engleski

Sugar intake in children and adults

Sugars comprise monosaccharides and disaccharides and highly represented among them are glucose, fructose, sucrose and lactose. Preference towards sweet taste is inborn and therefore high consumption of sweet foods, and thereupon sugars as well, is not a surprise. Sugar production reaches 170 mil tons per year on a global rate and 300 000 tons per year in Croatia. Total sugar consumption in Europe is around 150 tons per year and it is a result of 29 up to 36 kg of sugar annually per capita or 80 up to 100 g of sugar per capita daily. Dietary intake of sugar is a result of consumption of foods like fruits, vegetables, honey and milk that contain it in highest amount as a natural constituent, but high amount of sugar are taken also through the consumption of processed foods with added sugars such as confectionery, soft drinks and bakery products. World Health Organization strongly recommends reducing sugar intake throughout the lifecycle to less than 10 % of total energy intake and where appropriate to reduce it below 5 % of total energy intake. Currently, sugar accounts for 9 up to 27 % of average individuals’ total energy intake. Elevated sugar intake is undesirable and associated with both obesity and various chronic noncommunicable diseases in adults while in children there is additional elevated risk of caries development and behavioural changes. The aim of this lecture is to present the most common sugar types in human diet and their dietary sources. Additionally, the lecture will provide an overview of current levels of sugar dietary intake as well as the scientific evidences of their health implications in specific populations.

sugar itake ; children ; adults ; hidden sugar

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