Digestive impact of using rare sugars in sucrose-containing and sucrose-free food systems

2015年营养科学咨询委员会（SACN）的报告将糖消费与2型糖尿病和肥胖风险增加联系起来，英国公共卫生部要求食品制造商减少产品中的添加糖含量。稀有但天然的糖具有作为功能性甜味剂的潜力，因为它们安全、甜且味道温和。研究表明，将这些稀有糖与蔗糖或果糖混合在水或玉米糖浆中具有营养价值，如预防2型糖尿病和改善脂质代谢。然而，零食、糖果和饮料的味道和喜好，以及对人类血糖和相关内分泌状况的影响，都是未知的。因此，该项目的目的是研究含蔗糖和无蔗糖模型食物系统的感官特性，以及这些模型食物对餐后代谢的影响——血糖反应、胰岛素反应和摄食后肠促胰岛素反应。这项研究将为工业界提供有关降低食品和饮料中糖含量的实际可行性的信息。

Food manufacturers are being tasked to reduce the added sugar content of products by Public Health England as the 2015 Scientific Advisory Committee for Nutrition (SACN) report linked sugar consumption to increased risk of type 2 diabetes and obesity. Rare but natural sugars have the potential to serve as functional sweeteners as they are safe, sweet and have a mild taste. Studies have shown that combining these rare sugars with sucrose or fructose in water or corn syrup have nutritional benefits, such as prevention of Type 2 Diabetes and improvement of lipid metabolism. However, the taste and liking within snacks, confections and beverages is unknown alongside the impact on glycaemia and associated endocrine status in humans. Thus the aim of the project is to investigate sensorial properties in sucrose-containing and sucrose-free model food systems and the impact of these model foods on postprandial metabolism - glycaemic response, insulin response, and post ingestive incretin response. This study will inform industry regarding the practical feasibility of reducing sugar content in foods and drinks.