| Objective:The role of dietary sugars has become an increasingly active public health acrossthe world.Domestic and foreign studies on the effects of excessive glucose intake in relation to health outcomes have shown that excessive glucose intake may increase the risk of metabolic diseases,cardiovascular diseases,dental caries and other diseases[1,2,3].In order to avoid the impact of excessive sugar intake on the health of residents,the World Health Organization recommends that people should reduce the intake of free sugars throughout the life-course,adult and children should reduce the intake of free sugars to 10%of total energy;Can further be less than 5%of the total intake of energy,it will bring more benefits to health[4].The latest release of the Chinese residents dietary guidelines(2016)also recommends that the residents should control the intake of adder sugars.It is recommended not to exceed 50g/d,preferably under 25g/d[5].This shows that timely grasp of the level of sugar intake is very important.Conceptually,the addition of sugar refers to the sugar composition added to the food and beverages processing and preparation or the sugar added to the food in the table[4];the free sugar is defined as monosaccharide and disaccharides added to foods and beverage by manufactures,cook or consumer and sugars naturally present lin honey,syrup,fruit juice and concentrates[4].Although the two sugars' concepts contain different types and sources of sugars,which may be affected by analytical techniques,they all expressed the meaning of an additional sugar in addition of that in natural foods.With the rapid development of China's economy and the improvement of living standards,people's consumption of pre-packaged sugary foods is increasing.in recent years,so in addition to natural food and cooking sugar,the consumption of sugar foods has become an important source of sugar intake.However,so far,there are few data about the content of sugar in our country's food composition.Liu Su and other[6]have reported the level of sugar intake in China,but the food sugar content used by the basic data from the US food composition database,there may be a certain deviation.Therefore,the purpose of this study is as follows:1.Based on the analysis techniques for the determination of galactose,glucose,fructose,sucrose,lactose and maltose for the pre-packaged food,the sugar content determination and distribution of the eight sugary foods were completed.2.Estimated the intake of sugar from pre-packaged foods baesd on the pre-packaged food consumption data for the 15 provinces.Methods:1 Determination of sugar content in pre-packaged foods1.1 Sample collection:According to the classification of food,taste,technology,to establish eight kinds of sugar-containing pre-packaged food samples,randomly select the largest integrated supermarkets as sampling sites.Sampling varieties according to the same food market share ranking or consumption frequency,select the brand products ranked the top,and ultimately determine the sample for the beverage 82,biscuits 53,bread 28,pastries 44,63 milk and dairy,16 sweet and candy,47 ready-to-eat sweets,25 Fruit products.Each sample collected more than 3 batches,each batch collection of more than three packaging.In accordance with the principle of equal quality and equalization,the sample is packed and tested.Also collect some of the food that claims to be "sugar free","low sugar" or "no sugar".".1.2 Determination the content of all monoaccharides and disaccharides in eight kinds of sugary foods:Established the method of ion exchange chromatography,which was used to determine galactose,glucose,fructose,sucrose,lactose and maltose at once.Evaluated the linear range,accuracy,reproducibility and detection limit of the method.On this basis,the determination of the content of six sugars in various foods was completed and the total sugar content(referred to as "total sugar")was calculated.1.3 Statistical analysis:According to the food process,the taste of various types offood for further sub-stratification,count up the sugar content distribution in various types(including sub-categories)food;in accordance with the principle of similar,comparison with the sugar content in US food composition database;All samples of sugar content claimed were compared with the relevant provisions of the Code for Nutritional Labeling of Food stuffs for Food Safety(GB 28050)to determine the conformity of the claimed sugar content.2 Application of Pre-packaged Food Sugar Content Data in Assessment of Dietary Sugar Intake2.1 Survey of the surveyed population:According to the "China Health and Nutrition Survey" project's dietary survey records(3 days 24 hours meal review method)in liaoning,Jiangsu,Shandong,Henan,Hubei,Hunan,Guangxi Zhuang Autonomous Region,Guizhou,Heilongjiang,Beijing,Shanghai,Chongqing,Shanxi,Zhejiang and Yunnan in 2015,screen one or more sugar-containing pre-packaged food consumption records of 6 years old and above residents as "sugar food consumption crowd",and as the population to assess sugar intake.2.2 Evaluation of sugar intake from prepackaged foods:Based on the survey of consumption of pre-packaged foods such as beverages,biscuits,bread,pastries,pure milk,dairy products,ready-to-eat sweets,sugar and candy and fruit products,count up the percentage of the number of consumers consumered sugar-containing foods accounted for the total sugar-consuming food consumers;according to the consumption of various types of sugar foods multiplied by the corresponding sugar content assignment,the cumulative statistics of the monomer sugar and total sugar intake;and the level of sugar intake obtained by different types of food consumers,and to analyze the differences in age and gender trends in consumption of sugary foods.All statistics were analyzed using SAS 9.2 software.Research result:1.Method establishedThrough the establishment of sugar determination method,established the basic detection process.The fat in samples was removed by petroleum ether,and the protein was removed by zinc acetate and potassium ferrocyanide.The zinc ions were removed by solid phase extraction column.The sugar were separated and quarlified by ion chromatography,the the relative standard deviations of the accuracy were less than 10%.The recoveries of galactose,glucose,fructose,sucrose,lactose and maltose were between 97.6%and 104.6%.The detection limit was<0.06 mg/L.It prove that the established method can be used for the accurate determination of food sugar content.2.The sugar content distribution in all kinds of sugary foodsIn this study,we tested a total of 358 sugary pre-packaged foods.All kinds of food by the food category,process,taste the impact of sugar content distribution is quite different.The content of sugar in all kinds of pre-packaged food are as follows(average):the total sugar contents in ready-to-eat sweets range from 1.67 to 69.1 g/100g,and the contents of sucrose of these sugar-containing foods are significantly higher than that of other single sugar.The total sugar contents in beverages are in the range of 2.20 to 83.6 g/100 g(mL).Most of the beverages contain glucose,fructose and sucrose components.The solid coffee drinks,protein drinks,tea and coffee contain some lactose;milk and dairy products,the total sugar contentsare in the range of 6.06 to 45.6 g/100g(mL).Pure milk contains mainly natural lactose(5.89 g/100 mL).Lactose after decomposition contains more galactose and glucose in low lactose milk.In addition to containing,some natural lactose seasoning milk and other dairy products also have some sucrose added;as for biscuits,total sugar contents range from2.39 to 27.2 g/100g;pastry samples are tested,the sugar contents of sugar are in the range of 10.5 to 26.8 g/100g.The total sugar contents in bread range from 7.79 to 18.2 g/100 g,sucrose is the main sugar in biscuits,pastries and bread.Also breads are the most predominant source of maltose.Creamy sandwich foods contain higher levels of lactose.There are 31 The total sugar content in sweet and candy are in the range of 28.8 to 73.Og/100g.In addition to the high content of glucose and fructose in honey,the others contain high sucrose;as for fruit products,the total sugar contents range from 11.6 to 65.9g/100g,glucose and fructose are the main Monosaccharide composition.The above results show that when describe the sugar levels in various foods,in addition to the basic classification of food,but also according to the process,taste and other factors for further sub-class division,can more accurately describe the(sub-class)food sugar Concentration trend of content.Compared with the total sugar content of similar foods from the United States,It was found that the total sugar content of ice cream,pastry and non-sandwich biscuits was significantly lower than that of American food(p<0.05),while the total sugar content of whole wheat bread,fermented biscuits and plain yogurt were higher than that of American food(p<0.05).3.Estimation of consumption status and sugar intake from sugary food In 2015,the "China Health and Nutrition Survey" included 17660 residents(8421 males and 9239 females)in 15 provinces.Among them,there were 5980 people(2685 males and 3295 females)with one or more sugar-containing prepackaged food consumption records),accounting for 33.9%of the total number.And the percentage of males and females was 31.9%and 35.7%(p<0.001).Among all the sugary foods consumers(5980),the proportion of pure dairy consumers was the highest(44.2%),followed by bread(28.5%),pastry(23,8%)and dairy(22.2%).According to the consumption and sugar levels of each type of food,the median sugar intake from the pre-packaged food was calculated to be 10.5 g/d,where the median intake of sucrose was 4.0 g/d,followed by Lactose 3.9 g/d,and the amount of total sugar intake's upper quartile(P75)and the lower quartile(P25)were 5.1g/d and 19.0 g/d respectively,of which 15.8%of the sugary food consumption crowd(945)intake more than 25 g/d.The median intake of 6-19 years old,18-44 years old,45-59 years old and 60 years old and above were 11.6g/d,10.2g/d,10.1g/d,11.0(p<0.001).There was no significant difference in the total sugar intake between men and women.4.Consumption Status of Various Food Consumers As the consumer groups on the various types of food consumption choices vary widely,this study also further analyzes the intake level of all types of sugary foods consumers.It found that the consumers who select dairy products,the intake of total sugar is 9.3 g/d;the intake of total sugar of fruit products consumers is 8.3 g/d;as for consumers who select the cakes,the intake of total sugar is 7.1 g/d;different age groups in the food category selection has a certain tendency,6-17 years old and 18-44 years old people prefer to choose pure milk and bread,60 years old and above people prefer to choose pure milk and pastry(p<0.05).Conclusion:1.In this study,the contents of galactose,glucose,fructose,sucrose,lactose and maltose in a large amount of sugar-containing prepackaged food were analyzed.The sugar content distribution of sugar-containing pre-packaged food was established according to the classification,which can provide data basis for sugar intake assessment and its relationship with health research.2.Compared with the total sugar content of the same sugary foods in the United States,the total sugar content of ice cream,bread,biscuit,pastry and plain yogurt are statistically different.Therefore,the sugar content of sugar products in China is more suitable for assessing the consumption of sugar among chinese.3.The median total sugar intake level in China's 6-year-old and above is 10.5 g/d,of which sucrose is the main sugar consumed by our people,followed by lactose.In 2015,the percentage of people who consumed sugar foods in China was 33.9%,and the percentage of female consumers was higher than that of men.Milk,bread,pastry and and dairy are the most popular sugary foods among Chinese. |
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