• Journal of Nutrition and Health
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• v.47 no.4
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• pp.268-276
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• 2014

Purpose: The aim of this study is to estimate total sugar intake and identify major food sources of total sugar intake in the diet of the Korean population. Methods: Dietary intake data of 33,745 subjects aged one year and over from the KNHANES 2008-2011 were used in the analysis. Information on dietary intake was obtained by one day 24-hour recall method in KNHANES. A database for total sugar content of foods reported in the KNHANES was established using Release 25 of the U.S. Department of Agriculture National Nutrient Database for Standard Reference, a total sugar database from the Ministry of Food and Drug Safety, and information from nutrition labeling of processed foods. With this database, total sugar intake of each subject was estimated from dietary intake data using SAS. Results: Mean total sugar intake of Koreans was 61.4 g/person/day, corresponding to 12.8% of total daily energy intake. More than half of this amount (35.0 g/day, 7.1% of daily energy intake) was from processed foods. The top five processed food sources of total sugar intake for Koreans were granulated sugar, carbonated beverages, coffee, breads, and fruit and vegetable drinks. Compared to other age groups, total sugar intake of adolescents and young adults was much higher (12 to 18 yrs, 69.6 g/day and 19 to 29 yrs, 68.4 g/day) with higher beverage intake that beverage-driven sugar amounted up to 25% of total sugar intake. Conclusion: This study revealed that more elaborated and customized measures are needed for control of sugar intake of different subpopulation groups, even though current total sugar intake of Koreans was within the range (10-20% of daily energy intake) recommended by Dietary Reference Intakes for Koreans. In addition, development of a more reliable database on total sugar and added sugar content of foods commonly consumed by Koreans is warranted.

• Journal of Nutrition and Health
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• v.45 no.1
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• pp.57-63
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• 2012

This study investigated the relationship between total sugar intake and obesity indices in 362 female university students. This study was conducted using an anthropometric checkup and 3-day dietary records. Subjects were categorized according to the total sugar intake as < 33.3 g (group I, n = 90), 33.3-56.1 g (group II, n = 91), 56.1-83.8 g (group III, n = 91), ${\geq}$ 83.8 g (group IV, n = 90). No significant differences in age, weight, height, body mass index (BMI), or the percentage of body fat were observed among the four groups. Based on BMI, 20.2% were overweight, and the percentage of body fat was > 30% in 67.1% of all students sampled. Energy intake in each groups was 1,164.7 kcal, 1,488.6 kcal, 1,590.0 kcal, and 1795.8 kcal, respectively (p < 0.001). Total sugar intake in the groups was 20.5 g, 44.6 g, 68.3 g, and 111.8 g, respectively (p < 0.001). Carbonated beverages were identified as the most significant food source for total sugar intake in female university students. The next major foods were ice cream, milk, coffee, fruit, sugar, cookies, bread, chocolate, corn syrup, rice, onion, maple syrup, pickle, and sweet potato. As intake of total sugar increased, intake of energy also increased significantly. Mean daily intakes of fat and calcium/1,000 kcal were significantly higher in group IV than those in the other groups. Mean daily intakes of vitamin C and vitamin E/1,000 kcal were significantly higher in group III than those in the other groups. The percentage of subjects who consumed nutrients below the estimated average requirement was less in the higher total sugar intake group than that in the lower intake group. The obesity indices (weight, BMI, % body fat) were not associated with total sugar intake in the subjects. We conclude that total sugar intake does not seem to influence obesity indices in female university students.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.923-934
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• 2017

The purpose of this study was to provide the basic information for developing sugar related nutrition education programs for children in child-care facilities and their parents. The results showed that the total score of parent's dietary attitudes towards sugar-rich foods was 17.94 and the total score of parent's nutritional knowledge was 3.67. A positive relationship was observed among items of parent's dietary attitudes (p<0.01), and some correlations were also observed between the total score of parent's nutritional knowledge and the total score of parent's dietary attitudes (p<0.05 or p<0.01). The total average score of children's eating behaviors for sugar-rich foods was 23.98, and the item with the highest score was 'I often eat candy, chocolate and jelly'. For children, food that received the highest preference was chocolate, and soft drinks received the lowest preference. The most frequently consumed food item was candy or caramel, and the least frequently consumed food item was soft drinks. There were positive correlation among the total score of children's eating behaviors, food preferences, and food intake frequency (p<0.01). When parent's tried to reduce the sugar intake, children's total score of eating behaviors (p<0.001) and food intake frequency (p<0.001) for sugar-rich food was lower. We conclude that parent's dietary attitudes may influence children's eating behaviors, food preferences, and food intake frequency for sugar-rich foods.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.248-257
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• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. Methods: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. Results: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

• Nutrition Research and Practice
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• v.5 no.3
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• pp.236-245
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• 2011

This study investigated the correlation between consumption of sugar intake by fifth grade students in primary schools and development of Attention Deficit Hyperactivity Disorder (ADHD). A total of 107 students participated, and eight boys and one girl (8.4% of the total) categorized as high risk for ADHD according to diagnostic criteria. There were significant differences in the occupations and drinking habits of the respondents' fathers between the normal group and risk group. In a comparison of students' nutrition intake status with daily nutrition intake standards for Koreans, students consumed twice as much protein as the recommended level, whereas their calcium intake was only 60% of the recommended DRI (dietary reference intake). Regarding intake volume of vitamin C, the normal group posted 143.9% of the recommended DRI, whereas the risk group showed only 65.5% of the recommended DRI. In terms of simple sugar intake from snacks, students in the normal group consumed 58.4 g while the risk group consumed 50.2 g. These levels constituted 12.5% of their total daily volume of sugar intake from snacks, which is higher than the 10% standard recommended by the WHO. In conclusion, children who consumed less sugar from fruit snacks or whose vitamin C intake was less than RI was at increased risks for ADHD (P < 0.05). However, no significant association was observed between total volume of simple sugar intake from snacks and ADHD development.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.20-26
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• 2003

To investigate the effects of reduction of leaf processing factories on the uniformity of processed leaf quality, the contents and their C.V.(Coefficient of Variation) of chemical constituents of flue-cured leaf tobacco produced from 1997 to 2001 and processed at various factories were analysed. The average leaf chemical contents of 12 grades for 5 years ranged as follows ; nicotine 2.00∼0.85%. total sugar 10.7∼16.9%, total nitrogen 2.36∼2.78%, crude ash 14.6∼15.6% and chlorine 0.50∼0.75%. The variations of chemical contents among crop years was higher in total sugar content while lower in crude ash content. The C.V. of chemical content in same grade leaves was higher in chlorine content while lower in total nitrogen and crude ash contents, and the ratio of C.V. among processing factories/C.V. in total population was higher in total sugar content while lower in crude ash content. When the leaves were processed at one factory, the deviations of chemical contents reduced considerably. Particularly, the decreasing effect of deviation was higher in total sugar content.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.17-26
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• 2004

This study was conducted to get the informations for reducing the variation of chemical contents of leaf tobacco. The contents and variations of some chemical constituents of leaf(Leaf, Grade 2) produced in various growing areas from 1999 to 2003 and the effects of meteorological factors on the chemical constituents of leaf were analysed. The contents of analysed constituents of leaf showed high significant differences among crop years in flue-cured and burley, particularly the variation among crop years were higher in chlorine and nicotine contents while lower in total nitrogen content. There were significant differences among growing areas in nicotine and total sugar contents of flue-cured leaf and chlorine content of burley leaf. The total sugar content were negatively correlated to the nicotine and total nitrogen contents in flue-cured leaf. The average air temperature in June and July were positively correlated to the nicotine content of leaf while negatively to total sugar, and the precipitation in May were negatively correlated to the nicotine while positively to total sugar.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.2
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• pp.144-151
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• 1994

Using a flue-cured tobacco variety, BU 109, effect of growth regulators(Fatty Alcohol and C-MH) on the change of invertase activity and sugar metabolites were investigated. Invertase activity in untreated leaf tissue was decreased along with maturation of leaf, However, a momentary increase of the activity was observed in leaves by the dual treatment of fatty alcohol and C-MH regardless of leaf position while sole C-MH treatment resulted in activity increase by 14 days after the treatment. Similar tendency was observed in stalk. Sugar content in leaf was increased immediately after the treatment but no significant increase at large resulted until 14 days after treatment. After harvest, reducing sugar was increased by the growth regulators. Nevertheless, in case of dual treatment, the total sugar content was not different with that of untreated control. R/T ratio was gradually increased after topping stage and reached maximum at 14 days after treatment of growth regulators. It decreased a little after harvest but the RR ratio was relatively higher due to increase of reducing sugar resulted by the treatment of the chemicals. Upon treatment of growth regulators, reducing sugar content was increased in lugs and leaves compared to untreated control and the content of sugar metabolites was increased by the use of the chemicals either at lower or higher than recommended dose. Key words : MH, FA, invertase activity, total sugar, reducing sugar

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• Journal of the Korean Society of Tobacco Science
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• v.4 no.1
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• pp.73-78
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• 1982

A procedure for the simultaneous determination of reducing sugar, nicotine alkaloid, total sugar and ammonia has been developed. The four components of tobacco extracted from ground tobacco sample with 2 % acetic acid were deter mined with a Technicon autoanalyzer system. The relative errors in burley and flue-cured tobacco leaves were 3.6% in comparison with each official methods.