Functionality of sugars in foods and health

Clemens, Roger A.; Jones, Julie M.; Kern, Mark; Lee, Soo‐Yeun; Mayhew, Emily J.; Slavin, Joanne L.; Zivanovic, Svetlana

doi:10.1111/1541-4337.12194

Cited by 224Diet, Metabolism, and DiseaseConsumer Attitudes and Food LabelingBiochemical Analysis and Sensing Techniques

Functionality of sugars in foods and health

Clemens, Roger A., Jones, Julie M., Kern, Mark, Lee, Soo‐Yeun, Mayhew, Emily J., Slavin, Joanne L., Zivanovic, Svetlana·2016·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/1541-4337.12194

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Abstract

Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Many factors, including sugars, have been charged as potential causes. However, obesity and overweight and their attendant health problems continue to increase despite the fact that there is a decline in the consumption of sugars. Sugars vary in their types and structure. From a food science perspective, sugars present an array of attributes that extend beyond taste, flavor, color, and texture to aspects such as structure and shelf-life of foods. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities. More recently, the 2015-2020 Dietary Guidelines for Americans recommended limiting dietary sugar to 10% of total energy in an effort to reduced the risk of these noncommunicable diseases.

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Sugar plays multiple roles in foods and beverages including being a bulking agent and contributing to mouthfeel and texture.
“sugar plays multiple roles in foods and beverages including being a bulking agent as well as contributing to the mouthfeel and texture (see Reference [201] for a review).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [201]

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The Food Matrix: Implications in Processing, Nutrition and Health
Aguilera, J. M. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1502743 · Cited by 414 · see citing works
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
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“Finally, it is also important to keep in mind that besides adding a sweet taste to a food or beverage matrix, sugar plays multiple roles in foods and beverages including being a bulking agent as well as contributing to the mouthfeel and texture (see Reference [201] for a review).”
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Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis
Zhai, W., Bao, S., Han, R., Wang, C., He, J., Zhong, F., & Xia, Y. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104405 · Cited by 10 · see citing works

Free and Added Sugar Consumption and Adherence to Guidelines: The UK National Diet and Nutrition Survey (2014/15–2015/16)
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Added sugars in kids' meals from chain restaurants
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Sweet processed foods in Brazil: use of sugar and sweeteners, inclusion of sugar claims and impact on nutritional profile
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Added Sugar Levels in Kids' Meals From Chain Restaurants
Scourboutakos, M. J., Semnani‐Azad, Z., & L’Abbé, M. R. (2015) · The FASEB Journal · doi:10.1096/fasebj.29.1_supplement.382.1
한국인의 당류 섭취현황과 만성질환에 미치는 영향
하경호, 정효지, & 송윤주 (2016) · 식품과학과 산업 = Food science and industry

Authors: Clemens, R. A., Jones, J. M., Kern, M., Lee, S., Mayhew, E. J., Slavin, J. L., & Zivanovic, S.
Affiliations: University of Southern California (US)
St. Catherine University (US)
San Diego State University (US)
University of Illinois Urbana-Champaign (US)
University of Minnesota (US)
Mars Petcare Global Applied Science and Technology 315 Cool Springs Boulevard Franklin TN 37067 U.S.A
Corresponding author: Clemens, Roger A.
ORCID: Clemens, Roger A.
Jones, Julie M.
Kern, Mark
Lee, Soo‐Yeun
Mayhew, Emily J.
Slavin, Joanne L.
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2016-03-31
Volume: 15
Issue: 3
Pages: 433-470
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/1541-4337.12194
OpenAlex: W2312886816
Cited by: 224
References: 279
Citations by year: 2026: 17 · 2025: 26 · 2024: 32 · 2023: 17 · 2022: 33 · 2021: 27 · 2020: 27 · 2019: 18 · 2018: 22 · 2017: 5
FWCI: 15.02
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Keywords: sugar, sugar consumption, obesity, overweight, non-communicable diseases, type 2 diabetes, cardiovascular disease, metabolic syndrome, Dietary Guidelines for Americans

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