The low-sugar trap: When less sugar doesn’t mean more health

Yuki Lei

As health awareness rises globally, reducing sugar intake has become a mainstream consumer choice. From beverages to baked goods, low-sugar and sugar-free products are flooding the market, and the natural sweetener industry is booming. Market data shows that the natural sugar reduction ingredients market has already reached USD4.69 billion and is projected to grow to $9.02 billion by 2034.

This wave reflects consumers’ deep concern for their health and is the inevitable result of policy initiatives in many countries.

In Macau, however, this health trend confronts an uncomfortable reality: more than half of adults are overweight or obese, with an obesity rate of 30.6%, and the problem continues to worsen. One in four Macau residents suffers from a chronic disease such as hypertension, diabetes, or cardiovascular disease. The government’s promotion of the “three lows, one high” dietary principle is a step in the right direction. But the question remains: are consumers truly becoming healthier in their pursuit of “low sugar”?

Many consumers assume that “low sugar” automatically means “healthy.” But the reality is often the opposite. To compensate for the loss of taste and texture that comes with reducing sugar, many food manufacturers turn to fat to enhance flavor. A low-sugar biscuit, for instance, may contain more oil to maintain its crunch; low-sugar dairy products may add more cream or thickeners to preserve a smooth texture. This “sugar-for-fat” swap means that while consumers think they are cutting sugar, they may actually be consuming more fat and calories – falling into a health trap.

What is more concerning is that some products are marketed as “low sugar” or “sugar-free,” yet their overall nutritional profile has not improved. Consumers tend to focus only on sugar content while overlooking fat, sodium, and total calories, turning a “healthy choice” into a “health illusion.” This is particularly worrying in Macau, where overweight and obesity rates continue to rise, and any misleading health claim could further aggravate public health risks.

Currently, Macau’s regulation of “low-sugar” and “sugar-free” labels relies primarily on basic food labeling requirements, lacking specific nutritional standards for reduced-sugar products. Consumers are easily swayed by marketing claims, drawn to the term “low sugar” without fully understanding a product’s overall nutritional value. Authorities should consider several improvements.

First, food labeling requirements should be tightened so that products carrying “low-sugar” claims must also display fat, calorie, and sodium content, allowing consumers to make fully informed comparisons. Second, scrutiny of health claims should be strengthened, requiring supporting nutritional data rather than allowing sugar content alone to serve as the sole indicator. Third, public health literacy should be enhanced through education campaigns that help consumers understand that low-sugar products are not necessarily healthy and that food choices should be based on overall nutritional value. Fourth, industry self-regulation and innovation should be encouraged, with businesses controlling fat and sodium levels while reducing sugar.

Reducing sugar is a global trend and an important public health direction. But if consumers inadvertently consume more fat in the process, this health wave may backfire. The authorities have a responsibility to ensure that market information is transparent so that consumers can make genuinely healthy choices based on complete nutritional information. Only when regulation and education go hand in hand will citizens truly benefit from the era of sugar reduction.