Sugars have a long history of safe use in foods. Placed on the Food and Drug Administration’s list of foods that are “generally recognized as safe” in 1958, sugars and the health aspects of sugar consumption continue to be evaluated. Recent research has focused on several potential sugars and health relationships, sugar consumption and nutritional quality of the diet, recommendations for sugars or added sugar intake, and the utility of the glycemic index and glycemic load. The data are not clear-cut, although experts generally agree that dietary guidance focusing on calorie control, without singling out one food or nutrient, is essential to addressing the prevalence of obesity.
An up-to-date review of the associations between sugars, health and disease, and their place in the diet
Marilyn D. Schorin, PhD, RD, FADA, is principal of Schorin Strategies, LLC, in Louisville, Kentucky. Dr Schorin gained extensive experience in scientific, health, and nutrition strategies with more than 20 years working on food and nutrition issues. She currently advises a wide variety of Fortune 500 corporations, identifying emerging nutrition issues and combining communications and regulatory plans to address these topics.
Kris Sollid, RD, is the manager of nutrients at the International Food Information Council (IFIC) and the IFIC Foundation in Washington, DC (http:// http://www.foodinsight.org). He is a registered dietitian dedicated to communicating science-based nutrition information to consumers, health professionals, and other message multipliers that correspond directly with consumers.
Marianne Smith Edge, MS, RD, LD, FADA, is the senior vice president of nutrition and food safety at the International Food Information Council (IFIC) and the IFIC Foundation in Washington, DC (http://http://www.foodinsight.org). She is a registered dietitian, experienced communicator, strategic planner, and facilitator with more than 25 years of experience working in the healthcare and food industries. Marianne’s expertise includes strategic positioning of nutritional products/services and nutrition communications, and she is a nationally recognized speaker in health, wellness, and farm-to-table issues.
Ann Bouchoux, MSW, is the senior director of nutrients at the International Food Information Council (IFIC) and editor of Food Insight newsletter for the IFIC Foundation (http://http://www.foodinsight.org), a nonprofit organization dedicated to the mission of effectively communicating science-based information on health, nutrition, and food safety for the public good
Dr. Schorin has disclosed that she is a Consultant for the American Beverage Association. All other authors have no conflicts of interest to disclose.
Correspondence: Kris Sollid, RD, International Food Information Council, 1100 Connecticut Ave, Suite 430, Washington, DC 20036 (firstname.lastname@example.org).