High free sugars content in regular and low-calorie sweetened beverages from the argentine market
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Published:2022-09-15
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ISSN:2174-5145
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Container-title:Revista Española de Nutrición Humana y Dietética
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language:
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Short-container-title:Rev Esp Nutr Hum Diet
Author:
Chulibert María Eugenia,Lupo Maela,Fina Brenda L.,Olguin María C.,Garcia Fabiana,Posadas Marta,Rigalli Alfredo,Lombarte Mercedes
Abstract
Introduction: Sugar-sweetened beverages (SSBs) contain significant amounts of free sugars. SSBs consumption is strongly associated with overweight/obesity, dental caries, type 2 diabetes mellitus, cardiovascular disease, and other illnesses. The aim of this work was to evaluate the content of free sugars in Argentinian SSBs.
Methods: fructose, glucose and sucrose concentrations were measured in 53 samples from carbonated and non-carbonated SSBs through colorimetric techniques; regular (n=26) and low-calorie (n=27) beverages, classified according to nutritional label, were included. The total amount of sugars was calculated and compared with the declared value.
Results: regular and low-calorie SSBs differ in their glucose, fructose and sucrose concentrations, but do not differ in their free fructose concentrations. Furthermore, SSBs display higher concentrations of fructose compared to glucose, with a fructose/glucose ratio of 1.45.
Conclusions: Regular and low-calorie SSBs differ respect of the free fructose content. This study, also, provides evidence of the variability in sugar composition in similar beverages of different brands, which can be a confounding factor for consumers. Besides the importance of the sugar content of food, it is necessary to evaluate the other components present to assess comprehensively their nutritional quality.
Publisher
Fundacion Espanola de Dietistas-Nutricionistas (FEDN)
Subject
Nutrition and Dietetics,Food Science