Why Sugar Isn't So Sweet

We can likely cut the risk of developing cardiovascular disease by cutting down on the added sugars used in many processed and prepared meals, suggests a study in the journal of the American Medical Association, based on National Health and Nutrition Examination Survey data. The food industry often defines such added sugars as sweeteners - foods that provide energy, but have few micro nutrients or phytochemicalls - which is why consumers who are aware of this read food labels before they decide what they want to buy.
In recent decades total sugar consumption in the United States has increased substantially resulting in higher risk for cardiovascular disease due to associated lower levels of HDL (high density lipoprotein), good cholesterol and higher levels of triglycerides. Today the average U.S. daily consumption of added sugars averages 3.2 ounces, or about 18 teaspoons which represents 15.8 percent of total adult caloric intake. This is a substantial increase from the late 1970,s, when added sugars contributed only 10.6 percent of the calories consumed by adults. This study is the first to examine the direct link between sugar consumption and its impact on cholesterol and heart disease.