Your daily glass of orange juice for breakfast is increasing your risk of diabetes, a study suggests. 

A group of researchers at the Brigham Young University has shown that drinking sugar instead of eating it is much more likely to lead to the chronic illness.

In contrast, other sugar sources such as fruits and honey showed no such link and in some cases, were even associated with decreasing the risk. 

Dr Karen Della Corte, lead author and a BYU nutritional science professor said: ‘This is the first study to draw clear dose-response relationships between different sugar sources and type 2 diabetes risk. 

‘It highlights why drinking your sugar, whether from soda or juice is more problematic for health than eating it.’ 

Type 2 diabetes is the most common form of the condition and over 37 million American adults suffer from this form of the chronic illness.

It is caused by either the pancreas not producing enough insulin or the body’s cells not responding properly to insulin. 

This leads to high blood sugar levels and a buildup of glucose in the bloodstream, which can damage the eyes, kidneys, nerves and heart. 

Your daily glass of orange juice for breakfast may be increasing your risk of developing diabetes, a study suggests

The researchers reviewed 29 cohort studies on the risk of developing Type 2 diabetes in healthy adults, based on dietary sugar (total, free, added, fructose, sucrose) or two sugary beverage sources (non-diet sugar-sweetened beverages and fruit juice). 

After collecting over 800,000 people’s data across multiple continents including Europe, US, Australia and Asia, the scientists then analyzed it using multiple statistical models. 

Results showed that each additional eight ounce serving of fruit juice per day increased the risk of developing Type 2 diabetes by five percent. 

On the other hand, each additional 12-oz serving of sugar sweetened beverages including sodas, energy and sports drinks raised the risk by 25 percent. 

A single eight-ounce glass of orange juice contains about 18 to 21 grams of sugar – which is nearly a woman’s entire recommended daily amount.

According to the American Heart Association, men should consume no more than 36 grams or 150 calories of sugar per day while women should consume no more than 25 grams or 100 calories per day.   

Pictured: Dr Karen Della Corte, lead author and a BYU nutritional science professor

While seeming healthy, fruit juice is known to have a high sugar content as they tend to have added sugars and additives. 

Even with added vitamins and nutrients, the high added sugar content in juices can overwhelm and disrupt liver metabolism – increasing liver and pancreas fat. 

Over time, this can lead to inflammation and result in problems with insulin release and absorption in the body – paving the way for Type 2 diabetes. 

As compared to whole fruits, juice also lacks the beneficial fiber, which can disrupt gut health and impact metabolism.

Experts have long recmmended eating whole fruits instead of drinking branded juices as they packed with fiber, which is essential for gut health, regulating blood sugar levels and keeping you feeling full.

Commercial juices, often have little to no fiber as it’s removed during the juicing process to make the liquid free-flowing and more flavorful. 

The skin and pulp of whole fruits also contains valuable vitamins, minerals and antioxidants that are often discarded during juicing. 

Due to its natural origin, honey too can be a healthier option to consume rather than fruit juices as it does not cause as rapid a spike in blood sugar and contains trace amounts of vitamins as well as minerals. 

Dr Della Corte said: ‘This study underscores the need for even more stringent recommendations for liquid sugars such as those in sugar-sweetened beverages and fruit juice, as they appear to harmfully associate with metabolic health.

‘Rather than condemning all added sugars, future dietary guidelines might consider the differential effects of sugar based on its source and form.’

The study was published in the journal Advances in Nutrition in May 2025.