the place of SUGAR in the balanced diet

In most diets in the world some 10–12% of the energy value is supplied by protein, but there is great variation in the proportions provided by fats and carbohydrates. If alcoholic drinks are excluded from the calculations, in Britain in 1971 42% of the energy value of the total food supply was derived from fat and 47% from carbohydrate: 17% was supplied by sucrose. In the first quarter of the century and in World War II about one‐third came from fat and about 55% from carbohydrate: in the first quarter of the century sucrose provided 14–15% of the total energy value of the food supply and in World War II about 11%.