Call Prefix : PR-AM

Call Cutter : BIC463

Location : SEARCA Library

Format : Printed

Series : IFIC Review

Publication Date : August 1995

Summary : Conclusion: Sugars are common food ingredients that add taste appeal and perform important functions in foods. Consumption of sugars in the United States has remained stable since the late 1970s, providing approximately 23% of total calories - including milk and fruit sugars - for the entire population. While some nutritionists often worry that eating sugars may negatively affect the micronutrient adequacy of the diet, research shows moderate sugars consumers better meet the RDAs than those who consume high or low amounts of sugars. Further, low sugars consumers tend to eat more fat and cholesterol and less carbohydrate than recommended. Indeed, dietary recommendations to reduce fat to 30% or less of calories and added sugars to 10% or less may be incompatible. Sugars have been studied extensively for their impact on a variety of issues ranging from behavior to weight to coronary heart disease. Consumption of sugars does not lead to the development of any chronic disease. Nor does it negatively affect behavior or mental performance in children. In some situations, such as weight management or diabetes, a moderate amount of sugars in the diet may increase the acceptability of and adherence to prescribed diets.