Duffey Kiyah J, Popkin Barry M
Department of Nutrition, University of North Carolina, Chapel Hill, NC 27516, USA.
Am J Clin Nutr. 2008 Dec;88(6):1722S-1732S. doi: 10.3945/ajcn.2008.25825C.
Research on trends in consumption of added sugar and high-fructose corn syrup (HFCS) in the United States has largely focused on calorically sweetened beverages and ignored other sources.
We aimed to examine US consumption of added sugar and HFCS to determine long-term trends in availability and intake from beverages and foods.
We used 2 estimation techniques and data from the Nationwide Food Consumption Surveys (1965 and 1977), Continuing Survey of Food Intake by Individuals (1989-1991), and the National Health and Nutrition Examination Surveys (1999-2000, 2001-2002, and 2003-2004) to examine trends in HFCS and added sugar both overall and within certain food and beverage groups.
Availability and consumption of HFCS and added sugar increased over time until a slight decline between 2000 and 2004. By 2004, HFCS provided roughly 8% of total energy intake compared with total added sugar of 377 kcal x person(-1) x d(-1), accounting for 17% of total energy intake. Although food and beverage trends were similar, soft drinks and fruit drinks provided the most HFCS (158 and 40 kcal x person(-1) x d(-1) in 2004, respectively). Moreover, among the top 20% of individuals, 896 kcal x person(-1) x d(-1) of added sugar was consumed compared with 505 kcal x person(-1) x d(-1) of HFCS. Among consumers, sweetened tea and desserts also represented major contributors of calories from added sugar (>100 kcal x person(-1) x d(-1)).
Although increased intake of calories from HFCS is important to examine, the health effect of overall trends in added caloric sweeteners should not be overlooked.
美国关于添加糖和高果糖玉米糖浆（HFCS）消费趋势的研究主要集中在含热量甜味饮料上，而忽略了其他来源。
我们旨在研究美国添加糖和HFCS的消费情况，以确定饮料和食品中其可获得性和摄入量的长期趋势。
我们使用了两种估算技术以及来自全国食品消费调查（1965年和1977年）、个人食物摄入量持续调查（1989 - 1991年）以及国家健康和营养检查调查（1999 - 2000年、2001 - 2002年和2003 - 2004年）的数据，来研究HFCS和添加糖在总体以及某些食品和饮料类别中的趋势。
HFCS和添加糖的可获得性和消费量随时间增加，直至2000年至2004年间略有下降。到2004年，HFCS提供了约8%的总能量摄入量，而总添加糖为377千卡×人⁻¹×天⁻¹，占总能量摄入量的17%。尽管食品和饮料的趋势相似，但软饮料和果汁饮料提供的HFCS最多（2004年分别为1每千卡×人⁻¹×天⁻¹和40千卡×人⁻¹×天⁻¹）。此外，在摄入量最高的20%人群中，添加糖的摄入量为896千卡×人⁻¹×天⁻¹，而HFCS为505千卡×人⁻¹×天⁻¹。在消费者中，加糖茶和甜点也是添加糖热量的主要来源（>100千卡×人⁻¹×天⁻¹）。
虽然研究HFCS热量摄入的增加很重要，但总热量甜味剂总体趋势对健康的影响不应被忽视。
