Summary
Over the last 20 years, the proportion of people suffering from overweight and obesity has doubled in France according to the 2020 Obépi survey. This phenomenon particularly concerns the youngest. At the same time, the consumption of processed foods has increased, according to the latest study on the consumption and eating habits of the French population INCA 3.
To limit the progression of nutrition-related diseases, two main levers:
- to guide consumer behavior to promote more appropriate choices and
- improve the quality of the food supply, in particular the nutritional composition of products.
It is in this context that the Oqali, Food Observatory, was created to support public policies. Co-led by ANSES and INRAE, OQALI monitors the nutritional quality of the food supply of processed products sold in France
The two recent studies by ANSES in this context provide important and unpublished data on the use of sweetening ingredients in processed foods and drinks. They show that it is possible to reduce the levels of the ingredients sweetening in these products and that these changes are acceptable to the consumer, who does not turn away from these less sweet products.
In support of the action of the public authorities, ANSES therefore calls on professionals to continue efforts to reduce the sugar contents in beverages and processed foods.
Evaluation of Sugars and Sweeteners in Processed Foods
To prevent obesity and diabetes, the reduction of added sugars in food is one of the major levers. Sugar, glucose, glucose-fructose syrups, honey, fruit juices, caramel, sweeteners. ANSES gives a complete assessment of the evolution of the use of sweetening ingredients or sweet taste vectors in beverages and processed foods. It reviewed the lists of ingredients on more than 54,000 products on the market between 2008 and 2020 and listed by the Food Observatory – Oqali.
This assessment shows that the majority of products contain at least one sweetening ingredient even in salty products.
However, the Agency has observed a decrease in the use of sweetener ingredients over the last 10 years, including sugar syrups and sweeteners. ANSES stresses that it is possible to further reduce the use of sweetening ingredients in products.
Added sugars: various uses that are difficult to spot
Sweetening ingredients have a multitude of components designated by many terms on the packaging: sucrose, sugar, glucose-fructose syrup, aspartame, dextrose, molasse syrup, fruit juice concentrate etc.
This study contains an unprecedented and very broad spectrum of the presence of these ingredients in food in France. All the sweetening ingredients have been taken into account: added sugars but also ingredients that maintain the sweet taste without bringing energy such as sweeteners.
The objective was to identify the different forms of sweetening ingredients used in processed products and in particular in categories in which they are not necessarily expected.
The lists of ingredients of more than 54,000 products on the French market between 2008 and 2020 were examined: ice cream and sorbets, jams, cereal bars, juices and nectars, dairy products, cookies and cakes, non-alcoholic drinks, prepared dishes, sauces, charcuterie etc.
The study consisted of measuring the frequency of use of sweetening ingredients on the basis of their labelling, dividing them into 11 classes of previously defined ingredients.
According to the most recent data, the majority of the products studied (77%) contain at least one sweetening ingredient. These ingredients are also present in salty product categories.
Sucrose, the equivalent of “table sugar”, is found in more than half of the food products studied (58%). The study also looked at combinations of sweetening ingredients: 59% of products use a class or combination of two classes of sweetening ingredients.
Less sweeteners and sweetening ingredients
The Agency has observed a significant decrease in the percentage of products containing these ingredients over the last ten years. The largest decreases concerned salty products. In addition, the use of intense sweeteners is decreasing sharply, especially that of aspartame, which in about ten years has increased from 1.8% to 0.4% of products. This trend is partly linked to product reformulations by manufacturers.
Compositions have been revised to favour very common ingredients, such as white sugar or “sucrose”, or that are perceived as more “natural”, such as fruit juices. Sugar syrups or artificial sweeteners are much less used.
Towards lower sugar levels for non-alcoholic soft drinks
ANSES also publishes one of these sectoral studies on the evolution of the supply and nutritional quality of non-alcoholic refreshing drinks between 2010, 2013 and 2019.
More than 4,500 product references were analyzed, in particular on their sugar content: sodas, flavoured waters, fruit drinks, energy drinks, etc. The study shows that the supply of sugary drinks (with or without sweetener) has lower sugar levels between 2013 and 2019. This trend initiated between 2010 and 2013 is strongly accentuated from 2013.
This result can be explained by the implementation of measures to reduce the sugar levels of beverages. A collective agreement has indeed been established between the main manufacturers in the sector and the public authorities to reduce the average sugar rate by 5%.
In addition, since 2012, drinks containing added sugars and/or sweeteners have been subject to a tax that has become proportional to the content of added sugars in 2018.
ANSES points out that there is a margin to reduce the levels of sweetening ingredients for a large number of products. Efforts must therefore continue to reduce these levels in beverages and processed foods.
Sugar consumption and health
High consumption of sugars increases energy intake beyond needs and can therefore, in the long term, lead to overweight and obesity, thus increasing the risk of developing type 2 diabetes, cardiovascular diseases or certain cancers.
Acknowledging the adverse health implications of excessive sugar consumption, ANSES advocates for prudent dietary practices.In its 2016 opinion on sugar intake, ANSES recommends not to exceed 100 g of total sugars per day for adults and adolescents, with a significant proportion exceeding this threshold in France.
Similarly, guidelines for children underscore the importance of moderation, yet prevailing consumption patterns often surpass recommended limits. In its 2019 opinion on children’s dietary benchmarks, the Agency considered that children aged 4 to 7 years old should not exceed 60 g/d, but this is the case for 75% of them, and 60% of 8 to 12 year olds exceed the threshold value defined for them of 75 g/d.
Moving forward, sustained efforts are warranted to curtail sugar levels in beverages and processed foods, safeguarding public health and mitigating the risk of associated chronic ailments.
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