Sugar Intakes from Snacks and Beverages in Japanese Children

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概要

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• While sugar intake is an important factor for obesity, diabetes and dental caries, sugars are also important energy sources, especially for rapidly growing children. Children like sugar-rich sweet foods. However, intake for Japanese children is not known due to a lack of studies and sugar composition data. This study was designed to determine sugar intakes from snacks and beverages in Japanese school children. A nutrition survey was conducted for 3 weekdays for 283 Japanese school children (7, 10 and 13 y old) in 8 prefectures from different areas of Japan. The methods for the survey were the weighing method for school lunches and the 24-h recall method for other foods. To estimate sugar intakes, the sugar composition table that was recently compiled by us for 135 beverages, cakes and other sweets was used. Height and weight were measured. They were similar to Japanese averages. Energy intakes were also similar to the results of the Japanese National Health and Nutrition Surveys. Sugar eaten outside meals was 24.7±15.5 g/d. From the National Health and Nutrition Surveys conducted in 2009, the mean sucrose intake from meals including some home-made cookies for 7-14-y-old children was 5.5 g/d, suggesting the mean total sugar intake of these children was about 30 g/d. This was within the range of FAO/WHO recommendation (less than 10% of energy intake, 49 g for these children. Mean intakes among age groups were not significantly different (p>0.05), but the intake for girls was lower than for boys in the oldest age group (p<0.05). Contributions of each sugar to total intake were sucrose 64%, fructose 14%, glucose 13% and lactose 9%. Fructose and glucose were mainly from isomerized sugar. Contributions of food groups to total intake were beverages 25%, baked goods 19% and ice cream 17%, respectively, covering 61% of all. In conclusion, we revealed that the average sugar intake of Japanese children was within the range of the FAO/WHO recommendation, though the effects of the kind of sugars on health remain to be clarified.

著者

• Wong Yueching

  Department Of Nutrition Chungshan Medical And Dental Collage

• Hsu Tzu-fang

  Hungkung Univ. Applied Cosmetology And Graduate Inst. Of Cosmetic Sci.

• Yamamoto Shigeru

  International Nutrition Department Of Food And Nutrition Jumonji University

• SARUKURA Nobuko

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

• TANAKA Nobuko

  Department of School Lunch Program, Ministry of Education, Culture, Sports, Science and Technology of Japan

• TAKEICHI Hitomi

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

• TANIGUCHI Hiromi

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

• FUKINBARA Mina

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

• SHIKANAI Saiko

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

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