Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
We found that evidence cited by three organisations - a big corporate and two industry lobby groups - was either not evidence at all, or had been twisted to suit the industry’s narrative.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Lisa Oberlander, Paris School of Economics – École d'économie de Paris and Ximena Játiva, University of Fribourg
New research indicates that rising temperatures can push those who prefer sweets to drink more sugary beverages, not water. This has significant implications for public-health policy.
There is a huge variety of sugar substitutes available. What’s the difference? Is one better for controlling blood sugar levels for diabetes? Is one better for individuals trying to lose weight?
Mosquitoes love sugar – so much so that can delay their search for our blood. Now, their sweet tooth may have revealed an important genetic weapon against the spread of mosquito-borne disease.
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