Cutting sugar in packaged foods could curb heart disease risk in millions, a new micro-simulation study revealed. Reducing sugar in packaged foods can prevent cardiovascular disease events, according to a new study.
The latest research was conducted by a team of researchers from Massachusetts General Hospital (MGH), the Friedman School of Nutrition Science & Policy at Tufts University, Harvard T.H. Chan School of Public Health and New York City Department of Health and Mental Hygiene (NYC DOH).
Researchers have shown a strong association between consuming sugary foods and beverages with obesity and diseases such as type 2 diabetes and cardiovascular disease.
The new study suggests that cutting 20% of sugar from packaged foods and 40% from beverages could prevent 2.48 million cardiovascular diseases such as strokes, heart attacks, cardiac arrests. Also, it can stop 490,000 cardiovascular deaths, and 750,000 diabetes cases in the U.S. over the lifetime of the adult population.
Reducing as much sugar in packaged foods can help the U.S. to become a leader in protecting its people from the dangers of excessive sugar consumption. For this, NSSRI's proposed sugar-reduction targets must be achieved.
"Sugar is one of the most obvious additives in the food supply to reduce to reasonable amounts," says Dariush Mozaffarian, co-senior author. "Our findings suggest it's time to implement a national program with voluntary sugar reduction targets, which can generate major improvements in health, health disparities, and healthcare spending in less than a decade."
According to lead author Siyi Shangguan, reducing the sugar content of commercially prepared foods and beverages will help to improve health of Americans.