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Over the past thirty-plus years intensive research into sugars, carbohydrates and dietary fibres has led to significant strides in our understanding of the metabolism and physiological effects of these dietary components.
SOURCE: PUBLIC PERCEPTIONS OF SUGAR AND HEALTH: IMPLICATIONS FOR CONSUMPTION

Mr William D. Clay, Chief, Nutrition Programmes Service, Food and Nutrition Division, FAO.
http://www.fao.org/docrep/005/X4988E/x4988e11.htm

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Further research on sugar supported previous believes in its benefits to be a part of nutritionally balanced and varied diet
http://www.fao.org/docrep/005/X4988E/x4988e11.htm

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Despite the previous warning sugar popularity of sugar remained to the point that in France and Germany it's been promoted a beneficial to health
http://www.fao.org/docrep/005/X4988E/x4988e11.htm

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Dr Thomas Willis, who previously discovered, declared that sugar was also the cause of scurvy, and he helped establish a firm anti-sugar trend. He was the first to refer to condition called “diabetes mellitus”
https://www.diapedia.org/introduction-to-diabetes-mellitus/1104693411/thomas-willis

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Monsieur Theophilus de Garencières, a French apothecary had singled out sugar as the cause of a particular form of consumption of the lungs, the disease we know today as tuberculosis

'A Treatise on Sugar' Benjamin Moseley

January 1, 1799

G. G. and J. Robinson

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A French physician, Joseph Duchesne, warned: "Under its whiteness sugar hides a great blackness