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Sugar: The Natural Sweetener...15 Calories Per Teaspoon
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Quality of Diet Controlled by Total Energy
Washington, DC (October 7) - A study published in the October 2004 issue1 of the Journal of Nutrition shows clearly that the amounts of vitamins and minerals in individuals' diets are determined by the total number of calories they consume, not the calories from a single diet component like added sugars.

Researchers from Virginia Tech's Center for Food and Nutrition Policy (CFNP) examined the added sugars data contained in the September 2002 National Academy of Sciences' Institute of Medicine (IOM) draft report on Dietary Reference Intakes for Macronutrients. The CFNP analysis showed that the statistical model used in the IOM report did not properly account for all sources of dietary calories. The re-analysis, available at http://www.sugar.org/addedsugarsre-analysis.pdf, shows that vitamin and mineral intakes are influenced more by other energy sources than by energy solely from added sugars.

Using calcium as the example, Figures 1 and 2 show that calcium intakes are strongly related to energy from other sources, but not energy from added sugars. In Figure 1, daily calcium intakes of female adolescents are essentially unchanged between the tenth and ninetieth percentiles of energy from added sugars. Over the same percentiles of energy from other sources, daily calcium intakes rise from 414 to 1,259 mg, an increase of 845 mg among these female teens.

The same trends are obvious in Figure 2. The difference in calcium intakes between the tenth and ninetieth percentiles of energy from added sugars for male adolescents is a mere 4 mg, but nearly 1,100 mg for all other energy sources.

"We continue to rely on scientific proof that vitamins and minerals are not squeezed from the diet by sugar. Micronutrient intake levels are determined by what foods or beverages may or may not be consumed, not added sugars," states Dr. Charles Baker, Vice President Scientific Affairs for the Sugar Association. "This evidence is but the most recent exonerating added sugars as the primary determinant of diet quality. The burdens placed on today's public nutrition policy demands sole reliance on peer-reviewed scientific evidence, not mathematical coincidences or personal beliefs."

1RA Forshee, ML Storey. Controversy and Statistical Issues in the use of Nutrient Densities in Assessing Diet Quality. Journal of Nutrition 134(10): 2733 - 2737, 2004.


The Sugar Association's Statement

On the 2005 Dietary Guideline Advisory Committee (DGAC) Report

Washington, DC (August 27) - The Sugar Association is pleased the DGAC has placed emphasis on the importance of energy balance. We believe the American public will be better served by guidance that emphasizes the importance of not consuming more calories, no matter the source, than needed to meet energy requirements.

We think it's a positive step when nutrition guidance shifts focus away from individual nutrients because people eat foods, not nutrients. The previous emphasis on lowering fat intake was too simplistic and did not convey the importance of monitoring total calorie intake.

We agree with the importance of consuming a diet rich in fruits, vegetables, whole grains, and reduced-fat dairy products. We believe guidance to moderately consume "discretionary foods" or "treat foods" according to energy needs, is a more helpful message for consumers than singling out individual nutrients.

The Association would also like to emphasize that sugar is natural and only 15 calories per teaspoon. Sugar is an important food ingredient that has added flavor, safety as a preservative and played a vital functional role in our food supply for centuries. Sugar is also an important ingredient in many highly nutritious foods that are essential to maintaining a nutrient adequate diet.

For Additional Information:
Melanie Miller
202.785.1122 ext. 19
miller@sugar.org

Recipe of the Month
Stained Glass Heart Cookies

Ingredients
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 tsp baking powder
1/3 cup red hard candies, crushed
Prepared frosting (optional)

Instructions



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