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市售飲料與糕餅點心類之含精製糖種類與含量分析
Development of a Food Composition Database of Refined Monosaccharides and Disaccharides in Snacks, Desserts, and Beverages
摘要
先前研究指出，精製糖類的過量攝取是引起肥胖及齲齒等疾病的原因之一，又糖尿病人的治療飲食中精製單醣及精製雙醣類含量的攝取更須適當控制。目前台灣地區食品營養成分資料庫中尚無納入精製糖類含量之項目，故國人之精製糖類實際攝取量仍無據可計。為促進國人健康飲食觀念，本研究藉市售飲料與糕餅點心類之含精製糖種類與含量進行分析、建立資料庫，以作為國人飲食攝取時之參考，並期能應用於疾病與精製糖類攝取之關連性研究。本研究收錄145種常見的市售飲料與糕餅點心類樣品，利用酵素分析法定量葡萄糖、果糖、蔗糖及乳糖之含量。每一樣品項目分別收集三家不同廠牌之商品，分析定量取平均值。另利用「食譜計算法」，計算49種常於家庭中製作的點心所含之蔗糖量。每一種類分別參考十本食譜書籍，計算取其平均值。本研究結果得知，糕餅點心類含有較多蔗糖，而市售飲料之葡萄糖和果糖的使用量比例相近，且含量高於蔗糖。筆者推論由於市售飲料類多使用高果糖糖漿取代砂糖作為甜味劑所致此結果。
並列摘要
The excessive intake of monosaccharides and disaccharides increases the risks of obesity and dental caries. In addition, the simple-sugar (monosaccharides and disaccharides) content of therapeutic diets for diabetic patients needs be adequately controlled. However, no study has examined their intake due to the lack of a database in Taiwan. The objective of this study was to develop a database for monosaccharides and disaccharides in representative snacks, desserts, and beverages. All food items analyzed in this study are usually consumed between meals (as snacks). Two methods were used: 1) an enzymatic method to analyze 145 food items for refined monosaccharides and disaccharides; and 2) a recipe method, for which we selected 49 representative homemade snacks and calculated the average value of sucrose from 10 recipes for each snack found in books and on the internet. The results showed that beverages contained higher levels of glucose and fructose than snacks and desserts, possibly because the manufacturers used high-fructose corn syrup, also called isoglucose, as the sweetener.
被引用紀錄
延伸閱讀
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