To add some nuance, unused/unnecessary sugar will cause diabetes.
If you are in high cardiovascular load consuming more than you can take in as eg with long distance triathlon, to my knowledge you will not increase your diabetes risk. It's more a matching supply and demand thing.
The specific thing I'm pointing out is sugar in drinks. As someone pointed out in the thread I linked, it seems like there's a big difference in how your body handles liquid sugar versus sugar that's in food. There are plenty of people that have lots of sugar in food (i.e., a lot American food has copious amounts of sugar in breads and other non-sweet type food) but don't have diabetes.
There are many types of sugar and digestive pathways. Solid vs liquid intake tells you hardly anything. Until someone tests liquid vs solid dextrose difference and then for all other types I'm not going to be impressed. Time chewing is also a factor for food.
Is that sarcasm?
If cause-and-effect are so obvious, why do so many Americans continue to consume sugar to the point of diabetes?