The EFSA (European Food Safety Authority) has published their new safety assessment of sugars in the diet and their potential links to health problems.
Prof. Dominique Turck is the Chair of EFSA’s panel of nutrition experts who carried out the assessment. He stated: “We concluded that intakes of added and free sugars should be as low as possible ... The scientific evidence did not allow us to set a tolerable upper intake level for dietary sugars, which was the original goal of this assessment.”
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(‘Added sugars’ are refined sugars used in food preparation and as table sugar. ‘Free sugars’ includes ‘added sugars’ plus those naturally present in honey and syrups, as well as in fruit and vegetable juices and juice concentrates.)