Find resources that provide background and support for education efforts related to sugars and alternative sweeteners, including consumption statistics, sugar myths, reports and guidelines, and online tools.
Sugars
Questions and Answers About SugarsInternational Food Information Council.
Defines the terms "sugars," "reduced sugar," and "sugar-free" on nutrition facts panels. Describes why sugars are added to foods and their health implications, including a discussion of sugars and hyperactivity, diabetes, weight gain, and tooth decay.
Dietary Sugar and Alternative Sweeteners (PDF | 130 KB)Oklahoma Cooperative Extension Service.
Defines the types of sugars found in foods, describes the chemical structure, function and metabolism of sugars, provides tips for lowering sugar intake through the food guide pyramid, and describes the role of sugars in health and modified diets. Includes a list of the sugar content (in teaspoons) of commonly selected foods, labeling terms for the sugar content of foods, and definitions of sugar substitutes.
Sugar-free vs No Sugar AddedAcademy of Nutrition and Dietetics (formerly American Dietetic Association).
Discusses the difference between foods that have no sugar added and foods that are sugar free.
Satisfy Your Sweet Tooth without All the SugarAcademy of Nutrition and Dietetics (formerly American Dietetic Association).
Tips for avoiding extra calories from sugar while enjoying something sweet.
From Science to Communication: Understanding Fructose, HFCS, and Sugars CPE ModuleInternational Food Information Council; International Life Sciences Institute, North America.
This self-study Continuing Professional Education (CPE) module helps health professionals and Registered Dietitians understand the differences between fructose and high fructose corn syrup (HFCS), and discusses consumer-friendly approaches to communicating about sugars. Based on a 2009 Web cast for Registered Dietitians.
Fast Facts about High Fructose Corn SyrupInternational Food and Information Council.
Brief overview of the use of high fructose corn syrup, consumption and nutrition information.
Glycemic IndexMassachusetts Institute of Technology. MIT Sports Medicine.
Brief overview of the glycemic index, the glycemic index formula, glycemic load and foods that are considered high, moderate and low glycemic scores.
Using the glycemic index to compare carbohydrates (PDF | 88 KB)Iowa State University Extension.
An in depth look at using the glycemic index to compare carbohydrates. Looks at why the glycemic index is important and glycemic indexes of common foods. November 2003.