The food supply has more added sugar and sweetener than many of us realize. While there's no sugarcoating the reality that our bodies crave sweets, we don't need as much as we're getting.
Nov. 14, 2022 – When Cherie Russell's husband brought home a bottle of jarred marinara sauce from the grocery story with a label advertising less sugar, he thought he had made a healthy choice.
Like Russell and her husband in Australia, many Americans are trying to consume less sugar for health reasons. ––Purchases of foods and beverages with added sugars declined in many households, according to a 2020 study in theRussell had read the reports that some segments of the population were moving away from sugar-sweetened beverages, but she wanted to know about their whole diet, not just drinks.
"Our food supply is getting sweeter, which is hugely concerning," Russell says."Even if we are consuming less added sugars, the food we're consuming is still sweeter than it used to be a decade ago." She is currently planning a clinical trial to see whether switching to low-calorie sweeteners will alter someone's sugar preferences long-term.raised concerns about the fat and cholesterol in the modern diet, food manufacturers responded. Heeding consumer demand, they replaced saturated fats with sugars and trans-fats to be able to affix labels that said,"Low in fat and low in saturated fats" on packaging.
Artificial sweeteners like saccharin and aspartame, along with later additions such as sucralose and acesulfame potassium rapidly gained acceptance. More recently, sugar substitutes like stevia, monk fruit, and agave have eclipsed their first-generation counterparts in popularity. Manufacturers turned to these alternatives to meet consumer pressures for lower sugars while also keeping the sweet taste that drove sales.
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