What The Industry Knew About Sugar’s Health Effects, But Didn’t Tell Us
Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.
The sugar industry got involved in efforts to influence this debate. “What the sugar industry successively did,” argues Stanton Glantz of the University of California, San Francisco, “is they shifted all of the blame onto fats.”
The industry’s strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the New England Journal of Medicine.
Now, what’s come to light in an investigation published Tuesday in the journal PLOS Biology is that the industry funded its own research project, but never disclosed the findings.
Glantz and his collaborators, including Cristin Kearns, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here’s what they found: