Journal articles: 'Sugars'

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Makarem, Nour, Elisa V. Bandera, Joseph M. Nicholson, and Niyati Parekh. "Consumption of Sugars, Sugary Foods, and Sugary Beverages in Relation to Cancer Risk: A Systematic Review of Longitudinal Studies." Annual Review of Nutrition 38, no. 1 (August 21, 2018): 17–39. http://dx.doi.org/10.1146/annurev-nutr-082117-051805.

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High sugar intake may increase cancer risk by promoting insulin–glucose dysregulation, oxidative stress, inflammation, and body adiposity, but epidemiologic evidence is unclear. Associations between dietary sugars and lifestyle-related cancer risk from longitudinal studies were evaluated. We systematically searched PubMed, Embase, and CINAHL and identified 37 prospective cohort studies (1990–2017) reporting multivariable adjusted risk estimates for dietary sugars in relation to cancer. Of 15 and 14 studies on total sugar and sucrose respectively, 11 reported a null association in relation to cancer. Of 14 studies on fructose, 8 reported null associations, and 2 reported protective and 4 reported detrimental associations. In two of five studies on added sugars, a 60–95% increased cancer risk was observed with higher intakes. In 8 of 15 studies on sugary foods and beverages, a 23–200% higher cancer risk was observed with higher sugary beverage consumption. In conclusion, most studies were indicative of a null association, but suggestive detrimental associations were reported for added sugars and sugary beverages.

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COULSTON, ANN M., and RACHEL K. JOHNSON. "Sugar and Sugars." Journal of the American Dietetic Association 102, no. 3 (March 2002): 351–53. http://dx.doi.org/10.1016/s0002-8223(02)90082-9.

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Buso, Marion, Naomi Novita, Hendriek Boshuizen, Jo Harrold, Anne Raben, Jason Halford, Jeanne De Vries, Edith Feskens, and Elske Brouwer-Brolsma. "Prevalence and Validity of Sugar and High-Intensity Sweeteners Consumption Assessed by a General FFQ, Multiple 24-H Recalls, and Urinary Biomarkers – The SWEET Project." Current Developments in Nutrition 6, Supplement_1 (June 2022): 887. http://dx.doi.org/10.1093/cdn/nzac067.007.

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Abstract Objectives Inconsistencies in prospective studies investigating sugars and sweeteners with health may be partly due to inaccurate self-reported intake estimates. We compared the relative validity of two self-reported dietary methods and urinary biomarkers to estimate the intake of sugars and sweeteners using data of free-living Dutch adults. Methods We included 848 participants with one food frequency questionnaire (FFQ) and ≥3 24-h recalls from the NQplus study. Intakes of sugars (mono and disaccharides, sucrose, fructose, free sugars, and added sugars), sugary foods, and sweetened beverages (sugar-sweetened beverages (SSB), Low/Non-calorie beverages (LNCB), and fruit juice) were estimated by using the Dutch food composition table. A sub-sample of 288 participants provided 3 repeated urine samples to measure the urinary sugar and sweetener concentrations. Measurement error models were used to calculate, ICCs, proportional scaling bias (βx), validity coefficients (VC), and attenuation factors (AF). Results According to 24 h-recall data, most sugars and sweet foods/beverages had a high day-to-day variation (ICC ≤ 0.56). Under-reporting (βx < 1) between the FFQ and the multiple recalls was highest for sugary foods and beverages (0.57 to 0.66), and lowest for sugars (0.68 to 0.81). VCs ranged from 0.49 (sugary foods) to 0.74 (SSB), suggesting a moderate to good agreement between the methods for most sugars and for sweet beverages. AFs ranged from 0.42 (sugary foods) to 0.96 (SSB), indicating that the FFQ tends to underestimate the associations between sugars or sweet foods and disease compared to the recalls. The high AFs for LNCB (0.93) and SSB (0.96) suggested that the under-estimation of the diet-disease association was minimal for these beverages when using the FFQ instead of recalls. Compared to men, women showed more day-to-day variation, more under-reporting, and lower VC and AF, except with LNCB. In general, only slight differences between BMI categories were observed. Results of the biomarkers are expected in April. Conclusions Overall, the FFQ showed moderate to good ranking performance compared to multiple 24 h-recalls for sugars and sweet foods. Funding Sources This EU project under the acronym “SWEET” has received funding from the European Union's Horizon 2020 research and innovation program.

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Fernandes, Tatiana, Ana Faria, and Helena Loureiro. "Sources of Free and Added Sugars and Their Nutritional Impact in Diabetic Patients." Diabetology 3, no. 4 (December 12, 2022): 634–38. http://dx.doi.org/10.3390/diabetology3040049.

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A high consumption of sugar leads to an increase in caloric intake, which in turn will lead to a higher risk of developing health issues. Foods contain both naturally occurring sugars and added sugars. The World Health Organization recommends that the daily intake of free sugars be below 10% of the total daily energy intake. Food performs a key role in maintaining an adequate glycaemic control in people with diabetes. However, there is a low compliance to dietary recommendations, namely in the amount of sugar intake. This review article aims to assess and compare the intake of various types of sugars in the general population and among individuals with and without a diabetes diagnosis, identify the food sources that contribute to the intake of free and added sugars, and understand their impact on health. Studies performed on the general population found that the consumption of sugar was high, and that children and teens are more likely to exceed the recommended amounts. It was found that diabetics consume less total and added sugar than non-diabetics, as well as a less sugary drinks. Guidelines and public health policy measures aimed at limiting the intake of free and added sugars are needed in order to minimize the consumption of foods high in empty calories.

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An Godshall, Mary. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 87, no. 1 (January 1, 2004): 286–87. http://dx.doi.org/10.1093/jaoac/87.1.286.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 89–91. http://dx.doi.org/10.1093/jaoac/72.1.89a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 124–25. http://dx.doi.org/10.1093/jaoac/73.1.124.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 146–47. http://dx.doi.org/10.1093/jaoac/74.1.146a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 115–16. http://dx.doi.org/10.1093/jaoac/75.1.115a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 140. http://dx.doi.org/10.1093/jaoac/76.1.140.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 155–56. http://dx.doi.org/10.1093/jaoac/77.1.155a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 156–58. http://dx.doi.org/10.1093/jaoac/78.1.156a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 221–23. http://dx.doi.org/10.1093/jaoac/79.1.221a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 158–60. http://dx.doi.org/10.1093/jaoac/81.1.158a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 258–59. http://dx.doi.org/10.1093/jaoac/69.2.258a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 293–94. http://dx.doi.org/10.1093/jaoac/70.2.293.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 71, no. 1 (January 1, 1988): 89–90. http://dx.doi.org/10.1093/jaoac/71.1.89.

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Debras, Charlotte, Eloi Chazelas, Bernard Srour, Emmanuelle Kesse-Guyot, Chantal Julia, Laurent Zelek, Cédric Agaësse, et al. "Total and added sugar intakes, sugar types, and cancer risk: results from the prospective NutriNet-Santé cohort." American Journal of Clinical Nutrition 112, no. 5 (September 16, 2020): 1267–79. http://dx.doi.org/10.1093/ajcn/nqaa246.

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ABSTRACT Background Excessive sugar intake is now recognized as a key risk factor for obesity, type 2 diabetes, and cardiovascular diseases. In contrast, evidence on the sugar–cancer link is less consistent. Experimental data suggest that sugars could play a role in cancer etiology through obesity but also through inflammatory and oxidative mechanisms and insulin resistance, even in the absence of weight gain. Objective The objective was to study the associations between total and added sugar intake and cancer risk (overall, breast, and prostate), taking into account sugar types and sources. Methods In total, 101,279 participants aged >18 y (median age, 40.8 y) from the French NutriNet-Santé prospective cohort study (2009–2019) were included (median follow-up time, 5.9 y). Sugar intake was assessed using repeated and validated 24-h dietary records, designed to register participants’ usual consumption for >3500 food and beverage items. Associations between sugar intake and cancer risk were assessed by Cox proportional hazard models adjusted for known risk factors (sociodemographic, anthropometric, lifestyle, medical history, and nutritional factors). Results Total sugar intake was associated with higher overall cancer risk (n = 2503 cases; HR for quartile 4 compared with quartile 1: 1.17; 95% CI: 1.00, 1.37; Ptrend = 0.02). Breast cancer risks were increased (n = 783 cases; HRQ4vs.Q1 = 1.51; 95% CI: 1.14, 2.00; Ptrend = 0.0007). Results remained significant when weight gain during follow-up was adjusted for. In addition, significant associations with cancer risk were also observed for added sugars, free sugars, sucrose, sugars from milk-based desserts, dairy products, and sugary drinks (Ptrend ≤ 0.01). Conclusions These results suggest that sugars may represent a modifiable risk factor for cancer prevention (breast in particular), contributing to the current debate on the implementation of sugar taxation, marketing regulation, and other sugar-related policies. This trial was registered at clinicaltrials.gov as NCT03335644.

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Amoutzopoulos, Birdem, Toni Steer, Caireen Roberts, David Collins, and Polly Page. "Free and Added Sugar Consumption and Adherence to Guidelines: The UK National Diet and Nutrition Survey (2014/15–2015/16)." Nutrients 12, no. 2 (February 1, 2020): 393. http://dx.doi.org/10.3390/nu12020393.

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Monitoring dietary intake of sugars in the population’s diet has great importance in evaluating the efficiency of national sugar reduction programmes. The study objective was to provide a comprehensive assessment of dietary sources of added and free sugars to assess adherence to public health recommendations in the UK population and to consider the impact of different sugar definitions on monitoring. The terms “added sugar” and “free sugar” are different sugar definitions which include different sugar components and may result in different sugar intakes depending on the definition. Dietary intake of added sugars, free sugars and seven individual sugar components (sugar from table sugar; other sugars; honey; fruit juice; fruit puree; dried fruit; and stewed fruit) of 2138 males and females (1.5–64 years) from the National Diet and Nutrition Survey (NDNS) 2014–2016, collected using a 4 day estimated food diary, were studied. Added and free sugar intake accounted for 7% to 13% of total energy intake respectively. Major sources of free sugar intake were “cereals and cereal products”, “non-alcoholic beverages”, and “sugars, preserves, confectionery”. Differences between added and free sugar intake were significantly large, and thus use of free sugar versus added sugar definitions need careful consideration for standardised monitoring of sugar intake in relation to public health.

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Kannappan, Karunanidhi, Preetha Elizabeth Chaly, and Shyam Sivasamy. "Effect of frequent exposures of various indigenous sugars on cariogenicity of a biofilm caries model." Journal of Indian Society of Pedodontics and Preventive Dentistry 41, no. 4 (2023): 267–73. http://dx.doi.org/10.4103/jisppd.jisppd_335_23.

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ABSTRACT Aim: The aim of this study was to assess and compare the cariogenicity of indigenous sugars (palm sugar, jaggery, and brown sugar) and refined sugar at different frequencies of exposure through a biofilm caries model. Methodology: This in vitro study was conducted on 60 extracted human premolar teeth which were randomly divided into four groups (refined sugar, jaggery, palm sugar, and brown sugar) with each group being exposed to their respective sugars at one, three, and five frequencies for 5 min at defined time periods with five sample teeth for each exposure (4 × 3 × 5 = 60). The acidogenicity of biofilm was found by a 5-day pH cycling model. After 5 days, enamel demineralization, protein content, and polysaccharide formation of the biofilm following exposure to various sugars at various frequencies were assessed and compared. Statistical analyses were done using a one-way analysis of variance for intergroup comparisons between various sugars at various levels of frequencies. Results: The enamel demineralization was found to be least in palm sugar with mean percentage surface hardness loss of 8%, 17%, and 25% at one, three, and five frequencies of exposures and this was found to be statistically significant compared to other sugars (P < 0.001). The acidogenicity of biofilm increased with an increase in the frequency of exposures, but none of the indigenous sugars had a drop below 5.5 (critical pH) at a single frequency of exposure indicating less acid production at minimal exposure. The protein content of the biofilm exposed to palm sugar was less on comparison with other sugars and it was found to be statistically significant (P < 0.001). The polysaccharide formation of all sugars was similar at each frequency of exposure and was statistically nonsignificant. Conclusion: From the results obtained, it was concluded that though cariogenicity increased in all sugars with an increase in frequency of exposure, the level of cariogenicity was least in palm sugar compared to other sugars used in the study. Hence, it is recommended to use palm sugar as an alternative to refined sugar.

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Pan, Feng, Zhihong Wang, Huijun Wang, Chang Su, Jiguo Zhang, Wenwen Du, Xiaofang Jia, et al. "Association between Free Sugars Intake and Risk of Metabolic Syndrome in Chinese Adults: Results from the China Health and Nutrition Survey, 2000–2018." Nutrients 14, no. 24 (December 19, 2022): 5385. http://dx.doi.org/10.3390/nu14245385.

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The association of free sugars intake with metabolic syndrome (MetS) is controversial. This study aimed to examine the association between free sugars intake and risk of MetS in Chinese adults. The data were from seven waves of the China Health and Nutrition Survey (2000–2018), a longitudinal and open prospective cohort study. Dietary intake was calculated based on the data collected by consecutive 3-day 24-h dietary recalls combined with household weighing for foods or condiments. Cox proportion hazard regressions and restricted cubic spline (RCS) were performed to explore the associations between free sugars intake and the risk of MetS. The present study selected 12,048 adults aged 18 years and above. During a median (IQR) follow-up of 9.0 (7.0, 15.0) years with 131,844.0 person-years, 3970 (32.95%) MetS occurred. After adjusting for all potential confounders, compared to adults with free sugars intake of <5 g/day group, adults with free sugars intake of 5–20 g/day were associated with a higher risk of MetS (HR, 1.094; 95% CI, 1.009–1.186). No significant association was observed between free sugars intake of >20 g/day and the risk of MetS (HR, 1.011; 95% CI, 0.800–1.277). There is an urgent need to pay attention to the intake of free sugars and comprehensive measures such as the improvements in the processing of sugary foods, and sugar composition should be included on food nutrition labels to control intake of free sugars in China.

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Redruello-Requejo, Marina, María de Lourdes Samaniego-Vaesken, Teresa Partearroyo, Paula Rodríguez-Alonso, María José Soto-Méndez, Ángela Hernández-Ruiz, Federico Lara Villoslada, et al. "Dietary Intake of Individual (Intrinsic and Added) Sugars and Food Sources from Spanish Children Aged One to <10 Years—Results from the EsNuPI Study." Nutrients 14, no. 8 (April 16, 2022): 1667. http://dx.doi.org/10.3390/nu14081667.

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Currently, in Spain there are no studies assessing the intakes and sources of intrinsic and added sugars by both children consuming standard milks and children regularly consuming adapted milk formulas. Our goal was to evaluate current sugar intake levels (intrinsic and added) and their major dietary sources within the EsNuPI study participants by applying two 24-h dietary recalls that were completed by 1448 children (1 to <10 years) divided into two subsamples: One “Spanish Reference Sample” (SRS) of the general population (n = 707) and another sample which included children consuming adapted milks including follow-on milk, toddler’s or growing up milk and fortified and enriched milks, here called “Adapted Milk Consumers Sample” (AMS) (n = 741). Estimates of intrinsic and added sugar intakes from the Spanish EsNuPI population as well as the adherence to recommendations varied notably according to age segment, but no major differences between subsamples were found. Younger children (1 to <3 years) showed the highest added sugar contribution to total energy intake (TEI) (SRS: 12.5% for boys and 11.7% for girls; AMS: 12.2% for boys and 11.3% for girls) and the lowest adherence to recommendations set at <10% TEI (SRS: 27.4% for boys and 37.2% for girls; AMS: 31.3% for boys and 34.7% for girls). Adherence increased with age but remains inadequate, with approximately one in two children from the older age segment (6 to <10 years) exceeding the recommendations. Main food sources of intrinsic sugars for both subsamples were milk and dairy products, fruits, vegetables and cereals, while for added sugars, these were milk and dairy products (mainly yogurts), sugars and sweets (mainly sugary cocoa and nougat), bakery products (mainly cookies) and cereals (mainly bread and wheat flour). However, for the AMS, the groups milk and dairy products and cereals showed a significantly lower contribution to intrinsic sugar intake but a significantly higher contribution to that of added sugars. These results demonstrate that sugar intake and the adherence to recommendations in the studied population varied notably according to age but not to the type of milk consumed. In addition, our results highlight the need to monitor the consumption of added sugars by the infant population, as well as the need to make efforts to facilitate this task, such as harmonizing the recommendations regarding free/added sugars and the inclusion of information on their content on the nutritional labeling of products in order to incorporate them into food composition databases.

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Werner, Rochelle, Bess Caswell, Kenneth Maleta, and Christine Stewart. "Intake of Free Sugars Among Young Children in Rural Malawi." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 923. http://dx.doi.org/10.1093/cdn/nzaa053_128.

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Abstract Objectives The World Health Organization (WHO) recommends intake of free sugars to not exceed 10% of energy in children. The objectives of this study are to (1) estimate the proportion of infants in rural Malawi who exceed the recommended intake of free sugars and (2) describe the sources of free sugars in infant diets. Methods Among children enrolled in a randomized controlled trial of an egg feeding intervention, a secondary analysis was conducted using endline dietary data from a single 24-hour recall among 12- to 15-month-old children (n = 590). Free sugars in home-prepared foods were estimated using the gram weight of table sugar and honey in standardized local recipes. Free sugars from commercial foods were estimated using food composition data from the Nutrition Data System for Research. Foods and beverages containing free sugars were classified into seven food categories: maize porridge, sweetened tea, sweetened dairy, candy or table sugar, juice or soda, pastries, and cookies. The total grams of free sugars and grams of free sugars by food category and by commercial or home preparation were summed for each child. Breastmilk intake was not directly assessed, so total energy intake was assumed equal to the estimated energy requirement when assessing proportion of energy intake from free sugars. Results The mean intake of free sugars was 10.7 ± 13.1 g (6% of estimated energy requirement), and 22% of children exceeded recommended energy intake from free sugars. The majority of free sugars were consumed in maize porridge (5.1 g, 48% of total free sugars) followed by sweetened tea (2.0 g, 18%), sweetened dairy (1.7 g, 16%), candy or table sugar (1.0 g, 9%), juice or soda (0.3 g, 3%), pastries (0.3 g, 3%), and cookies (0.3 g, 3%). The average intake of free sugars from commercial foods or beverages was 3.5 ± 8.5 g (33% of total free sugar intake), whereas the average intake from home-prepared foods or beverages was 7.1 ± 9.4 g (67%). Conclusions Free sugar consumption exceeded WHO recommendations in approximately one-fifth of this sample of rural Malawian children. This data suggests the greatest opportunity for reducing free sugar consumption among young children in rural villages is by targeting sugars added to home-prepared foods and beverages. Funding Sources Bill and Melinda Gates Foundation.

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Gibson, Sigrid, Lucy Francis, Katie Newens, and Barbara Livingstone. "Associations between free sugars and nutrient intakes among children and adolescents in the UK." British Journal of Nutrition 116, no. 7 (September 19, 2016): 1265–74. http://dx.doi.org/10.1017/s0007114516003184.

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AbstractThis study explored associations between free sugars intake (using non-milk extrinsic sugars as proxy) and nutrient intakes among children aged 1·5–18 years in the UK National Diet and Nutrition Survey 2008–2012. Dietary records were completed by 2073 children (95 % completed 4 d). Mean free sugars intakes (% energy) were 11·8, 14·7 and 15·4 % in the 1·5–3, 4–10 and 11–18 years age groups, respectively. Nutrient intakes and nutrient density were compared across quintiles (Q1–Q5) of free sugars intake (% energy) within each age group. Energy intake rose from Q1 to Q5 of free sugars, whereas percentages of energy intake from fat, SFA and protein dropped. Associations with micronutrients (mg/d or mcg/d) were mostly non-significant, but among 11–18-year-olds there were significant negative associations with Zn, Se, Fe, Cu, and vitamin A and D. There were stronger negative associations with micronutrient density (mg/mcg per 4·18 MJ) for most nutrients in all age groups. Associations with vitamin C were positive. Results were similar after excluding misreporters. Children aged 4–18 years who consumed average amounts of free sugars or above (>13 % energy or Q3–Q5) had lower diet quality than those consuming <10 % free sugars (Q1), but there were insufficient data to assess diets with 5 % free sugars. High consumers obtained a higher proportion of free sugars from soft drinks, fruit juice and sugar confectionery and less from breakfast cereals. Ultimately, nutrient intakes depend on the total dietary pattern; however, reducing overconsumption of sugary foods and drinks with low nutrient density may help improve diet quality.

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SRIKAEO, Khongsak, Janya SANGKHIAW, and Wirot LIKITTRAKULWONG. "Productions and Functional Properties of Palm Sugars." Walailak Journal of Science and Technology (WJST) 16, no. 11 (August 28, 2018): 897–907. http://dx.doi.org/10.48048/wjst.2019.5323.

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Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant activities when assessed by DPPH radical scavenging activity and FRAP assay. The addition of palm sugar extracts to the reaction mixture effectively protected against DNA damage. For pGI, the mixture of corn starch and palm sugars showed slow digestion rate and, consequently, lower pGI values than those of refined cane sugars. Nutritional and functional properties of palm sugars were thought to be influenced by their retained phytonutrients, as they were processed under mild conditions.

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Bergeron, Amélie, Marie-Ève Labonté, Didier Brassard, Alexandra Bédard, Catherine Laramée, Julie Robitaille, Sophie Desroches, et al. "Intakes of Total, Free, and Naturally Occurring Sugars in the French-Speaking Adult Population of the Province of Québec, Canada: The PREDISE Study." Nutrients 11, no. 10 (September 30, 2019): 2317. http://dx.doi.org/10.3390/nu11102317.

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The objective of this study was to characterize the intakes of different types of sugars in an age- and sex-representative sample of French-speaking adults from five regions of the Province of Québec, Canada, enrolled in the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1147, 18–65 years old; 50.2% women). Because only total sugar content of foods and beverages is available in the Canadian Nutrient File (CNF) 2015, the initial step of this study was thus to build a database of free and naturally occurring sugars content of each food item and recipe included in the R24W, which is an automated, self-administered, web-based, 24-h dietary recall validated to estimate nutrient intakes in French-speaking adults of the Province of Québec. Total sugars were manually differentiated into free and naturally occurring sugars using a systematic algorithm based on previously published systematic algorithms. The World Health Organization (WHO)’s free sugar definition was used to differentiate total sugars into free and naturally occurring sugars. Dietary intake estimates were assessed using three 24-h dietary recalls completed with the R24W. Mean total, free, and naturally occurring sugar intakes were 116.4 g (19.3% of daily energy intake (%E)), 72.5 g (11.7%E), and 44.0 g (7.5%E), respectively. Over half (57.3%) of the overall sample did not meet the WHO’s recommendation to consume less than 10%E from free sugars. Women had a higher %E from naturally occurring sugars than men and being younger was associated with a greater %E from free sugars. Sugar intakes among French-speaking adults from the Province of Québec were mainly in the form of free sugars, with the majority of the population exceeding the WHO recommendation regarding free sugar intake. This suggests that public health efforts towards reducing free sugar intake in this population are relevant and necessary, considering that overconsumption of free sugars negatively influences health outcomes.

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Griebel-Thompson, Adrianne K., Abigail Murray, Katherine S. Morris, Rocco A. Paluch, Lisette Jacobson, and Kai Ling Kong. "The Association between Maternal Sugar-Sweetened Beverage Consumption and Infant/Toddler Added Sugar Intakes." Nutrients 14, no. 20 (October 18, 2022): 4359. http://dx.doi.org/10.3390/nu14204359.

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Intake of added sugars during early life is associated with poor health outcomes. Maternal dietary intake influences the intake of their children, but little research investigates the relationship between maternal sugar sweetened beverage (SSB) and infant/toddler added sugar intakes. Our objective was to explore the relationship between maternal total sugars and SSB intakes and infant/toddler added sugar intakes. This cross-sectional study (n = 101) of mother-infant dyads measured maternal dietary intake by food frequency questionnaire and infant intake by three 24-h dietary recalls. Pearson’s correlations explored the relations between maternal total sugars and SSB intakes and infant added sugar intakes. Hierarchical stepwise regressions determined if maternal total sugars and SSB intakes explained the variation in infant added sugar intakes after accounting for known risk factors for early introduction of added sugars. Maternal total sugars (r = 0.202, p = 0.043) and SSB (r = 0.352, p < 0.001) intakes were positively correlated with infant/toddler added sugar intakes. In the hierarchical models, maternal total sugar intakes did not account for more variance in infant added sugar intakes (β = 0.046, p = 0.060), but maternal SSB intake was a significant contributor of infant added sugar intakes (β = 0.010, p = 0.006) after accounting for confounders. Interventions to reduced maternal SSB consumption may help reduce infant/toddler added sugar intakes.

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D. Muriel J., Okoma, Konan K. Jean Louis, and Assa Rebecca R. "FUNCTIONAL PROPERTIES OF TABLE SUGARS DERIVED FROM THE SAP OF THE INFLORESCENCES OF 03 COCONUT (COCOS NUCIFERA.L) CULTIVARS IN COTE DIVOIRE." International Journal of Advanced Research 8, no. 11 (November 30, 2020): 254–63. http://dx.doi.org/10.21474/ijar01/12004.

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This study is part of a context of diversification of the uses of the Ivorian coconut tree. The objective was to determine the functional characteristics of crystalline sugars derived from the sap of inflorescences of three coconut cultivars. Red and white sugars from cane were taken as controls. Variations in final temperatures coupled with distinct cooking times were carried out in order to evaluate the effect of the time/temperature couple on the studied parameters. Thus, three different treatments were applied.The functional characterization of the sugars studied shows that coconut sugars are an important source of total polyphenols with levels ranging from 34.64 to 143.12 mg/100g.No polyphenolic compounds were assayed in white cane sugar. Coconut sugars from treatment 1 are less energetic than those from the other two treatments. On the other hand, brown and white sugars from sugar cane are more energetic than those from coconut trees.In view of all the above, coconut sugars, especially those from treatment 1, are natural sweeteners with a low energy value. In addition, they are rich in polyphenols and flavonoids, unlike refined cane sugar and its red counterpart which contains very few nutrients.Thus, coconut sugars produced in Cote dIvoire can be considered as a phytonutrient substitute, capable of replacing sugarcane sugars.

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Peralta, Mericarmen, Celine Heskey, David Shavlik, Synnove Knutsen, Andrew Mashchak, Karen Jaceldo-Siegl, Gary E. Fraser, and Michael J. Orlich. "Validity of FFQ Estimates of Total Sugars, Added Sugars, Sucrose and Fructose Compared to Repeated 24-h Recalls in Adventist Health Study-2 Participants." Nutrients 13, no. 11 (November 19, 2021): 4152. http://dx.doi.org/10.3390/nu13114152.

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Sugar intake is a potentially important aspect of diet which has not previously been validated in the Adventist Health Study-2 (AHS-2). We sought to validate the food frequency questionnaire (FFQ) measurement of total sugars, added sugars, sucrose, and fructose against multiple 24-h dietary recalls (recalls) in AHS-2 participants. Food consumption data from a self-administered FFQ and six recalls from 904 participants were combined with nutrient profile data to estimate daily sugar intake. Validity was evaluated among all participants and by race. FFQ and recall means were compared and correlation coefficients (Spearman’s, energy-adjusted log-transformed Pearson’s, deattenuated Pearson’s) were calculated. Mean total energy, total sugars, and fructose intake were higher in the FFQ, whereas added sugars and sucrose were higher in recalls. The energy-adjusted (log-transformed) deattenuated correlations among all participants were: total sugars (r = 0.42, 95% CI 0.32–0.52), added sugars (r = 0.50, 95% CI 0.36–0.59), sucrose (r = 0.32, 95% CI 0.23–0.42), and fructose (r = 0.50, 95% CI 0.40–0.59). We observed moderate validity for added sugars and fructose and low-moderate validity for total sugars and sucrose measured by the AHS-2 FFQ in this population. Dietary sugar estimates from this FFQ may be useful in assessing possible associations of sugars intake with health outcomes.

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Ye, Xingwang, Xiang Gao, Tammy Scott, and Katherine L. Tucker. "Habitual sugar intake and cognitive function among middle-aged and older Puerto Ricans without diabetes." British Journal of Nutrition 106, no. 9 (June 1, 2011): 1423–32. http://dx.doi.org/10.1017/s0007114511001760.

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Intake of added sugars, mainly fructose and sucrose, has been associated with risk factors for cognitive impairment, such as obesity, the metabolic syndrome and type 2 diabetes. The objective of this analysis was to examine whether habitual intakes of total sugars, added sugars, sugar-sweetened beverages or sweetened solid foods are associated with cognitive function. The present study included 737 participants without diabetes, aged 45–75 years, from the Boston Puerto Rican Health Study, 2004–9. Cognitive function was measured with a battery of seven tests: Mini-Mental State Examination (MMSE), word list learning, digit span, clock drawing, figure copying, and Stroop and verbal fluency tests. Usual dietary intake was assessed with a validated FFQ. Greater intakes of total sugars, added sugars and sugar-sweetened beverages, but not of sugar-sweetened solid foods, were significantly associated with lower MMSE score, after adjusting for covariates. Adjusted OR for cognitive impairment (MMSE score < 24) were 2·23 (95 % CI 1·24, 3·99) for total sugars and 2·28 (95 % CI 1·26, 4·14) for added sugars, comparing the highest with lowest intake quintiles. Greater intake of total sugars was also significantly associated with lower word list learning score. In conclusion, higher sugar intake appears to be associated with lower cognitive function, but longitudinal studies are needed to clarify the direction of causality.

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Probst, Yasmine C., Alexis Dengate, Jenny Jacobs, Jimmy CY Louie, and Elizabeth K. Dunford. "The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods." Public Health Nutrition 20, no. 18 (August 30, 2017): 3228–33. http://dx.doi.org/10.1017/s136898001700218x.

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AbstractObjectiveLimiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply.DesignSecondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food categories.SettingAustralia.SubjectsNot applicable.ResultsAdded sugar ingredients were found in 61 % of the sample of foods examined and non-nutritive sweetener ingredients were found in 69 %. Only 31 % of foods contained no added sugar or non-nutritive sweetener. Sugar (as an ingredient), glucose syrup, maple syrup, maltodextrin and glucose/dextrose were the most common sugar ingredient types identified. Most Australian packaged food products had at least one added sugar ingredient, the most common being ‘sugar’.ConclusionsThe study provides insight into the most common types of added sugars and non-nutritive sweeteners used in the Australian food supply and is a useful baseline to monitor changes in how added sugars are used in Australian packaged foods over time.

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Souza, Hugo A. L., Thaís C. L. Souza, Alessandra S. Lopes, and Rosinelson S. Pena. "Production and Characterization of Sugary Cassava Syrup." International Journal of Food Engineering 9, no. 1 (June 8, 2013): 39–44. http://dx.doi.org/10.1515/ijfe-2012-0206.

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AbstractA group of cassava landraces that occur naturally in Amazonia (Manihot esculenta Crantz) are known as mandiocaba or sugary cassava because they have high free sugar content, making them a possible feedstock for the production of syrup. The objective of the study was to evaluate the technological viability of obtaining sugary cassava syrup and to characterize the physical and physicochemical properties of the product. The yield of the syrup (80 °Brix) obtained from the manipueira (liquid obtained by crushing and filtering the cassava) concentration was 262.72 g per plant. The reducing sugars represented 77.26% of total sugars, the density was 1.4210 g cm–3 at 20°C, and the volumetric expansion coefficient was 38.6 m K–1. The Newtonian behavior and activation energy (≥69.65 kJ gmol–1) were similar to that of honey found in the literature.

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Garro-Mellado, Liliana, Eduardo Guerra-Hernández, and Belén García-Villanova. "Sugar Content and Sources in Commercial Infant Cereals in Spain." Children 9, no. 1 (January 17, 2022): 115. http://dx.doi.org/10.3390/children9010115.

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Instant infant cereals reconstituted with infant formula are the first complementary food for most Spanish infants. The main aim is to provide information on sugars in the formulation of infant cereals. Product information was collected from department stores, supermarkets, and pharmacies and completed with data from brand websites. A portion of the samples was selected for total sugars determination using the HPLC and Luff-Schoorl methods. The information regarding a total of 120 milk-free instant infant cereals marketed in Spain from 12 companies was summarized. The mean of total sugars was 23 ± 9 g/100 g (25–42%), providing 24% of the calories. Most of porridges are prepared with partially hydrolyzed flours providing free sugars (glucose and maltose). The most commonly added sugar is sucrose. A total of 43.3% of products contain added sucrose, and 16.7% contain fruits. Infant cereals analyzed with added sugars can have a sugar content similar to that found in products without added sugars. Consistent differences were found in sugars content between assayed methods and this label information. Although the European legislation of infant cereals establishes values for added sugars, the labeling reflects the content of total sugars, but not that of added sugars.

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Wilkes, E., P. Huckaba, and G. Hodson. "Harmonizing expression of measurement results in wine analysis: Best practices when testing and reporting sugar in wine." BIO Web of Conferences 12 (2019): 03021. http://dx.doi.org/10.1051/bioconf/20191203021.

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This technical brief addresses using appropriate methodology and uniform terminology to ensure consistency in measurement and interpretation of wine components described as sugars, when required in wine trade. Different analytical approaches when testing for sugar in wine, variation in reporting units, and non-uniform interpretation of sugar terminology are known to create unnecessary barriers in wine trade. This brief proposes a unified system of reporting sugar in wine that is grounded in scientific and practical knowledge to reduce potential trade barriers. The following are suggested best practices when testing and reporting sugar in wine: clarify the meaning of the abbreviation “RS” when used, since it could stand for residual sugars, reducing sugars, or reducing substances, which have different meanings (1), define residual sugar as the sum of glucose, fructose and sucrose expressed as g/L of wine (2), use methods that are specific for wine sugars, rather than non-specific methods that test for reducing substances, to avoid erroneously high results (3), avoid reporting sugar alcohols, such as glycerol, as a sugar (4), avoid testing for sugars not expected in wine, such as maltose and lactose (5).

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Husiatynska, Nataliia, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, and Svitlana Teterina. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 17–24. http://dx.doi.org/10.15587/1729-4061.2021.237785.

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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.

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Salgado, Derlyene Lucas, Érica Resende de Oliveira, Luan Alberto Andrade, Karina Carvalho Guimaraes, Gabriel Ribeiro Carvalho, Alline Emannuele Chaves Ribeiro, Fabiana Queiroz, and Elisângela Elena Nunes Carvalho. "Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties." Acta Scientiarum. Technology 44 (May 25, 2022): e59397. http://dx.doi.org/10.4025/actascitechnol.v44i1.59397.

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Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, brown, and coconut) on the physical, physicochemical, and sensory attributes of guava jam in order to evaluate the feasibility of replacing traditional sugars by alternative and more nutritious ones. Physicochemical attributes, rheological properties, texture profile, microbiological risk and sensory acceptance of guava jams were assessed. Coconut and brown sugars gave rise to darker jams with an intense reddish-brown coloration and higher hardness. The jams with higher sensorial quality were the traditional formulations produced with typical sugars - white crystal and icing sugars -, and with raw sugar. It was observed that the sugar used influenced the consumers perception of the product. In general, the most nutritious sugars, brown and coconut, did not produce to jams with good sensory acceptance. White crystal, icing, and raw sugars were more convenient to make the jams since it presented better sensory results. Clear appearance, less sweetness, more acidic, and softer jams are the features that most pleased the consumers.

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Clarke, Margaret A. "Report on Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 68, no. 2 (March 1, 1985): 259–60. http://dx.doi.org/10.1093/jaoac/68.2.259.

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Cammenga, H. K., and B. Zielasko. "Glasses of sugars and sugar substitutes." Berichte der Bunsengesellschaft für physikalische Chemie 100, no. 9 (September 1996): 1607–9. http://dx.doi.org/10.1002/bbpc.19961000952.

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Georgelis, N., J. W. Scott, and E. A. Baldwin. "Inheritance of High Sugars from Tomato Accession PI 270248 and Environmental Variation between Seasons." Journal of the American Society for Horticultural Science 131, no. 1 (January 2006): 41–45. http://dx.doi.org/10.21273/jashs.131.1.41.

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Small-fruited cherry tomato accession PI 270248 [Lycopersicon esculentum Mill. var. cerasiforme (Dunal) A. Gray] with high fruit sugars was crossed to large-fruited inbred line Fla.7833-1-1-1 (7833) (L. esculentum) that had normal (low) fruit sugars. The F1 was crossed to PI 270248 and 7833 to obtain BCP1 and BCP2, respectively, and self-pollinated to obtain F2 seed. The resulting population was used to study the inheritance of high sugars from PI 270248. Continuous sugar level frequency distributions of BCP1, BCP2, and F2 suggest that the trait is under polygenic control. Additive variation was significant, but dominance variation was not. There was a heterozygote × heterozygote type of epistasis present that likely caused the F1 sugar level to skew nearly to the level of the high sugar parent. The F2 mean sugar level was lower than the midparent level. Broad-sense heritability was 0.86. There was a significant line × season (fall, spring) interaction where lines with higher sugars were affected more by seasons than lines with lower sugars. Sugar level, in general, was higher in spring. Higher solar radiation in spring than in fall may explain the sugar level difference between the seasons.

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Sinha, S., G. Singh, and D. Paul. "Lipid and carotenoid production by Rhodosporodium toruloides ATCC 204091 using C5 and C6 sugars obtained from lignocellulosic hydrolysate." Journal of Environmental Biology 42, no. 4 (July 1, 2021): 938–44. http://dx.doi.org/10.22438/jeb/42/4/mrn-1583.

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Aim: This study investigated the production of lipids and carotenoids and associated growth properties by the oleaginous red yeast Rhodosporodium toruloides strain ATCC 204091, using C5 and C6 sugar streams of lignocellulosic waste hydrolysate separately and in combination (C5+C6). Methodology: Cell density, wet and dry biomass weight, concentration of total sugars and reducing sugars were determined at various time intervals during cell growth in media containing C5, C6 and mixed sugars. Lipid and carotenoids were extracted and the media were compared with respect to production. Results: Production of lipid (22.25%) and carotenoids (19 mg l-1) was highest in C6 sugar, as compared to mixed sugars and C5 sugar. Interpretation: Due to the versatility of Rhodosporodium toruloides strain ATCC 204091 for utilizing C6 and C5 sugars present in waste hydrolysates, it has been projected as a good choice for cultivation in “waste” hydrolysates.

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Kong, Kai Ling, Brenda Burgess, Katherine S. Morris, Tyler Re, Holly R. Hull, Debra K. Sullivan, and Rocco A. Paluch. "Association Between Added Sugars from Infant Formulas and Rapid Weight Gain in US Infants and Toddlers." Journal of Nutrition 151, no. 6 (April 20, 2021): 1572–80. http://dx.doi.org/10.1093/jn/nxab044.

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ABSTRACT Background Formulas often contain high amounts of added sugars, though little research has studied their connection to obesity. Objectives This study assessed the contribution of added sugars from formulas during complementary feeding on total added sugar intakes, and the association between these sugars and upward weight-for-age percentile (WFA%) crossing (i.e., participants crossing a higher threshold percentile were considered to have an upward crossing). Methods Data from three 24-hour dietary recalls for infants (n = 97; 9–12 months) and toddlers (n = 44; 13–15 months) were obtained in this cross-sectional analysis. Foods and beverages with added sugars were divided into 17 categories. Pearson's correlations were used to test relations between added sugar intake and upward WFA% crossing, followed by multivariable regressions when significant. ANOVA compared intakes of all, milk-based, and table foods between primarily formula-fed compared with breastfed participants. Multivariable regressions were used to test effects of added sugars and protein from all foods compared with added sugars and protein from milk-based sources on upward WFA% crossing. Results Added sugars from formulas comprised 66% and 7% of added sugars consumed daily by infants and toddlers, respectively. A significant association was observed between upward WFA% crossing and added sugars from milk-based sources after controlling for gestational age, sex, age, introduction to solid foods, mean energy intakes, and maternal pre-pregnancy BMI and education (β = 0.003; 95% CI, 0.000–0.007; P = 0.046). Primarily formula-fed participants consumed nearly twice the energy from added sugars (P = 0.003) and gained weight faster (upward WFA% crossing = 1.1 ± 1.2 compared with 0.3 ± 0.6, respectively; P < 0.001) than their breastfed counterparts. Conclusions Added sugars in formulas predict rapid weight gain in infants and toddlers. Educating mothers on lower-sugar options may enhance childhood obesity prevention.

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Monge-Rojas, Rafael, Rulamán Vargas-Quesada, Uriyoán Colón-Ramos, and Anne Chinnock. "Dietary Intake and Sources of Added Sugars in Various Food Environments in Costa Rican Adolescents." Nutrients 14, no. 5 (February 24, 2022): 959. http://dx.doi.org/10.3390/nu14050959.

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Consumption of added sugars, especially from sugar-sweetened beverages (SSBs), has been associated with several negative health outcomes during adolescence. This study aimed to identify dietary intake and food sources of added sugars in the home, school, and neighborhood environments of Costa Rican adolescents. Dietary intake of added sugars was determined using 3-day food records in a cross-sectional study of 818 adolescents aged 12 to 19 and enrolled in rural and urban schools in the province of San José. On average, 90% of adolescents consumed more than 10% of their total energy intake from added sugars. Furthermore, 74.0% of added sugars were provided at home, 17.4% at school, and 8.6% in the neighborhood. Added sugars were primarily provided by frescos (29.4%), fruit-flavored still drinks (22.9%), and sugar-sweetened carbonated beverages (12.3%), for a total contribution of 64.6%. Our findings suggest that Costa Rican adolescents have a plethora of added sugar sources in all food environments where they socialize. However, it is relevant for public health to consider the home and school environments as fundamental units of interventions aimed at reducing added sugars in the adolescent diet. Frescos prepared at home and school and fruit-flavored still drinks must be the focus of these interventions.

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Park*, Soon O., Kevin M. Crosby, Jonathan W. Sinclair, Kilsun Yoo, and Leonard M. Pike. "Identification of QTL Affecting Sugars in Ananas Melon." HortScience 39, no. 4 (July 2004): 774D—774. http://dx.doi.org/10.21273/hortsci.39.4.774d.

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Sucrose, fructose, total sugars and soluble solids are major factors in determining mature melon fruit sweetness. Bulked segregant analysis was utilized to detect RAPD markers associated with QTL for sucrose, total sugars and soluble solids in an F2 population from the ananas melon cross of Deltex (high sugars) × TGR1551 (low sugars). Sucrose, glucose, fructose and total sugar data were obtained from 108 F2 plants by means of HPLC. Clear separations for sucrose, total sugars and soluble solids between Deltex and TGR1551 were observed, whereas slight differences for glucose and fructose were found. Continuous distributions for sucrose, total sugars and soluble solids were observed in the F2 population indicating quantitative inheritance for the sweetness traits. A significant negative correlation was observed between sucrose and glucose (r = -25) or fructose (r = -0.31). A significant positive correlation was noted between sucrose and total sugars (r = 0.80) or soluble solids (r = 0.64). Three low and high DNA bulk pairs for sucrose, total sugars and soluble solids were developed. A total of 360 primers were used to simultaneously screen between the low and high bulks, and between Deltex and TGR1551. Sixty-eight RAPD markers were polymorphic for the low and high bulks. Of the 68 markers, 24 were found to be significantly associated with sucrose, total sugars or soluble solids on the basis of single-factor ANOVA. Marker OM15.550 was consistently associated with QTL affecting sucrose, glucose, fructose, total sugars and soluble solids, and accounted for 7% to 25% of the phenotypic variation for the traits. These markers associated with the sugar synthesis QTL could be useful to transfer these genes into a low sugar cultivar to enhance the fruit sweetness.

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Rambal, Corinne, Christiane Pachiaudi, Sylvie Normand, Jean-Paul Riou, Pierre Louisot, and Ambroise Martin. "Effects of specific dietary sugars on the incorporation of 13C label from dietary glucose into neutral sugars of rat intestine and serum glycoproteins." British Journal of Nutrition 73, no. 3 (March 1995): 443–54. http://dx.doi.org/10.1079/bjn19950046.

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Although theoretically all glycoprotein sugars can be derived from glucose, it may be hypothesized that specific dietary sugars could be preferential substrates for glycoprotein synthesis. To test this hypothesis, groups of rats received either continuously (continuous-labelling experiment) or for a single nutritional period (pulse-labelling experiment) a 13C-rich diet containing either maize starch or artificially labelled [13C]glucose. Some groups of rats were also provided during a single nutritional period with low amounts (20–200 mg/animal) of low-13C dietary sugars (mannose, galactose, fucose or fructose). If specific dietary sugars were preferentially incorporated into glycoproteins instead nf glucose-derived labelled sugars, a decrease would be expected in the intestinal or serum glycoprotein-sugar 13C enrichment monitored by gas chromatography-isotope-ratio mass spectrometry (GC-IRMS). Contrary to this hypothesis the results showed no significant decrease with any of the specific dietary sugars. Furthermore, with dietary low-13C mannose or galactose, a significant increase in 13C enrichment of glycoprotein-sugars was observed compared with some other nutritional groups. Moreover, in the pulse-labelling experiment, dietary mannose and galactose induced similar patterns of 13C enrichment in intestinal and serum glycoprotein-sugars. Therefore, although specific dietary sugars do not appear to be preferential substrates for glycosylation under conditions and doses relevant to current concepts of nutrition, regulatory roles of some specific dietary sugars in relation to glycoprotein-sugar metabolism might be hypothesized. These findings could lead to similar studies using stable-isotope methodology in man which could have practical consequences, especially in parenteral nutrition where glucose is the only sugar provided to the metabolism.

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Tang, Sophia N., Collin R. Barnum, Matthew J. Szarzanowicz, Sasilada Sirirungruang, and Patrick M. Shih. "Harnessing Plant Sugar Metabolism for Glycoengineering." Biology 12, no. 12 (December 8, 2023): 1505. http://dx.doi.org/10.3390/biology12121505.

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Plants possess an innate ability to generate vast amounts of sugar and produce a range of sugar-derived compounds that can be utilized for applications in industry, health, and agriculture. Nucleotide sugars lie at the unique intersection of primary and specialized metabolism, enabling the biosynthesis of numerous molecules ranging from small glycosides to complex polysaccharides. Plants are tolerant to perturbations to their balance of nucleotide sugars, allowing for the overproduction of endogenous nucleotide sugars to push flux towards a particular product without necessitating the re-engineering of upstream pathways. Pathways to produce even non-native nucleotide sugars may be introduced to synthesize entirely novel products. Heterologously expressed glycosyltransferases capable of unique sugar chemistries can further widen the synthetic repertoire of a plant, and transporters can increase the amount of nucleotide sugars available to glycosyltransferases. In this opinion piece, we examine recent successes and potential future uses of engineered nucleotide sugar biosynthetic, transport, and utilization pathways to improve the production of target compounds. Additionally, we highlight current efforts to engineer glycosyltransferases. Ultimately, the robust nature of plant sugar biochemistry renders plants a powerful chassis for the production of target glycoconjugates and glycans.

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Wang, Yu, Dana Guglielmo, and Jean A. Welsh. "Consumption of sugars, saturated fat, and sodium among US children from infancy through preschool age, NHANES 2009–2014." American Journal of Clinical Nutrition 108, no. 4 (September 20, 2018): 868–77. http://dx.doi.org/10.1093/ajcn/nqy168.

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Abstract Background Expert guidelines advise that intake of added sugars (ASs), free sugars, and saturated fats be limited to <10% total energy (TE), and that children's sodium not exceed 1500–1900 mg, yet intake among many older children and adolecents exceeds these limits. Although research suggests young children's diets influence future eating patterns, little is known about the intake of these nutrients throughout early childhood. Objective The objective of this study was to describe intake and leading sources of sugars, saturated fats, and sodium among US children from infancy through preschool age. Design Cross-sectional data from the NHANES 2009–2014 were used to estimate 1) mean intake of sugars [%TE from ASs, naturally occurring sugars (NOSs), and free sugars], saturated fats (%TE), and sodium (milligrams), 2) the proportion exceeding recommended limits, and 3) the leading sources of these nutrients in the diets of US (nonbreastfeeding) children <5 y old (n = 3345). Sampling weights and procedures to account for the complex sampling design were used to estimate intake by age and to compare across race/ethnicity, sex, and income subgroups. Results Nonbreastfeeding children <5 y old consumed a mean ± SE %TE of 10.1% ± 0.2% from ASs, 13.9% ± 0.2% from free sugars, 12.8% ± 0.1% from saturated fats, and 1804 ± 26 mg Na . Sugary beverages (sugar-sweetened beverages + 100% juices) contributed 6.7% ± 0.2% TE, with consumption lowest among higher-income children. AS and sodium consumption rose rapidly from infancy to age 1–<2 y and gradually thereafter. Saturated fat intake was highest in infancy and decreased to a mean ± SE of 11.3% ± 0.3% TE among 4–<5-y-olds. Intake exceeded recommended limits for ASs, free sugars, saturated fats, and sodium for 45%, 63%, 72%, and 67% of all children, respectively. Conclusion The consumption of sugars, fats, and sodium exceeds recommended guidelines before many US children reach school age.

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Scapin, Tailane, Ana Carolina Fernandes, Adilson dos Anjos, and Rossana Pacheco da Costa Proença. "Use of added sugars in packaged foods sold in Brazil." Public Health Nutrition 21, no. 18 (August 30, 2018): 3328–34. http://dx.doi.org/10.1017/s1368980018002148.

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AbstractObjectiveStudies have shown that the consumption of added sugars may be associated with harmful health effects. The present study investigated the presence and types of added sugars in packaged foods.DesignCross-sectional analysis of the presence and types of added sugars in the ingredients lists of packaged foods sold in a major Brazilian supermarket. The nomenclature of ingredients classified as added sugars and their frequency were identified. Data were organised and analysed through descriptive statistics: absolute and relative frequencies of the presence of added sugars categorised by food groups were calculated, and ingredients were analysed by text mining using R statistical environment.SettingA supermarket in Florianópolis, a metropolis in southern Brazil.SubjectsPackaged food products (n 4539) classified into eight groups.ResultsOf the 4539 products, 71 % had some type of added sugar. The group with the highest frequency of added sugars was ‘products in which carbohydrates and fats are the main energy source’ (93 %). Food groups containing predominantly salty foods had a high frequency of added sugars, such as ‘meats and eggs’ (61 %). In total, 179 different terms for added sugars were identified, of which sugar, maltodextrin and glucose syrup were the most frequent.ConclusionsMost of the packaged foods sold in Brazil contain added sugars, which may hamper adherence to the recommendation of limiting added sugars intake. The data may be useful for monitoring tendencies in the use of added sugars in packaged foods and as supplementary information to support the improvement of food label regulations.

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Amoutzopoulos, Birdem, Toni Steer, Caireen Roberts, Darren Cole, David Collins, Dove Yu, Tabitha Hawes, et al. "A Disaggregation Methodology to Estimate Intake of Added Sugars and Free Sugars: An Illustration from the UK National Diet and Nutrition Survey." Nutrients 10, no. 9 (August 28, 2018): 1177. http://dx.doi.org/10.3390/nu10091177.

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Various and inconsistent definitions for free and added sugars are used in the consideration and assessment of dietary intakes across public health, presenting challenges for nutritional surveillance, research, and policy. Furthermore, analytical methods to identify those sugars which are not naturally incorporated into the cellular structure of foods are lacking, thus free and added sugars are difficult to estimate in an efficient and accurate way. We aimed to establish a feasible and accurate method that can be applied flexibly to different definitions. Based on recipe disaggregation, our method involved five steps and showed good repeatability and validity. The resulting Free Sugars Database provided data for seven components of sugars; (1) table sugar; (2) other sugars; (3) honey; (4) fruit juice; (5) fruit puree; (6) dried fruit; and (7) stewed fruit, for ~9000 foods. Our approach facilitates a standardized and efficient assessment of added and free sugars, offering benefit and potential for nutrition research and surveillance, and for the food industry, for example to support sugar reduction and reformulation agendas.

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Yu, Jinxin, Weiping Yang, Tao Lin, Xinnian Zeng, and Jiali Liu. "Unequal rewarding of three metabolizable sugars – sucrose, fructose and glucose – in olfactory learning and memory in Bactrocera dorsalis." Journal of Experimental Biology 223, no. 18 (July 24, 2020): jeb225219. http://dx.doi.org/10.1242/jeb.225219.

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ABSTRACTLearning and memory are the most characterized advanced neurological activities of insects, which can associate information with food. Our previous studies on Bactrocera dorsalis have shown that this fly can learn to evaluate the nutritional value of sugar rewards, although whether all metabolizable sugars are equally rewarding to flies is still unclear. To address this question, we used three sweet and metabolizable sugars – sucrose, fructose and glucose – as rewards for conditioning. The flies showed differences in learning and memory in response to the three sugar rewards. The level of learning performance in sucrose-rewarded flies was higher than that in fructose-rewarded and glucose-rewarded flies, and, strikingly, only sucrose and glucose stimulation led to the formation of robust 24-h memory. Furthermore, the unequal rewarding of three sugars was observed in two distinct processes of memory formation: preingestive and postingestive processes. When flies received the positive tastes (preingestive signal) by touching their tarsi and proboscis (mouthparts) to three sugars, they showed differences in learning for the three sugar rewards. The formation of a robust 24-h memory was dependent on the postingestive signal triggered by feeding on a sugar. A deficit of 24-h memory was observed only in fructose-feeding flies no matter what sugar was used to stimulate the tarsi. Taken together, our results suggest that three sweet and metabolizable sugars unequally rewarded B. dorsalis, which might be a strategy for flies to discriminate the nature of sugars.

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Mainardi, Fabio, Vanessa Caroline Campos, Richard Gaston Côté, Nele Kristin Silber, Roko Plestina, and Imelda Angeles-Agdeppa. "Estimation of Free Sugars in the Filipino Food Composition Table and Evaluation of Population-Level Intake." Nutrients 15, no. 6 (March 9, 2023): 1343. http://dx.doi.org/10.3390/nu15061343.

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Recommendations to reduce intake of free sugars are included in some national dietary guidelines. However, as the content of free sugars is absent from most of the food composition tables, the adherence to such recommendations is hard to monitor. We developed a novel method to estimate the free sugar content in the Philippines food composition table, based on a data-driven algorithm that enabled automated annotation. We then used these estimates to analyze the free sugar intake of 66,016 Filipinos aged 4 years and over. The average free sugar consumption was 19 g/day, accounting for an average of 3% of the total caloric intake. Snacks and breakfast were the meals with the highest content of free sugars. Intake of free sugars, in grams per day and as % of energy, was positively associated with wealth status. The same pattern was observed for the consumption of sugar-sweetened beverages.

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Journal articles on the topic 'Sugars'

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