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

英国公共卫生部要求食品制造商减少产品中添加的糖含量，因为2015年营养科学咨询委员会（SACN）的报告将糖摄入量与2型糖尿病和肥胖风险增加联系起来。稀有但天然的糖有可能作为功能性甜味剂，因为它们安全，甜，味道温和。研究表明，在水或玉米糖浆中将这些稀有糖与蔗糖或果糖结合具有营养益处，例如预防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高血压和相关内分泌状态的影响尚不清楚。因此，该项目的目的是研究含蔗糖和不含蔗糖的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-血药反应、胰岛素反应和消化后肠促胰岛素反应。这项研究将告知工业界减少食品和饮料中糖含量的实际可行性。

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.