Nomenclature, characteristics, and dietary intakes of sugars

• Published in: The Journal of the American Dental Association (1939) Vol. 146; no. 1; pp. 61 - 64
• Main Author: Marshall, Teresa A., PhD, RD/LD
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 2015; American Dental Association
• Subjects: Adult; Caries; Child; Dental caries; Dental Caries - prevention & control; Dental health; Dentistry; Diet; Diet - statistics & numerical data; Dietary Carbohydrates - administration & dosage; Dietary Carbohydrates - adverse effects; Humans; nutrition; Nutrition Policy; Obesity - prevention & control; sucrose; Sugar; Terminology as Topic; American Heart Association; Caries; nutrition; OHCP; World Health Organization; AHA; NHANES; diet; sucrose; National Health and Nutrition Examination Survey; Oral health care practitioner; WHO
• ISSN: 0002-8177; 1943-4723
• DOI: 10.1016/j.adaj.2014.11.007

Abstract Background and Overview The World Health Organization has recommended a reduction in free sugars intake throughout one’s life span to decrease the burden of noncommunicable diseases, including caries and obesity. The author defines sugars’ nomenclature, describes sugars’ roles in food, and identifies current sugars intake. Conclusions The oral health care practitioner can identify added sugars intake and provide guidance to patients to decrease their intake of added sugars while improving nutrient intake and reducing caries risk. Practical Implications Intake of added sugars increases the burden of chronic diseases in the United States. The oral health care practitioner is in a position to provide dietary guidance to patients to reduce both oral and systemic diseases.