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.

Low-calorie sweeteners are very popular with the weight and health conscious. Providing few or no calories they are the primary source of sweetness in low-calorie and sugar-free foods and beverages. When used wisely, these products can be useful for losing and controlling weight and for general health.

Over the centuries, various foods, like honey or sugar, have been used to sweeten our food. Today, we also have a range of new sweeteners, which provide alternatives to sugar. European Union rules establish which sweeteners may be used and ensure that consumers have access to specific information on labels.

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.

Sugar cane provided sugar since ancient times, so why did sugar beet come into the picture? The answer involves a combination of scientific discoveries and historical events spanning three centuries.

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.