Sugar in Desserts and Drinks: What Cafés and Restaurants in North America Should Know
Experts from Action on Sugar, a British public health charity focused on sugar and diet, reported that some desserts served in restaurants and cafés contain dangerously high amounts of sugar. The findings were highlighted by mainstream media in the United Kingdom and have resonance for consumers in North America who seek healthier choices when dining out.
The analysis reviewed more than 700 dessert and beverage options offered by catering establishments across the UK, revealing that certain items can include as much as 133 grams of sugar. It also found that smoothies marketed as health-forward drinks can be exceptionally sugary—frozen or blended fruit, vegetables, or greens thickened into a beverage, often with added sweeteners, and labeled as “healthy.” This serves as a reminder that labels can be misleading if sugar content is not clearly disclosed.
Global health authorities recommend limiting daily sugar intake. The World Health Organization advises a maximum of 30 grams of free sugar per day for most adults, roughly seven to eight teaspoons. Nutrition professionals, such as Zoe Davis, a registered nutritionist associated with Action on Sugar, have noted that cafes and restaurants frequently do not provide precise sugar content for their offerings. Consumers often struggle to locate reliable ingredient and nutrition data online, and comprehensive data maps for product formulations are not readily accessible to the public.
Numerous studies link excessive sugar consumption to increased risks of obesity, type 2 diabetes, cardiovascular disease, and atherosclerosis. Noting these concerns, health experts advocate for policy measures that encourage reformulation of recipes and clearer labeling. A prominent cardiologist and researcher from Queen Mary University of London has argued that government action should push food manufacturers to reduce sugar levels and improve transparency. Such changes are seen as essential steps to protect public health and curb rising diet-related illnesses.
In the broader context of North American dietary patterns, a sedentary lifestyle compounds health risks associated with high sugar intake. Public health advocates emphasize that reducing added sugars—especially in foods marketed as convenient or nutritious—requires coordinated efforts from policymakers, the food industry, and consumers alike. This involves improving nutrient labeling, supporting reformulation initiatives, and fostering consumer education about portion sizes and sugar sources.
As many North American cities continue to grapple with obesity and metabolic syndrome, the core message remains clear: be mindful of sugar in desserts and blended drinks, understand the labeling, and demand transparency from food service providers. Health authorities encourage readers to choose foods with lower added sugar, to verify nutrition information when possible, and to opt for water or unsweetened beverages when choosing drinks. The overall goal is to create a food environment that supports long-term health and reduces preventable disease risk (Action on Sugar; World Health Organization; independent health researchers).