When clinicians speak of "sugar" they are often referring to "glucose" - a monosaccharide sometimes known as "blood sugar" or dextrose. The three monosaccharides that play key roles in nutrition are: glucose, fructose, and galactose. Of the three, fructose is the sweetest (it's the sugar in honey), then glucose which is only slightly sweet, and galactose which is not sweet at all. These 3 monosaccharides have the same chemical formula, but different configurations.
Glucose or blood sugar is the body's primary fuel source. Glucose is unique because unlike other sugars, it can be absorbed through the lining of the mouth. It is also absorbed in the small intestines.
Effects of Sugar on Health
In small /moderate amounts sugars adds flavor (pleasure) to meals without danger. However, when frequently consumed, and in high concentrations, sugar can contribute to tooth decay, nutritional deficiencies, obesity (foods high in sugar are high in fat too. It contributes to obesity as a companion of fat), altered blood lipids/fats that favors heart disease in predisposed individuals, and promote aging of the blood vessels and the skin.
Maintaining Glucose Balance
After a meal, as blood glucose rises, insulin is released from the pancreas into the bloodstream to "usher" glucose into the cells. Most of the cells take in only small amounts of glucose (that which they can use immediately), but the liver and muscles can take in more glucose and convert it into "glycogen" or "animal starch" for storage. Excess sugar which cannot be stored by the liver is converted to fat and exported to other cells.
When sugar consumption remains high with corresponding increases in blood sugar, it can stimulate "glycation" - the process where glucose molecules attach themselves to protein molecules. These new entities are called "advanced glycation end products" which are dangerous to the body. They are harmful because they:
- damage proteins in the bloodstream
- de-activate the skin's ability to produce anti-oxidant enzymes
- damage protein fibers in the skin such as collagen and elastin which causes the skin to lose its elasticity
- induce dryness and brittleness of the skin, prompting the development of wrinkles
- make the skin more susceptible to sun damage and create more havoc as sugar consumption increases
Protecting Your Skin
While old age is accompanied by some amount of skin changes (wrinkling of the skin), there are protective measures that one can take to ensure optimum skin health independent of age. They are as follows:
- Reduce refined sugar consumption to below 10% of your total daily caloric intake.
- Reduce consumption of processed/convenience foods particularly those with added sugar.
- Avoid high-fructose corn syrup as it triggers AGEs formation.
- Avoid sugar-sweetened beverages e.g. soft drinks, etc.
- Increase intake of antioxidant-rich fruits, vegetables, and nuts. The vitamins, minerals, and phytochemicals present in plant -dereived foodstuffs often act in synergy ensuring maximum cell protection and optimum biochemical processes.
- Stop smoking.
Note: ALT-77 a drug that can break cross-linked protein bonds (so they can resume functioning normally) is undergoing clinical trials. If you're interested in topical creams, consult your physician for the appropriate product.
References
Schultz R "Advanced Glycation End Products" The Encyclopedia of Aging, Fourth Edition, Springer Pub. Co. 2006, pp:32-34
Uversky VN & Fink A "Molecular Mechanisms of Conformational Diseases" Protein Reviews, Volume 6: Protein Misfolding, Aggregation, and Conformational Diseases Springer Pub. Co. 2007, page 499
Thorpe SR & Baynes JW "Maillard reaction products in tissue protein: new products and new perspectives."Amino Acids 2003;25:275-281
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