Added sugars: Definitions, classifications, metabolism and health implications Scapin, Tailane, Fernandes, AC and Proença, RPDC 2017, Added sugars: Definitions, classifications, metabolism and health implications, Revista de Nutricao, vol. 30, no. 5, pp. 663-677, doi: 10.1590/1678-98652017000500011. Attached Files Name Description MIMEType Size Downloads Title Added sugars: Definitions, classifications, metabolism and health implications Author(s) Scapin, Tailane Fernandes, AC Proença, RPDC Journal name Revista de Nutricao Volume number 30 Issue number 5 Start page 663 End page 677 Total pages 15 Publisher p Publication date 2017-09-01 ISSN 1415-5273 Summary The sugars added to foods have been featured in recent scientific research, including the publication of the World Health Organization recommendation to limit consumption of added sugars, based on studies on weight gain and dental caries. However, it is possible that there is evidence of an association between excessive consumption and other pathologies, but scientific studies have yet to investigate these associations. Moreover, there is no consensus on the descriptions and definitions of these sugars, with several terms and components used to designate them. In Brazil, there are few studies investigating added sugars, identifying a lack of discussion on this subject. This paper presents a literature review of sugars added to foods, from their definitions and classifications to the metabolism and health effects. The search was performed without limiting dates in the following databases: Web of Science, Scopus, PubMed and SciELO, as well as in national and international official sites. Keywords in Portuguese and English related to sugars added to foods were used, in combination with terms related to systematic review and meta-analysis studies, in order to find research linking added sugars consumption with health damage. The literature indicates that there is a relationship between excessive consumption of added sugars and various health outcomes, including weight gain, type 2 diabetes Mellitus, cancer, and cardiovascular diseases. The different descriptions of sugars in foods may confuse both food consumers and researchers, since each term includes different components. Thus, it is suggested to use the standardized term "added sugar" as the most suitable term for the broader population to understand, because it indicates that those sugars are not natural food components. DOI 10.1590/1678-98652017000500011 Indigenous content off Free to Read? Yes Persistent URL http://hdl.handle.net/10536/DRO/DU:30166469 Document type: Journal Article Collections: Faculty of Health School of Health and Social Development Open Access Collection Related Links Link Description Link to full-text (open access)   Connect to published version Go to link with your DU access privileges   Connect to Elements publication management system Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au. Versions Version Filter Type Wed, 06 Apr 2022, 08:13:42 EST Wed, 06 Apr 2022, 08:49:28 EST Thu, 28 Apr 2022, 06:03:48 EST Fri, 29 Apr 2022, 23:16:29 EST Mon, 02 May 2022, 14:05:34 EST Thu, 05 May 2022, 23:35:40 EST Filtered Full Citation counts:   Cited 8 times in TR Web of Science Cited 8 times in Scopus Search Google Scholar Access Statistics: 6 Abstract Views, 0 File Downloads  -  Detailed Statistics Created: Wed, 06 Apr 2022, 08:13:42 EST