OBJECTIVE: To evaluate the impact of lowering added sugar (AS) in orange nectars using sensory analysis with the aim of designing healthier beverages.
OBJECTIVE: To summarise the epidemiological and clinical trial evidence evaluating the relationship between fructose, especially fructose-containing beverages (SSB), and risk of obesity, diabetes and cardiovascular disease (CVD) in adults. To address potential biological mechanisms with an emphasis on fructose physiology, to consider healthier alternatives to SSBs and potential approaches to reducing SSB intake.
OBJECTIVE: To quantify global, regional and national levels of sugar-sweetened beverages (SSB), fruit juice and milk intake by age and sex in adults over the age of 20 years in 2010 in order that data can be applied more effectively to health policy design.
OBJECTIVE: To assess how methodological factors explain conflicting results by reviewing recent evidence of the association between sugar-sweetened beverage (SSB) consumption and weight gain, overweight and obesity across children and adolescents aged between 6 months to 19 years.
Mazarello Paes, V., Hesketh, K., O’Malley, C., Moore, H., Summerbell, C., Griffin, S., van Sluijs, E. M. F., Ong, K. K. and Lakshman, R. (2015) Obesity Reviews. doi: 10.1111/obr.12310
OBJECTIVE: To identify the determinants of sugar-sweetened beverage (SSB) consumption in order to more effectively inform interventions to reduce consumption in young children.
More “Determinants of sugar-sweetened beverage consumption in young children: a systematic review”
OBJECTIVE: To review a recent study which demonstrated a downward trend in purchases of sugar-sweetened beverages (SSB) in Australia and a corresponding upwards trend in consumption of non-nutritive sweetener (NNS) containing drinks. To consider trends, barriers and the relevance of public health examples related to lowering SSB intakes.
More “Trends in Sugar-Sweetened Beverages: Are Public Health and the Market Aligned or in Conflict?”
No. The current scientific evidence and expert opinion in human studies do not support the claim that sucrose is addictive1. Experts from the NeuroFAST Consortium2 have recently produced a Consensus opinion on food addiction stating that “there is no evidence that a specific food, food ingredient or food additive causes a substance based type of addiction.”
No. Both brown and white sugar (sucrose) contain 4 calories per gram of energy and are processed by the body in the same way. Brown sugar gets its distinctive colour and differs from white sugar due to the presence of molasses, which is removed during the production of white sugar.
According to National Diet & Nutrition Survey data, intakes of non-milk extrinsic sugars (i.e. primarily ‘free sugars’) are highest in children aged 4-18 years when considered as % contribution of total food energy. The main sources for this age group are soft drinks, fruit juice, cakes, biscuits and breakfast cereals*.
Food and drinks manufacturers have been working on product reformulation for many years to meet changing public health and consumer needs. This includes reducing calories, salt, saturated fat and sugars. Ingredients provide functional properties such as preservation or flavour enhancement, and when they are removed these properties must be replaced by other functional ingredients. This is particularly the case with sugar, due to its multi-functional properties including preservation and texture. 61% of soft drinks on the market are now low calorie and no added sugar*.
For more information about reformulation please visit FDF or Leatherhead Food Research.