Research evaluating food intake has found that participants who used reduced-calorie, reduced-sugar products were more likely to consume greater amounts of calcium, have higher intakes of fruits and consume more dark green and yellow vegetables than those using full-sugar products. Those using reduced-calorie foods and beverages were also more likely to read labels for calories, fats and sugars and consumed fewer calories overall. The research was published in the Journal of Food Science.
Did you ask a question to our expert? Answers are now available on our Ask an Expert page!