WHO backs Sugar Tax on Beverages


Base on the scientific proof on refined or processed sugar as being hazardous to human body ,the World Health Organisation (WHO) has supported countries which place a “sugar tax” on foods and soft drinks, as a measure to lower processed sugar consumption.

This is in addition to the World Health Organisation’s (WHO) campaign for a lower sugar intake and improved nutrition. WHO reported that the increase in the prices of sugary foods and drinks by 20% or more, will results in lower consumption and improved nutrition.

Scientists have also proven that there is no safe amount of processed or refined sugar. It was explained that the naturally contained sugars in fruit and vegetables are balanced by the fiber, vitamins, enzymes and other properties of the fruit/vegetable which slow sugar digestion and help the body deal with it more easily while processed sugar, on the other hand, provides none of the previously mentioned benefits and instead creates harmful effects of sugar to the body.

More so, processed sugar has also been linked to causing blood glucose to spike and plummet, increasing the risk of obesity, diabetes and heart disease, and also interfering with immune function negatively.
Chromium, an element that helps regulate blood sugar, was also found to be deficient in people with high intake of sugar. Aging, increase stress, tooth decay and gum diseases are also diseases caused by processed or refined Sugar intake.
According to USDA data, people who consume the most sugar have the lowest intakes of essential nutrients such as especially vitamin A, vitamin C, folate, vitamin B-12, calcium, phosphorous, magnesium and iron. Ironically, those who consume the most sugar are children and teenagers therefore staving them of essential nutrients that are essential for their growth and proper cognition.
Similarly, The WHO’s nutrition director, Dr Francesco Branca, said “nutritionally, people don’t need any sugar in their diet”. He recommended that sugar intake be kept below 10% of a person’s total calorie intake – and preferably below 5%.


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