It’s widely recognized that drinking sugary beverages elevates the risk of diabetes, yet the underlying reasons for this connection are not fully understood. Recently, researchers have indicated that metabolites from gut microbes could be a contributing factor. In a comprehensive study involving US Hispanic/Latino adults over an extended period, the team observed variations in gut microbiota and blood metabolites among those who frequently consumed sugar-sweetened drinks. The distinct metabolite profiles found in these individuals correlated with an increased likelihood of developing diabetes over the following decade. This suggests that the gut microbiome may play a crucial role in the link between sugary drinks and diabetes.
“Our research provides a potential explanation for why sugar-sweetened beverages negatively affect metabolism,” remarked Qibin Qi, the lead author and an epidemiologist at Albert Einstein College of Medicine. “While our results stem from observational studies, they offer valuable insights for developing diabetes prevention or management strategies through the gut microbiome.”
Sugar-sweetened beverages serve as the primary source of added sugars in US adults’ diets. Data from 2017 and 2018 showed that US adults consumed an average of 34.8g of added sugar daily just from these drinks, like soda and sweetened fruit juice. Compared to the added sugars found in solid foods, those in beverages can be absorbed more efficiently and possess a very high energy density since they are primarily composed of sugar and water, according to Qi.
Prior research conducted in Europe and China has indicated that sugar-sweetened beverages can alter the gut microbiome’s composition. However, this is the first study to explore how these microbial changes may affect metabolism and diabetes risk among a US-based Hispanic/Latino population—a demographic notably affected by high diabetes rates and significant consumption of sugary drinks.
The researchers utilized data from the ongoing Hispanic Community Health Study/Study of Latinos (HCHS/SOL), which includes contributions from over 16,000 participants across cities such as San Diego, Chicago, Miami, and the Bronx. During an initial meeting, participants recounted their dietary intake for the previous 24 hours while having their blood taken to assess serum metabolites. During a follow-up visit, fecal samples were collected from a subset of 3,035 participants to analyze their gut microbiomes, which allowed the researchers to explore links between sugary drink consumption, gut microbiome composition, and serum metabolite profiles.
The findings revealed that drinking two or more sugary beverages daily was associated with changes in the presence of nine different bacterial species. Notably, four of these bacterial species are known for generating short-chain fatty acids—compounds produced during fiber digestion that are beneficial for glucose metabolism. Overall, the bacterial species linked to higher sugary beverage intake correlated with unfavorable metabolic conditions. Interestingly, these bacteria were not influenced by sugar from solid food sources.
Additionally, the study identified relationships between sugary drink consumption and 56 serum metabolites, several of which are produced by gut microbiota or derived from microbial metabolites. These sugar-related metabolites were linked to poorer metabolic health, indicated by elevated fasting blood glucose and insulin levels, increased BMI and waist-to-hip ratios, and decreased levels of high-density lipoprotein cholesterol (often referred to as “good” cholesterol). Remarkably, participants exhibiting higher levels of these metabolites had an elevated risk of developing diabetes within the ten years after their initial check-up.
“We discovered that numerous metabolites connected to gut microbiota are linked to diabetes risk,” states Qi. “In essence, these metabolites could be indicators of future diabetes.”
Since gut microbiome samples were obtained only from a portion of the participants, the researchers did not have enough data to confirm if any specific gut microbe species were directly linked to the risk of diabetes; however, this will be subject to future research.
“Looking ahead, we aim to investigate whether specific bacteria and metabolites can at least partially explain the relationship between sugary drinks and diabetes risk,” Qi adds.
The team also intends to verify their findings in other demographic groups and expand their investigations to assess if microbial metabolites play a role in other chronic health issues associated with sugar intake, like cardiovascular diseases.
