May 16, 2014 - Blogs
A study published in the American Journal of Clinical Nutrition shows that added sugars may not increase the risk of mortality.
Scientists gathered dietary data from 353,751 people, ages 50–71, and then tracked how many of them died from diseases such as cancer and heart disease over 13 years. Intake of individual sugars over the previous 12 months was assessed at baseline by using a 124-item National Institutes of Health (NIH) Diet History Questionnaire.
The researchers found that women who consumed the greatest amount of added sugars didn't have an elevated risk of mortality. However, the women who ate the most fructose faced a slightly higher chance of dying during the study period. It should be noted that this study shows association, not causation.
The researchers concluded that “In this large prospective study, total fructose intake was weakly positively associated with all-cause mortality in both women and men, whereas added sugar, sucrose, and added sucrose intakes were inversely associated with other-cause mortality in men. In our analyses, intake of added sugars was not associated with an increased risk of mortality."
Added sugars have been a hot topic of late (the American Beverage Association recently refuted a study by CDC that linked added sugar intake and cardiovascular disease mortality). And FDA has proposed revising the Nutrition Facts label to include “added sugars" (check out this infographic in the Food Product Design FoodTech Toolbox for specifics).
Luckily, industry has already been working hard at sugar reduction. Take, for example, product innovations like PepsiCo’s Trop50 brand—a blend of juice and water and sweetened with stevia—which has seen immense success in the United States. In the Food Product Design Content Library, “Reducing Added Sugars" dives into the complexities behind sugar reduction—including FDA’s guidelines as to what warrants a “reduced-sugar" claim, what consumers are actually looking for in reduced-sugar foods and beverages and how to replace sugar’s functional benefits (in addition to its taste).
A study published in the American Journal of Clinical Nutrition shows that added sugars may not increase the risk of mortality.
Scientists gathered dietary data from 353,751 people, ages 50–71, and then tracked how many of them died from diseases such as cancer and heart disease over 13 years. Intake of individual sugars over the previous 12 months was assessed at baseline by using a 124-item National Institutes of Health (NIH) Diet History Questionnaire.
The researchers found that women who consumed the greatest amount of added sugars didn't have an elevated risk of mortality. However, the women who ate the most fructose faced a slightly higher chance of dying during the study period. It should be noted that this study shows association, not causation.
The researchers concluded that “In this large prospective study, total fructose intake was weakly positively associated with all-cause mortality in both women and men, whereas added sugar, sucrose, and added sucrose intakes were inversely associated with other-cause mortality in men. In our analyses, intake of added sugars was not associated with an increased risk of mortality."
Added sugars have been a hot topic of late (the American Beverage Association recently refuted a study by CDC that linked added sugar intake and cardiovascular disease mortality). And FDA has proposed revising the Nutrition Facts label to include “added sugars" (check out this infographic in the Food Product Design FoodTech Toolbox for specifics).
Luckily, industry has already been working hard at sugar reduction. Take, for example, product innovations like PepsiCo’s Trop50 brand—a blend of juice and water and sweetened with stevia—which has seen immense success in the United States. In the Food Product Design Content Library, “Reducing Added Sugars" dives into the complexities behind sugar reduction—including FDA’s guidelines as to what warrants a “reduced-sugar" claim, what consumers are actually looking for in reduced-sugar foods and beverages and how to replace sugar’s functional benefits (in addition to its taste).
Sources:
- Institute of Food Technologists: Added sugars not linked to mortality risk
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