Sugar Faq

FAQs: Sugars
BNF answers some common questions on sugars.
I’ve heard that we should be cutting down on ‘free

sugars’. What does this mean?
We may think of sugar as being one thing – table sugar – but did you know there are
different types of sugar? We are advised to reduce ‘free sugars’ in our diet. Free sugars are
all sugars added to foods and drinks in any form whether added by you in homemade dishes
or by food manufacturers. Free sugars are present in foods such as cakes, biscuits, sweets,
sweet spreads and sauces, as well as sugars-sweetened soft drinks. Such foods can be
high in calories and are not needed in the diet and, if included, should be consumed less
often and in small amounts. Free sugars also include sugars that are naturally present in all
syrups (e.g. agave syrup), unsweetened fruit and vegetable juices and smoothies, purees
and pastes where the structure has been broken down. Sugar found naturally in milk and
dairy foods (i.e. the lactose in yogurt, cheese and milk) and fruit and vegetables (fresh,
canned, frozen, dried with no added sugars) does not count as free sugars. These foods
form an important part of a healthy, balanced diet. You can find a detailed definition of free
sugars on our website.
Per banana Per chocolate

(100 g) bar (45 g)
81 kcal 240 kcal
18 g sugars 25 g free
that do not sugars.
count as free
sugars.
1
© British Nutrition Foundation 2021 | nutrition.org.uk
Why do the sugars in fruit and vegetable juices and
smoothies count as free sugars whereas the sugars
present within fruit and vegetables in other forms do
not?
The UK government’s definitions of sugars have made a distinction
between sugars in fruit and vegetable juices, smoothies, pastes and
purées (where sugars are released from the cell structure during
the production of these) and those in the whole fruit and veg (that
remain inside the cells). It has been suggested that sugars such as
those in juices and smoothies can be consumed more easily in
much greater quantities than sugars present within structures that
have not been broken down; in other words we can drink a glass of
juice or smoothie much quicker than the time it would take us to eat
the number of whole fruits and vegetables it took to make it, and
this could lead to overconsumption of calories and sugars. Juices
and whole fruit and vegetables also differ in the amount of fibre they
contain - most of the fibre is lost when the fruit or vegetable is juiced. However, fruit and
vegetable juices and smoothies do contain useful micronutrients like vitamin C and 150ml
(the maximum daily recommended amount) counts as one of your 5 A DAY.
Why all the recent fuss about reducing

free sugars?
It has been well established that higher amounts and frequency of
sugar consumption are associated with increased risk of dental
decay and research suggests that having more sugar in your diet
tends to mean you will consume more calories overall. Some
evidence from trials in children and adolescents shows that sugars
sweetened beverages are linked to weight gain and in addition
some observational evidence suggests consuming high amounts of
sugars-sweetened drinks may increase risk of type 2 diabetes.
How can I tell how much free sugar is in the food I buy?
Nutrition labels must provide information about total sugars (which
is the sum of both the free sugars and sugars that do not count as
free sugars within the product) per 100g. Some products will also
have this information listed per portion. As we are only given a
total sugar value, working out the free sugars content of certain
foods can be difficult.
For example
• fruit or flavoured yogurt, contains naturally occurring lactose but
also may contain free sugars such as sugar, honey or fruit
concentrates and purees added as a sweetener
• breakfast cereals may contain both dried fruits which do not
count as free sugars, and free sugars (such as sugar, molasses or syrups).
2
However, the ingredients list is a good place to start as sugars added to a product must be
included in it. Free sugars may appear in the ingredients list as ‘sugar’ but other words and
terms to look for include honey, brown sugar, maple syrup, molasses/treacle, nectars, agave
syrup, coconut sugar, dextrose, fructose, sucrose, glucose, maltose, (high-fructose) corn
syrup, fruit juice concentrate, isoglucose and crystalline sucrose. Ingredients are listed in
descending order of weight, so if a type of sugar appears near the beginning of the
ingredients list, the product is likely to have more free sugars than one in which added
sugars are at the end.
Which foods contribute the most to free

sugar intake in the UK?
The main sources of free sugars in the UK diet are sugars-
sweetened beverages (sugary fizzy drinks, energy drinks and
cordials) and fruit juice, cakes, biscuits, desserts, sweet spreads
and confectionery. Reducing our intake of these foods may help
us reduce our free sugars intake.
Is there a lot of ‘hidden sugar’ in the foods we buy?

In some cases, sugars may be added to savoury foods like sauces, soups, condiments and
ready meals for taste, such as in a tomato-based sauce to counter the acidity of the
tomatoes. Sugar also features as an ingredient in some homemade sauces recipes for the
same reason. Although savoury foods do not appear to be making a significant contribution
to our free sugars intake, which mainly comes from sweet foods and drinks, foods such as
ready meals and cooking and table sauces are included in the government’s calorie
reduction programme tasking the food industry to reduce calories in many savoury food
categories. This is resulting in levels of sugars added to such foods being reduced. As to
whether sugars are being ‘hidden’, it is compulsory (by law) for food companies to display
the ingredients and the nutritional content of all foods and drinks, therefore the phrase
‘hidden sugar’ used in relation to labelled products is incorrect.
How can I reduce free sugars in my diet?

Following healthy dietary patterns can help to reduce our free
sugars intake. Such patterns typically include fibre-rich, starchy
carbohydrates (like wholegrains and potatoes with skins), with
plenty of fruit and vegetables, and some protein-containing foods,
such as beans, pulses, fish, eggs and lean meat, and lower fat,
lower sugar dairy products. At the same time, many of us need to
reduce our consumption of foods that contain lots of free sugars,
including sugar itself, confectionery, cakes, pastries and biscuits.
We can also limit our intake of sugars sweetened beverages by
replacing some with water and lower-fat milks. If you would like a
sweet taste, opt for no added sugar fruit squash and juices or ‘no added sugars’ drinks. And
don’t forget alcoholic drinks, on average, currently contribute around 10% of adults’ free
sugar intakes.
3

Sugar Faq

Uploaded by

Copyright:

Available Formats

Sugar Faq

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sugar Faq

Uploaded by

Copyright:

Available Formats

FAQs: Sugars

BNF answers some common questions on sugars.

I’ve heard that we should be cutting down on ‘free

Per banana Per chocolate

81 kcal 240 kcal

Why all the recent fuss about reducing

Which foods contribute the most to free

Is there a lot of ‘hidden sugar’ in the foods we buy?

How can I reduce free sugars in my diet?

You might also like