• Korean Journal of Community Nutrition
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• v.29 no.3
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• pp.222-233
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• 2024

Objectives: This study was conducted to investigate the status of total sugar intake and contributing foods in Korea according to age groups. Methods: This study used 24-hour dietary recall data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021) to investigate the nutritional and total sugar intake status among Koreans. A total of 18,338 research participants (≥3 years old) were included in this study. To analyze the types of foods contributing to total sugar intake, these foods were categorized into 15 types. Moreover, we examined the total sugar intake and ranked the most consumed foods by age groups (3-11 years, 12-18 years, 19-34 years, 35-49 years, 50-64 years, over 65 years). A survey procedure was employed for statistical analysis. Results: The energy intake ratio from total sugars was approximately 12%-15%, which was within the recommended range. However, the proportion of individuals consuming total sugar exceeding 20% of their total caloric intake is nearly 20%, raising concerns about excessive sugar consumption. Furthermore, the percentage of participants whose intake of sugar from processed foods exceeded 10% of their total calories was highest in the 12-18 age group at 37.1%, followed by the 3-11 age group at 35.2%, and the 19-34 age group at 34.0%. Carbonated drinks, cola, and cider were the primary foods consumed by children and adolescents (3-18 years old) and young adults (19-34 years old). For middle-aged and older adults, mixed coffee with sugar and cream was a prominent contributor to sugar intake. Conclusions: This study investigated sugar consumption patterns among Koreans, finding the principal foods contributing to this intake. Identifying these contributors is pivotal, given their potential impact on public health.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.29-38
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• 2007

The purpose of this study was to establish an association between the percent of energy from total sugar and disease prevalence of obesity, hypertension, dyslipidemia, insulin resistance, and metabolic syndrome with the context of the current population dietary practice in Korea. The Korean National Health and Nutrition Survey, 2001 and 2002 dataset were used as the source of data for this research. Usual nutritional intakes for over 20 years old people were calculated from the two non-consecutive dietary intake data from KNHANES 2001 and 2002 dataset. SAS and SUDAAN were used for statistical analyses. Sample weighted means, standard errors, and population percentages were calculated, and multiple logistic regression model with adjustment for covariates were used to determine the odds ratios(ORs) and 95% confidence intervals. Subjects were categorized as 3 ways and compared the LS means and ORs for heath factors. First, subjects excluding pregnant women, were categorized according to percent of energy from the usual total sugar intakes as ${\leq}10%$, 11-15%, 16-20%, 21-25%, >25%. Risk of LDL cholesterol showed a tendency to increase in the '>25%' group compared to the '<10%' group. The risks of the other health effects did not show any significant differences. Second, the subjects were categorized considering both Acceptable Macronutrient Distribution Range(AMDR) from carbohydrate and %Energy from total sugar as 'CHO<55% & Total sugar ${\leq}10%$', 'CHO 55-70% & Total sugar 11-25%', and '$CHO{\geq}70%$ & Total sugar ${\geq}25%$'. The risk of obesity tended to increase in the '$CHO{\geq}70%$ & Total sugar ${\geq}25%$' group compared to the 'CHO<55% & Total sugar ${\leq}10%$'. Third, the subjects were categorized as 'CHO<55% & Total sugar ${\leq}10%$', 'CHO 55-70% & Total sugar 11-20%', and '$CHO{\geq}70%$ & Total sugar ${\geq}20%$'. The risk of obesity also tended to increase in the '$CHO{\geq}70%$ & Total sugar ${\geq}20%$' group compared to the 'CHO<55% & Total sugar ${\geq}20%$' group. In conclusion, risk of LDL cholesterol showed a tendency to increase in the over 25% total sugar intake group, and the risk of obesity tended to increase in the 20-25% total sugar intake and high carbohydrate intake group. The risks of hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome were not associated with total sugar intakes. More research to elucidate the association for Korean between the intakes of total sugar, added sugar, glucose, fructose, and sweeteners and diseases prevalences shoud be excuted in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.323-327
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• 1987

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.113-118
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• 1995

A preferable mixing ratio of a six-vegetable juice was suggested in this study. The vegetables used for preparation of mixed vegetable juice were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery (Cy) and dongchimi(Di). The characteristics of pH, titratible acidity, reducing sugar, turbidity, solids, color and acceptability were compared to determine the mixing ratio. The vegetables showed a wide ranHe of pH of 3.70-6.01, acidity of 28.92 uv~74.40 nd and reducing sugar of 1.20ft~ 12.69fo. Celery juice showed the higest suspension stability and "b" value and the lowest values in Hunter "L" and "a" values among the 6 vegetable juice. The preferable mixing ratio of two-vegetable juice selected were Ct-Di(1 : 4), Cg-Pr(1 : 3) and Cr-Cy(3 : 1). From the various ratio of the three of biary mixtures of Cg-Pr(1 : 3): Ct-Di(1 : 4): Cr-Sy(3 : 1), two ratio of 5.0 : 2.5 2.5(V-6A) and 6.0 : 2.0 : 2.0(V-6B) were suggested as the most prefered six-vegetable juice. Pear, dongchimi and cucumber were found to be influential on the preference. The pH and titratible acidity of the two juices with different ratios were in the range of 4.92~4.98 and 36.g∼37.4 ml, respectively.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.263-268
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• 2008

This study was carried out to investigate the quality characteristics of various honeys originating from different sources, and to identify factors potentially useful for distinguishing the honey sources. The sugar composition, moisture content and total acidity of twenty six honey samples were analyzed. The moisture contents were lowest in honeys from Acacia and were not greatly different with regard to honey sources. Fructose content was highest, followed by glucose, sucrose and maltose in all kinds of honey. Sugar composition did not show any reliable criterion useful for identifying the sources of honey samples. The fructose/glucose ratio did not differ among samples, however the ratios in honeys from Acacia and Chestnut were higher than honey from poly floral sources. The total acidity of honeys ranged 10.30-12.45 meq/kg regard-less of the source, thus acidity is not a useful criterion for identifying the honey source.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• Journal of Preventive Medicine and Public Health
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• v.29 no.3 s.54
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• pp.483-494
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• 1996

The objectives of this study are to estimate the prevalence of diabetes mellitus (DM) and to identify risk factors associated with fasting blood sugar in a rural adult population. We carried out a cross - sectional study on the residents over 30-year old. Among the 1077 eligible subjects, 725 persons responded to the study;the study consisted of interview on family and past history of DM, anthropometry, blood pressure, and blood sugar level in each subjects. Only 707 subjects of 725 participants had fasting blood sugar(FBS) examined and the rest, 18 subjects were had casual blood sugar examined due to failure of fasting over 8 - hour. When subjects had $FBS\geq140mg/dl$, 2 hours postprandial blood sugar level was checked after 75g oral glucose loading. The prevalence of DM was 8.9%, and age standarized prevalence rate adjusted to Korean population of 1995 was 5.8%. Mean and SD of fasting blood sugar in men was $99.8{\pm}22.6$, and in women was $111.5{\pm}29.9$. Mean levels of fasting blood sugar were significantly higher in women than in man and as their ages advanced the prevalences increased in both sexes. PP2 blood sugar levels were significantly higher in elder age and in persons with higher FBS levels than others. The risk factors associated with FBS were past history of diabetes, sex, socioeconomic status and waist - to - hip circumference ratio;the risk of diabetes was increased in female, people with past DM history, central obesity and low socioeconomic state. The low socioeconomic status associated with DM in this study, which is different from other study results, should be pursued in further studies.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.