THE SIDE EFFECT OF TAKING EXCESS SUGAR, Chronic consumption of added sugar reduces  brain-derived neurotrophic factor (BDNF). Leads to insulin resistance, which leads to Type 2 diabetes and metabolic syndrome. Once that happens, your brain and body are in a destructive cycle that’s difficult if not impossible to reverse.

1. EFFECT OF EXCESS CONSUMPTION OF
SUGAR ON
BRAIN FUNCTIONS
DEPARTMENT OF HUMAN ANATOMY , ABU ZARIA
KADUNA NIGERIA.
JULY, 2014
IBRAHIM . Z . MOHD
1

2. HumanBrain
Crystals of Sugar
(Lien, 2007).
2

3. Introduction
Sugar is the generalized name for sweet,
short chained, soluble carbohydrates, many
of which are used in food they are
carbohydrate composed of carbon, hydrogen
and oxygen.
(Hugil, 2006) Crystals of Sugar 3

4. Sources of sugar
 Natural sources:
• Plant source:
Fruits
Agave nectar
Sugar cane
Sugar beets
• Animal source:
Honey
 Artificial sources:
Aspartame
Saccharine
Stevia
Sucralose
(Hugil, 2006)
4

5. Chemistry of Sugars
Sucrose: a disaccharide of glucose (left) and fructose
(right), important molecules in the body.
Structure of Sucrose (Hugil, 2006).
5

6. Chemistry of sugars . . .
 Almost all sugars have the formula CnH2nO.
 The acyclic mono- and disaccharides contain
either aldehyde groups or ketone groups.
 All saccharides with more than one ring in their
structure result from two or more
monosaccharides joined by glycosidic bonds.
 The principle monosaccharides such as glucose
and galactose present are digested and absorbed
into the bloodstream and internal tissue.
(Hugil, 2006).
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7. Etymology
 The etymology reflects the spread of the
commodity. The English word originates from the
Arabic word sukkar.
PERSIAN SHEKAR
SANSKRIT SARKA
TAMIL SAKKA
ITALIAN ZUCCHE
SPANISH AZUKAR
PORTUGUESE ACUCAR
FRENCH SUCRE
GREEK SACCHARIS
(Welsh, 2011).
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8. Forms And Uses
 Granulated sugars are used at the table to sprinkle
on foods and to sweeten hot drinks and in home
baking to add sweetness and texture to cooked
products.
Milled sugars are ground to a fine powder.
They are used as icing sugar, for dusting
foods and in baking.
Screened sugars are crystalline products
separated according to the size of the
grains. They are used for blending in dry
mixes and in baking and confectionery. 8

9. Forms And Uses . . .
 Sugar cubes are white or brown granulated sugars
used to sweeten drinks.
 Liquid sugars are strong syrups consisting of 67%
granulated sugar dissolved in water. They are used in
the food processing.
 Invert sugars and syrups are blended to
manufacturers specifications and are used in breads,
cakes, and beverages for adjusting sweetness, aiding
moisture retention and avoiding crystallization of
sugars.
 Polyols are sugar alcohols and are used in chewing
gums where a sweet flavor is required that lasts for a
prolonged time in the mouth. (Welsh, 2011)
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10. Consumption
In most parts of the world, sugar is an important part
of the human diet, making food more palatable and
providing food energy. After cereals and vegetable
oils, sugar derived from sugar cane and beet provided
more kilocalories per capita per day on average than
other food groups.
(Welsh, 2011)
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11. Recommended daily allowance for sugar
 The World Health Organization has halved its
recommended sugar intake for adults,10% of total
daily calories to 5%. For a normal weight adult,
that's about 25 grams, or 6 teaspoons, per day.
 The American heart association (AHA) says that
adult women should get 5 teaspoons (20 grams) of
sugar per day, adult men 9 teaspoons (36 grams),
and children 3 teaspoons (12 grams). For
comparison, a can of soda can have 40 grams, or
about 10 teaspoons of sugar.
(Welsh, 2011)
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12. Sugar content of some foods
 Below is a compiled list of a few common processed
food items, and their average levels of total and added
sugars, based on the U.S. Department of Agriculture's
Nutrient Database:
 Whole-wheat bread (one slice): 5.57 grams of sugar,
5.0 of which are added
 Fruit punch: 11.29 grams of sugar, 4.4 of which are
added.
 Bowl of corn flakes: 6.11 grams of sugar, all of it
added.
 Fruit-flavored yogurt: 19 grams of sugar, 11.4 of which
are added.
 Fruit cocktail canned in light syrup: 13.93 grams of
sugar, 6.4 of which are added.
(Lien, 2006)
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13. Sugar content of selected common plant foods (g/100g)
Food Item
Total
Carbohydrate
including
"dietary fiber"
Total
Sugars
Free
Fructose
Free
Glucose
Sucrose
Fructose/
Glucose
Ratio
Sucrose
as a % of
Total Sugars
Fruits
Apple 13.8 10.4 5.9 2.4 2.1 2.0 19.9
Apricot 11.1 9.2 0.9 2.4 5.9 0.7 63.5
Banana 22.8 12.2 4.9 5.0 2.4 1.0 20.0
Fig, dried 63.9 47.9 22.9 24.8 0.9 0.93 0.15
Grapes 18.1 15.5 8.1 7.2 0.2 1.1 1
Navel orange 12.5 8.5 2.25 2.0 4.3 1.1 50.4
Peach 9.5 8.4 1.5 2.0 4.8 0.9 56.7
Pear 15.5 9.8 6.2 2.8 0.8 2.1 8.0
Pineapple 13.1 9.9 2.1 1.7 6.0 1.1 60.8
Plum 11.4 9.9 3.1 5.1 1.6 0.66 16.2
Vegetables
Beet, Red 9.6 6.8 0.1 0.1 6.5 1.0 96.2
Carrot 9.6 4.7 0.6 0.6 3.6 1.0 77
Corn, Sweet 19.0 6.2 1.9 3.4 0.9 0.61 15.0
Red Pepper, Sweet 6.0 4.2 2.3 1.9 0.0 1.2 0.0
Onion, Sweet 7.6 5.0 2.0 2.3 0.7 0.9 14.3
Sweet Potato 20.1 4.2 0.7 1.0 2.5 0.9 60.3
Yam 27.9 0.5 tr tr tr na tr
Sugar Cane 13 - 18 0.2 – 1.0 0.2 – 1.0 11 - 16 1.0 high
Sugar Beet 17 - 18 0.1 – 0.5 0.1 – 0.5 16 - 17 1.0 high
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14. Effect of excess consumption
 Chronic consumption of added sugar
reduces brain-derived neurotrophic factor (BDNF).
 Leads to insulin resistance, which leads to Type 2
diabetes and metabolic syndrome.
 Once that happens, your brain and body are in a
destructive cycle that’s difficult if not impossible to
reverse.
 Research has also linked low BDNF levels to
depression, dementia, poor memory formation and
learning disorders.
14

15. BDNFPATHWAY
www.ncbi.nlm.com
15

16. …….
 Other studies have focused on sugar’s role in over-
eating. We intuitively know that sugar and obesity
are linked, but the exact reason why hasn’t been
well understood until recently.
 Research has shown that chronic consumption of
added sugar dulls the brain’s mechanism. It does so
by reducing activity in the brain's anorexigenic
oxytocin system which is responsible for throwing
up the red “full flag” that prevents you from
gorging.
16

17. ……
 When oxytocin cells in the brain are blunted by
over-consumption of sugar, the flag doesn’t work
correctly and you start asking for seconds and
thirds, and seeking out snacks at midnight.
 What these and other studies strongly suggest is
that most of us are seriously damaging ourselves
with processed foods high in added sugar, and
the damage begins with our brains. Seen in this
light, chronic added-sugar consumption is no
less a problem than smoking or alcoholism. 17

18. An image of an obese
www.nlcbi.nlm.com
18

19. ……
 A study was published by US scientists at the
University of California Los Angeles (UCLA) stating
that too much intake of sugar can have an effect on
your brainpower but it can be counteract by including
an OMEGA-3 fatty acid on your diet.
 The said study was tested on rats wherein they
underwent a high fructose corn syrup diet and how
their memories were shattered by the corn syrup
solution.
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20. In case of addiction
 Our findings illustrate that what you eat affects
how you think. Eating a high-fructose diet over the
long term alters your brain’s ability to learn and
remember information. But adding omega-3 fatty
acids to your meals and regular exercise can help
minimize the damage.
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21. conclusion
The key word in all of the statistics is “excess.”
 A healthy diet would contain a significant amount of
naturally occurring sugar [in fruits and grains, for
example].
The problem is that we’re chronically consuming
much more added sugar in processed foods.
Brain cells require roughly 10% of our total daily
energy requirements. This energy is derived from
glucose (blood sugar), the gasoline of our brains.
Sugar is not the brain’s enemy — excess sugar is.
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22. References
• Hugill, A. (1978). Sugar And All That. Gentry Books. ISBN 0-
85614-048-1.
• Kretchmer, N. and Hollenbeck CB (1991).Sugars and
Sweeteners. CRC Press.
• Lien, L., Lien, N., Heyerdahl, S., Thoresen,M.and Bjertness, E. (2006).
"Consumption of Soft Drinks and Hyperactivity, Mental Distress,
and Conduct Problems Among Adolescents in Oslo, Norway".
American Journal of Public Health.96(10): 1815–
1820.doi:10.2105/AJPH.2004.059477.
• Welsh, J. A.; Andrea J S.; Lisa G. and Miriam B. (2011).
"Consumption of added sugars is decreasing in the United
States". American Journal of Clinical Nutrition. 94 (American
Society for Nutrition). 726-734. Retrieved January 18, 2014.
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23. Thanks for your audience
l
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Thanksforyouraudience
Thanks for your audience