Managing overall eating patterns may be key to reducing health risks of sweet foods

A Taiwanese cardiologist emphasises that moderation and lifestyle choices are crucial in controlling the health impacts of sweet foods, challenging misconceptions about sugar consumption.

People who enjoy sweet drinks and desserts do not necessarily need to cut them out completely, but they do need to manage the overall pattern of eating, according to Liu Chung-ping, a cardiology specialist and clinic director in Taiwan. In comments on his Facebook page, Liu said the real issue is not a single sweet treat, but whether total intake, physical activity, waist size and refined carbohydrates are kept under control.

His remarks came after a public debate in Taiwan over claims that food in the south of the country tastes sweeter, a discussion that quickly broadened into concerns about sugar, blood glucose and everyday eating habits. Liu used Japan as a comparison, saying that although Japanese cuisine and pastries can also be sweet, diabetes outcomes are still better there than in Taiwan, which he linked to slimmer waistlines, more walking and smaller portions of starch.

Public health guidance broadly supports that view. The American Heart Association says sugar-sweetened drinks can drive blood glucose spikes and are associated with higher risks of type 2 diabetes and cardiovascular disease. Harvard Health has also warned that excess added sugar contributes to weight gain and metabolic illness, while the U.S. Centres for Disease Control and Prevention advises people to reduce added sugar by choosing water or unsweetened drinks and checking labels.

Liu’s practical advice was simple: eat less at the next meal if a snack is sugary, walk whenever possible, pay attention to waist circumference rather than weight alone, and cut back on refined starches such as biscuits, noodles and white bread. He said occasional sweetness is less of a problem when people keep calories, movement and blood sugar monitoring under regular control.