• Nutrition Research and Practice
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• 제16권4호
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• pp.476-488
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• 2022

BACKGROUND/OBJECTIVES: Dietary sugars intake worldwide is stable or decreasing, but overall sugars intake remains above the recommended level. Some studies suggest that ultra-processed foods (UPFs) drive excessive sugars intake. However, UPF consumption in Korea and its association with sugars intake have not yet been studied. This study aimed to estimate the contribution of UPF consumption to total sugars intake and to investigate the association between UPF consumption and total sugars intake in Koreans. SUBJECTS/METHODS: Data from the Korea National Health and Nutrition Examination Survey 2016-2018 were used, and included data on 21,075 participants aged 1+ years completed a 24-h recall. Food items reported in the 24-h recall were classified according to the NOVA system as UPFs, processed foods, processed culinary ingredients, or unprocessed or minimally processed foods. RESULTS: The average daily energy intake was 1,996 kcal, and UPFs accounted for 26.2% of the total energy intake (% TE). The average total sugars intake was 63.1 g (13.0% TE), and 44.9% of total sugars intake came from UPFs. Among the entire population, 15.8% exceeded the recommended limit for total sugars within 20% TE, and excessive total sugars intake was more prevalent among females (19.5%) and children (21.1%). The prevalence of excessive total sugars intake showed a significantly increasing tendency across the quartiles of UPF energy contribution, ranging from 11.9% in the lowest quartile to 23.2% in the highest quartile. Even after adjustment for sociodemographic variables, UPF consumption was positively associated with the prevalence of excessive total sugars intake (P for trend < 0.001). This association was similar in subgroup analyses by sex and age. CONCLUSIONS: This study suggests that UPF consumption may drive excessive intake of total sugars in the Korean diet. Our findings conclusively establish that restricting UPF consumption may be an efficient way to reduce sugars intake in Korean population.

• 동아시아식생활학회지
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• 제27권2호
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• pp.176-184
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• 2017

The purpose of this study was to evaluate total sugars intake and determine its relationship with nutrient density and obesity degree in elementary school children. A total of 1,292 elementary school students (638 boys, 654 girls) in Chungnam participated in this study. Daily total sugars intake of subjects was analyzed using the USDA database of sugars after a questionnaire survey using 24-hour recalls. The average age of subjects was 9.7 years, daily energy intake was 1,834.0 kcal, and total sugars intake was 37.6 g/day, which was 8.3% of total energy intake. Sugars intake from the milk group was highest at 18.4 g/day, followed by fruits, cereals, sugars and sweeteners, and beverages. Nutrient density of protein as well as Na, Fe, and Zn levels were significantly lower according to total sugars intake level. There was no significant difference between overweight and obesity risk among the sugars intake quartile groups. In conclusion, total sugars intake of subjects was not significantly high and not associated with obesity risk; however, high sugars intake in children was associated with decreased consumption of protein, Fe, and Zn, which are important for growth.

• Journal of Nutrition and Health
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• 제40권sup권
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• pp.3-8
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• 2007

Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods and as additions to foods during processing, preparation, or at the table. Most fruits and dairy products are high in sugars and thus naturally occurring sugars are consumed as part of a healthy diet. Some countries developed recommended daily intake figures(daily values : DVs or guideline daily amounts: GDA) for nutrients, and some countries, but not most have developed DV/GDA for total sugars. Dietary Reference Intakes for Koreans established by the Korean Nutrition Society in 2005, did not include the reference values for total sugar or added sugar. The committee on Dietary Reference Intakes for sugar was constituted in 2006 and discussed whether to special added sugars or total sugar. Although added sugars are not chemically or physiologically different from naturally occurring sugars, many foods and beverages that are major sources of added sugars have lower micronutrient densities compared with foods and beverages that are major sources of naturally occuring sugars. But it was so hard to calculate a dietary intake of added sugar for Korean people, because there was insufficient information about contents of added sugar during processing or preparation of Korean food. Currently Korean or US food labels contain information on total sugars per serving but do not distinguish between sugars naturally present in food and added sugars. Therefore the committee decided to set the reference value for total sugar for Koreans. According to the recommended diet pattern for Koreans suggested by the Korean Nutrition Society, estimated sugar intake from the sugar containing food based on 2,000 kilocalories is 67 g or 13% of total energy. Based on the data available on risk of obesity, hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome from the analysis of Korean NHANES, it was insufficient evidence to set a UL for total sugar, but tended to increase serum LDL cholesterol and obesity at over 20-25% of energy from total sugar when consumed with high carbohydrates. Therefore the committee on Dietary Reference Intakes for sugar set the Acceptable Macronutrient Distribution Range for total sugar as 10-20% of total energy intake.

• 한국작물학회지
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• 제40권4호
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• pp.407-412
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• 1995

비파괴적인 방법으로 활력이 높은 종자를 선별하는 방법을 개발하기 위하여, 참깨, 파, 상추 종자를 상대습도 90%, 온도 45$^{\circ}C$에서 인위적으로 퇴화시켜 활력이 다른 종자를 물에 침지하였을 때 종자가 분비하는 당, 아미노산, 단백질의 양과 속도 등을 조사한 결과를 요약하면 다음과 같다. 1. 참깨 종자는 활력과 침지시간에 관계없이 당, 아미노산, 단백질을 거의 분비하지 않았다. 2. 파의 죽은 종자는 건전종자나 활력이 중인 종자보다 아미노산을 더 많이 분비하였으나 전당과 단백질 분비량은 크지 않았다. 3. 상추의 죽은 종자는 당, 아미노산, 단백질을 모두 많이 분비하였다. 건전종자와 활력이 중인 종자는 당은 거의 분비하지 않았으나 아미노산과 단백질은 다소 많이 분비하였다.

• International Journal of Industrial Entomology and Biomaterials
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• 제7권1호
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• pp.45-49
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• 2003

Foliar treatment with different concentrations of potassium chloride (KCl) to mulberry plants resulted in higher level of total chlorophyll, total sugars, soluble protein, in vivo nitrate reductase activity (NRA), net photosynthetic rate (NPR), pWUE and leaf yield. Optimal concentration was found to be 10.0 mM KCl with limited irrigation provided in the mulberry plantation planted in 90 ${times}$ 90 cm spacing. The deleterious effect of soil moisture stress condition has been found to be overcome by KCl foliar spray twice at 15 days interval. Regression and correlation coefficients were analyzed, and a strong positive correlation was found between chlorophyll and total sugars, soluble protein and in vivo nitrate reductase activity, leaf dry weight and net photosynthetic rate and pWUE and net photosynthetic rate.

• 한국식품영양과학회지
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• 제28권4호
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• 한국자원식물학회지
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• 제11권1호
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

• 한국식품영양학회지
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• 제31권3호
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• pp.335-344
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• 2018

This study aimed to develop and evaluate a sugars intake reduction program (SIRP) that was designed to increase the knowledge, attitude, and skills of Korean children aged 5 years regarding sugars intake reduction. A total of 101 children aged 5~6 years from 6 preschools participated in SIRP. SIRP consisted of 4 sessions including 10 activities (e.g., story-telling, arts, experiment, checking nutrition facts, pledge), delivered to children at preschools by nutritionists over a one-month period. Three letters were sent to parents throughout the program to inform them of the children's activities at the preschools and to provide additional information on reducing children's sugars intake. A total of 90 children completed the program; 83 parents of these children completed the SIRP evaluation survey. The children's sugars intake reduction score was significantly increased after attending SIRP. Teachers (n=6) who participated in this program agreed to improve their students' attitudes on reducing sugars intake and to decrease students' behaviors related to sugars intake. Parents agreed to improve their children's attitude on reducing sugars intake and to decrease children's behaviors related to sugars intake. The outcome showed SIRP improved participants' attitudes towards sugars reduction and increased the skills to reduce the sugars intake of children aged 5~6 years. Future studies should examine whether SIRP reduces actual sugars intake among children.

• 한국식품조리과학회지
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• 제7권1호
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Applied Biological Chemistry
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• 제21권2호
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• pp.131-136
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• 1978

The effects of liquid sugar and sucrose on several characteristic of tobacco leaves, there combustibility and harmful compound in smoke were examined. results obtained were as follows. 1) Nicotine and total nitrogen content of tobacco leaves were reduced by sugars added to tobacco. 2) Nicotine and tar transfered to smoke were reduced by 4% sugars added to burley tobacco but not reduced by sugars added to hicks. 3) pH of smoke was reduced by sugars added but pH of tobacco shreds not reduced by sugars added. 4) The filling capacity and combustibility (S. B. R.) of tobacco shreds were increased by sugars treated. 5) Nitrogen oxides transfered to smoke was reduce by sugars treated but phenols transfered was not reduce by sugar treated. 6) The capacities of moisture absorption and retention was increased by sugars treated.