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Excess calories from foods and drinks high in free sugars also add to unhealthy weight gain, which can cause obese and weight problems. Recent proof also reveals that totally free sugars influence high blood pressure and serum lipids, and suggests that a reduction in free sugars intake decreases threat factors for heart diseases (13 ).

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e. all types of beverages consisting of free sugars these include carbonated or noncarbonated sodas, fruit or vegetable juices and drinks, liquid and powder concentrates, flavoured water, energy and sports drinks, readytodrink tea, readytodrink coffee and flavoured milk beverages); andeating fresh fruit and raw vegetables as treats instead of sugary snacks.

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These aspects consist of income, food prices (which will impact the schedule and affordability of healthy foods), specific preferences and beliefs, cultural customs, and geographical and environmental aspects (including environment modification). Therefore, promoting a healthy food environment including food systems that promote a varied, balanced and healthy diet plan needs the involvement of multiple sectors and stakeholders, including federal government, and the public and economic sectors.

Efficient actions by policy-makers to create a healthy food environment include the following: Developing coherence in national policies and investment strategies including trade, food and farming policies to promote a healthy diet and safeguard public health through: increasing rewards for producers and retailers to grow, utilize and offer fresh vegetables and fruit; minimizing rewards for the food market to continue or increase production of processed foods consisting of high levels of hydrogenated fats, trans-fats, free sugars and salt/sodium; encouraging reformulation of food to minimize the contents of hydrogenated fats, trans-fats, totally free sugars and salt/sodium, with the objective of eliminating industrially-produced trans-fats; implementing the WHO suggestions on the marketing of foods and non-alcoholic drinks to children; establishing requirements to cultivate healthy dietary practices through ensuring the availability of healthy, nutritious, safe and budget friendly foods in pre-schools, schools, other public organizations and the workplace; checking out regulatory and voluntary instruments (e.

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marketing regulations and nutrition labelling policies), and economic rewards or disincentives (e. g. tax and subsidies) to promote a healthy diet; andencouraging global, nationwide and local food services and catering outlets to enhance the nutritional quality of their foods ensuring the schedule and price of healthy options and review portion sizes and prices.