As the US Food and Drug Administration considers a new food label detailing the amount of added sugars in foods, new research shows this non-nutritive calorie source has crept into the American diet over the past three decades.
The study details an increase in added sugars consumed by American adults by more than 30% (228 calories per day in 1977 to 300 calories in 2009-2010). During that same time period, calories from added sugars consumed by children increased by approximately 20% (277 to 329 calories per day).
Illustration: Obesity Society
“Added sugars increase excess energy and reduce nutrient density in our diets, often contributing to weight gain and obesity,” said study author Elyse Powell, Royster Fellow at the University of North Carolina Chapel Hill, who identified a peak in added sugar consumption from 2003-04 and then a slight decline leading up to 2009-10. “Many American adults and children are consuming so much added sugar that despite recent declines, consumption is still well above the recommended amount.”
According to MyPlate.gov, added sugars are sugars and syrups mixed into foods and drinks when they’re processed or prepared. They’re found in sweet foods such as candy, soft drinks, sports drinks and other sweets, but they’re also found in pasta sauces and condiments such as ketchup and salad dressings. The term ‘added’ is key, because there are other sugars that occur naturally in healthy, nutritious foods such as milk and fruits.
“We’ve long known that the high amount of added sugars in our diets is concerning; and the 30% increase is only the average consumption among adult Americans,” continued Ms. Powell. “Even more alarming is the fact that the top 20% of adult consumers are eating 721 calories from added sugar per day, on average. This is equally alarming for the top 20% of children who are consuming on average 673 calories from added sugar per day.”
In addition to efforts by the FDA to include added sugars on nutrition labels, other innovative solutions include limiting the amount of added sugar allowed in the food supply using a cap-and-trade policy similar to those used for environmental pollutants.
“Cap-and-trade works by setting an overall limit on the ’emissions’ of a ‘pollutant’,” said researcher Kristina Lewis, “in this case, added sugars, and then letting manufacturers in the marketplace decide among themselves whether to reformulate their products or buy/sell permits to ’emit’.”
Source: Obesity Society
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