Gil Ángel, Urrialde Rafael, Varela-Moreiras Gregorio
Departamento de Bioquímica y Biología Molecular. Facultad de Farmacia. Instituto de Nutrición y Tecnología de los Alimentos "José Mataix". Centro de Investigación Biomédica. Universidad de Granada.
Unidad Docente de Fisiología Vegetal. Departamento de Genética, Fisiología y Microbiología. Facultad de Ciencias Biológicas. Universidad Complutense de Madrid.
Nutr Hosp. 2021 Jun 10;38(3):645-660. doi: 10.20960/nh.03493.
Introduction: there is currently great concern about the sugar content of food and beverages as excessive consumption is associated with a higher prevalence of chronic non-communicable diseases. In addition, there is a great deal of confusion both in published scientific data and in media reports about various concepts such as free sugars, intrinsic or endogenous sugars, and sugars added to food, as well as the type of monosaccharides and disaccharides that are part of them. The term "free sugars" refers to public health aspects whereas the term "added sugars" relates to the nutritional information included in the labelling covered by Regulation 1169/2011 as applicable to food information provided to the consumer. Material and methods: an analysis of the legislation in force in the European Union and Spain, as well as in the United States and Mexico, together with the position statements of the World Health Organization (WHO), the European Food Safety Authority (EFSA), and the Spanish Agency for Food Safety and Nutrition (AESAN), as well as their Scientific Committees on the definition and declaration of total sugars, free sugars, and added sugars. Results: added sugars are declared on the label in countries such as the United States and Mexico. In the case of the United States, there is a proposal to modify the percentage they should contribute to the diet from 10 % to 6 %. In the case of the European Union, only the reference intake for carbohydrates is established: 45-65 %, as has already been done by the Scientific Committee of AESAN. Only in the case of the ANIBES study is there an approximate figure for the consumption of added sugars by the Spanish population: 7.3 %. Conclusions: reference intakes for added sugars should be established and declared in the information provided on food product labels in order to work with reliable data in the food composition tables, and to assess their real intake by the Spanish population, and thus implement public health measures to reduce their intake in all food products containing them.
目前，人们对食品和饮料中的糖含量极为关注，因为过量摄入与慢性非传染性疾病的更高患病率相关。此外，已发表的科学数据以及媒体报道在诸如游离糖、固有或内源性糖、添加到食品中的糖等各种概念，以及构成它们的单糖和双糖类型方面存在大量混淆。“游离糖”一词涉及公共卫生方面，而“添加糖”一词与2011年第1169/2011号法规涵盖的标签中包含的营养信息相关，该法规适用于向消费者提供的食品信息。材料与方法：对欧盟、西班牙、美国和墨西哥现行的法规进行分析，同时参考世界卫生组织（WHO）、欧洲食品安全局（EFSA）以及西班牙食品安全和营养局（AESAN）的立场声明，以及它们关于总糖、游离糖和添加糖的定义及声明的科学委员会的意见。结果：在美国和墨西哥等国家，标签上会声明添加糖。就美国而言，有一项提议将其在饮食中应占的百分比从10%修改为6%。在欧盟的情况下，仅确定了碳水化合物的参考摄入量：45 - 65%，西班牙食品安全和营养局科学委员会此前已这样做。只有在ANIBES研究中才有西班牙人群添加糖消费量的大致数据：7.3%。结论：应在食品标签提供的信息中确定并声明添加糖的参考摄入量，以便在食品成分表中使用可靠数据，并评估西班牙人群对其的实际摄入量，从而实施公共卫生措施以减少所有含有添加糖的食品中的摄入量。
