🤖 AI Summary
英国のポスト戦後期の砂糖配給が終了した頃に生まれた6万4千人以上の個人についての研究によれば、胎内と初めの1000日間に砂糖の摂取量が少ない人は、50年後の5種類の癌症発症リスクが低かった。特に肝臓癌は約69%、乳腺癌は36%低くなっていた。さらに、彼らは「生物的若返り」の兆候があり、「砂糖を含む食事量が少なく、全体的に健康的な食生活」を続けているという研究者の報告によると。
第二次世界大戦後、英国では数年間砂糖の配給制が続きましたが、1953年9月に配給が終了し、人々はより多くの砂糖を摂取するようになりました。その結果、わずか数ヶ月離れた時期に生まれた子供たちには、胎内と幼少期における砂糖の摂取量が大きく異なっていた。
この研究で使用されたデータは1951年から1956年に英国で生まれた人を対象としており、最初の1000日間に配給制下にいた人は後期にいる子供たちよりも砂糖の摂取量が少なかった。最も驚くべきことは、50年以上後の成人期でも砂糖の摂取量が少ない傾向が続いていることである。その結果、彼らは全体的に少ない食事をし、より健康的で多様な食生活を続けていた。
これは、人生初期に砂糖の甘さにさらされたレベルが長い間 Taste Preferences に影響を与える可能性があることを示唆しているという。
A study of more than 64,000 people born around the end of Britain's postwar sugar rationing found that those exposed to less sugar during their first 1,000 days had lower rates of five cancers decades later, including roughly 69% lower liver cancer risk and 36% lower breast cancer risk. They also "showed signs of slower biological aging" and "continued to consume less sugar and had healthier diets overall," according to the authors of a new study published in The Conversation. From the report: After the second world war, sugar remained rationed in Britain for several years. But in September 1953, rationing ended and people started eating a lot more sugar. Consumption nearly doubled. This meant that children born just a few months apart had very different levels of sugar exposure both in the womb and during early childhood. For our study, we used data from over 64,000 people born in Britain between 1951 and 1956. Those born earlier spent a larger share of their first 1,000 days under sugar rationing, while those born later experienced progressively less of it.
[...] What is most surprising, however, is not the cancer results or the biological markers of ageing. It's how early-life sugar exposure continued to affect people's diets even 50 years later. We found that people who experienced sugar rationing early in life still consumed less sugar in adulthood, around age 50. They also ate less overall, and their diets were healthier and more diverse. This suggests that the level of sweetness people are exposed to very early in life may shape their taste preferences for a long time.
Read more of this story at Slashdot.
ログイン
