History, Consumption & Dietary Guidance on Sugar, Sugars and Added Sugars
“Despite claims and concerns that we are eating more sugar than ever before, consumption of added sugars is actually on a 30% decline in the last 20 years. The 2020-2025 Dietary Guidelines for Americans recommend limiting added sugars to less than 10% of calories per day, and we’re at 12.9% right now. Back in 1910 we were at 11% - probably because of all the various functions that sugar has in food beyond sweetness.” – Courtney Gaine, PhD
There are many common myths and misunderstandings about sugar such as: sugar causes hyperactivity and diabetes, reducing sugar in foods always reduces the caloric content, and Americans consume more added sugars now than ever before. But there are many other narratives about sugar and added sugars that are taken at face value or taken out of context that warrant a closer look.
Tune in to this episode with guest Dr. Courtney Gaine to learn about:
- The difference between sugar, sugars and added sugars
- Where sugar comes from and how it is processed
- Sugar’s functional roles in food beyond sweetness
- Current and historical sugar consumption data
- The rationale for the DGA recommendations to limit added sugar intake to less than 10% of total calories
- The need for updated carbohydrate DRI (last update was 20 years ago)
- What food manufacturers have already done to reduce the sugar content in products like bread and yogurt
- Common myths and misunderstandings about sugar, sugars and added sugar
- Added sugars on the nutrition facts label
Full shownotes and resources at: https://soundbitesrd.com/207)
PodQuest PodQuest Podcast Discovery Engine