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Functionality of Sugars in Foods and Health
Roger A Clemens1, Julie M Jones2, Mark Kern3
1USC School of Pharmacy, Intl. Center for Regulatory Science, 1540 Alcazar St., CHP 140, Los Angeles, CA, 90089, U.S.A.
Comprehensive Reviews in Food Science and Food Safety
|January 6, 2021
Summary
Excess sugar consumption, like other macronutrients, can lead to obesity and related diseases. However, sugar itself does not cause adverse health effects when consumed in moderation as part of a balanced diet.
Area of Science:
- Food Science
- Nutrition and Health
- Biochemistry
- Sensory Science
Background:
- Overweight and obesity affect over 1.9 billion adults globally, increasing risks for cardiovascular disease, type 2 diabetes, and metabolic syndrome.
- Despite declining sugar consumption, obesity rates continue to rise, prompting public health debate on sugar's role.
- Sugars offer functional attributes in food production beyond taste, impacting texture, structure, and shelf-life.
Purpose of the Study:
- To provide a comprehensive overview of sugar's technical and functional roles in food.
- To offer a balanced, evidence-based assessment of scientific literature concerning sugar and health.
- To address prevalent health concerns about sugar often amplified by media and policy.
Main Methods:
- Comprehensive literature review integrating expertise from food science, nutrition, health, sensory science, and biochemistry.
- Analysis of scientific evidence regarding sugar's impact on satiety, digestion, and noncommunicable diseases.
- Evaluation of public health perspectives and controversies surrounding sugar consumption.
Main Results:
- The evidence indicates sugar does not cause adverse health outcomes when consumed under isocaloric conditions.
- Excessive consumption of sugar, similar to protein and fat, contributes to obesity and related comorbidities.
- Dietary guidelines recommend limiting sugar intake to 10% of total energy to mitigate noncommunicable disease risks.
Conclusions:
- Sugar's health impact is dose-dependent; moderation is key, aligning with general macronutrient consumption principles.
- Public health strategies should focus on overall caloric intake rather than solely on sugar reduction.
- Further research and clear communication are needed to address public and policy misconceptions about sugar.
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