Sugars

Sugars

Sugars are common components of our diets, found naturally in fruits, vegetables, milk and honey. They are added to a wide range of foods and drinks, such as fruit juices, jams and marmalades, breakfast bars and cereals, sauces, soft drinks, desserts, and other sweet treats.

In addition to providing sweetness, sugars are a major source of energy. Their overconsumption has been linked with obesity and dental caries, so they are best enjoyed in moderation.


For us all

For health professionals

The Health Benefits of Honey and Its Nutritional Value

14 January 2020

Honey is a naturally occurring sweetener. Learn how it compares to sugar and how it can be part of a healthy diet.


Are Carbohydrates Good or Bad for You?

14 January 2020

Despite being an essential part of our diet, carbohydrates get a bad rap. Here we explain the relationship between carbohydrates and health.


The Functions of Carbohydrates in the Body

14 January 2020

Carbohydrates occur in different forms and in many foods, such as whole grains, fruit and vegetables. Find out what their different functions are in the body.


What is Fructose and Is It Bad for You?

14 January 2020

Fructose has recently undergone a lot of scrutiny regarding its impact on health. In this article we look at what fructose is and what happens to it in the body.


Sugars: Addressing Common Questions and Debunking Myths

14 January 2020

Sugar is the most basic source of energy for our bodies but its role in our health has been questioned. Here we dispel the main concerns on sugar consumption.


What is Glucose-Fructose Syrup? (Q&A)

05 April 2018

Glucose-fructose syrup is a sweetening ingredient widely used in a variety of food products. Is it good or bad for our health?


Should we cut the carbs and opt for fats? 

06 October 2017

Recent media headlines claim that low-fat diets could increase your risk of early death by almost one quarter.  However, the coverage is based on a study that mainly looked at people in lower- and middle- income countries outside Europe, so it may not be relevant for the general European population.


Replacing sugars: Rationale, benefits and challenges

28 April 2014

Food and beverage companies are reformulating foods, i.e. changing the composition of processed foods, including the reduction of sugars. However food reformulation is no simple task...


Highlights from the 20th International Congress of Nutrition (ICN), Granada 2013

20 September 2013

The 20th edition of the International Congress of Nutrition took place in Granada, Spain, from 15th to the 20th September 2013. The European Food Information Council has interviewed a number of key scientists to create this podcast with conference highlights.


Glucose and The Brain: Improving Mental Performance

30 April 2013

Glucose is a type of sugar which the brain depends on for fuel. Studies show that dips in glucose availability can have a negative impact on attention, memory and learning...


What is The Role of Sugar in the Food Industry?

06 March 2013

The word “sugar” brings to mind the white crystals that make our lives sweeter. However, sugars are not only used as sweeteners but have important technological functions in foods...


Fructose: Is public health action necessary?

07 November 2012

Public health policies should focus on promoting a healthy lifestyle that includes physical activity, fresh fruits and vegetables, and a moderate caloric intake, rather than targeting fructose in the diet...