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meribebetiffin · 1 year
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Research Findings Of The Negative Health Effects of Added Sugar
A recent study has found that consuming a high amount of added sugar can have numerous negative health outcomes. In fact, there are at least 45 good reasons to cut back on added sugar, according to the study .
The study, published in the journal The BMJ, was a large review of 73 meta-analyses, which included 8,601 studies. The researchers found that high consumption of added sugar was associated with significantly higher risks of 45 negative health outcomes . These include:
Diabetes
Gout
Obesity
High blood pressure
Heart attack
Stroke
Cancer
Asthma
Tooth decay
Depression
Early death
The type of sugar the authors focused on is known as “free sugars.” These are sugars that are added during the processing of foods, packaged as table sugar and other sweeteners, and naturally occurring in syrups, honey, fruit juice, vegetable juice, purees, pastes and similar products in which the cellular structure of the food has been broken down .
The study provides a useful overview of the current state of the science on sugar consumption and our health. It confirms that eating too much sugar is likely to cause problems .
The findings suggest that people should limit their free sugar intake to less than 25 grams or about 6 teaspoons per day. This is equivalent to the amount of sugar in 2 ½ chocolate chip cookies or 16 ounces of fruit punch .
To change sugar consumption patterns, the authors believe that a combination of widespread public health education and policies worldwide is urgently needed . However, there are some changes you can begin making on your own. For example, you can read nutrition labels when shopping and opt for water sweetened with fruit slices instead of sugary drinks .
In conclusion, reducing your intake of added sugar can have numerous positive health benefits. By making small changes to your diet and lifestyle, you can improve your overall health and wellbeing.
Source: Dietary sugar consumption and health: umbrella review | The BMJ
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