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Chapter 2: Added Sugar Conception And Resources

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CHAPTER 2: ADDED SUGAR CONSUMPTION AND SOURCE

Humans have an innate desire for sweet taste, which is a trait that we have retained throughout evolution, dating back several million years ago to our common ancestors with a diet rooted in tropical fruits. (Breslin) Historically the pleasant sweet taste obtained from natural sugar sources was an indicator for safe and nutritious foods and an integral part of a healthy diet providing a source of energy. Sugar is naturally occurring in foods, such as fruits, vegetables, milk and grains, in the form of monosaccharides (glucose and fructose) and disaccharides (sucrose and lactose). (Matthews R.H , 1987) In addition to naturally occurring sugars, many processed foods and beverages contain added sugars mainly in the form of sucrose and high fructose corn syrup. Refined carbohydrates are added to …show more content…

Style Eating Pattern published by the USDA recommends consumption of foods and beverages within the food groups that are high in nutrient density, such as fruits, vegetables, dairy and grains and limit those that are nutrient diluted. SSB, candy and sweets containing added sugar or saturated fats are considered low energy density foods. Nutrient density of foods and beverages is calculated using nutrient profiling which classifies and ranks foods and beverages based on nutrient composition. (Drewnowski, 2016). Foods containing protein, fiber, vitamins and minerals generally have a higher nutrient-rich food index (NRF) than foods with added sugar or fat. Milk and 100% juices have a higher NRF score mainly due to the presence of protein and calcium in milk, vitamins in juices and absence of added sugars. In contrast, beverages such as fruit drinks, sodas, coffee or tea contain more than 90% of water and added sugars, therefore are classified as low nutrient density food. In addition to not providing any essential nutrient, SSB are the main source of added sugar and contribute to increased caloric

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