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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Commodity Utilization Research » Research » Publications at this Location » Publication #348328
Research Project: Developing Technologies that Enable Growth and Profitability in the Commercial Conversion of Sugarcane, Sweet Sorghum, and Energy Beets into Sugar, Advanced Biofuels, and Bioproducts

Location: Commodity Utilization Research

Title: Positive aspects of cane sugar and sugarcane derived products in food and nutrition

Author
item Eggleston, Gillian

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Review Article
Publication Acceptance Date: 3/2/2018
Publication Date: 3/10/2018
Citation: Eggleston, G. 2018. Positive aspects of cane sugar and sugarcane derived products in food and nutrition. Journal of Agricultural and Food Chemistry. 66:4007-4012.

Interpretive Summary: Recently, like previously for fat and protein, there has been negative discussion about carbohydrate, especially refined sugar (sucrose), including blaming it for the rise of obesity and related metabolic conditions, even though overconsumption and sedentary lifestyles are more definitive contributors. Considerable misinformation about sugar is in the public domain with the average consumer being unaware of (i) the critical need of body cells for sugar to function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii) micronutrients delivered with many sugar products.

Technical Abstract: Recently, like previously for fat and protein, there has been negative discussion about carbohydrate, especially refined sugar (sucrose), including blaming it for the rise of obesity and related metabolic conditions, even though overconsumption and sedentary lifestyles are more definitive contributors. Considerable misinformation about sugar is in the public domain with the average consumer being unaware of (i) the critical need of body cells for sugar to function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii) micronutrients delivered with many sugar products.