FRED BROUNS
Faculty of Health, Medicine and Life Sciences
Dept of Human Biology
Post Box 616, 6200 MD, Maastricht, Netherlands

Abstract

There is a global increase in obesity and related co-morbidities, causing unacceptable increases chronic disease and health care costs. To help reduce the prevalence of overweight food consumption recommendations are being made at national and international level. Recently the WHO published guidelines for the consumption of added sugars but included also sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates as “unfavorable”. In contrast, sugars in milk were considered to be harmless. This approach and the criteria used have led to international criticism. Although it is clear that a reduction of overall energy intake has to be achieved, in favor of public health, it should be acknowledged that obesity is NEVER caused by one particular nutrient and as such pointing to “free sugars” as being a major cause of overweight may also mislead the public in terms of causality. The present paper highlights some of these concerns and lists a number of “sugar facts”

INTRODUCTION

The newly released WHO guideline for the consumption of sugars has sparked immediate criticism. Basically, the WHO guideline strives for a reduction in the use of “added sugars” as listed in food and drink composition tables. Added sugars means “mono- and disaccharides” added by the manufacturer, cook or consumer, to food or drink during the process of preparation for consumption”.

In the present directive, however, the WHO expert panel followed a different principle.  Suddenly it is no longer about sugars added to food and drink to but about so-called ... ...