Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Total Sugar and Artificial Sweetener Contents of Health Functional Foods in Seoul

서울지역 유통 건강기능식품의 당 및 인공감미료 함량

  • Cho, In-soon (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Cho, Tae-hee (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Jae-kyoo (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Yun-jeoung (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Si-jung (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Choi, Hee-jin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Ki-young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Oh, Young-hee (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • Received : 2017.03.03
  • Accepted : 2017.07.21
  • Published : 2017.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate and evaluate total sugar and artificial sweetener contents in health functional foods. In this study, HPLC with evaporative light scattering detector (ELSD) and HPLC-UV were used to determine the contents of total sugar and artificial sweetener in health functional foods. Sixty-six chewable products and sixty red ginseng products were collected from markets in Seoul. The average content of 126 samples per daily intake portion was 1.96 g ranging from not-detected (N.D.) to 12.61 g. The mean total sugar content per serving of chewable product was 1.26 g and N.D. to 10.39 g. The average amount of total sugar per daily intake of ginseng and red ginseng was 2.70 g and N.D. to 12.61 g. The average amount of sugar per daily intake of chewable products was 2.10 g for children, 1.43 g for nutrients, and 0.35 g for functional raw material. For children's products, the content of sugar per serving was ranged from 1.03 g to 5.33 g, from N.D. to 10.39 g for nutrients and from N.D. to 2.61 g for functional raw materials. The average content of sugar per daily intake of ginseng and red ginseng product was 4.25 g in liquid product, 1.51 g in concentrate product and 1.49 g in powder product. The contents of sugar per the daily intake of the liquid product ranged from N.D. to 10.80 g, from 0.01 g to 12.61 g for the concentrated product, and from 0.06 g to 5.64 g for the powdered product. Analysis of artificial sweeteners showed that artificial sweeteners were detected in three cases. No artificial sweeteners were detected in ginseng and red ginseng products. Two of the chewable products and one of the functional raw materials were detected. The detected artificial sweeteners were aspartame, 3.09 g/kg in nutrients and 1.09 g/kg in functional raw material.

서울시 유통 건강기능식품 중 츄어블제품 66건과 인삼홍삼제품 60건을 수거하여 분석하였다. 시료 전체의 1일 섭취량당 당함량 평균은 1.95 g이었고 범위는 N.D. ~ 12.61 g 이었다. 제품 유형별로는 츄어블 제품의 평균은 1.26 g 이었고 범위는 N.D. ~ 10.39 g이었다. 인삼홍삼제품의 평균은 2.70 g이었고 범위는 N.D. ~ 12.61 g이었다. 츄어블제품중 1일 섭취량당 당함량은 어린이용 제품이 평균 2.10 g으로 가장 높았고 영양소제품은 평균 1.43 g, 기능성원료 제품은 평균 0.35 g이였다. 어린이용 제품은 1일 섭취량당 당함량이 1.03 g ~ 5.33 g, 영양소 제품은 N.D. ~ 10.39 g, 기능성원료 제품은 N.D. ~ 2.61 g의 범위를 보였다. 인삼홍삼제품중 1일 섭취량 당 당함량은 액상 제품이 평균 4.25 g으로 가장 높았고 농축액 제품은 평균 1.51 g, 분말제품은 평균 1.49 g이었다. 액상 제품의 1일 섭취량당 당함량의 범위는 N.D. ~ 10.80 g, 농축액 제품의 범위는 N.D. ~ 12.61 g, 분말제품의 범위는 0.06 g ~ 5.64 g의 분포를 보였다. 인공감미료를 분석한 결과 3건에서 인공감미료가 검출되었다. 인삼홍삼제품에서는 인공감미료가 검출되지 않았으며 츄어블제품 중 영양소 제품 2건과 기능성원료 제품 1건에서 검출되었다. 검출된 인공감미료는 아스파탐으로 영양소 제품에서 3.09 g/kg, 기능성원료 제품에서 1.09 g/kg 검출되었고 3건 모두 허용량 이내였다.

Keywords

References

  1. Korea Health Supplement Association, Dietary Health Supplement Act, Seoul (2012).
  2. www.mfds.go.kr. Accessed Dec (2016).
  3. Kim SH, Han JH, Kim WY.: Consumption of Health Functional Foods by Elementary Schoolchildren in Korea. Korean J Nutr., 43, 161-170 (2010). https://doi.org/10.4163/kjn.2010.43.2.161
  4. 2013 National Health Statistics. Ministry of Health and Welfare, Korea Centers For Disease Control & Prevention (2014).
  5. American Dietetic association. Position of American Dietetic association: Food Fortification and Dietary supplements. J Am Diet Assoc., 101, 115-125 (2001). https://doi.org/10.1016/S0002-8223(01)00026-8
  6. Mettews R, Pehrsson P, Fahat-Sabet M. Sugar content of selected foods: individual and total sugars. In Home Economics Research Repot No. 48. U.S department of Agriculture (USDA), Hyattsville, MD, USA.(1987).
  7. Havel PJ. Dietary fructose: implications for dysregulation of energy homeostasis and lipid/cardohydrate metabolism. Nutr Rev., 63, 133-157 (2005). https://doi.org/10.1111/j.1753-4887.2005.tb00132.x
  8. Oh HS, Park HO.: A study on dietry intakes of elementary school chilren according to school foodservice type in Won-Ju. Korean J Dietary Culture., 15, 338-348 (2000).
  9. Kim GH.: Investigation of sugar contents in children's foods. Korea Food and Drug Administration Report, Seoul, Korea. p.7 (2007).
  10. Ahn BC, Joung H.: Socioeconomic cost of obesity in Korea. Korean J Nutr., 38, 133-157 (2005).
  11. Choi HM.: 21 Century nutrition. Kyomunsa, Paju, Korea. p. 51 (2006).
  12. Chung CE.: Association of total sugar intakes and metabolic syndrome from Korean National Health and Nutrition Examination Survey 2001-2002. Korean J Nutr, 40, 29-38 (2007).
  13. Lustig RH, Schmidt LA, Brindis CD. Public health: The toxic truth about sugar. Natur, 482, 27-29 (2012). https://doi.org/10.1038/482027a
  14. Nakamura J, Hamada Y, Sakakibara F, Hara T, Wakao T, Mori K, Nakashima E, Naruse K, Kamijo M, Koh N, Hotta N.: Phygiological and morphometric analyses of neuropathy in sucrose-fed OLETF rats. Diabetes Res Clin Pract, 51, 9-20 (2001). https://doi.org/10.1016/S0168-8227(00)00205-9
  15. Cho SH, Chung CE, Kim SH, Chung HK.: Establishment of total sugar referance value for Koreans. Korean J Nutr., 40, 3-8 (2007).
  16. Welsh JA, Sharma A, Cunningham SA, Vos MB.: Consumption of added sugars and indicators of cardiovascular disease risk among US adolescents. Circulation 123, 249-257 (2011). https://doi.org/10.1161/CIRCULATIONAHA.110.972166
  17. WHO. Population nutrient intake goals for preventing dietrelated chronic disease. World Health Organization, Geneva, Swtzerland. pp. 57 (2009).
  18. USDA. Dietary guidelines for Americans. Appendix 7. US Department of Agriculture. Washington, DC, USA. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Appendices.pdf (accessed Dec 2016).
  19. Kim YJ, Mun JA, Min HS.: Supplement dose and healthrelated life style of vitamin/mineral supplement user among Korean midle-aged. Korean J Community Nutr., 9, 303-314 (2004).
  20. Kim SH.: Pattern of vitamin/mineral supplement usage among the midle-aged in Korea. Korean J Nutr., 30, 236-252 (1994).
  21. Song BC, Kim MK,: Pattern of vitamin/mineral supplement usage by elderly in Korea. Korean J Nutr., 30, 139-146 (1997).
  22. Kim MY, Cho HY, Park JY, Lee SM, Suh DS, Chung SJ, Kim HS, Kim KO.: Relative sweetness of sucralose in beverage system and sensory properties of calorie beverage containing sucralose. Korean J. Food Sci.. Technol., 37, 425-430 (2005).
  23. KOREAN FOOD CODE: MINISTRY OF FOOD AND DRUG SAFETY, 2015.
  24. Korean Food Additives Code. MFDS., Seoul, Korea (2016).
  25. Choi SH, Lee MS, Park EY, Won J, Kim SH, Park SK, Lim HS.: Assessment of estimated daily intake of sweetners in the Korean population. Korean J. Food Sci.. Technol., 43, 387-395 (2011). https://doi.org/10.9721/KJFST.2011.43.3.387
  26. Kim MS, Doo OJ, Park YH, Park HW, Keum JY, Kim YC, Chae YZ.: Survey on contents of sugars and sodium in bakery products sild at bakeshops located in seoul area. J. Food Hyg. Saf., 26, 82-88 (2011).
  27. Kum JY.: A study on contents of sugars and sugar alcohols in processed foods met to children's taste. J. Food Hyg. Saf., 29, 241-247 (2014). https://doi.org/10.13103/JFHS.2014.29.3.241
  28. The Korean Nutrition Society: Dietary Reference Intakes for Koreans (2005).
  29. Kim DG, Lee MY, Kim YS, Choi SJ, Shin JM, Hwang YS, Yun ES, Kim JH, Oh YH, Jung K.: Survey of the current status of beverages sold from vending machines in subway station in the Seoul metropolitan area, and their sugar content. Analytical science&technology., 29, 249-254 (2016).
  30. World Health Organization, Global report on diabetes(ISBN 978-92-4-156525-7) (2016).