Louie J C Y, Moshtaghian H, Boylan S, Flood V M, Rangan A M, Barclay A W, Brand-Miller J C, Gill T P
1] School of Medicine, Faculty of Science, Medicine and Health, The University of Wollongong, Wollongong, NSW, Australia [2] Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, The University of Sydney, Sydney, NSW, Australia [3] School of Molecular Bioscience, The University of Sydney, Sydney, NSW, Australia.
School of Medicine, Faculty of Science, Medicine and Health, The University of Wollongong, Wollongong, NSW, Australia.
Eur J Clin Nutr. 2015 Feb;69(2):154-61. doi: 10.1038/ejcn.2014.256. Epub 2014 Dec 17.
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.
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.
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.
背景/目的：添加糖对健康的影响是一个热门研究领域。然而，目前尚无分析方法或其他方法能够轻松区分食品中的添加糖和天然存在的糖。本研究旨在基于食品的分析数据和成分开发一种系统方法来估算添加糖含量。
对象/方法：制定了一个10步的逐步方案，首先是客观测量（6步），如果客观数据不足，则接着进行更主观的估算（4步）。以澳大利亚食品成分数据库（AUSNUT2007）为例，应用所开发的方法。
在AUSNUT2007中的3874种食品中，2977种食品（77%）基于客观测量（第1 - 6步）被赋予了估算值，897种食品（23%）被赋予了主观估算值（第7 - 10步）。重复性分析表明该方法中估算值具有良好的重复性。
我们建议该方法可被视为估算食品中添加糖含量的标准化方法，以改善跨研究比较。
