Report this Document. Flag for inappropriate content. Download now. Related titles. Carousel Previous Carousel Next.
Jump to Page. Search inside document. John Yudkin was one ofthe fistto pointoutthe dangers sugar when he published the original edition of Pure, White and Deadlyin Now inthis. In everyday language Professor Yudkin explainshow suger consumption slinked to diabetes, heartandliver disease, dental caries and other conditions. He pays particularattention toits effects on young children and shows how they like everyone ese, can benefitfrom reduced sugarriniake.
His degre ince MLA. Ho does agar proce see? Shwl sag be baal? Teeare dozens books abou the culation of the sugarcane apd the sua beeing thks tht describe he sbamefl story ofthe sive wade betwen nope, Wet Ac and the Canbbean. Bu fre accurate infration Shout sugar at food snot ext 1 come by. You ih think you could ett from the war indy self hey undoubted have ate iformation tent in any counties.
We hao what the average sip oa Spin iin each country. Buti no posible wo ge the ansmer fv tosh simple qvone a how much usa i the ets of role of diferent aes, or wat the range ofthe supa content of the dit of ts year Bets scholcen.
Ie maybe th he Init stp doce not ave tis information i ay be that have i but donot wish oe known. Those who disagree wih what we sy may therfore chal lenge the contusions that we draw fr the sary ut they not eptimately dare withthe expres resul. Tam often sed why we don ar very ch about the dangers fsa, while we are costal Belg a weve to mc at Inoue, and nt enouh bre.
Sate man pono odes rd see tng wd ern is Ga hs cod lrg atc of rte oe tot toutes ep 0 ot ee tocar tangent me Ay irene cer tn ctbotyds conn sos ctl Sy beaming rence by inceing among a eh Sppnng nh st 19 or aco ent. Later thse ges ou can ead what can happen to ras ed sugar in amounts 2 ae Whar dient obut ugar? Iwill not sntcpate the dts that you wil Bad, bu the erymaay fers inclu elarged ad fay ier ealarged Dey od a shoeing of ie span. Apart fom thee sort of questions, ou can to go rong when you Tok aol sais witout reading the Smal print.
What ia nxt et? The safes postion is some etree rogancs bared on wnecagnie ignorance, a aropance But bow dowe find hs pation? What sor of principe do we open de to dee wether this or hat fod ego fo you"? These tune for eoeny production ave manly carbene a, although protein can aa be wedi the way. These have to supa about 50 dees ems. But in face well owe tat diferent species at rer diferent tine Some ke the lin andthe pe, ae lee canivorgor-meat-ating.
By contact some animals cat ely ae lnited range of foods the tafe asi exept eves from act tees, The aa eat eas Tite exept eacatypes eves, and then oly fam afew othe 20 Sothern apparent ontadicton.
Doe it fellow that she must be ood for them? The forest sank their bce war akon by everinereasng aes of open sansa Ic at Suing this ime that aap afconas emerged. The mab teeth of acon ad the shape and thi eamel of cacrivore. The aw moles were sala i not ne the rested cranium of robe for thir tachment The eens se abo sal for afm bled lhe wih fangs nor wih Pee at ica Feit clawsorhorns, but with weapons having adopted completly eee [pmre, whi red the arm and dom the aed to Be aed for lemon.
Prom that tine, they coined to be esrengers and inter seking thee fv fod of mest bd Tiay had one advantage over the mae srely carvers species, in ha they could and di eat vegetable fods to.
But sme time afte the Neo- Thi evolution, paps oly 2. For thi reson, letme sve you one or wo mare naples ow one ano onget ceapect the to quaiss wo be found tops. Fis, you may remember bette wish even la this century as commonly ven by doctors to thei convalescent patents 2 restorative Anat th ay many mothers lee ht ay leat soup i cuching forthe chldven. Yet bee bh pli, With vitally 90 auton value.
Both types have limitations, which the author discusses in a chapter called Can you prove it? The epidemiological evidence that sucrose contributes to CHD had started to accumulate in ; in that year Yudkin showed that a comparison of data from several countries indicated an association between coronary mortality and the consumption of sucrose, and that the association with sucrose consumption was stronger than with fat consumption.
Subsequent studies from South Africa and Israel found that sub-populations that had historically consumed only small quantities of sucrose had much less CHD than those who consumed large quantities, but that as their sucrose consumption increased so too did their incidence of CHD.
Experimental evidence from animal studies showed that consumption of a sugar-rich diet leads to biochemical changes that are associated with CHD, such as an increase in blood triglyceride, an increase in platelet stickiness, and an accumulation of fat in the liver. Results similar to some of these were found in human subjects. Epidemiological evidence similarly pointed to excess sugar consumption as a contributory factor in the development of type 2 diabetes.
As before, the evidence relied on a comparison between different countries in the incidence of type 2 diabetes and the consumption of sucrose, and also on within-country differences between sub-populations that consumed less or more sucrose. Moreover, in developed countries, the increase in sucrose consumption that had occurred over the past several decades appeared to run parallel to the increase in the incidence of type 2 diabetes.
Experiments with rats showed that the feeding of sucrose led to impaired glucose tolerance results with human subjects were more equivocal.
The author mentions several other conditions that he believed were caused by or exacerbated by the consumption of sucrose: dyspepsia indigestion , dental caries, seborrhoeic dermatitis, changes in the refractive index of the eye, and various forms of cancer.
With the exception of dental caries, none of these conditions showed as strong a link with sucrose consumption as CHD and type 2 diabetes did.
How does the consumption of sucrose lead to these deleterious effects? For dental caries the answer is clear: it is converted to dextran, which is extremely adhesive and promotes the growth of acid-producing bacteria.
This suggestion foreshadows the subsequent widespread recognition of insulin resistance and the metabolic syndrome, and the condition known as non-alcoholic fatty liver disease NAFLD.
NAFLD is believed to result from the accumulation of fat in the liver—often as a consequence of excess dietary sucrose. Yudkin concludes his book with some examples of the ways in which organisations connected with the sugar industry, and with the manufacturers of processed foods that use sugar, sought to interfere with his research or with its publication. Fourteen years after the first publication of Pure, White and Deadly , Yudkin decided that the book was out of date in important respects, and in he published a new edition to incorporate more recent experimental results.
The edition has many more references, and a much fuller index. In Chapter 12 of the new edition Can you prove it? Chapter 17 A host of diseases introduced a new section on disease of the liver.
The inclusion of these additional results is one reason why the new edition published by Viking in and by Penguin in is substantially longer than its predecessor. In addition, the author rearranged and expanded a good deal of the material in chapters 3, 4 and 5 of the edition, so that these three chapters which largely concerned the chemistry of sucrose, methods for its production, and the difference between white and brown sugar now became seven.
In the last chapter, Yudkin gave many additional examples of the ways in which his research and the publication of his results had been impeded by the sugar industry and by organisations influenced by it. Yudkin's text is identical to that of the edition.
In addition the new edition has an introduction by Robert Lustig, who had, independently of Yudkin, discovered some of the deleterious effects of sucrose, particularly in the aetiology of obesity in childhood.
After almost half a century, it has become clear that Pure, White and Deadly was a transformative book, both because it re-shaped the scientific understanding of sugar and because it stimulated practical action for sugar reduction. The initial reception was very different. For decades after the book's initial publication in , despite its sales and translations into Finnish, [16] German, [17] Hungarian, [18] Italian, [19] Japanese and Swedish , [ citation needed ] Yudkin's arguments were rejected not just by the food industry but also by most of his scientific peers.
Because of the lengthy delay caused by opponents described below under Rejection , and the further time involved as others slowly began to appreciate the significance of sugar described under Transition , sugar emerged as the principal nutrient of global concern only in the early years of the 21st century.
It seemed an ideal opportunity to translate science into policy. That a COMA panel had for the first time been asked to consider cardiovascular disease was itself a sign of the changes with which Pure, White and Deadly was concerned. In many countries, governments and medical organisations began publishing dietary recommendations. Some included sugar among their concerns, but without specific reference to Pure, White and Deadly , or to Yudkin at all. Fat remained the principal issue.
A review of international nutrition reports up to [21] found that 70 included quantitative targets for fat and only 23 for sugar. Keys was referenced but not Yudkin. Similarly, the version of the COMA report on cardiovascular disease [25] lists references, but does not include Pure, White and Deadly among them. For the general public, the most significant development was the increasing popularity of low-carbohydrate diets from the mids onwards.
These created a generalised sense that there was something harmful about sugar and that people should eat less of it. Low-carbohydrate diets at that time were most strongly associated with Robert Atkins, himself a cardiologist who also suffered rejection by his medical peers. The trend continues in the 21st century in varied forms, including ketogenic and paleolithic diets.
Yudkin received little acknowledgement for this development, even though he had published five books on weight loss, all emphasising sugar restriction, from to , before any of the other popular low-carbohydrate diets were written.
See separate Wikipedia entry on John Yudkin for a bibliography. There was a similar lack of recognition in the scientific community. Also food health advocacy NGOs became more visible during the s, raising awareness of dietary problems.
But even these groups made little public reference to Pure, White and Deadly or to Yudkin. Throughout this period, both print and broadcast media gave increasing coverage to sugar.
But the single most influential article was a cover story on the sugar v fat debate by Gary Taubes in The New York Times Magazine in Today, articles, columns and programmes on sugar have become ubiquitous and are too numerous to count.
These grounds specifically included obesity. Lustig's contribution was significant in several ways. First, it drew widespread public attention to the serious scientific case against sugar.
It also broadened the nutritional concerns about sugar beyond obesity to all the diseases in the metabolic syndrome. Finally, it recognised the role that Yudkin had played in this long history, and hence was a major inspiration for the re-publication of Pure, White and Deadly in , for which Lustig wrote an introduction.
While he came to his clinical understanding of sugar independently, Lustig was more generous than any previous scientific workers in acknowledging his debt to Yudkin. Every scientist stands on the shoulders of giants. For a man of relatively diminutive stature and build, Dr John Yudkin was indeed a giant.
Knopf, The results are variable across companies, markets and product categories, and often criticised as inadequate or too slow. But significant reformulations in foods normally take many years.
They have to be done gradually and imperceptibly, so as not to shock people's expectations and so as to carry established customers with them. For example, Heinz UK, an early responder to nutritional concerns, has been cutting sugar gradually across its range since and is still doing so.
Sugar reduction in mass market foods is a transformative process that will take a long time. Government plans and policies on sugar are also changing. Explicit anti-sugar policies are being set in place. At the time of writing, some 59 countries have adopted some form of charge on sweetened drinks. Their effectiveness varies. In many cases the charges are small, the data on sales and consumption are imperfect, and consequently the effects are disputed.
It was structured with the intention not of suppressing consumption but of stimulating reformulation. It was effective: most mass market drinks have reduced their sugar content to evade the levy. The UK has also begun a programme to reduce the sugar content in popular sweetened foods biscuits, breakfast cereals, cakes, chocolate, ice cream, pastries, puddings, sugar confectionery, sweet spreads and yoghurts. And it remains to be seen how many items will be commercially successful, which is a prerequisite for the success of reformulation as a public health strategy.
Ironically, the most significant measure of Yudkin's increasing influence has come from the sugar industry itself. In , recognising that the public argument had been lost, they closed it down. Although excessive sugar consumption is recognised as a major health issue, it is likely to remain a problem for decades ahead.
The prevalence of obesity remains high in most developed countries. From a global perspective, sugar consumption is also rising, through growth in Asia and Africa, with India as the world's largest consumer in absolute amounts. Indeed, for all the attention to new policies to control demand for sugar, agricultural and trade policies continue to stimulate its production.
One consequence of the emphasis on reformulation has been to stimulate the development of new food ingredients that may be used in place of sugar, especially in the technically more difficult changes to foods. As a result, new mass-market products with much reduced sugar contents, or even sugarfree, may become widespread.
Geneva: World Health Organization. Born August 8, London, England. Peter H. Wyden, New York. Davis-Poynter, London. Viking Press, London. Penguin Books, London.
0コメント