한국인의 당류 섭취현황과 만성질환에 미치는 영향

하경호(Kyungho Ha),정효지(Hyojee Joung),송윤주(YoonJu Song) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.3

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20’s. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

경기 및 인천지역 영양(교)사의 당류 저감화 인식과 첨가당 사용실태

김혜지,최미경,김명희 대한영양사협회 2018 대한영양사협회 학술지 Vol.24 No.1

The purpose of this study was to investigate dietitians or nutrition teachers’ perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ≥5 and <10 years, and 101 (33.3%) for ≥10 years. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle’s discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

Food Science/Microbiology : Bioaccessibility of Total Sugars in Carbonated Beverages and Fermented Milks

( Mi Hee Choi ),( Gun Hee Kim ),( Ki Hwan Park ),( Young Suk Kim ),( Soon Mi Shim ) 한국응용생명화학회(구 한국농화학회) 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.5

Bioaccessibility of total sugars in foods significantly contributing to sugar intake of young children in Korea was estimated. Three phases of in vitro digestion model were performed for measuring the bioacessibility of total sugars from carbonated beverages and fermented milks in limited sampling. High Performance Liquid Chromatography (HPLC) analysis was carried out for determination of sugars. Total sugars in carbonated beverages ranged from 9.23 to 13.05 g/100 g, which is 1.1 times higher than that found in fermented milks, ranging from 8.13 to 12.86 g/100 g. Major sugars found in carbonated beverages were fructose and glucose, whereas most fermented milks mainly contained lactose and sucrose. Bioaccessibility of total sugars in carbonated beverages ranged from 54.6 to 69.4%, whereas in fermented milks were from 11.8 to 85.0%. This in vitro digestion model provides estimation of total sugars released from various food matrixes, which can be used to predict their bioavailability.

사회인지론에 근거한 성인의 당류 섭취에 영향을 미치는 요인

김길례(Kilye Kim),이연경(Yeon-Kyung Lee) 한국영양학회 2024 Journal of Nutrition and Health Vol.57 No.1

Purpose: This study examined the factors affecting sugar intake in adults based on social cognitive theory. Methods: An online survey regarding the intake frequency of sugar-source food, factors related to sugar intake based on social cognitive theory, perceptions of sugar intake, and health-related factors was conducted in October 2019 with 1,022 adults (502 men and 520 women) aged 19–49 years. The intake frequency of sugar-source food was divided into tertiles using percentiles based on the daily frequency. Results: The daily intake frequency of sugar-source foods was 4 times, with beverages (1.87 times/day) and sweetened coffee (0.81 times/day) being the highest among the food groups and types, respectively. The group with a high intake frequency of sugar-source food had a high negative outcome expectation for reducing sugar intake, and was in a home and social environment with easy access to sweet food. Women in this group showed low self-efficacy and poor behavioral capability in reducing sugar intake. Self-control had the lowest average score among the factors of social cognitive theory (2.56/5 points), followed by nutrition knowledge related to sugar (5.42/10 points). As a result of regression analysis, the social cognitive factor affecting the intake frequency of sugar-sourced foods was found to be home environment for both men and women. On the other hand, factors contributing to reducing sugar intake were positive outcome expectations for men and behavioral skills for women. Conclusion: Dietary education and nutritional interventions for adults, including changes in the home environment with easy access to sweet foods, can reduce sugar intake and raise positive expectations for reduced sugar intake.

무 유전자원 82 계통의 유리당 함량 분석

서미숙,정준휘,박범석,김정선 한국자원식물학회 2018 한국자원식물학회지 Vol.31 No.5

십자화과 식물에 속하는 무는 전세계적으로 재배되는 중요한 뿌리 채소작물이다. 본 연구에서는 다양한 형질을 가진 무 유전자원 82 계통을 대상으로 총 유리당 함량을 분석하였다. 일본, 독일, 그리고 한국에서 보유중인 82 계통의 유전자원은 크게 5 아종을 포함하고 있으며, 야생형, 야생 근연종, 재래종 그리고 육성품종으로 구분된다. 포도당, 과당, 자당 그리고 엿당을 분석하여 총 유리당 함량을 측정한 결과, 평균 25.33 ㎎/g, 5.64-46.68 ㎎/g의 분포도를 나타내어 계통에 따라 총 유리당함량에 차이를 확인할 수 있었다. 또한 총 유리당 함량에 대하여포도당이 56.92%로 가장 높은 유리당 함유율을 보였고, 과당(31.34%), 자당(10.46%), 그리고 엿당(2.25%)의 순으로 높은 함유 율을 보였다. 5 아종에서 유전형에 따른 총 유리당 함량의 차이는 관찰되지 않았으나, 아종에 따른 유리당 함유 율의 차이는확인할 수 있었다. 또한 야생종과 야생 근연종 그리고 재래종 무는 육성 품종과 비교하여 평균 총 유리당 함량에서는 큰 차이를보이지 않았으나, 당의 종류별 함유 율을 비교한 결과 야생종과재래종에서 높은 함유 율을 확인할 수 있었다. 본 실험의 결과는후속 연구를 통한 고품질 무의 개발 및 무의 유리당 생합성 관련연구를 위한 기초정보를 제공할 수 있을 것이다. Radish (Raphanus sativus L.) is a species of the Brassicaceae family and an important root vegetable crop, produced worldwide. A total of 82 radish accessions with various morphological and physiological characteristics analyzed for total sugars content. These accessions includes five subspecies and classified as wild, wild-relative, traditional and improved cultivar. The four sugars, glucose, fructose, sucrose and maltose, showed various contents in 82 accessions. Total sugar content ranged from 5.64 to 46.68 ㎎/g and showed average 25.33 ㎎/g. Total sugar content was not statistically significant among the five subspecies, but individual sugar ratio varied. The wild, wild-relatives and traditional cultivars were not significantly among average total sugars content compared with improved cultivars. On the other hand, the wild and traditional cultivars were showed high ratio of individual sugars. These results could be valuable information for the development of new radish cultivars and regulation of sugars biosynthesis in radish.

Bioaccessibility of Total Sugars in Carbonated Beverages and Fermented Milks

Choi, Mi-Hee,Kim, Gun-Hee,Park, Ki-Hwan,Kim, Young-Suk,Shim, Soon-Mi The Korean Society for Applied Biological Chemistr 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.5

Bioaccessibility of total sugars in foods significantly contributing to sugar intake of young children in Korea was estimated. Three phases of in vitro digestion model were performed for measuring the bioacessibility of total sugars from carbonated beverages and fermented milks in limited sampling. High Performance Liquid Chromatography (HPLC) analysis was carried out for determination of sugars. Total sugars in carbonated beverages ranged from 9.23 to 13.05 g/100 g, which is 1.1 times higher than that found in fermented milks, ranging from 8.13 to 12.86 g/100 g. Major sugars found in carbonated beverages were fructose and glucose, whereas most fermented milks mainly contained lactose and sucrose. Bioaccessibility of total sugars in carbonated beverages ranged from 54.6 to 69.4%, whereas in fermented milks were from 11.8 to 85.0%. This in vitro digestion model provides estimation of total sugars released from various food matrixes, which can be used to predict their bioavailability.

Bioaccessibility of Total Sugars in Carbonated Beverages and Fermented Milks

최미희,김건희,박기환,김영석,심순미 한국응용생명화학회 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.5

Bioaccessibility of total sugars in foods significantly contributing to sugar intake of young children in Korea was estimated. Three phases of in vitro digestion model were performed for measuring the bioacessibility of total sugars from carbonated beverages and fermented milks in limited sampling. High Performance Liquid Chromatography (HPLC) analysis was carried out for determination of sugars. Total sugars in carbonated beverages ranged from 9.23 to 13.05 g/100 g, which is 1.1 times higher than that found in fermented milks, ranging from 8.13 to 12.86 g/100 g. Major sugars found in carbonated beverages were fructose and glucose, whereas most fermented milks mainly contained lactose and sucrose. Bioaccessibility of total sugars in carbonated beverages ranged from 54.6 to 69.4%, whereas in fermented milks were from 11.8 to 85.0%. This in vitro digestion model provides estimation of total sugars released from various food matrixes, which can be used to predict their bioavailability.

Socioeconomic burden of sugar-sweetened beverages consumption in Korea

Jee-Seon Shim,Nam Hoon Kang,Jung Sug Lee,Ki Nam Kim,Hae Kyung Chung,Hae Rang Chung,Hung-Ju Kim,Yoon-Sook Ahn,Moon-Jeong Chang 한국영양학회 2019 Nutrition Research and Practice Vol.13 No.2

BACKGROUND/OBJECTIVES: Excessive sugar consumption may increase the risk for development of several diseases. Although average dietary sugar intake of Koreans is within the recommended level, an increasing trend has been found in all age groups. This study aimed to evaluate the population attributable fractions (PAF) to dietary sugar for disease and death in Korea, and to estimate the socioeconomic effects of a reduction in dietary sugar. MATERIALS/METHODS: The prevalence of sugar-sweetened beverages (SSB) overconsumption (≥ 20 g of sugar from beverages) was analyzed using the Korean National Health and Nutrition Examination Survey 2015. Disease-specific relative risks of excessive SSB consumption were obtained through reviewing previous studies. Using the prevalence of SSB overconsumption and each relative risk, PAFs for morbidity and mortality were calculated. Socioeconomic costs of diseases and death attributable to SSB overconsumption were estimated by using representative data on national medical expenditures, health insurance statistics, employment information, and previous reports. RESULTS: Disease-specific PAF to SSB consumption ranged from 3.11% for stroke to 9.05% for obesity and dental caries, respectively. Costs from disease caused by SSB overconsumption was estimated at 594 billion won in 2015. About 39 billion won was estimated to be from SSB consumption-related deaths, and a total of 633 billion won was predicted to have been saved through preventing SSB overconsumption. CONCLUSIONS: Sugars overconsumption causes considerable public burdens, although the cost estimates do not include any informal expenditure. Information on these socioeconomic effects helps both health professionals and policy makers to create and to implement programs for reducing sugar consumption.

TM0416, a Hyperthermophilic Promiscuous Nonphosphorylated Sugar Isomerase, Catalyzes Various C₅ and C₆ Epimerization Reactions

Shin, Sun-Mi,Cao, Thinh-Phat,Choi, Jin Myung,Kim, Seong-Bo,Lee, Sang-Jae,Lee, Sung Haeng,Lee, Dong-Woo American Society for Microbiology 2017 Applied and environmental microbiology Vol.83 No.10

<P>IMPORTANCE Rare sugars, which occur naturally in small amounts, have attracted considerable attention in the food and drug industries. However, there is little information on nonphosphorylated sugar epimerases, which might potentially be applied for the production of rare sugars. This study describes the characterization and functional annotation of a putative nonphosphorylated sugar 3-epimerase from a hyperthermophilic bacterium. Furthermore, we determined its crystal structures in complex with divalent metal ions and L-erythrulose, highlighting its metal-dependent, bifunctional, sugar-isomerizing activity. This hyperthermophilic R3E exhibited D-erythrose/D-threose isomerase activity, with structural features near the substrate-binding site distinct from those of its mesophilic counterparts. Moreover, this metalloenzyme showed unusually high activity for the epimerization of D-tagatose to D-sorbose at 70 degrees C. Therefore, TM0416 can be functionally classified as a novel type of promiscuous R3E with a potential for the production of rare sugars for the food and pharmaceutical industries.</P>

Consumption of Sugar-Sweetened Beverages and Blood Pressure in the United States: The National Health and Nutrition Examination Survey 2003-2006

( Young Ha Kim ),( Grace P. Abris ),( Mi Kyung Sung ),( Jung Eun Lee ) 한국임상영양학회 2012 Clinical Nutrition Research Vol.1 No.1

High sugar intake has been suggested to be related to hypertension. To examine the associations between intakes of sugar and sugar-sweetened beverages (SSBs) and the prevalence of hypertension, we used the US National Health and Nutrition Examination Survey (NHANES) 2003-2006. A total of 3,044 participants aged ≥19 years were included. We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using multivariate logistic regression model. Prevalent hypertension cases were defined as systolic blood pressure (SBP) of ≥140 mmHg or diastolic blood pressure (DBP) of ≥90 mmHg. In the multivariate adjusted models, we observed no association between sugar consumption and the prevalence of hypertension. In the model where we adjusted for age, gender, NHANES period and BMI, those who consumed ≥3 times per day of sugar-sweetened beverages had an OR of 1.87 (95% confidence interval, CI = 1.06-3.26) for the prevalence of hypertension compared with those who consumed <1 time per month of these beverages. Further adjustment for other factors attenuated the association; ORs (95% CIs) were 1.21 (0.81-1.81) for 1 time per month-<3 times per week, 1.39 (0.86-2.24) for 3 times per week-<1 times per day, 1.26 (0.80-1.98) for 1-<3 times per day, and 1.50 (0.84-2.68) for ≥3 times per day of sugar-sweetened beverages compared to the <1 time per month (p for trend = 0.33). In conclusion, we found that sugar consumption was not associated with the prevalence of hypertension, however there was suggestion that high sugar-sweetened beverage consumption was associated with high prevalence of hypertension in the US.