinforcing the need for mindful eating practices. As the world grapples with rising rates of metabolic disorders, findings such as these are crucial for informing dietary guidelines and promoting healthier food choices among the population.