Ramne S, et al. - Researchers examined the links between added and free sugar intake, intake of different sugar sources, and mortality risk via examining two prospective population-based cohorts: the Malmö Diet and Cancer Study (MDCS; n=24,272), which collected dietary data by combining a food diary, interview, and food-frequency questionnaire (FFQ), and the Northern Swedish Health and Disease Study (NSHDS; n=24,475), which assessed diet with an FFQ. Per observations, they noted an association between high sugar intake and increased mortality risk. However, the increased risk was also noted among low-sugar consumers despite a more favorable lifestyle in general. They noted the lowest mortality risk with added sugar intakes between 7.5% and 10% of energy intake in both cohorts. Furthermore, these associations were found to be dependent on the type of sugar source; the intake of sugar-sweetened beverages was positively associated with mortality, whereas the intake of treats was inversely associated.