Here’s how much sugar health experts want you to stick to—and why.
, familiar and not . This made them hard to distinguish from naturally occurring sugars on food ingredients labels until the FDA started requiring food manufacturers to list added sugars separately from total sugars on the nutrition facts label.
Added sugars are “ubiquitous in our food supply,” Larson says. They actually show up in relatively small amounts in many items we don’t consider “sweets” in order to enhance or balance the flavor profile. “Sugar plays a really important role in how foods taste,” Colleen Tewksbury, Ph.D., M.P.H., R.D., a senior research investigator and bariatric program manager at Penn Medicine and president-elect of the Pennsylvania Academy of Nutrition and Dietetics, tells SELF.
The good news is that these sources of added sugar are not the ones that most nutrition experts and health organizations are taking fire at, even though they’ve gotten swept up in the anti-sugar crusade. “There are people who are very health-conscious coming to me worried about the added sugar in tomato sauce or yogurt,” Tewksbury says. “But that’s not the source of added sugars that major organizations and dietitians are worried about.
What experts are sounding the alarm on is the foods and beverages that offer sugar in high concentrations, and not much else. Added sugars in and of themselves are not unhealthy—in fact, they’re the same as naturally occurring sugars in terms of their chemical structure and how the body processes them. It’s the large amounts of added sugar and the nutrition-lacking foods people regularly consume them in that are an issue.
Broadly speaking, these recommendations are based on the fact that A) High added sugar intake over time is associated with negative health outcomes, and B) Most people are eating high amounts of added sugars. According to the
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