Rising rates of obesity and non-communicable diseases (NCDs) in Canada are closely tied to poor diet quality, with free sugars—a combination of added sugars and naturally occurring sugars in honey, syrups, and fruit juices—playing a key role. Free sugars contribute to excess calorie intake and health issues like elevated blood pressure and serum lipids. Historically, Canadian dietary guidelines have focused on total sugars, overlooking the specific health impacts of free sugars.

A research initiative funded by the Canadian Institutes of Health Research and Health Canada in 2017 addressed this gap. Researchers from the University of Toronto analyzed free sugars in the Canadian food supply and their health impacts. Using the Food Label Information and Price (FLIP) database, they found that by 2013, nearly two-thirds of prepackaged foods and beverages contained free sugars, accounting for 62% of total sugars and 20% of all calories. Despite some minor product reformulations between 2013 and 2017, significant reductions in free sugars were absent.

Simulations revealed that reducing free sugars intake by 20% could lower calorie intake by 60 calories daily and potentially prevent or delay 6,770 diet-related deaths annually, primarily from heart disease. The findings emphasized the need for mandatory reformulation targets, similar to those used for sodium reduction.

Policy impacts include Health Canada’s front-of-package labelling regulations and marketing restrictions on unhealthy foods for children. Advocacy groups like the Heart and Stroke Foundation have used the research to push for further free sugars reductions. Proposed measures, such as a sugar-sweetened beverage tax, could also lower free sugars intake but require careful implementation to minimize financial impacts on lower-income groups.

Looking forward, researchers are examining the rise of ultra-processed foods, major contributors to free sugars and poor diet quality, to further inform policies aimed at improving public health.