Abstract Background For various reasons, sugars that have been extracted from nature’s cellular structure are given a special status not accorded to other macronutrients. Historically, authorities referred to them as refined sugars, but terms such as “extrinsic” vs “intrinsic” sugars, “added” and later “free” sugars have become embedded in nutrition science. The aim here is to raise the awareness that this terminology confuses scientists and lay people alike and undermines nutrition as a true science. The original reasons for the distinction, including rate of digestion and absorption, have proven to be incorrect or trivial. Dental caries are promoted by both starches and sugars. Conclusions Terminology such as added, free, extrinsic, intrinsic, and naturally occurring for sugars in nutrition science no longer has a scientific rationale and should be relegated to history. More focus instead on objective metrics used in food science and chemistry such as nutrient release rates (rapidly digestible starch, glycemic index) and indices of micronutrient density should be used to explore and guide nutrition choices. A cariogenicity index of carbohydrate foods may be helpful in reducing dental caries.
Brand-Miller et al. (Wed,) studied this question.