The role of food is currently the object of numerous research studies. Scientists are studying both the causes of cancer and ways of preventing it in terms of the appearance of cancerous lesions. The number of dietary factors involved makes it difficult to draw any clear cut conclusions.
As a result, after studying the many publications available on this subject, and in the absence of intervention studies on the possible consequences of consuming carbohydrates, the AFSSA (The French Food Safety Agency) arrived at the conclusion, at the end of 2004, that “there are currently no convincing arguments to suggest that the consumption of carbohydrates plays a role in the development of cancer”, or to call into the question a type of carbohydrate, in particular simple carbohydrates or sugars (mono or disaccharides).
In 2007, among the recommendations made by the WCRF (World Cancer Research Fund) on the subject of cancer prevention, is the avoidance of weight gain, including a recommendation to limit the consumption of foods with a high-calorie content and sweetened drinks. Obesity is described as a factor independent of the risk of cancer.
The studies each use highly different data collection models, which makes it difficult to compare their results. Some consider the quantity of carbohydrates consumed, very often based on the average glycaemic index of the food, and others add the glycaemic load to introduce the notion of quantity. Moreover, dietary data is often collected at the beginning of the study, without establishing the diet of its subjects at the end of the study.
According to sugarontheweb