In the review, published in Critical Reviews in Food Science and Nutrition, the authors, led by Sigrid Gibson, systematically reviewed 25 studies where sucrose had been exchanged for other caloric nutrients in the diet of healthy adults. Gibson and her team concluded that no adverse effects on cardiovascular risk factors, including blood lipids, glucose and insulin levels, were apparent when sucrose replaced starchy foods at levels of up to 25% of energy intake. Due to the scarcity of published studies, firm conclusions could not be made when sucrose was substituted for other components of the diet, such as fat, or when consumed at levels greater than 25% of energy intake.

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