Role sugar plays in obesity remains to be seen, claims expert

Sugar’s contribution to obesity has been overstated, a leading nutrition expert has claimed.

Prof Luc Tappy from the Lausanne University School of Biology and Medicine said sugar’s role in the development of obesity and diabetes had yet to be proven.

Prof Tappy has questioned whether sugar’s contribution to obesity was greater than energy containing nutrients commonly found in fried food, pizzas, and pastas.

He believes public health initiatives should concentrate on promoting healthy lifestyles rather than focusing exclusively on reducing sugar intake.

Prof Tappy, one of the world’s leading researchers on nutrition, physical exercise and metabolism was in Dublin to address the 7th annual seminar organised by the Nutrition and Health Foundation.

A World Health Organisation public consultation on its draft guideline on sugar intake is now underway

When finalised the guideline will provide countries with recommendations on limiting the consumption of sugars to reduce public health problems like obesity and tooth decay.

WHO’s current recommendation from 2002 is that sugars should make up less than 10% of the total energy intake per day, and had suggested that a reduction to below 5% would have additional benefits.

Five per cent of total energy intake is around 25g, equal to about six teaspoons, of sugar per day for an adult with a normal body mass index.

Prof Tappy is currently researching the environmental factors involved in the present epidemics of obesity and type-2 diabetes.

He has conducted several studies to evaluate the role of dietary sugars, more specifically fructose, in carbonated drinks, in the development of obesity and insulin resistance.

“What I question is the concept that the presence of sugar in foods makes you fat. There are other factors involved,” said Prof Tappy.

“I am not in a position to say whether a tax on sugary drinks is a good or bad thing. What I am saying is that targeting sugar will not be sufficient.

“Public health initiatives should broadly focus on the promotion of healthy lifestyles generally, with restriction of both sugar and saturated fat intakes and consumption of whole grains, fresh fruits and vegetables rather than focusing exclusively on reduction of sugar intake.”

However, he felt it would be important to reduce the sugar content in foods where there was no need for it to add flavour.