Cleveland Clinic Expert Explains Why Sugar Alone Doesn’t Feed Cancer

CLEVELAND — The belief that sugar directly fuels cancer cells has gained traction in public discourse, but according to a Cleveland Clinic dietitian, the science behind this idea is more complex than a simple yes or no.

Paige Welsh, a registered dietitian at the Cleveland Clinic, said that all cells, including cancer cells, rely on glucose (a type of sugar) for energy. “So, when we eat anything with carbohydrates, things that people think, you know, probably aren't so good, like soda or ice cream; but even things that are better carbohydrates, like fruit and bread, whole grain bread specifically, some of those carbohydrates get broken down into a sugar called glucose, and that's a good thing,” Welsh said. “Systems like our brain and our muscle regeneration actually operate best if it's got some of that glucose.”

Glucose is essential for bodily functions, and while cancer cells do use it for energy, so do all other cells. There is no scientific evidence to support the claim that consuming sugar causes cancer or directly accelerates its growth.

The concern, Welsh emphasized, lies with added sugars, which are not naturally found in foods and are often associated with processed items. Overconsumption of added sugars has been linked to obesity and other conditions that may increase cancer risk.

“So, for females, we want to keep those added sugars to 25 grams per day. For males, we want to keep added sugars to 36 grams per day. But less is best, so just check those labels and make sure you're not getting an overabundance,” Welsh said.

To maintain a healthier diet, Welsh recommends focusing on whole foods that contain natural sugars, such as fruits. She notes that while occasional indulgences in treats like chocolate or ice cream are acceptable, moderation remains critical.

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