Caloric Sweeteners: Safety and Metabolism

Sugars and Health

High Fructose Corn Syrup: Science and Health

Tips for Managing Beverage Calories

Keeping Teeth Healthy: Beverages and Dental Health

Scientific Review of High Fructose Corn Syrup Published in American Journal of Clinical Nutrition (SweetSurprise.org)

Experts Weigh in on Misconceptions about High Fructose Corn Syrup (Corn.org)

American Medical Association (AMA) Finds No Unique Link Between High Fructose Corn Syrup and Obesity (ABA)

Background on Carbohydrates & Sugars (IFIC)

Questions and Answers About Sugars (IFIC)

Questions and Answers About Fructose (IFIC)

What Do We Know About Fructose And Obesity? (IFIC)

Do sugary drinks really fuel weight gain? (Reuters)

Beverages & Satiety...Sorting Out the Science with Dr. Adam Drewnowski
In this interview, obesity expert Dr. Adam Drewnowski discusses satiety research, including research related to satiety and beverages.

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre (EFSA)
A 2010 scientific opinion from the European Food Safety Authority’s (EFSA) has determined that there is inconclusive evidence on the role of carbohydrates and weight gain and diet-related diseases, and there is limited evidence that a reduction in total carbohydrate may have favorable effects on some metabolic risk factors such as serum lipids.

The Health Effects of High Fructose Syrup: Report 3 of the Council on Science and Public Health (A-08). American Medical Association (2008)
"Because the composition of HFCS and sucrose are so similar, particularly on absorption by the body, it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose. Nevertheless, few studies have evaluated the potentially differential effect of various sweeteners, particularly as they relate to health conditions such as obesity, which develop over relatively long periods of time. Improved nutrient databases are needed to analyze food consumption in epidemiological studies, as are more strongly designed experimental studies. At the present time, there is insufficient evidence to restrict use of HFCS or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS."

Scientific Consensus Statement on Managing Sweetness (Oldways)
Managing sweetness in the context of contemporary society means reconciling innate taste preferences and desires with the realities of the modern life and the modern food supply. inaugurated the Managing Sweetness program at a scientific conference in Mexico City in 2004, during which the scientific experts drew up a Scientific Consensus Conference Statement. Two years later, scientists updated this Consensus Statement during a Conference held in Brussels in conjunction with the European Union's Platform for Diet, Physical Activity and Health. In the fall of 2007 we held four Managing Sweetness conferences in Latin America (Sao Paulo, Santiago, Buenos Aires and Mexico City), and in 2008, we organized three Sweetness Conferences, one entitled Understanding Sweetness at the National Press Club in Washington, DC; Managing Sweetness Conference in Beijing, China; Understanding Sweetness in Istanbul, Turkey. 2009 found us conducting further conferences in Bangkok, Thailand, and New Delhi, India.

Dietary Reference Intakes Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids.
Institute of Medicine, Food and Nutrition Board (FNB). 2005

Use of Nutritive and Nonnutritive Sweeteners - Position of the American Dietetic Association (ADA)
J Am Dietet Assoc. 2004;104:255-275."By increasing palatability of nutrient-dense foods/beverages, sweeteners can promote diet healthfulness. Scientific evidence supports neither that intakes of nutritive sweeteners by themselves increase the risk of obesity nor that nutritive or nonnutritive sweeteners cause behavioral disorders. However, nutritive sweeteners increase risk of dental caries. High fructose intakes may cause hypertriglyceridemia and gastrointestinal symptoms in susceptible individuals. Thus, it is the position of The American Dietetic Association that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals."

Total Diet Approach to Communicating Food and Nutrition Information - Position of the American Dietetic Association (ADA)
J Am Dietet Assoc. 2007; 107(7):1224-1232. “It is the position of the American Dietetic Association that the total diet or overall pattern of food eaten is the most important focus of a healthful eating style. All foods can fit within this pattern, if consumed in moderation with appropriate portion size and combined with regular physical activity.”

Weight Management: Position of the American Dietetic Association - Position of the American Dietetic Association (ADA)
J Am Dietet Assoc. 2009; 109(2):330- 346." This position paper presents the current data and recommendations for weight management, including the evidence supporting the value of portion control, eating frequency, meal replacements, and very-low-energy and very-low-energy diets, physical activity, behavior therapy, pharmacotherapy, and surgery."

Nutrition Guidance for Healthy Children Aged 2 to 11 Years - Position of the American Dietetic Association (ADA)
J Am Dietet Assoc. 2008; 108(6):1038-1047. 
This position reviews what US children are eating and explores trends in food and nutrient intakes as well as the impact of school meals on children's diets. Dietary recommendations and guidelines and the benefits of physical activity are also discussed.

Understanding Americans' Approach to Weight Management - The Role of Low Calorie Sweeteners (CPE Program)
In this free CPE program, Dr. Adam Drewnowski, an expert in eating behavior and satiety research, and registered dietitian Robyn Flipse discuss factors that impact consumers' food choices and eating behavior and how each relates to weight management challenges, and the role of low- and no-calorie sweeteners in weight management.

All About Carbohydrates and Health (CPE Program - IFIC)
This free CPE program from the International Food Information Council covers forms of carbohydrates; carbohydrate digestion and energy process; the functional health benefits of whole grains; glycemic index and glycemic load; the functions of sugar in food; the common sugars in food and where they are found; the differences between fructose and high fructose corn syrup; recommendations for carbohydrate consumption; and tips for communicating about carbohydrates and sugars with consumers.

From Science to Communication: Understanding Fructose, HFCS, and Sugars (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include the differences between fructose and high fructose corn syrup, including chemical structure, dietary sources and health effects, the physiological effects associated with fructose intake, new fructose intake data and compare levels eaten by the population with those used in many studies, fructose absorption and the problem of fructose intolerance, and how to communicate about sugars in a consumer-friendly manner.

Managing Sweetness. Towards Constructive, Workable Solutions (Podcasts - EUFIC)
Podcast interviews with speakers from the 2006 Managing Sweetness conference, which brought together leading nutrition scientists, industry and regulators to focus on how to change behavior and find effective answers as part of the ongoing efforts within the European Union (EU) platform on diet, physical activity and health.

Understanding and Effectively Communicating Food and Nutrition Science (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include elements of nutrition research that are relevant to appropriate interpretation; components of a nutrition study that assist in determining strengths and weaknesses of the research; consumer attitudes and preferences that impact food and nutrition communications; and “7 Guiding Principles” for successful communication of food and nutrition research.

Helping Consumers Get the “Big Picture:” Practical Approaches to Promoting a Healthful, Balanced Eating Pattern (CPE Program - IFIC)
This free CPE program from the The International Food Information Council website covers the scientific support for a balanced, food-based eating plan and dietary patterns; nutrients of concern and food group shortfalls common in the diets of many consumers; common consumer stumbling blocks that lead to inadequate eating pattern; and practical counseling and communications strategies to encourage consumers to adopt more healthful eating patterns.

A Practical Guide to Risk Communications (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include defining risk and understanding risk communication realities from the consumer’s perspective, strategies for addressing the inherent uncertainties in risk communication and how to guide consumers in making informed decisions about risk.

Hitting the Sweet Spot in an Active, Healthy Lifestyle
This pamphlet compares HFCS and table sugar and provides tips on achieving energy balance and information on the calorie content of a variety of The
Coca-Cola Company’s products marketed in the U.S.

IFIC Review: The Science of Sugars (IFIC)
This International Food Information Council paper provides an in-depth review of research concerning the role of dietary sugars in nutrition and health..

The Truth about Sugars: 10 Facts You May Not Know (IFIC)
This International Food Information Council fact sheet provides the facts about sugars to help you decide how to sensibly incorporate sugars into your diet.

Fast Facts about High-Fructose Corn Syrup (IFIC)
This International Food Information Council consumer handout explains the basics about HFCS including functional attributes in foods, consumption patterns, and health and nutrition facts.

Managing Sweetness Brochure (UNESDA)
A recap of Managing Sweetness conference held in Brussels.

BMI Calculator for Adults

Calorie Needs Calculator for Adults

Calories Burned Calculator for Adults

Beverage Calorie Comparison Tool

ChooseMyPlate.gov Interactive Tools (USDA)

MyFood-a-pedia (USDA)

USDA National Nutrient Database (USDA)
Searchable database provides detailed information on the nutrient content of foods and beverages

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre.
EFSA Journal 2010; 8(3):1462 [77 pp.]. EFSA Journal 2010; 8(3):1462 [77 pp.]. doi:10.2903/j.efsa.2010.1462

Is Sugar Consumption Detrimental to Health? A Review of the Evidence 1995—2006.
Ruxton CHS, Gardner EJ, McNulty HM. Crit Rev Food Sci Nutr. 2010;50(1):1-19.

Intake of added sugars and selected nutrients in the United States, National Health and Nutrition Examination Survey (NHANES) 2003-2006.
Marriott BP, Olsho L, Hadden L, Connor P.Crit Rev Food Sci Nutr. 2010;50(3):228-58.

Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010 (USDA)

The State of the Science on Dietary Sweeteners Containing Fructose.
J Nutr. 2009; 139(6): 1210S-1270.

The effects of high fructose syrup.
Moeller SM, Fryhofer SA, Osbahr AJ 3rd, Robinowitz CB; Council on Science and Public Health, American Medical Association. J Am Coll Nutr. 2009;28(6):619-26.

No differences in satiety or energy intake after high-fructose corn syrup, sucrose, or milk preloads.
Soenen S and Westerterp-Plantenga MS. Am. J. Clinical Nutrition. 2007;86:1586 - 1594.

Effects of glucose-to-fructose ratios in solutions on subjective satiety, food intake, and satiety hormones in young men.
Akavan T, Anderson GH. Am J Clin Nut. 2007; 86( 5): 1354-1363.

Much ado about high-fructose corn syrup in beverages: the meat of the matter.
Anderson, GH. Am J Clin Nutr. 2007;86(6):1577-8.

High Fructose Corn Syrup (HFCS): Everything you wanted to know, but were afraid to ask.
Proceedings of an American Society for Nutrition Public Information Committee symposium held in Washington DC, April 30, 2007.

High fructose corn syrups: Part 2: Health effects.
Schorin MD. Nutrition Today, 2006;41:70-77. (subscription required)

Sugars-containing beverages and post-prandial satiety and food intake.
Anderson G. Int J Obes. 2006; 30:S52-S59

High fructose corn syrups: Part 1: Composition, consumption, and metabolism.
Schorin MD. Nutrition Today, 2005;40:248-252. (subscription required)

Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity.
Bray GA, Nielsen SJ, and Popkin BM. Am. J. Clinical Nutrition, 2004;79:537 - 543.

Sugar and Sweeteners Data Tables: Table 50 - U.S. per capita caloric sweeteners deliveries for domestic food and beverage use, by calendar year.
USDA ERS Briefing Rooms.

Nutrition for Everyone (CDC)

U.S. National Institutes of Health Office of Dietary Supplements (NIH)

Center for Nutrition Policy and Promotion (USDA portal site to ChooseMyPlate.gov and other nutrition sites)

healthychildren.org -American Academy of Pediatrics (AAP)

American Dietetic Association (ADA)

International Life Science Institute (ILSI)

International Food Information Council (IFIC)

European Food Information Council (EUFIC)

Asian Food Information Council (AFIC)

Corn Refiners Association (CRA)

Grocery Manufacturers Association (GMA)