GI News – June 2018

Back in 2014, we published The Ultimate Guide to Sugars and Sweeteners, an all-in-one reference to sugars and sweeteners for those who crave the facts. In the introduction we quote the US Academy of Nutrition and Dietetics which having considered the scientific evidence, advises: ‘Consumers can safely enjoy a range of nutritive sweeteners and non-nutritive [zero-calorie] sweeteners when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference.’” It all comes down to moderation. What’s moderate? Currently, the World Health Organization (WHO) recommends no more than 10 percent of our total daily calories from added sugars. We think that’s reasonable and it’s certainly achievable. Dr Alan Barclay shows us what that looks like in an overall healthy 2000-calorie (8000 kilojoule) eating plan (see Perspectives).

GI News is published by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share the latest scientific findings on food and diet with a particular focus on carbohydrates, dietary fibres, blood glucose and the glycemic index.

Publisher: Professor Jennie Brand-Miller, AM, PhD, FAIFST, FNSA
Editor: Philippa Sandall
Scientific Editor/Managing Editor: Alan Barclay, PhD, APD AN
Contact GI News: glycemic.index@gmail.com

Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD AN
Contact: sugirs.manager@sydney.edu.au

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