As we approach the proposed changes to include “Added Sugars” on the Nutrition Facts panel of processed foods and the 2015 U.S. Dietary Guidelines, it may be helpful to know why there is so much sugar in processed foods.
Lately, sugar has been implicated more and more in the development of obesity and heart disease as well as the established association with tooth decay. Recent evidence reported in the recent issue of the Journal of the American College of Cardiology supports this. The study’s primary author is Frank Hu, M.D., PhD, professor at the Harvard T.H. Chan School of Public Health. The greatest source of sugar in the American diet is sugar-sweetened beverages and processed foods. I noticed this morning that 1 cup of Campbell’s Tomato Soup has 12 grams of sugar which is equal to 3 tsp. of sugar. I opted for a small can of Low Sodium V-8 juice instead.
More specifically, one or two servings a day of sugar has been linked to:
- as high as a 26 percent greater risk of developing type 2 diabetes
- a 35 percent greater risk of heart attack or fatal heart disease
- a 16 percent increased risk of stroke
The following article gives us some sugar rules to live by and explains why food companies add so much sugar to their products.