Are foods and beverages reduced in sugars also reduced in Calories?

November 02, 2017 - Consumers and health professionals alike often expect that foods and beverages higher in free or added sugars are also higher in calories, and that reformulation to reduce sugars will result in a similar reduction of products' calorie contents. Two recent studies on this topic from researchers at the University of Toronto reveal discrepancies between such perceptions and marketplace reality.

Clarifying media coverage of a recent study on sugars and cancer

October 24, 2017 - A new study examining how glucose is processed for energy in yeast and cancer cells was recently published in Nature Communications. While the study does provide novel findings in understanding basic metabolic pathways in cancer cells, it does not show any evidence that dietary glucose or other sugars are linked to cancer.

New release from Statistics Canada: Canadian Community Health Survey 2015 reports changes in nutrient intakes among Canadians compared to 2004

June 27, 2017 - On June 20th Statistics Canada released the report Canadian Community Health Survey-Nutrition: Nutrient intakes from food and nutritional supplements. The report highlights changes in energy intake, and consumption of protein, fat, and carbohydrates compared to 2004.

How much sugars do Canadians consume?

June 05, 2017 - Last week, Statistics Canada released the loss-adjusted food availability data for 2016 (CANSIM). Loss adjusted availability data, a proxy for consumption of added sugars, continues to decline, with a 26% per capita reduction of added sugars over the past 20 years. While availability data may not accurately reflect what Canadians consume, the trend towards a reduced availability of added sugars is promising.

Recent Research on Front-of-Package Labels

March 29, 2017 - Health Canada is currently proposing mandatory front-of-package labelling on prepackaged foods. Global consensus has not been reached on the most effective FOP system, and research continues to be conducted. To further the discussion, these are three recent publications that explored the effectiveness of several FOP schemes in achieving their intended purpose.

Critical Reviews of Gary Taubes’ “The Case Against Sugar”

February 16, 2017 - Gary Taubes, an American investigative journalist, released his latest book “The Case Against Sugar” on December 27, 2016. In it, Taubes uses storytelling techniques to present his case that sugar is the principal cause of chronic diseases. Here are two reviews written in the US that examine the scientific basis of the book’s content.

CSI Review of New Descriptive Study on Added Sugars in Packaged Foods and Beverages at a Major Canadian Retailer

January 13, 2017 - CSI Nutrition Information Service reviews and notes limitations of a new study "Added sugar in the packaged foods and beverages available at a major Canadian retailer in 2015: a descriptive analysis".

Future Research Needs and Priorities on Sugars and Health

November 24, 2016 - On November 4th, 2016, the Canadian Institute of Health Research Institute of Nutrition Metabolism and Diabetes (CIHR-INMD) announced a partnership with Health Canada, sponsoring research projects investigating the relationship between sugars and health.

A closer look at a recent debate on sugars at the World Diabetes Congress

September 08, 2016 - The Aug 2016 issue of Canadian Journal of Diabetes included two separate commentaries by Dr. Lustig, MD and Dr. Sievenpiper, MD, PhD on the subject of sugar and diabetes. The articles summarize points from their debate on Health Impacts of Sugars held at the 2015 World Diabetes Congress hosted by IDF. Using the diagram of the hierarchy of scientific literature, we took a closer look at the quality of sugars-related research publications each used to reach such drastically different conclusions.

New Resources: Sugar Beyond Sweetness

September 08, 2016 - Sugar is widely used in cooking and baking recipes due to its versatile functionality. The registered dietitians and nutrition researchers at the Nutrition Information Service of the Canadian Sugar Institute are therefore excited to share a collection of new resources on the Functional Roles of Sugar in Foods.

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