DRAFT PLS: Tolerable upper intake level for dietary sugars

What is it about?

Sugars consumed in excess are stored in the body as fat for later use. If these stores are not used, they can build up over time and lead to health problems, such as obesity, liver disease, hypertension, cardiovascular disease, and type 2 diabetes. Sugar consumption is also known to cause dental caries (cavities). EFSA was asked by five European Nordic countries to set a science-based Tolerable Upper Intake Level (UL) for dietary sugars from all sources (i.e. through the diet). A UL is the maximum amount of a nutrient that can be consumed safely over a long period of time. EFSA was not asked to recommend how much sugar consumers should include in their diet as it is not responsible for establishing nutrition goals for populations or recommendations for individuals.

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Photo by Myriam Zilles on Unsplash

Photo by Myriam Zilles on Unsplash

Why is it important?

The Panel provided expert opinion on the potential for setting a UL for dietary sugars: It confirmed the links – to varying degrees of certainty – between intake of dietary sugars and a range of health problems. It is not possible, however, to set a science-based UL for dietary sugars (either total, added, or free sugars). The Panel could not set a ‘safe level of intake’ either. This is because the risk of adverse health effects (responses) increased across the whole range of observed intake levels (doses) in a constant (linear) manner, i.e. the higher the intake, the greater the risk of adverse effects. Implications and recommendations for Public Health Authorities - When providing dietary advice, public health authorities should: a. Consider that the intake of added and free sugars should be as low as possible in the context of a nutritionally adequate diet. b. Take account of the nutritional status, the actual composition of available foods, and known patterns of intake of foods and nutrients of their populations. The lowest amount of added/free sugars that is compatible with a nutritionally adequate diet in Europe may vary across population groups and countries.