Reducing sugar in the first 1,000 days after a child’s conception reduces the risk of developing health problems later in life, research has found.
The study used UK Biobank data to analyse the impact of the end of sugar rationing after World War Two. This caused average sugar consumption to rapidly double from 41g per day to 80g.
It found that limiting sugar consumption during gestation and early life reduced the risk of type 2 diabetes by 35% and high blood pressure by 20%. Sugar rationed babies also had a 30% lower risk of diabetes.
The study’s results align with the understanding that the risk of type 2 diabetes high blood pressure increases with age. However the risk was found to increase two to four years faster in those conceived after sugar rationing ended.
‘The best start in life’
While mothers’ diets during pregnancy were impactful, the largest difference was seen when sugar rationing covered a period of 1,000 days after conception. In-utero sugar rationing accounted for around one third of the reduced risk.
The data was analysed by researchers at the University of Southern California. Co-author Tadeja Gracner said: ‘Maternal diets high in sugar have been linked to a higher risk of obesity and metabolic disorders in children, possibly through factors like fetal programming.’
In addition to increasing the risk of disease, Dr Gracner said that early exposure to sugar could impact the development of a ‘sweet tooth’. She said: ‘Studies show that – while most humans like sweet – significant sugar exposure in early life can strengthen this preference.’
While she acknowledged that sweet treats could be enjoyed ‘in moderation’, Dr Gracner argued that reducing early exposure to sugar is ‘a powerful step’ in giving children ‘the best start in life’.
She also accepted that this was ‘far from easy’ due to the widespread use of sugar in everyday foods, including those developed for babies and toddlers.
‘A call for attention’ on sugar
Jerusa Brignardello, a lecturer in dietetics and nutrition at Oxford Brookes University, said these findings should be a ‘call for attention’ for those who are pregnant or looking to conceive.
She said: ‘The food industry should consider reformulating products targeted at these groups in light of the evidence, prioritising the well-being of future generations.’
Dr Katie Dalrymple, a nutritional sciences lecturer at King’s College London, added that the results support theories that early experiences have a significant impact on future health. She said the findings ‘support the notion of public health initiatives which focus on sugar reduction.’
Responding to the study, Hilda Mulrooney, reader in nutrition and health at London Metropolitan University, said ‘action on all foods and drinks high in added sugar is needed’. However she said this should be ‘approached with care’ as ‘replacing sugar with sweeteners will not enable the population to reduce their preference for sweet tastes’.
Despite the notable effect of increased sugar intake, researchers found that the end of butter rationing in 1954 did not have a similar impact. They also suggested that the end of rationing of other foods did not obviously alter the national diet. For example, protein and fat intake remained steady during and after rationing.
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