Reducing added sugar in foods

Definition

Reducing added sugar in foods involves decreasing or eliminating artificial sweeteners and sugars from processed food products. This practice aims to promote healthier eating habits and reduce health risks associated with excessive sugar consumption.

Related terms

Nutritional labeling: Nutritional labeling provides information about nutrient content per serving on food packaging. It helps consumers make informed choices about the foods they consume.

Glycemic index: The glycemic index is a measure of how quickly carbohydrates in food raise blood sugar levels. Foods with a low glycemic index are preferable for maintaining stable blood sugar levels.

Sugar substitutes: Sugar substitutes, also known as artificial sweeteners, are substances used to mimic the taste of sugar without adding calories or increasing blood glucose levels. Examples include aspartame, sucralose, and stevia.