Health leaders, researchers, advocacy groups, companies and the public have saved millions of lives by reducing the consumption of unhealthy products.
Academic rigour, journalistic flair
Articles on Sugar
Displaying 1 - 20 of 179 articles
Sugar: An Ethnographic Novel is an elegant and intimate portrayal of everyday life in Fiji, deeply honest about the struggles and inequalities beneath the image of a tourist paradise.
Many popular cereals have 10 to 14 grams of sugar per serving, which is nearly a third of the USDA’s recommended daily limit.
Drinking diet soft drinks occasionally is unlikely to harm your health. Frequent or excessive intake, however, may increase health risks in the longer term.
Although the link between sugar and hyperactivity is murky, there is a proven link between the neurotransmitter dopamine and increased activity.
The mass-produced wholegrain bread you buy from the supermarket isn’t harmful to your health, even though it’s an ‘ultra-processed’ food. Your overall diet matters more.
Sugary drinks cause weight gain and increase the risk of a range of diseases. But a tax can reduce sales and make us healthier.
Swimming and cycling ability declined while there was a rise in eating sugary snacks according to new research.
Sugar is an important substance for our body and brain to make energy. Here’s what happens when we eat a lot of it.
A higher consumption of sugar leads to worse health outcomes, so we need to be mindful of the added sugar we eat.
We all want to eat healthily, especially as we reset our health goals at the start of a new year. But sometimes these plans are sabotaged by powerful cravings for sweet, salty or carb-heavy foods.
Sugar molecules called glycans cover the surface of all cells, acting as ID cards that broadcast what they are to the rest of the body.
People may be surprised when they read a nutrition label on a bottle of wine. The industry should take note.
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.
Top contributors
-
Professor of Public Health Policy, Deakin University
-
Associate Professor in Biology and Biomedical Science, Aston University
-
Senior Lecturer (Adjunct), Nutritional neuroscientist, University of Adelaide
-
Visiting Academic, Aston Medical School, Aston University
-
Retired nutritionist, Defence Science and Technology Organisation
-
Associate Professor of Chemistry, University of Richmond
-
Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
-
Associate Professor of Health and Wellness Studies, Binghamton University, State University of New York
-
Accredited Practising Dietitian; Lecturer in Nutrition and Dietetics, Flinders University
-
Associate professor, University of California, Merced
-
Professor in Food Science and Human Nutrition, University of Canberra
-
Professor of Paediatric Dentistry, Cardiff University
-
Associate Professor in Marketing, Trinity College Dublin
-
Professor of Population Health, University of Oxford
-
Professor of Health Psychology, University of Surrey
