Added Sugars: Current Evidence on Sources, Health Outcomes, and Dietary Guidelines

Описание: For the last several decades, dietary advice and nutrition policies have heavily focused on reducing added sugars consumption. The Dietary Guidelines for Americans (DGAs) recommend limiting added sugars to less than 10% of total calories, and that guideline is reflected in the daily value used in food labeling and for other nutrition policies.1 Of note, a Dietary Reference Intake (DRI) value does not exist for total or added sugars.

This guidance has been effective, with consumption of added sugars in the U.S. on a steep decline for decades, dropping from 18% of calories in 2000 to 12.9% today and at the lowest levels of consumption in 40 years. However, while added sugars consumption has gone down, rates of obesity and chronic disease have continued to rise.

Added sugars in the diet come from a variety of food and beverage sources. In foods, added sugars – including real sugar from sugar cane and sugar beets – play many functional roles beyond sweetness. Not only do the various sources of added sugars contribute differently to diet quality, they are also associated with varying health outcomes.

Dietitians are uniquely qualified to support consumers in ensuring that added sugars intake aligns with dietary recommendations and to communicate the role of added sugars when consumed in moderation, as part of a balanced diet.

Join Laura Chiavaroli, PhD, and John Sievenpiper, MD, PhD, FRCPC, and moderator Rosanne Rust, MS, RDN, for a webinar that will examine added sugars by providing an in-depth review of the current evidence on sources, health outcomes, and dietary guidelines on added sugars, in order to support dietitians in drawing evidence-based conclusions and making evidence-based recommendations.

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