Tolerable upper intake level for dietary sugars
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan de Henauw,Karen Ildico Hirsch-Ernst, Helle Katrine Knutsen, Alexander Maciuk, Inge Mangelsdorf,Harry J McArdle, Androniki Naska, Carmen Peláez, Kristina Pentieva, Alfonso Siani,Frank Thies, Sophia Tsabouri, Roger Adan, Pauline Emmett, Carlo Galli, Mathilde Kersting,Paula Moynihan, Luc Tappy, Laura Ciccolallo, Agnès de Sesmaisons-Lecarré, Lucia Fabiani,Zsuzsanna Horvath, Laura Martino, Irene Muñoz Guajardo, Silvia Valtueña Martínez and Marco Vinceti
Following a request fromfive European Nordic countries, the EFSA Panel on Nutrition, Novel Foodsand Food Allergens (NDA) was tasked to provide scientific advice on a tolerable upper intake level (UL)or a safe level of intake for dietary (total/added/free) sugars based on available data on chronicmetabolic diseases, pregnancy-related endpoints and dental caries. Specific sugar types (fructose) andsources of sugars were also addressed. The intake of dietary sugars is a well-established hazard inrelation to dental caries in humans. Based on a systematic review of the literature, prospective cohortstudies do not support a positive relationship between the intake of dietary sugars, in isocaloricexchange with other macronutrients, and any of the chronic metabolic diseases or pregnancy-relatedendpoints assessed. Based on randomised control trials on surrogate disease endpoints, there isevidence for a positive and causal relationship between the intake of added/free sugars and risk ofsome chronic metabolic diseases: The level of certainty is moderate for obesity and dyslipidaemia(>50–75% probability), low for non-alcoholic fatty liver disease and type 2 diabetes (>15–50%probability) and very low for hypertension (0–15% probability). Health effects of added vs. free sugarscould not be compared. A level of sugars intake at which the risk of dental caries/chronic metabolicdiseases is not increased could not be identified over the range of observed intakes, and thus, a UL ora safe level of intake could not be set. Based on available data and related uncertainties, the intake ofadded and free sugars should be as low as possible in the context of a nutritionally adequate diet.Decreasing the intake of added and free sugars would decrease the intake of total sugars to a similarextent. This opinion can assist EU Member States in setting national goals/recommendations.
Accede AQUÍ al documento completo