Saint-Eve Anne, Leclercq Hélène, Berthelo Sébastien, Saulnier Benjamin, Oettgen Walther, Delarue Julien
UMR Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, Inra, Université Paris-Saclay, 78850 Thiverval-Grignon, France.
KOS Research, Marketing & Sensory Consumer Studies, F-75000 Paris, France.
Appetite. 2016 Apr 1;99:277-284. doi: 10.1016/j.appet.2016.01.032. Epub 2016 Jan 27.
In France, 50% of consumers sweeten plain yogurts prior to consumption. This study measured how much sugar consumers added under contextualized testing conditions. Participants (199 French adults who regularly consume plain yogurt adding sugar) were given a plain yogurt (125 g) at the end of a full meal and were allowed to sweeten it with their usual sweetener (caster sugar, honey, or jam). The quantities added were measured indirectly by weighing the sweetener containers before and after use; they were then converted into equivalent quantities of sucrose, or "added sugar." Participants were asked to describe their relative hunger, thirst, and liking for plain yogurt and to estimate the quantity of sweetener they had added. On average, participants added 13.6 g of sugar to their yogurts, which is higher than the 10.2 g of sugar contained in pre-sweetened commercial yogurts (125 g). More sugar was added when subjects used jam (24.4 g/yogurt, n = 36) as opposed to caster sugar (11.0 g/yogurt, n = 134) or honey (12.1 g/yogurt, n = 29). Age, socio-professional category, and BMI had a significant influence on added-sugar quantity. Based on behavior and attitude, participants could be separated into three evenly sized groups: "low sugar users" (n = 67, median = 6.1 g/yogurt), who tended to control their food intake, "medium sugar users" (n = 66, median = 11.4 g/yogurt), and "heavy sugar users" (n = 66, median = 19.9 g/yogurt) who sought immediate satisfaction. To our knowledge, this study is the first to provide robust data on the amount of sugar consumers add to plain yogurts in contextualized conditions (self preparation during a real meal). Our findings show that consumers underestimated by half the quantity of sweetener they added.
在法国，50%的消费者会在食用原味酸奶前添加甜味剂。本研究测量了消费者在情境化测试条件下添加的糖量。参与者（199名经常食用添加糖的原味酸奶的法国成年人）在一顿正餐结束时得到一份原味酸奶（125克），并被允许用他们常用的甜味剂（细砂糖、蜂蜜或果酱）来调味。添加的量通过称量使用前后甜味剂容器的重量间接测量；然后将其换算成等量的蔗糖，即“添加糖”。参与者被要求描述他们相对的饥饿感、口渴感以及对原味酸奶的喜爱程度，并估计他们添加的甜味剂的量。平均而言，参与者在酸奶中添加了13.6克糖，这高于预加糖的市售酸奶（125克）中所含的10.2克糖。与使用细砂糖（11.0克/酸奶，n = 134）或蜂蜜（12.1克/酸奶，n = 29）相比，当受试者使用果酱时添加的糖更多（24.4克/酸奶，n = 36）。年龄、社会职业类别和体重指数对添加糖量有显著影响。根据行为和态度，参与者可被分为三个规模均等的组：“低糖使用者”（n = 67，中位数 = 6.1克/酸奶），他们倾向于控制食物摄入量；“中糖使用者”（n = 66，中位数 = 11.4克/酸奶）；以及追求即时满足感的“高糖使用者”（n = 66，中位数 = 19.9克/酸奶）。据我们所知，本研究首次提供了关于消费者在情境化条件下（在实际用餐期间自行准备）添加到原味酸奶中的糖量的可靠数据。我们的研究结果表明，消费者低估了他们添加的甜味剂的量，低估幅度达一半。
