Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK.
BMJ Open. 2018 Jul 25;8(7):e019075. doi: 10.1136/bmjopen-2017-019075.
To investigate the variation in sugar and energy content of cakes and biscuits available in the UK.
We carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.
The sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.
The average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a 'red' (high) label for sugar.
This research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.
调查英国市售蛋糕和饼干的糖和能量含量变化。
我们于 2016 年在英国 9 家主要超市中对 381 种蛋糕和 481 种饼干进行了横断面调查。
从蛋糕和饼干产品的包装和营养标签上收集糖和能量含量数据。
蛋糕和饼干的平均糖含量分别为 36.6±7.6 g/100 g 和 30.0±9.2 g/100 g。平均能量含量分别为 406±37 kcal/100 g 和 484±38 kcal/100 g。不同蛋糕和饼干类别以及同一类别内的糖和能量含量存在很大差异。97%的蛋糕和 74%的饼干的糖含量会被贴上“红色”（高）标签。
本研究提供了英国蛋糕和饼干市场的基线数据，可用于未来评估最近推出的减糖计划。研究表明，降低蛋糕和饼干的糖和能量含量是可行的，因为不同蛋糕和饼干类别以及同一类别内的糖和能量含量存在很大差异。降低糖和能量含量以及整体蛋糕和饼干的摄入量可以帮助减少英国的总糖和能量摄入，从而降低肥胖和龋齿的风险。
