Sugar isn't the culprit: study debunks sweet food myth

New research is challenging one of the most widely recommended nutrition guidelines. A study by experts at Wageningen University and Research in the Netherlands and Bournemouth University in the UK found that reducing sweet foods didn't change cravings or improve health. Instead, the problem seems to be consuming high-calorie foods rather than just the sweetness.

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The investigation followed 180 participants over six months, divided into three groups based on the level of sweetness in their diets - high, moderate, and low. All sweetness came from a mix of sugar, naturally sweet foods, and low-calorie sweeteners. Regardless of whether participants increased or decreased the sweetness, their preferences for sweet tastes remained stable. There were no significant differences in indicators related to cardiovascular disease or diabetes either.

Lead researcher Katherine Appleton, a psychology professor at Bournemouth University, explained that the findings don't support the conventional advice to cut down on sweets.