Sweetening Up the Holidays
November/December 1992
With the holidays approaching, children all over the world are dreaming of another season bearing treats and sweets.
For adults too, this special time of year brings back memories of making fudge, cookies and other cherished desserts huddled around a warm family kitchen.
But for some individuals, old myths about sugar can sour even the most joyful holiday celebration. Does consuming too much sugar cause health problems? Does sugar make children hyperactive? Is sugar the sole culprit in tooth decay?
Studies of ancient man, newborn infants and people in different societies indicate an innate liking for sweetness. But is this inborn predilection linked with any adverse health effects?
Sugar's effects on nutrition and health have been studied for many years. In 1986, the Food and Drug Administration (FDA) published the report Evaluation of the Health Aspects of Sugars Contained in Carbohydrate Sweeteners. After reviewing hundreds of studies, the agency concluded that moderate consumption of sugars does not cause heart disease, diabetes, allergies, cancer, obesity or other health problems.
The FDA report stated, "Other than the contribution to dental caries, there is no conclusive evidence on sugars that demonstrates a hazard to the general public when consumed at (current) levels."
Since then, FDA's conclusions have been reviewed and incorporated into the U.S. Surgeon General's; Report on Nutrition and Health and the National Research Council's Diet and Health Report.
The FDA sugars report also formed the basis for The American Dietetic Association's (ADA) 1992 position statement on sweeteners, which states, "Except in inborn errors of metabolism, there is no evidence indicating that current sugar intake is a risk factor in any particular disease, other than dental caries." The ADA concluded that moderate consumption of sugars is acceptable in a diet consistent with the U.S. Dietary Guidelines.
Hyperactivity
Many parents and teachers continue to blame sugar for children's "out-of-control" behavior following a holiday celebration, birthday party or Halloween festivities.
Hyperactivity or attention deficit-hyperactivity disorder (ADHD) affects between one and five percent of children in the United States. Hyperactivity is 10 times more common in boys than girls and usually begins by the age of seven. Its symptoms include short-attention span, impulsiveness, restlessness and distractibility.
After years of investigation, researchers have been unable to establish any link between sugar consumption and childhood hyperactivity.
"There's no doubt in my mind that when teachers or parents see these kids being active and say it's due to sugar, they're being misled," said Harvey Anderson, Ph.D., professor and chair of the Department of Nutritional Sciences at the University of Toronto. "The overwhelming conclusion of the scientific data is that sugar does not cause hyperactivity."
Contrary to popular belief, sugar can have a calming effect. According to Anderson, this partly may be due to the action of the brain neurotransmitter serotonin, which is involved in the control of sleep, appetite and several other behaviors.
At the ADA 1992 Annual Meeting in Washington, D.C., Elliott Blass, Ph.D., a psychologist at Cornell University, summarized research which showed that infants given sucrose-infused pacifiers cried much less than those given water-infused pacifiers. Other studies by Blass also have shown that sucrose acts as an analgesic in newborns undergoing procedures such as circumcision.
How Much Sugar Do Americans Consume?
Based on FDA's 1986 sugars report, the average daily per capita consumption of added sugar by Americans is 53 grams, or about 13 teaspoons.
As a percentage of total energy consumed, this sugar comprises about 11 percent and is one-third the amount of the frequently-quoted sugar "disappearance" figure.
Sugar disappearance data, reported by the U.S. Department of Agriculture, represents the total amount of sugars from sweeteners available for all uses within the country. In 1990, about 136 pounds of sugar per capita were delivered into the food supply. but due to waste, fermentation uses in food production and pet food uses, the vast majority of available sugars were not consumed as part of the American diet.
Oral Health
Many people believe that sugar works alone in promoting tooth decay. but scientists now recognize that all fermentable carbohydrates -- whether from starches or sugar -- can play a role in dental caries.
Each time carbohydrates from various foods and beverages are consumed, bacteria in the mouth produce acids, which promote demineralization or loss of minerals in the tooth. Frequent snacking on carbohydrate-containing foods increases the amount of time the teeth are exposed to the demineralizing effects of various acids. When sugar is eaten and the form of foods in which it is eaten are just as important as the amount of sugar consumed.
Research also has shown that the amount and composition of saliva can prevent demineralization and affect the caries process, according to John Featherstone, J.D.B., professor and chairman of the Department of Oral Sciences at Eastman Dental Center.
"Saliva is the body's natural protection against tooth decay," said Featherstone. Proteins in saliva act as anti-bacterials; calcium, phosphate and fluoride in saliva provide minerals for remineralization. "Saliva's constituents neutralize the plaque acids and replace the minerals that are lost from acids," said Featherstone.
For those with normal salivary function, saliva will act rapidly to clear away fermentable carbohydrates and bacteria from tooth surfaces. However, taking antidepressant medications, being dehydrated after exercise or undergoing radiation therapy can reduce saliva flow and allow demineralization to occur.
Thus years of scientific research have absolved sugar from any role in hyperactivity and chronic illness, and have helped clarify its role in oral health. Letting go of outdated "sugar-phobias" can sweeten the way for a joyful holiday celebration.
Reprinted from the International Food Information Council Foundation, 1992
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