1. Common Types of Sugars Used in Diet
According to BenhvienK.vn, glucids/carbohydrates, often referred to as sugars, include staples (staple foods), sugars, and fiber. Based on the number of sugar molecules, glucids are classified into three main types: monosaccharides (single sugar molecule), oligosaccharides (2-10 sugar molecules), and polysaccharides (>10 sugar molecules).
Monosaccharides: The three common types are glucose, fructose, and galactose. Among them, glucose is directly absorbed into the bloodstream, which causes blood sugar levels to rise rapidly and significantly after consumption. Examples of this group include some ripe fruits or certain vegetables. The fructose group is abundant in certain fruits (like apples, pears, etc.) or honey, which is absorbed more slowly than glucose, leading to a slower rise in blood sugar compared to glucose. As for galactose, it is commonly found in dairy products.
Oligosaccharides (2-10 molecules): The most notable group is disaccharides, with three common substances: sucrose (saccharose), lactose, and maltose. Sucrose is abundant in sugar beets and sugarcane. Lactose is found in milk. Maltose is present in cereals (barley, sprouted grains).
Additionally, three other oligosaccharide groups that are worth noting are FOS (fructo-oligosaccharides, found in plants like leeks), GOS (galacto-oligosaccharides, found in soybeans), and MOS (manno-oligosaccharides, which support the growth of gut bacteria).
Polysaccharides: Mainly starch and fiber, which are insoluble in water.
2. Should Cancer Patients Avoid Sugar?
According to experts, sugar is a nutrient essential for all cells in the body. The body’s energy needs primarily come from carbohydrates (60-70%), so to maintain bodily functions, patients still need to consume carbohydrates in their diet.
Using sugar is not a direct cause of cancer. However, consuming sugar beyond what is needed increases the risk of overweight and obesity (with this risk rising by 1.55 times). Overweight and obesity are the main factors that lead to a 2-4 times higher incidence of various cancers.
Therefore, cancer patients do not need to eliminate sugar from their daily diet. The key is to not consume more sugar than the body needs, combined with exercise to reduce the risk of overweight and obesity, which in turn lowers the risk of cancer.
However, doctors still recommend that both cancer patients and healthy individuals limit the use of artificial sugars. Some studies have statistically analyzed that the consumption of artificial sugars (often monosaccharides and disaccharides found in carbonated drinks, soft drinks—commonly HFCS) and 100% fruit juices is associated with cancer.
A study in France involving over 100,000 people showed that excessive consumption of these beverages increased the overall cancer risk by 1.18 times and breast cancer risk by 1.22 times. However, there has not been a definitive statement that these sugars are the direct cause of cancer, so the current recommendation is to limit rather than completely ban these sugars.
Some experimental studies also suggest that high intake of fructose and sucrose increases breast tumor size and metastasis in mice through 12-LOX and 12-Her receptors in breast cancer. However, no human trials have been conducted, and there are no official recommendations to ban these sugars in the diet.
Thus, sugar consumption should be properly and accurately understood in nutritional practice. It’s important to ensure sufficient carbohydrate intake (starch, fiber, FOS, GOS, etc.) in the diet to provide enough energy for the body and support various bodily functions while avoiding or limiting sugars that may contribute to weight gain and obesity risks.
