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

在含蔗糖和不含蔗糖的食品系统中使用稀有糖对消化的影响

• 批准号: 2532805
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2019
• 资助国家: 英国
• 起止时间: 2019 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2532805
• 关键词: Digestive; impact; using; rare; sugars

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.

作为2015年营养科学咨询委员会（SACN）报告，食品制造商的任务是减少产品添加的产品含量，并报告将糖消耗与增加2型糖尿病和肥胖的风险相关联。稀有但天然糖有潜力作为功能甜味剂，因为它们安全，甜味且味道温和。研究表明，将这些稀有糖与水或玉米糖浆中的蔗糖或果糖结合起来具有营养益处，例如预防2型糖尿病和改善脂质代谢。但是，在零食，糖果和饮料中的味道和喜好在对人类的血糖和相关内分泌状态的影响之外，未知。因此，该项目的目的是研究含蔗糖和无蔗糖模型食品系统中的感官特性，以及这些模型食品对餐后代谢的影响 - 血糖反应，胰岛素反应和后摄入型肠降低。这项研究将为行业提供有关减少食品和饮料中糖含量的实际可行性。