Trade Guidelines for Reducing Sugars and Fats in Foods
Purpose
This set of guidelines is intended for all food traders manufacturing and selling foods. It aims to help them produce and promote wholesome and safe products which have lower sugars and fats content.
Sugars
Occurrence of sugars in foods
Sugars, which refer to mono- and di-saccharides present in food, are simple carbohydrates. Some sugars are found naturally in foods (e.g. fructose in fruits, glucose in honey, lactose in milk), whereas others are added to foods. Foods rich in added sugars include confectioneries, cakes, pastries, biscuits, fruit drinks, cordials, carbonated soft drinks, and so on. More than a dozen of terms are referring to sugars, such as brown sugar, high fructose corn syrup, malt syrup, maltose, molasses, etc..
Sugars and health
Sugars provide energy for the body (1g sugars provides 4kcal). In the form of glucose, sugars serve as immediate energy source for the brain. Getting too much sugars (including free sugars) may lead to excessive energy intake, increasing the risk of overweight and obesity, which in turn increases the risk of heart diseases and other chronic non-communicable diseases (NCD) including certain cancers. Frequent excessive intake of free sugars can also increase the risk of dental caries.
