reducing sugar in beverages

Obesity may be curbed by gradually reducing sugar content in beverages


Gradually curbing sugar levels in beverages could be an effective means in combating obesity according to new findings. Researchers calculated what would occur if sugar was reduced in common sugary beverages by 40 percent in the U.K. over the course of five years without replacing them with artificial sweeteners.

They estimated that reducing sugar in beverages could lead to the prevention of one million obesity cases, 500,000 overweight cases, and nearly 300,000 diabetes cases over two decades.

Graham MacGregor and colleagues wrote, “The appreciation of sweetness can adapt to gradual changes in sugar intake, and it is unlikely that the proposed strategy will influence the consumers’ choice provided the gradual reduction is done over five years. These findings provide strong support for the implementation of the proposed strategy.”
The greatest impact would be seen amongst teens, young adults, and poorer families.

Tim Lobstein, director of policy at the World Obesity Federation in London, wrote in an accompanying editorial, “Policies can be developed that have the potential to quickly change behavior and begin to reduce the prevalence of obesity and related diseases.”

If the reduction of sugar is accompanied by other policies – for example a soda tax – the number of obesity, overweight and diabetes cases could further be reduced.


Author Bio

Devon Andre has been involved in the health and dietary supplement industry for a number of years. Devon has written extensively for Bel Marra Health. He has a Bachelor of Forensic Science from the University of Windsor, and went on to complete a Juris Doctor from the University of Pittsburgh. Devon is keenly aware of trends and new developments in the area of health and wellness. He embraces an active lifestyle combining diet, exercise and healthy choices. By working to inform readers of the options available to them, he hopes to improve their health and quality of life.

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