In view of the increasing prevalence of overweight and obesity in Europe, the role of certain carbohydrates, like sugar, is often controversially discussed. Here are some facts about the role of carbohydrates, sugars and sugar in our diet.

The glycaemic index (GI) has recently caught the public's attention and GI ratings have begun to appear on food packaging. So what is it all about and how can it be of everyday use?

It seemed too good to be true, bacon and eggs every day if you want and still lose weight. Millions of Europeans tried The Atkins Diet and stories of dramatic weight loss were reported, but concerns regarding nutritional balance and poor long- term compliance may mean the Atkins reign is over.

The incidence of tooth decay (dental caries) in children and adolescents in most European countries has fallen steadily over the past three decades, despite the fact that the average intake of sugars has remained fairly constant. So which factors are responsible for this positive trend? It appears that better oral hygiene (more tooth brushing and the use of dental floss) and fluoride can take the credit.

How do foods affect blood sugar levels? The old myth that a sugary snack will cause a dramatic rise, and then a fall, in blood sugar levels has been overturned as researchers find out more about the physiological effects of foods on blood sugar levels. New ways to measure just how our blood sugar will react to various foods has provided insights into the prevention and control of conditions such as obesity, diabetes and heart disease and has also revolutionised diet in sport and the foods eaten in the hours before physical exertion in sport.

Whether we are active or sedentary our bodies require the same nutrients to keep us in good health. When taking moderate but regular exercise there is no need to make radical changes to the diet but rather, learn to appreciate that the balance of nutrients you require may differ slightly from those who take no physical activity at all.

Carbohydrates add taste, texture and variety to our food. They are the single most important source of food energy in the diet. Carbohydrates in the form of sugars, starches, oligo- and polysaccharides and fibres form one of the three major macro-nutrients that supply the human body with energy. A landmark report recommends that at least 55 percent of daily energy intake should come from a variety of carbohydrate sources - cereals, sugars, fruits, vegetables and legumes.