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.
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Articles on Sugar
Displaying 1 - 20 of 165 articles
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.
Alcoholic drinks have high levels of sugar that could be driving up people’s weight.
Eighteenth-century Quakers attempted to align their religious beliefs with what they purchased. These Quakers led some of the early campaigns against sugar being produced by enslaved people.
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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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Accredited Practising Dietitian; Lecturer in Nutrition and Dietetics, Flinders University
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Associate Professor of Chemistry, University of Richmond
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Associate Professor of Health and Wellness Studies, Binghamton University, State University of New York
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Assistant Professor of Anthropology and Heritage Studies, University of California, Merced
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Chris Forbes-Ewan is a Friend of The Conversation.
Retired nutritionist, Defence Science and Technology Organisation
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Senior lecturer, University of Adelaide
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Professor of Population Health, University of Oxford
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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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 Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
