Liquid calories, energy compensation and weight: what we know and what we still need to learn.Comments Comment on: Br J Nutr. 2014 Feb;111(3):563-70; PMID: 24164779

摘要

Roughly 10 000 years ago, sugar was ?rst domesticated in New Guinea. Roughly 8000 years ago, it was transplanted to India. Sometime around the seventh century, cultivation and some industrial production began in southern Europe, and the crusades subsequently acquainted more Europeans with sugar imported from Arab lands. Until the sixteenth century, sugar was often viewed by Europeans as having medicinal properties. Colonisation of the New World led to mass production and distribution of sugar as a major foodstuff (1–5) . By 1713, a writer in a scholarly journal was extolling the health virtues of high levels of sugar consumption, including in beverages (6) . In 1893, Harley (7) conducted self-experiments and concluded that consumption of 250 g (approximately 4184 kJ or approximately 1000 kcal) of sugar greatly increased muscular work capacity. In 1899, a controlled trial involving soldiers reported that those given a ration of sugar were in better health, felt more vigorous and gained more weight (presumably judged to be a good thing at the time) (8) . As the century turned, Gardner (9) described sugar as a nutritional necessity that increased the health and vigour of populations. Yet, the positive health halo of sugar could not last. A generation later, authors of scienti?c papers did write about ‘The social problem growing out of the overconsumption of sugar’ and described schoolbased programmes to teach children to consume less sugar (10) .