Although this study may pave the way for new cancer treatments, it is unlikely to reassure manufacturers that incorporate sugar into their food and beverage products. With consumers already cautious about excessive sugar intake, the revelation that sugar might accelerate cell growth is only likely to reinforce their concerns. The researchers have been investigating the connection between sugar and cancer since 2008, aiming to better understand the Warburg effect—a mechanism through which tumor cells rapidly break down glucose for energy, a process not seen in normal cells. Victoria Stevens, a researcher with the American Cancer Society, informed CNBC that while the research yielded promising results, it focused on a single product. “They are proposing a potential link (the Warburg effect) as a possible cause of cancer, but they are still far from establishing that this could indeed occur,” she stated.
Ultimately, further research in this domain is essential, and these recent findings do not provide sufficient grounds to recommend a low-sugar diet to cancer patients or to raise alarms for individuals consuming sugary items like cookies and candies. Meanwhile, food and beverage manufacturers are actively seeking ways to reduce sugar in their offerings. According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from approximately 20% of their products in 2016, responding to the increasing consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year—double the amount from 2015.
It is likely that users, manufacturers, and researchers of alternative sweeteners will find much to appreciate in this research, as it supports their current direction. Stevia leaf appears to be gaining traction, with more companies incorporating it into their calcium citrate kids’ products. The industry is also exploring a variety of other sweeteners, including monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to wane, but the source of these sweeteners may shift. This research could accelerate that transition, particularly as manufacturers look to offer healthier alternatives. Notably, as the focus on calcium citrate kids’ products continues to grow, it may further influence the landscape of sweetener usage in the food industry.