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Sugar role in the modern feeding

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Sugar role in the modern feeding

1. Impact of Common Agricultural Policy and the liberalisation of sugar sector

2. Sugars Classification 3. Consumer trends

4. Intake of sugars and direct and indirect effects on health

5. Intake recommendations

6. Strategies to reduce consumption

(1962) CAP:

Historically protected the European Sucrose (<5%

HFCS)

(2017) Liberalising the sugar sector:

quotas and

minimum price guarantee: prices production HFCS

1.

TOTAL SUGARS

EXTRINSEC

SUGARS Added

sugars

All types of sugars

INTRINSEC

SUGARS Naturally sugars in

food

2.

FREE SUGARS

If they lose structure (juice or puree) and are added they become:

All mono- and disaccharides

present in food, derived from any source.

Includes sugars in Honey

Sucrose, glucose, fructose, lactose, all types of syrups, sugars in unsweetened fruit or vegetable juices, juice concentrates, fruit or vegetable purées, pastes or jam added as an ingredient.

3.

4.

Personal election

Sales control

Labelling of added sugars, prohibit healthy nutrition claims

Taxes on food with high sugar content

Institutional measures to regulate the consumption of sugars

Catalonia: The tax on packaged sugary drinks

0,08€/L for drinks with 5 – 8g of sugars per 100 ml

0,12 €/L for which contain more than 8g of sugar per 100 ml

5.

6.

The most consumed: sweetened beverages (SB) Deaths/year for the consumption of SB

73%

24% 3%

type II diabetes

cardiovascular diseases

cancer

Total Deaths/year: 183.000

ELENA JACAS EGEA JUNY 2018

108

422

1980 2014

(millions)

World pandemic: Obesity

Spain (2017): ~ 17% with obesity USA (2017): 40% drastic increase

15%

25%

40%

1990 2010 2017

(% population)

HFCS of SB

4.

WEIGHT GAIN INCREASE RISK TO DEVELOP:

Cardiovascular diseases

Cancer

Type II Diabetes

Blindness, renal insufficiency,

heart attac, cerebrovascular

accident, amputations….

Can produce:

EFSA SB weight gain & obesity

WHO sugar free intake dental caries

(update directive 2020)

Author

(2015) Quantitative

recommendation

Evidence basis considered

Energy

intake Weight

gain Diabetes Dental caries Other

WHO

<10% energy from free

sugars, <5%

’conditional’

recommendatio n

Not assess

ed Not assessed √ * None

SACN ≤5% energy

from free sugars √ *

(only in children)

(for SB)

Many other outcome considered; none contributed toward the quantitative recommendation

DGAC ≤10% energy from added sugars

Not assess

ed

(for SB)

Increased risks of stroke, hypertension, and coronary heart disease and adverse impact on diet quality *

(*) Outcome used as primary basis for deriving the specific quantitative recommendation

Labeling proposal

1. The Common agricultural policy and the liberation of the sugar sector caused an overproduction and a peak in sugar intake.

2. Added sugars, sugars in honey and intrinsic sugars that have lost their structure, work as free sugars = fast absorption.

3. Sugar intake has grown dramatically due to the consumption of ultra-processed foods. Sweetened beverages provide high amounts of sugar.

4. Sweetened beverages consumption causes weigh gain and obesity, and they are the main risk factors to develop diabetes type 2, cardiovascular diseases and cancer.

5. It is recommended not to exceed more than 5% of energy from free sugars (WHO & SACN) and 10% from added sugars (DGAC).

6. Recommendations to reduce sugar intake: Label added sugars, food taxes that exceed the recommended sugar quantitates.

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