Full IFIC Review (PDF) 


This paper examines recent research concerning the role of dietary sugars in nutrition and health. The nutrition and policy recommendations of the scientific community are summarized and their conclusions are related to supporting research.

 

As carbohydrates, sugars play many important roles in our food supply. They are a source of calories and, in addition to sweetening, perform many essential technical functions both in processed foods and in foods prepared in the home. Available data show no direct link between moderate consumption of sugars and serious diseases or obesity.

 

Sugars and all fermentable carbohydrates contribute to the multi-factorial etiology of tooth decay. Recent research has focused on indirect sugars/health relationships, such as the possibility that excessive intake of sugars contributes to obesity and/or nutritionally inadequate diets. These concerns are about over-consumption of sugars, and over-consumption can be a problem with any food or nutrient. High fructose corn syrup and sucrose (table sugar) have minimal differences in composition, and no discernable differences in how they are metabolized or in their overall effects on the body.

 

For dietary guidance purposes, researchers recommend focusing on managing  discretionary calories and energy balance, without singling out specific sweeteners or specific foods. Experts generally agree that consumers can enjoy modest intakes of calorically sweetened foods and beverages as part of a balanced diet and a physically active lifestyle as long as the total caloric contribution of these foods are within the individual’s discretionary calorie limit.