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Author Notes:

Correspondence to: Jean A. Welsh, PhD, MPH, RN, 2015 Uppergate Drive, Atlanta, GA 30322. E‐mail: jean.a.welsh@emory.edu

This manuscript was prepared using NGHS Research Materials obtained from the NHLBI Data Repository Information Coordinating Center and does not necessarily reflect the opinions or views of the NGHS or the NHLBI.

Disclosures: Aryeh D. Stein serves a paid member of the Nutrition Advisory Board for Dunkin Brands, Inc. Dr. Miriam B Vos is the author of The No‐Diet Obesity Solution for Kids, for which she receives royalties.

The remaining authors report no conflicts.



  • Science & Technology
  • Life Sciences & Biomedicine
  • Cardiac & Cardiovascular Systems
  • Cardiovascular System & Cardiology
  • cardiovascular disease risk
  • diet
  • dyslipidemia
  • HDL
  • lipids
  • pediatrics

Consumption of Less Than 10% of Total Energy From Added Sugars is Associated With Increasing HDL in Females During Adolescence: A Longitudinal Analysis


Journal Title:

Journal of the American Heart Association


Volume 3, Number 1


, Pages e000615-e000615

Type of Work:

Article | Final Publisher PDF


Background: Atherosclerotic changes associated with dyslipidemia and increased cardiovascular disease risk are believed to begin in childhood. While previous studies have linked added sugars consumption to low high-density lipoprotein (HDL), little is known about the long-term impact of this consumption. This study aims to assess the association between added sugars intake and HDL cholesterol levels during adolescence, and whether this association is modified by obesity. Methods and Results: We used data from the National Heart Lung and Blood Institute's Growth and Health Study, a 10-year cohort study of non-Hispanic Caucasian and African-American girls (N=2379) aged 9 and 10 years at baseline recruited from 3 sites in 1987-1988 with biennial plasma lipid measurement and annual assessment of diet using a 3-day food record. Added sugars consumption was dichotomized into low (0% to <10% of total energy) and high (≥10% of total energy). In a mixed model controlling for obesity, race, physical activity, smoking, maturation stage, age, and nutritional factors, low compared with high added sugar consumption was associated with a 0.26 mg/dL greater annual increase in HDL levels (95% CI 0.48 to 0.04; P=0.02). Over the 10-year study period, the model predicted a mean increase of 2.2 mg/dL (95% CI 0.09 to 4.32; P=0.04) among low consumers, and a 0.4 mg/dL decrease (95% CI-1.32 to 0.52; P=0.4) among high consumers. Weight category did not modify this association (P=0.45). Conclusion: Low added sugars consumption is associated with increasing HDL cholesterol levels throughout adolescence.

Copyright information:

© 2014 The Authors. Published on behalf of the American Heart Association, Inc., by Wiley Blackwell.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 3.0 Unported License ( http://creativecommons.org/licenses/by/3.0/), which permits distribution of derivative works, making multiple copies, distribution, public display, and publicly performance, provided the original work is properly cited. This license requires credit be given to copyright holder and/or author, copyright and license notices be kept intact.

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