Abstract
The development of individual and national dietary goals and guidelines has mainly concentrated on modifying fat consumption. However, a reduction in sugar intake has also been an important feature of much dietary advice. Whilst considering cutting back on sugar consumption or to what extent it is “bad for you” it is possible to lose sight of the place and role of sugar in the modern food system, and the social, cultural and economic reasons why sugar had become an everyday taken‐for‐granted food commodity. This article explores these issues in more detail.
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