Cutting 20 percent of sugar from packaged foods and 40 percent from beverages could prevent 2.48 million cardiovascular disease events including strokes, heart attacks, and cardiac arrests, found a new study.
A team of researchers from Massachusetts General Hospital (MGH), the Friedman School of Nutrition Science & Policy at Tufts University, Harvard T.H. Chan School of Public Health and New York City Department of Health and Mental Hygiene (NYC DOH) created a model to see the impacts of a pragmatic sugar-reduction and how it affects one’s health.
Consuming sugary foods and beverages is strongly linked to obesity and diseases such as type 2 diabetes and cardiovascular disease, the leading cause of mortality.
“Sugar is one of the most obvious additives in the food supply to reduce to reasonable amounts,” said Dr Dariush Mozaffarian, co-senior author and dean of the Friedman School of Nutrition Science and Policy at Tufts University.
“Our findings suggest it’s time to implement a national program with voluntary sugar reduction targets, which can generate major improvements in health, health disparities, and healthcare spending in less than a decade.”