As taxes on sugar-sweetened beverages continue to pop up across the U.S. and abroad, public health experts laud their effect on lowering purchases of the calorie-heavy drinks and encouraging healthier habits. But new research from the University of Georgia suggests many soda taxes might actually not be making much of an impact at all when it comes to improving diets and reducing sugar intake.
A study of more than 90,000 postmenopausal women found that those who consumed at least one sugar-sweetened beverage daily faced a 78% higher risk of developing liver cancer compared with people who consumed less than three servings per month of such beverages.
Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).
Warning labels on sugar-sweetened beverages (SSB) and menu labeling requirements for chain restaurants could be a cost-effective policy leverage to prevent weight gain and reduce medical expenses, but their impact is expected to fade over time, finds a new study from the Brown School at Washington University in St. Louis.
A team of international scientists finds that more than 4,000 species of songbirds can taste sugar–contrary to conventional thought.
New research led by a University of Georgia faculty member in collaboration with a University of Southern California research group has shown in a rodent model that daily consumption of sugar-sweetened beverages during adolescence impairs performance on a learning and memory task during adulthood. The group further showed that changes in the bacteria in the gut may be the key to the sugar-induced memory impairment.
A high-sugar diet creates a ‘double jeopardy’ impact for a protein crucial to cellular housekeeping, a new study suggests. The protein offsets cell damage from sugar, but too much sugar renders it ineffective. The results may offer insight for reducing age-related degenerative disease.
Red algae have persisted in hot springs and surrounding rocks for about 1 billion years. Now, a Rutgers-led team will investigate why these single-celled extremists have thrived in harsh environments – research that could benefit environmental cleanups and the production of biofuels and other products.
Sugar-sweetened beverage warning labels are effective in dissuading consumers from choosing them, with graphics having the greatest impact, finds a new study from the Brown School at Washington University in St. Louis. However, the United States has yet to pass legislation that would require such warning labels.
Soft drink consumption is a likely predictor of aggressive behavior, according to a new study from UAB.A study from the University of Alabama at Birmingham has shown that frequent soft drink consumption by adolescents may contribute to aggressive behavior over time. Previous studies have shown associations between soft drink consumption and mental health problems in adolescents.
A new study in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, found that between 2002 and 2018 purchases by US households of foods and beverages containing caloric sweetener (CS, i.e., sugar) declined while purchases of products containing both caloric sugars and nonnutritive sweeteners (NNS, i.e., sugar substitutes) increased. Beverages accounted for most of the products purchased containing NNS only or combined with CS.
Regular consumption of sugary soda sweetened with high-fructose corn syrup (HFCS) reduces kidney blood flow, which could be linked to a greater risk of developing chronic kidney disease (CKD), according to a recently published paper in the American Journal of Physiology-Renal Physiology.
The sensation of sweetness starts on the tongue, but sugar molecules also trip sensors in the gut that directly signal the brain. This could explain why artificial sweeteners fail to satisfy the insatiable craving for sugar.
Researchers have developed a new process that could make it much cheaper to produce biofuels such as ethanol from plant waste and reduce reliance on fossil fuels. Their approach, featuring an ammonia-salt based solvent that rapidly turns plant fibers into sugars needed to make ethanol, works well at close to room temperature, unlike conventional processes, according to a Rutgers-led study in the journal Green Chemistry.
As Halloween approaches, people stock up on candy for trick-or-treaters. But is there a kind of candy that is better for you than others? Vanessa Imus, a registered dietitian at UW Medicine’s Weight Loss Management Center at UW Medical Center Roosevelt Clinic, says while candy is not ideal, if you were to choose one over another to eat, something with a little bit of fat and protein, like a chocolate bar, is preferred because it’ll slow down how quickly the sugar enters your bloodstream.