A number of factors are associated with an increased risk of developing coronary heart disease (CHD) – the main ones are smoking, high blood pressure, high blood cholesterol, and obesity. Current scientific evidence does not support a link between sugar consumption and cardiovascular diseases. The key dietary component in prevention of CHD is dietary fat, [...]
Scientific studies in humans do not support the hypothesis that sugar may be physically addictive or that addiction to sugar plays a role in eating disorders. Recently, NeuroFAST, an EU-funded project aiming at investigating the common neurobiology involved in eating behaviour, addiction and stress indicated that the current evidence does not allow concluding that a [...]
For healthy people, fluctuations in blood sugar levels are not an issue. Eating sugar causes a smaller rise in blood glucose level than eating starchy foods like white bread, white rice or mashed potatoes. Sugar is therefore rated as medium glycaemic index (GI). When sugar is added to some foods, such as breakfast cereals, [...]
Sugar is a nutrient and provides 4 kcal / 17 kJ of energy per gram. However, sugar is rarely eaten on its own. As in addition to its sweet taste, sugar contributes to the colour, flavour and texture of food, adding sugar to foods can improve their taste and palatability, thereby increasing the range of [...]
No. The term ‘brown’ sugar covers a broad range of products including raw (i.e. partially refined) and white sugar blended with caramelised or other brown-coloured food ingredients (e.g. molasses). They deliver colour and flavour to products and contain the same amount of calories. Brown sugars add variety and choice in ingredients.
No. Both have the same energy content and are treated the same way by the body. In fact, all crystallised sugar has been refined to some degree. So-called ‘unrefined’ sugar has only been partially refined to retain colour and flavour.