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Article: A systematic methodology to estimate added sugar content of foods

TitleA systematic methodology to estimate added sugar content of foods
Authors
Issue Date2015
Citation
European Journal of Clinical Nutrition, 2015, v. 69, n. 2, p. 154-161 How to Cite?
Abstract© 2015 Macmillan Publishers Limited All rights reserved. Background/objectives:The effect of added sugar on health is a topical area of research. However, there is currently no analytical or other method to easily distinguish between added sugars and naturally occurring sugars in foods. This study aimed to develop a systematic methodology to estimate added sugar values on the basis of analytical data and ingredients of foods.Subjects/methods:A 10-step, stepwise protocol was developed, starting with objective measures (six steps) and followed by more subjective estimation (four steps) if insufficient objective data are available. The method developed was applied to an Australian food composition database (AUSNUT2007) as an example.Results:Out of the 3874 foods available in AUSNUT2007, 2977 foods (77%) were assigned an estimated value on the basis of objective measures (steps 1-6), and 897 (23%) were assigned a subjectively estimated value (steps 7-10). Repeatability analysis showed good repeatability for estimated values in this method.Conclusions:We propose that this method can be considered as a standardised approach for the estimation of added sugar content of foods to improve cross-study comparison.
Persistent Identifierhttp://hdl.handle.net/10722/222678
ISSN
2015 Impact Factor: 2.935
2015 SCImago Journal Rankings: 1.488

 

DC FieldValueLanguage
dc.contributor.authorLouie, J. C Y-
dc.contributor.authorMoshtaghian, H.-
dc.contributor.authorBoylan, S.-
dc.contributor.authorFlood, V. M.-
dc.contributor.authorRangan, A. M.-
dc.contributor.authorBarclay, A. W.-
dc.contributor.authorBrand-Miller, J. C.-
dc.contributor.authorGill, T. P.-
dc.date.accessioned2016-01-19T03:36:55Z-
dc.date.available2016-01-19T03:36:55Z-
dc.date.issued2015-
dc.identifier.citationEuropean Journal of Clinical Nutrition, 2015, v. 69, n. 2, p. 154-161-
dc.identifier.issn0954-3007-
dc.identifier.urihttp://hdl.handle.net/10722/222678-
dc.description.abstract© 2015 Macmillan Publishers Limited All rights reserved. Background/objectives:The effect of added sugar on health is a topical area of research. However, there is currently no analytical or other method to easily distinguish between added sugars and naturally occurring sugars in foods. This study aimed to develop a systematic methodology to estimate added sugar values on the basis of analytical data and ingredients of foods.Subjects/methods:A 10-step, stepwise protocol was developed, starting with objective measures (six steps) and followed by more subjective estimation (four steps) if insufficient objective data are available. The method developed was applied to an Australian food composition database (AUSNUT2007) as an example.Results:Out of the 3874 foods available in AUSNUT2007, 2977 foods (77%) were assigned an estimated value on the basis of objective measures (steps 1-6), and 897 (23%) were assigned a subjectively estimated value (steps 7-10). Repeatability analysis showed good repeatability for estimated values in this method.Conclusions:We propose that this method can be considered as a standardised approach for the estimation of added sugar content of foods to improve cross-study comparison.-
dc.languageeng-
dc.relation.ispartofEuropean Journal of Clinical Nutrition-
dc.titleA systematic methodology to estimate added sugar content of foods-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1038/ejcn.2014.256-
dc.identifier.pmid25514896-
dc.identifier.scopuseid_2-s2.0-84922212417-
dc.identifier.volume69-
dc.identifier.issue2-
dc.identifier.spage154-
dc.identifier.epage161-
dc.identifier.eissn1476-5640-

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