A new study has investigated the role of sugar in diabetes type 2 risk. And, as could have been expected, the study indicated that a reduction in the consumption of processed foods—because they are extremely rich in high-fructose corn syrup—can dramatically reduce the likelihood for developing type 2 diabetes.

“At current levels, added-sugar consumption, and added-fructose consumption in particular, are fueling a worsening epidemic of type 2 diabetes,” comments lead study author James J. DiNicolantonio. The St Luke’s Mid America Heart Institute cardiovascular research scientist and his team recorded the results of the study in the journal Mayo Clinic Proceedings.

And their studies challenge the present notion that dietary guidelines can allow for as much as 25 percent of total daily calories from sugars. Instead, from their study, this team now recommends a dramatic shift to drastically reduce sugar.

And, particularly added fructose.

DiNicolantonio continues, “The studies that we looked at clearly show that once you hit 18 percent compared to just 5 percent of your total calories from sugar, there’s significant metabolic harms promoting prediabetes and diabetes. In fact, there’s a two-fold increase.”

He goes on to say, “We need to understand that it isn’t the overconsuming of calories that lead to obesity and leads to diabetes. We need to totally change that around. It’s refined carbs and added sugars that lead to insulin resistance and diabetes which leads to high insulin levels which drives obesity.”

He concludes, “The first comprehensive literature review showing that even keeping calories the same (ie, isocaloric exchange or starch for sugar), sugar is worse at promoting diabetes and the associated morbidity and premature mortality. [Thus] by limiting sugars to 5 percent to 10 percent of total caloric intake, the harmful effects of sugar, particularly fructose, on insulin resistance could be minimized.”