A systematic methodology to estimate added sugar content of foods

被引：141

作者：

Louie, J. C. Y. ^{[1
,2
,3
]}

Moshtaghian, H. ^{[1
]}

Boylan, S. ^{[2
]}

Flood, V. M. ^{[4
,5
]}

Rangan, A. M. ^{[3
]}

Barclay, A. W. ^{[3
,6
]}

Brand-Miller, J. C. ^{[2
,3
]}

Gill, T. P. ^{[2
]}

机构：

[1] Univ Wollongong, Fac Med & Hlth Sci, Sch Med, Wollongong, NSW, Australia

[2] Univ Sydney, Boden Inst Obes Nutr Exercise & Eating Disorders, Sydney, NSW 2006, Australia

[3] Univ Sydney, Sch Mol Biosci, Sydney, NSW 2006, Australia

[4] Univ Sydney, Fac Hlth Sci, Sydney, NSW 2006, Australia

[5] St Vincent Hosp, Sydney, NSW, Australia

[6] Australian Diabet Council, Glebe, NSW, Australia

来源：

EUROPEAN JOURNAL OF CLINICAL NUTRITION | 2015年 / 69卷 / 02期

关键词：

PANCREATIC-CANCER; SWEETENED FOODS; CONSUMPTION; DIETARY; RISK; CHILDREN; QUALITY;

D O I：

10.1038/ejcn.2014.256

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

BACKGROUND/OBJECTIVES: The effect of added sugar on health is a topical area of research. However, there is currently no analytical or other method to easily distinguish between added sugars and naturally occurring sugars in foods. This study aimed to develop a systematic methodology to estimate added sugar values on the basis of analytical data and ingredients of foods. SUBJECTS/METHODS: A 10-step, stepwise protocol was developed, starting with objective measures (six steps) and followed by more subjective estimation (four steps) if insufficient objective data are available. The method developed was applied to an Australian food composition database (AUSNUT2007) as an example. RESULTS: Out of the 3874 foods available in AUSNUT2007, 2977 foods (77%) were assigned an estimated value on the basis of objective measures (steps 1-6), and 897 (23%) were assigned a subjectively estimated value (steps 7-10). Repeatability analysis showed good repeatability for estimated values in this method. CONCLUSIONS: We propose that this method can be considered as a standardised approach for the estimation of added sugar content of foods to improve cross-study comparison.

引用

页码：154 / 161

页数：8

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