Study: Candy Doesn’t Lead to ObesityTuesday, 21 May 2013 04:56 PM
Sweet news for candy lovers: New research suggests candy has been
unfairly characterized as a dietary evil and, in fact, does not
contribute to obesity, heart disease, or other health problems, when
eaten in moderation.
The study, published in the Nutrition Journal, found adults who
consume candy at least every other day are no more likely to be
overweight or have greater risk factors for cardiovascular disease
than those who indulge about once a week or even less frequently (a
few times per month).
In fact, candy's contribution to total calories, sugar, and
saturated fat is small compared to other high-calorie, high-fat
sugary foods, researchers found.
Frequency of candy consumption was based on analyses of food
questionnaires and data from the 2003-2006 National Health and
Nutrition Examination Survey (NHANES) — a federal poll of more than
5,000 American adults. This results showed candy consumption was not
associated with the risk of obesity, using objective measures such
as body mass index (BMI), belt size, and skinfold thickness.
Additionally, candy consumption was not linked with heart disease,
blood pressure, cholesterol, triglycerides, or insulin resistance.
“We did not find an association between frequency of candy intake
and BMI or cardiovascular risk factors among adults,” noted lead
researcher Mary M. Murphy, of the consulting firm Exponent Inc.’s
Center for Chemical Regulation & Food Safety.
Among the specific findings:
Researchers noted the study doesn't provide evidence that candy can
be consumed without limits. But the results suggest that most people
who treat themselves to candy don’t greatly boost their risk of
obesity or cardiovascular disease.
“There is a place for little pleasures, such as candy, in life,”
said Laura Shumow, director of scientific and regulatory affairs for
the National Confectioners Association. “A little treat in
moderation can have a positive impact on mood and satisfaction, and
as emerging research suggests, minimal impact on diet and health
risk.”
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