South Korean doctor links tteok, gimbap, coffee to diabetes and pancreatic cancer risk

A Korean physician has warned that certain everyday foods and drinks may pose risks to pancreatic health because they trigger repeated blood sugar spikes, potentially increasing the chances of diabetes and pancreatic cancer.

The claims come from Dr. Lee Won-kyung, a radiology specialist and director, who shared them on his YouTube channel on the 10th in a video titled “The Food 10 Times More Lethal than Sugar. Do Not Eat This for Pancreatic Cancer.”

Dr. Lee cited reports that the rate of diabetes has risen roughly 19% over the past five years, and he argued that South Korean cuisine’s sweetness and sauces contribute to sugar intake, noting that even gochujang can be sugar-rich. He said sugar consumption can, in the long term, raise the risk of diabetes and pancreatic cancer.

He identified four foods as the pancreas’s worst enemies, starting with tteok, traditional Korean rice cakes. He described tteok as a major source of refined carbohydrates that cause blood sugar spikes and suggested brown-rice tteok as a healthier option because brown rice lowers the glycemic index and increases fiber.

Gimbap, another everyday staple, was also criticized for often containing sweeteners in the rice and seasonings, creating a refined-carbohydrate-heavy meal. A gimbap roll built from common ingredients typically ranges from 450 to 600 calories, with tuna or cheese additions pushing calories higher.

The video also cautioned against daily mix coffee. Dr. Lee warned it can raise the risk of high cholesterol and diabetes, and noted that many cups are served in paper cups, which may expose consumers to microplastics. Mix coffee contains added sugar and creamer, which can prompt rapid rises in blood sugar.

As alternatives, he suggested pairing mix coffee with nuts to blunt sugar absorption and warned that fruit juice is not a panacea, since blending fruit can lead to quick sugar absorption and blood sugar spikes. A study by Gongju National University of Education’s Department of Food and Nutrition analyzed 925 beverages sold domestically and found an average sugar content of 15.4 grams per drink. By beverage type, fruit juice averaged 10.6 g of sugar per 100 mL, fruit-vegetable drinks 9.2 g, ginseng drinks 8.5 g, and mixed beverages 8.3 g.

The discussion also touched on roasted sweet potatoes, which can convert starch to sugar, advising diabetics to avoid them. The pancreas has limited regenerative ability and pancreatic cancer often presents with few early symptoms, so dietary prevention is emphasized in the message.

Dr. Lee urged changes to reduce added sugars, such as using sautéed onions as a sugar substitute, choosing brown rice and mixed-grain rice over white rice, and increasing intake of high-fiber vegetables, particularly green leafy greens.

For U.S. readers, the issue matters because diabetes and pancreatic cancer are global health concerns, and sugar-laden foods and beverages are central to ongoing debates about diet, labeling, and public health policy in the United States. The discussion also highlights consumer-packaging and environmental considerations, such as microplastics exposure from disposable cups, that extend beyond Korea and resonate with American regulators and manufacturers.