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Sucrose: Dietary Importance
Abstract
Sucrose is a disaccharide composed of glucose and fructose; the two most important sources are sugarcane and sugar beets. Cane sugar and beet sugar are produced in more than 130 countries globally. Although the overall energy intake has increased globally, worldwide trend data do not support the widely held view that the consumption of refined sugar has increased dramatically. Numerous epidemiological studies associate high sugar intake with a prevalence of noncommunicable chronic diseases, primarily dental caries, obesity, diabetes, and cardiovascular disease. However, again, recent data do not support this hypothesis, particularly when results are adjusted for energy intake.
... A healthy, well-balanced diet contains naturally occurring sugars present in fruits, vegetables, dairy products and many grains [31]. They can be in the form of simple molecules, monosaccharides (e.g., glucose, fructose, galactose) or disaccharides (e.g., sucrose, maltose, lactose), or more complex ones (e.g., polymers or polysaccharides) [32]. However, when these types of sugars are added as ingredients in processed foods to impart a sweet taste, they often correlate with excessive sugar intakes being associated with chronic disease conditions [33]. ...
... Non-nutritive sweeteners (NNSs) or artificial sweeteners comprise substances with a great chemical diversity and a very intense sweet taste and offer little or no energy when ingested [32,44]. They are also known as high-intensity sweeteners since they are many times sweeter than sucrose. ...
Excessive sugar consumption is a risk factor for the development of several disorders, including metabolic, cardiovascular, neurological conditions and even some cancers, and has been linked to increased morbidity and mortality. The popularization of the typical Western diet, featured by an excessive intake of saturated fats and added sugars and a low consumption of unprocessed fruits, vegetables and fiber, may directly affect the composition and functionality of the gut microbiota, staggering the balance of the intestinal microbiome that ultimately culminates into gut dysbiosis. Although added sugars in the form of nutritive and non-nutritive sweeteners are generally considered as safe, a growing body of evidence correlate their consumption with adverse effects on gut microbial ecosystem; namely an abnormal synthesis of short-chain fatty acids, altered intestinal barrier integrity and chronic inflammation that often fuel a panoply of metabolic conditions. Accordingly, this work revisited the available preclinical evidence concerning the impact of different types of dietary sugars—nutritive and non-nutritive sweeteners—on gut microbiota and metabolic health. Future research should consider gender and species vulnerability when the impact of such substances on GM community and metabolic health is scrutinized in order to guide their adequate use at doses relevant to human use.
... It is grown as commercial crop in more than 100 countries across all populated continents (Afghan et al., 2023;DaCosta et al., 2011;Fernandes & Griffin, 2016;Ruggeri & Corsi, 2019), with an average yield of 70.9 tons of cane per hectare (FAOSTAT, 2019). It is an important global food and energy crop that accounts for the world's 80% of sugar and 60% of bioethanol production (Yang et al., 2020), while the remainder is almost entirely from sugar beets (Plaza-Diaz & Gil, 2016). ...
Knowledge of genetic diversity is essential for the effective planning of breeding experiments and successful development of an improved variety. Therefore, this study was aimed at assessing the genetic diversity of 196 sugarcane genotypes. The experiment was conducted in a parietal-balanced lattice design with two replications. Data on 13 agromorphological and five biochemical traits were collected and analyzed using both univariate and multivariate statistical methods. Cluster analysis grouped the entire sugarcane genotypes into five, two, and six distinct clusters, respectively, based on agro-morphological, and biochemical traits, and their combinations. The highest intercluster distances were found in clusters three and five from a study of agro-morphological traits and clusters four and five from a combination of agro-morphological, and biochemical traits. The highest intercluster distance values indicate the presence of substantial genetic variability between the genotypes of the pairing clusters, due to highly contrasting and complementing traits as demonstrated by cluster mean analysis, notably for cane and sugar yields. This suggests that cultivars with greater cane and sugar yields can be created by hybridization between the genotypes of the two divergent clusters. Cluster mean analysis based on agro-morphological and biochemical traits revealed that Cluster One genotypes have the highest average sugar yield, suggesting that these genotypes are ideal for selection and hybridization to enhance this particular trait. Generally, the evaluated genotypes have potential diversity in their agro-morphological and biochemical traits, which could be exploited. Additionally, a study of the molecular genetic diversity of these genotypes is required to complement the results of this study.
... Температура замерзания связана с количеством молекул в растворе. Моносахариды сильнее понижают криоскопическую температуру, чем сахароза, но при этом любая замена сахаров сказывается на стабильности мороженого при плавлении и замораживании [19,20]. ...
The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.
The intestine is populated by a complex and dynamic assortment of microbes, collectively called gut microbiota, that interact with the host and contribute to its metabolism and physiology. Diet is considered a key regulator of intestinal microbiota, as ingested nutrients interact with and shape the resident microbiota composition. Furthermore, recent studies underscore the interplay of dietary and microbiota-derived nutrients, which directly impinge on intestinal stem cells regulating their turnover to ensure a healthy gut barrier. Although advanced sequencing methodologies have allowed the characterization of the human gut microbiome, mechanistic studies assessing diet-microbiota-host interactions depend on the use of genetically tractable models, such as Drosophila melanogaster. In this review, we first discuss the similarities between the human and fly intestines and then we focus on the effects of diet and microbiota on nutrient-sensing signaling cascades controlling intestinal stem cell self-renewal and differentiation, as well as disease. Finally, we underline the use of the Drosophila model in assessing the role of microbiota in gut-related pathologies and in understanding the mechanisms that mediate different whole-body manifestations of gut dysfunction.
Caspian sea soygurt is made by fermenting edamame milk with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as microbial cultures. To produce good soygurt, edamame milk fermentation requires ideal conditions, such as an optimum carbon source and starter concentration. This study aimed to determine the effect of the proportion of sucrose:skim and concentration of starter on the physical, chemical, microbiological, and sensory characteristics of Caspian sea soygurt. This study used a randomized block design with 2 factors: sucrose:skim proportion (2.5:7.5, 5:5 7.5:2.5) and starter concentration (8, 10, 12% of pasteurized edamame milk) repeated three times. Data were analyzed using ANOVA and continued with the Tukey test. These results was used to select the best treatment using the Zeleny Multiple Attribute Method. The best Caspian soygurt treatment was found in the proportion of sucrose:skim 5:5 (% w/v of pasteurized edamame milk) and starter concentration 12 (% v/v of pasteurized edamame milk), which produced a color (L*) 78.98, (a*)-2.86 (b*) 23.79, viscosity 516.67 cP, protein 3.38%, antioxidant activity 43.12%, pH 4.35, total lactic acid bacteria 9.85 log CFU/mL with a preference level of 3.45 and an acceptance level of 3.55 for the greenness, a preference level of 3.79 and an acceptance level of 3.80 for the brightness, a preference level of 3.15 and an acceptance level 3.21 on the sour aroma, preference level of 3.04 and acceptance level of 3.11for the beany aroma, preference level of 3.04 and acceptance level of 3.18 for the beany flavor, preference level of 3.02 and acceptance level of 3.19 for the sour taste, preference level of 2.98 and acceptance level of 3.09 for sweet taste, preference level of 3.49 and acceptance level of 3.60 for the viscosity.
Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients, it changes the cryoscopic temperature, which influences the parameters of production process, in particular the temperature of the ice cream getting from the freezer. In this regard, the problem of calculating the cryoscopic temperature of ice cream mixtures has become acute, since it is not possible to find this parameter experimentally at all food enterprises. While calculating the cryoscopic temperatures on the basis of existing reference data, in some cases the authors encountered a significant (more than 0.5 °C) deviation of the calculation results from the experimental data. In order to establish the cause of these deviations, the authors analyzed aqueous solutions of sucrose, fructose, trehalose, erythritol, maltodextrin, polydextrose, sorbitol, glucose-fructose syrup, dry glucose syrup, inulin in concentrations that provide for the cryoscopic temperatures of solutions within the range from 0 °C to minus 6 °C. The cryoscopic temperature of the solutions was measured by an osmometer-cryoscope, and the conventional molecular weight of the substances was calculated on the basis of Raoult ratio, taking into account the high molecular weight substances and admixed impurities. It was shown that the values of the conventional molecular weight for trehalose and sorbitol solutions differ by more than 15% from the values of chemically pure substances due to presence of low molecular weight monomers in their composition. The presented experimental data on the conventional molecular weight values can be used for calculation of cryoscopic temperature of various types of mixtures used for ice cream production. As an example of application of obtained clarified values of conventional molecular weights, this article provides a method for calculation of cryoscopic temperature of low sucrose and sucrose-free ice cream mixtures, as well as a comparison of the calculation results with experimentally obtained data.
Sugars are sweet-flavored carbohydrates that provide energy to the body. The adult brain uses about 140 g of glucose per day, amount which can represent up to 50 of the total number of carbohydrates consumed. In our country the sugar in food consumption pattern remains constant, while the consumption of soft drinks has increased in the past four years. The national survey of dietary intake of Spain (ENIDE, 2010-11) estimated that 20% of calories intake comes from carbohydrates called sugars. Sugar consumption has been associated with various pathologies (diabetes, obesity, tooth decay, cardiovascular disease) but these relationships are not consistent enough. Food information through nutritional labeling, including sugars present in food, pretend to protect the consumer health and to guarantee their right to information so they can make their own decisions with criterion. In view of different appraisals and existing studies, and above all, in the absence of a solid scientific evidence that concrete data on which make recommendations, the best nutritional advice for the general population could be a diet varied and balanced with food and nutrients from different sources, combining such a diet with exercise and physical activity. More specifically in terms of moderate consumption of sugar in the previous context of varied and balanced diet is perfectly compatible.
Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.
Carbohydrates are important and necessary components of human diet. Although they primarily play an energetic function, they also have structural and functional roles. According to the European Food Safety Authority, carbohydrate intake should range between 45 and 60 percent of the energy in adults and children older than one year of age. An important part of carbohydrates available in foods are mono and disaccharides, commonly referred to as sugars. Dietary sources of sugars include fruits, fruit juices, vegetables, milk and milk products, and foods containing added sucrose and starch hydrolyzates. Despite their importance in daily life, there is currently no clear and adequate terminology on the various types of carbohydrates, particularly sugars. Nor are there available sugar intake recommendations or food composition tables. Without these recommendations or reference values, dietary unbalances might occur, which subsequently may end in the premature onset of most chronic or degenerative diseases of our society. The aims of the present work are: to classify dietary carbohydrates, to define the biochemical and common terms for sugars, to explain their nutritional value and their metabolism as well as their food sources and to carry out a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis about the nomenclature and dietary intakes of sugars.
Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.
To summarise evidence on the association between intake of dietary sugars and body weight in adults and children.
Systematic review and meta-analysis of randomised controlled trials and prospective cohort studies.
OVID Medline, Embase, PubMed, Cumulative Index to Nursing and Allied Health Literature, Scopus, and Web of Science (up to December 2011).
Eligible studies reported the intake of total sugars, intake of a component of total sugars, or intake of sugar containing foods or beverages; and at least one measure of body fatness. Minimum duration was two weeks for trials and one year for cohort studies. Trials of weight loss or confounded by additional medical or lifestyle interventions were excluded. Study selection, assessment, validity, data extraction, and analysis were undertaken as specified by the Cochrane Collaboration and the GRADE working group. For trials, we pooled data for weight change using inverse variance models with random effects. We pooled cohort study data where possible to estimate effect sizes, expressed as odds ratios for risk of obesity or β coefficients for change in adiposity per unit of intake.
30 of 7895 trials and 38 of 9445 cohort studies were eligible. In trials of adults with ad libitum diets (that is, with no strict control of food intake), reduced intake of dietary sugars was associated with a decrease in body weight (0.80 kg, 95% confidence interval 0.39 to 1.21; P<0.001); increased sugars intake was associated with a comparable weight increase (0.75 kg, 0.30 to 1.19; P=0.001). Isoenergetic exchange of dietary sugars with other carbohydrates showed no change in body weight (0.04 kg, -0.04 to 0.13). Trials in children, which involved recommendations to reduce intake of sugar sweetened foods and beverages, had low participant compliance to dietary advice; these trials showed no overall change in body weight. However, in relation to intakes of sugar sweetened beverages after one year follow-up in prospective studies, the odds ratio for being overweight or obese increased was 1.55 (1.32 to 1.82) among groups with the highest intake compared with those with the lowest intake. Despite significant heterogeneity in one meta-analysis and potential bias in some trials, sensitivity analyses showed that the trends were consistent and associations remained after these studies were excluded.
Among free living people involving ad libitum diets, intake of free sugars or sugar sweetened beverages is a determinant of body weight. The change in body fatness that occurs with modifying intakes seems to be mediated via changes in energy intakes, since isoenergetic exchange of sugars with other carbohydrates was not associated with weight change.
The consumption of added sugars (caloric sweeteners) has been linked to obesity, diabetes, and heart disease. Little is known about recent consumption trends in the United States or how intakes compare with current guidelines.
We examined trends in intakes of added sugars in the United States over the past decade.
A cross-sectional study of US residents ≥2 y of age (n = 42,316) was conducted by using dietary data from NHANES 1999-2008 (five 2-y cycles) and data for added-sugar contents from the MyPyramid Equivalents Database. Mean intakes of added sugars (grams and percentage of total energy intake) were weighted to obtain national estimates over time across age, sex, and race-ethnic groups. Linear trends were tested by using Wald's F tests.
Between 1999-2000 and 2007-2008, the absolute intake of added sugars decreased from a mean (95% CI) of 100.1 g/d (92.8, 107.3 g/d) to 76.7 g/d (71.6, 81.9 g/d); two-thirds of this decrease, from 37.4 g/d (32.6, 42.1 g/d) to 22.8 g/d (18.4, 27.3 g/d), resulted from decreased soda consumption (P-linear trend <0.001 for both). Energy drinks were the only source of added sugars to increase over the study period (P-linear trend = 0.003), although the peak consumption reached only 0.15 g/d (0.08, 0.22 g/d). The percentage of total energy from added sugars also decreased from 18.1% (16.9%, 19.3%) to 14.6% (13.7%, 15.5%) (P-linear trend <0.001).
Although the consumption of added sugars in the United States decreased between 1999-2000 and 2007-2008, primarily because of a reduction in soda consumption, mean intakes continue to exceed recommended limits.
Estimating trends in dietary intake data is integral to informing national nutrition policy and monitoring progress towards dietary guidelines. Dietary intake of sugars is a controversial public health issue and guidance in relation to recommended intakes is particularly inconsistent. Published data relating to trends in sugars intake are relatively sparse. The purpose of the present review was to collate and review data from national nutrition surveys to examine changes and trends in dietary sugars intake. Only thirteen countries (all in the developed world) appear to report estimates of sugars intake from national nutrition surveys at more than one point in time. Definitions of dietary sugars that were used include 'total sugars', 'non-milk extrinsic sugars', 'added sugars', sucrose' and 'mono- and disaccharides'. This variability in terminology across countries meant that comparisons were limited to within countries. Hence trends in dietary sugars intake were examined by country for the whole population (where data permitted), and for specific or combined age and sex subpopulations. Findings indicate that in the majority of population comparisons, estimated dietary sugars intake is either stable or decreasing in both absolute (g/d) and relative (% energy) terms. An increase in sugars intake was observed in few countries and only in specific subpopulations. In conclusion, the findings from the present review suggest that, in the main, dietary sugars intake are decreasing or stable. A consistent approach to estimation of dietary sugars intake from national nutrition surveys is required if more valid estimates of changes in dietary sugars intakes are required in the future.
A systematic review of studies in humans was conducted to update evidence on the association between the amount of sugars intake and dental caries and on the effect of restricting sugars intake to < 10% and < 5% energy (E) on caries to inform the updating of World Health Organization guidelines on sugars consumption. Data sources included MEDLINE, EMBASE, Cochrane Database, Cochrane Central Register of Controlled Trials, Latin American and Caribbean Health Sciences, China National Knowledge Infrastructure, Wanfang, and South African Department of Health. Eligible studies reported the absolute amount of sugars and dental caries, measured as prevalence, incidence, or severity. The review was conducted and reported in accordance with the PRISMA statement, and the evidence was assessed according to GRADE Working Group guidelines. From 5,990 papers identified, 55 studies were eligible - 3 intervention, 8 cohort, 20 population, and 24 cross-sectional. Data variability limited meta-analysis. Of the studies, 42 out of 50 of those in children and 5 out of 5 in adults reported at least one positive association between sugars and caries. There is evidence of moderate quality showing that caries is lower when free-sugars intake is < 10% E. With the < 5% E cut-off, a significant relationship was observed, but the evidence was judged to be of very low quality. The findings are relevant to minimizing caries risk throughout the life course.
It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive sweeteners and nonnutritive sweeteners (NNS) when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference. A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in foods or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. Foods containing polyols and/or no added sugars can, within food labeling guidelines, be labeled as sugar-free. NNS are those that sweeten with minimal or no carbohydrate or energy. They are regulated by the Food and Drug Administration as food additives or generally recognized as safe. The Food and Drug Administration approval process includes determination of probable intake, cumulative effect from all uses, and toxicology studies in animals. Seven NNS are approved for use in the United States: acesulfame K, aspartame, luo han guo fruit extract, neotame, saccharin, stevia, and sucralose. They have different functional properties that may affect perceived taste or use in different food applications. All NNS approved for use in the United States are determined to be safe.
Sugar: user's guide to sucrose
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Draft carbohydrates and health report scientific consultation
Scientific Advisory Committee on Nutrition (2014). Draft carbohydrates and health
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Tratado de nutrición (Nutrition treatise). Madrid: Editorial Medica Panamericana
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Guideline: sugars intake for adults and children. Geneva: World Health Organization
WHO (2015) Guideline: sugars intake for adults and children. Geneva: World Health
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Relevant Websites
http://faostat.fao.org/ -Food and Agriculture Organization of the United Nations,
FAOSTAT.