지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.8
- 수록면
- 109 - 122 (14page)
- DOI
- 10.36357/johe.2023.27.2.109
이용수
이 논문의 연구 히스토리 (3)
2023
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초록· 키워드
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Background/Objectives: High sugar intake among Koreans is primarily attributed to beverages, including fruit and vegetable (FV) beverages. This study aimed to investigate the sugar content of commercially available FV beverages. Methods: A total of 159 FV beverages were collected between March and July 2021 and categorized based on nutritional labeling availability, mandatory labeling status, and the main ingredients. Sugar content and serving size were recorded for products with nutritional labeling, while the standardized Somogyi method was used to analyze sugar content for products without labeling. Results: Unlabeled products (N=45) had higher sugar contents (10.5 g/100 mL, 17.7 g/serving size) than labeled products (N=114, 8.1 g/100 mL, 12.8 g/serving size). The difference was pronounced for products containing FV mixture as the main ingredient (25.7 g/serving size for unlabeled products, N=20; 14.3 g/serving size for labeled products, N=58), with unlabeled FV mixture-based products exceeding 50% of the recommended daily intake (less than 50 g for 2,000kcal). Mandatorily labeled products (N=75) had higher sugar content (8.6 g/100 mL, 14.4 g/serving size) than voluntarily labeled products (N=39, 7.1 g/100 mL, 9.7 g/serving size). Fruit-based (N=30) and FV mixture-based products (N=58) contained more sugar (13.4-14.3 g/serving size) than vegetable-based products (N=26, 7.1 g/serving size). The sugar content exceeded the recommended daily intake (50 g) in more than 3.3 servings of mandatorily labeled products containing fruits or FV mixture as the main ingredient (15.1 g sugar/serving size) and in more than 4 servings of voluntarily labeled products containing FV mixture as the main ingredient (12.4 g sugar/serving size). Conclusion/Implications: The results will enhance the understanding of sugar content in FV beverages and suggest the importance of examining nutritional labeling availability, sugar content, serving size, and main ingredients during FV beverage selection, along with expanding both voluntary and mandatory nutritional labeling policies.
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