New Resource: Role of Carbohydrates and Sugars in Sports Nutrition

October 13, 2015 - CSI offers a new fact sheet “Role of Carbohydrates and Sugars in Sports Nutrition” authored by Dr. Gareth Wallis of the School of Sport, Exercise & Rehabilitation Sciences, University of Birmingham, UK.

Why Sugar is Added to Food: Food Science 101

October 05, 2015 - A critical review “Why Sugar is Added to Food: Food Science 101” by Goldfein KR & Slavin JL, recently published in Comprehensive Reviews in Food Science and Food Safety, highlights the variety of functions sugar (sucrose) plays in foods beyond sweetness. It demonstrates that replacing added sugars with alternative ingredients to achieve similar functional roles often does not result in a reduction in Calorie content or improvement in nutrient density.

New Resources: The Current Science on Sugars and Health

August 06, 2015 - The Canadian Sugar Institute Nutrition Information Service is pleased to provide you with the newest editions of our health professional resources, Carbohydrate News and Clips on Sugars.

CSI presented research at two National conferences in June 2015

June 10, 2015 - The CSI Manager of Nutrition Communications presented a research abstract "Discrepancies between health professionals' understanding and the evidence for sugars-related nutrition issues in Canada" at the Canadian Nutrition Society Annual Meeting (Winnipeg, MB, May 28-30) and the Dietitians of Canada National Conference (Quebec City, QC, June 4-6).

Discrepancies between health professionals' understanding and the evidence for sugars-related nutrition issues in Canada

June 10, 2015 - Our previous surveys revealed certain misconceptions among health professionals on sugars-related topics. Since health professionals are relied upon to communicate accurate scientific information to both the general public and the media, the objective of this study was to assess health professionals’ perceptions of Canadian added sugars consumption in relation to obesity as well as their understanding of the scientific basis of the WHO sugars guideline.

What can we learn from looking at the design of a human study?

May 05, 2015 - Nowadays it seems we hear about a new diet trend and read about the latest nutrition research findings on a daily basis. It can be confusing to know how a study should be properly interpreted and what to take away from it. The strength of study findings and whether a “cause and effect” relationship exists depends on multiple factors, including the study design, and where it sits within the hierarchy of scientific evidence.

Canadian Sugar Institute Encourages Canadians to seek Balanced Information Following Screening of Sugar Coated Documentary

April 25, 2015 - In advance of the screening of Sugar Coated, a documentary airing at this year’s Hot Docs Festival, the Canadian Sugar Institute is inviting Canadians, and the media, to gather science based information on sugar in order to critically assess the content.

WHO 10% Free Sugars Guideline Based on Tooth Decay, not Obesity; Unchanged from the March 2014 Draft Guideline

March 04, 2015 - The WHO final 10% guideline on free sugars intake continues to be based on evidence related to tooth decay, not overweight or obesity. The final guideline is the same as proposed in their draft guideline and the WHO has clarified that this is “based on moderate quality evidence from observational studies of dental caries”.

Worldwide trends in sugars intake - stable or declining

February 06, 2015 - Dietary intake of sugars is a controversial public health issue and published data relating to trends in sugars intake are relatively sparse. A recent review entitled "Worldwide trends in dietary sugars intake" written by Dr. Anna Wittekind and Dr. Janette Walton addresses this knowledge gap and found that dietary sugars consumption is declining or stable in many developed countries.

Editorial by Drs. Tom Wolever and John Sievenpiper "Revised food labeling in North America: the blind leading the blind?"

December 17, 2014 - Earlier this year the US FDA proposed several changes to the US Nutrition Facts panel, including the declaration of “Added Sugars”. In July 2014, Health Canada made a similar proposal to provide consumers with more information about “added sugars”. In a recent editorial, Toronto medical doctors and professors Tom Wolever and John Sievenpiper voice their concern “that the rationale for declaring added sugars is based on popular misconceptions rather than high-quality evidence and may do harm”.

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