Mary C. Wiley, PsyD


UCSF School of Medicine

Mary C. Wiley, PsyD is a licensed clinical psychologist practicing in the Bay Area for nearly 20 years. She works primarily with addiction and mood disorders utilizing evidence-based approaches (cognitive-behavioral approach and mindfulness) therapies. Her expertise and passion are in helping patients learn how exercise and nutrition affects mood, behavior and health. She joins the UCSF research team as an intern working on issues related to sugar and health. In addition to her private practice, consultation services and work with UCSF, Mary is pursuing a Master of Arts in Food Studies through University of the Pacific San Francisco.

Recent Blogs:

New Leaders in the Race to Reduce Sugar
Sugar Terms 101

How Key Metabolic Markers for Disease can be Changed by Cutting Sugar in a Child's Diet in Just 9 Days
Hidden Sugars May Have Serious Effects on Children's Heart Health


Sugars are chemicals made of carbon, hydrogen, and oxygen found which taste sweet and are found in food. They are an important part of what we eat and drink and of our bodies. On this site, sugar is used to mean simple sugars (monosaccharides) like fructose or glucose, and disaccharides like table sugar (sucrose). Sucrose is two simple sugars stuck together for example (see Table sugar). Sugars are a type of carbohydrate. Carbohydrates are energy sources for our bodies Sugars enter the blood stream very quickly after being eaten.

SugarScience Glossary
Meet the Scientists

SugarScience Facts

Today, 31% of American adults and 13% of kids suffer from non-alcoholic fatty liver disease (NAFLD).

SugarScience Facts

Too much fructose in added sugar can damage your liver just like too much alcohol.

SugarScience Facts

Growing scientific evidence shows that too much added sugar, over time, is linked to diabetes, heart disease and liver disease.

Healthy Beverage Initiative

Learn more about how organizations are
eliminating the sale of sugar sweetened beverages.

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Resource Kit

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