Sugar Content of Popular Sweetened Beverages Based on Objective Laboratory Analysis: Focus on Fructose Content
Sugar Content of Popular Sweetened Beverages Based on Objective Laboratory Analysis: Focus on Fructose Content
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DOI：
10.1038/oby.2010.255
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发表时间：
2011-04-01
期刊：
影响因子：
6.9
通讯作者：
Goran, Michael I.
中科院分区：
文献类型：
--
作者：
Ventura, Emily E.;Davis, Jaimie N.;Goran, Michael I.
果糖（主要以高果糖玉米糖浆（HFCS）的形式）的消费量在过去几十年中有所增加，并且被认为对代谢健康产生负面影响。然而，用 HFCS 生产的食品和饮料的果糖含量并未披露，果糖含量的估计是基于所用 HFCS 含有 55% 果糖的普遍假设。本研究的目的是对流行的含糖饮料中的糖含量和成分进行客观的实验室分析，特别关注果糖含量。在一个独立的认证实验室中，使用高效液相色谱 (HPLC) 对 23 种含糖饮料以及四种标准溶液进行了糖谱分析。计算了使用 HFCS 作为唯一果糖来源的饮料中的总糖含量以及果糖百分比。结果显示，饮料的总糖含量为食品标签上所列总糖含量的85%至128%。所使用的 HFCS 中的平均果糖含量为 59%（范围 47-65%），几个主要品牌似乎都是用果糖含量为 65% 的 HFCS 生产的。最后，糖谱分析检测到糖的形式与食品标签上列出的不一致。该分析显示，糖的含量和成分与生产商披露的信息存在显着偏差。此外，使用果糖含量较高的高果糖玉米糖浆的趋势可能会导致果糖消耗量高于预期。
The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose. Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47-65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.