Consumers perceive sugar as both a ‘friend and foe’ in their nutrition, according to a quantitative consumer research commissioned by Beneo.###The results also underlinature made magnesium citratene that sugar and carbohydrates play a key role in consumer behavior when dealing with health concerns.###More than 5,000 consumers in UK, Spain, Germany, France and Poland were surveyed on their perception of sugar, carbohydrates and nutrition, with regard to blood glucose response.###The results show that consumer health concerns in order of importance are weight management (43%), fatigue or low energy (36%) and stress (35%).###Consumers are aware that the amount and type of sugars, as well as carbohydrates in general, play a major role in coping with these health issues.###Consumers’ main motivation for sugar reduction in their nutrition was because of its negative effects on their health.###About 58% of respondents who wanted to eat less sugar said that their major driver was to control their weight.###Also, the detrimental long-term effects of sugar consumption such as diabetes were a concern, being mentioned by nearly one out of three consumers who wzinc gluconate nature’s bountyere trying to cut their sugar intake.###Although wanting to reduce the amount of sugar consumed, respondents were not prepared to forego the feeling of sugar-like indulgence: 60% said that they ate sugar because they liked the taste and one out of three participants (33%) responded that sugar improved their overacitrate de zinc solarayll mood.###Consumers tell ‘good’ and ‘bad’ carbohydrates apart###Despite consumers seeing the benefits of less sugar intake, they also recognized that casisu cal mag citraterbohydrates are the major energy source for body and brain.###About 46% of respondents stated that they consumed carbohydrates because they “give energy”, as more than one out of two participants making a distinction between ‘good’ and ‘bad’ carbohydrates.###Wholegrain, fiber, complex cferrous fumarate 305garbohydrates and slow-release carbohydrates were seen as ‘good’; with 51% of respondents regarding slow-release carbohydrates as generally better and 60% linking slow-release carbohydrates with sustained energy.