Rippe James M, Sievenpiper John L, Lê Kim-Anne, White John S, Clemens Roger, Angelopoulos Theodore J
J.M. Rippe is with the Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA; and the Department of Biomedical Sciences, University of Central Florida, Orlando, Florida, USA. J.L. Sievenpiper is with the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; and the Division of Endocrinology and Metabolism, St Michael's Hospital; the Li Ka Shing Knowledge Institute, St Michael's Hospital; the Toronto 3D Knowledge Synthesis and Clinical Trials Unit, St Michael's Hospital; and the Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, Toronto, Ontario, Canada. K.-A. Lê is with Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland. J.S. White is with White Technical Research, Argenta, Illinois, USA. R. Clemens is with the Department of Pharmacology and Pharmaceutical Sciences, University of Southern California School of Pharmacy, University of Southern California; and the International Center for Regulatory Science, University of Southern California, Los Angeles, California, USA. T.J. Angelopoulos is with the School of Health Sciences, Emory and Henry College, Emory, Virginia, USA.
Nutr Rev. 2017 Jan;75(1):18-36. doi: 10.1093/nutrit/nuw046.
Dramatic increases in obesity and diabetes have occurred worldwide over the past 30 years. Some investigators have suggested that these increases may be due, in part, to increased added sugars consumption. Several scientific organizations, including the World Health Organization, the Scientific Advisory Council on Nutrition, the Dietary Guidelines Advisory Committee 2015, and the American Heart Association, have recommended significant restrictions on upper limits of sugars consumption. In this review, the scientific evidence related to sugars consumption and its putative link to various chronic conditions such as obesity, diabetes, heart disease, nonalcoholic fatty liver disease, and the metabolic syndrome is examined. While it appears prudent to avoid excessive calories from sugars, the scientific basis for restrictive guidelines is far from settled.
在过去30年里，全球肥胖和糖尿病发病率急剧上升。一些研究人员认为，这些增长可能部分归因于添加糖摄入量的增加。包括世界卫生组织、营养科学咨询委员会、2015年膳食指南咨询委员会以及美国心脏协会在内的几个科学组织，都建议对糖的摄入量上限进行大幅限制。在这篇综述中，我们审视了与糖的摄入及其与肥胖、糖尿病、心脏病、非酒精性脂肪性肝病和代谢综合征等各种慢性病之间可能存在的联系相关的科学证据。虽然避免从糖中摄入过多热量似乎是谨慎之举，但严格限制糖摄入的科学依据远未确定。
