Sweets, packaged foods, and beverages have become lifesavers especially for people with a sweet tooth. However, shocking research conducted by Massachusetts General Hospital (MGH), Tufts University, and Harvard T.H. Chan School of Public Health revealed shocking facts about sugar consumption.
The studies revealed that a reduction in sugar consumption by up to 20 percent from packaged foods and 40 percent from beverages could prevent 2.48 million cardiovascular disease events including stroke, heart attack, and cardiac arrest.
The World Health Organization has suggested that intake of “free sugars” should be less than 10% of total energy intake, but no upper safe limit has been agreed upon. They found that advice to reduce free sugars was associated with an average 0.8 kg reduction in weight (in studies that ran for up to 8 months), while advice to increase intake was associated with a corresponding 0.75 kg increase.
“Sugar is one of the most obvious additives in the food supply to reduce to reasonable amounts,” says Dariush Mozaffarian, co-senior author and dean of the Friedman School of Nutrition Science and Policy at Tufts University. “Our findings suggest it’s time to implement a national program with voluntary sugar-reduction targets, which can generate major improvements in health, health disparities, and healthcare spending in less than a decade.”