People may be surprised when they read a nutrition label on a bottle of wine. The industry should take note.
Articles on Sugar
Displaying 41 - 60 of 207 articles
Fruit bats can eat up to twice their body weight in fruit a day. But their genes and cells evolved to process all that sugar without any health consequences − a feat drug developers can learn from.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
A quick energy source or a temporary relief from discomfort? Here’s what drives our food preferences when we’re sick.
An expert panel found a potential association with liver cancer, but too little research exists to assume a causal connection. For now, the WHO left current consumption guidelines unchanged.
Reports have indicated the artificial sweetener aspartame will be classified as ‘possibly carcinogenic to humans’ by the WHO. Here’s what that means – and doesn’t mean.
Research is clear that what we eat can drive our test preferences as early as 2 years of age.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Here’s what the new WHO guidelines mean for people who have switched to artificial sweeteners for health reasons.
Indonesians are consuming more and more processed foods, including sugary drinks, salty snacks, junk food, and unhealthy fats. These changes take a toll on people’s health, as well as the environment…
By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
Researchers are trying to understand whether ultraprocessed foods erode brain health in the aging process.
‘Free sugars’ should only make up 10% of children’s diets. But Australian toddlers are eating 11% sugar on average.
Taxation of sugar-sweetened drinks is not only inequitable, but also has the potential to create or perpetuate weight stigma, which has negative effects on mental and physical health.
Studies show that most people who are overweight or obese are also chronically dehydrated.
There is more sugar and other sweeteners in our food and drinks globally than a decade ago, with manufacturers prioritising healthier options in richer countries.
Binge eating or hyperfixating on certain foods may be common in people with ADHD.
An anthropologist writes that despite best efforts, there is no guarantee that children may not have been exploited in the production process of chocolate.
Apart from being a jewel of Canada’s culinary heritage, maple syrup has a complex chemical constitution.
Potato milk may not be the most nutritious plant-based alternative – but it still has some benefits.
Top contributors
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Professor of Public Health Policy, Deakin University
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Associate Professor in Biology and Biomedical Science, Aston University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer (Adjunct), Nutritional neuroscientist, Adelaide University
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Professor of Community Health and Wellbeing, The University of Queensland
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Retired nutritionist, Defence Science and Technology Organisation
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Associate Professor and Director of the SAMRC/Wits Centre for Health Economics and Decision Science - PRICELESS SA (Priority Cost Effective Lessons in Systems Strengthening South Africa), University of the Witwatersrand
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Associate Professor of Health and Wellness Studies, Binghamton University, State University of New York
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Accredited Practising Dietitian; Lecturer in Nutrition and Dietetics, Flinders University
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Senior Visiting Fellow, School of Medical Sciences, UNSW
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Associate Professor of Chemistry, University of Richmond
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Associate professor, University of California, Merced
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Professor and Programme Director, SA MRC Centre for Health Economics and Decision Science - PRICELESS SA (Priority Cost Effective Lessons in Systems Strengthening South Africa), University of the Witwatersrand
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Professor of Population Health, University of Oxford