Evaluation of Free Sugar Content of 754 Restaurant Dishes in China
[Objective]To analyze the free sugar content of restaurant dishes in China.[Method]Through the China Food Composition Monitoring Program(CFCMP),data on the free sugar content of 756 meals(including staple foods,pastries,dishes,etc.)from 19 regions were collected and collated,classified according to the ratios of the main and auxiliary ingredients and the main processing methods.The median and quartiles were used to describe the free sugar content of the dishes.The nonparametric Kruskal-Wallis H test was used to compare the difference of free sugar content in various types of dishes and analyze the main influencing factors.[Result]It was found that the overall free sugar content of meals in China was low at 0.4 g/100 g(Tr—2.1 g/100 g).Among cereals and tubers,steamed and baked products,mainly pastries,were higher,with the free sugar content of 10.3 g/100 g(1.8—3.9 g/100 g)and 14.0 g/100 g(3.9—19.2 g/100 g).Among animal meat-based dishes,the free sugar content of braised animal meat was 4.6 g/100 g(0.5—10.0 g/100 g).[Conclu-sion]It can provide a basis for later research on sugar control strategies in restaurants by analyzing the amount of free sugars in meals.
万方数据
维普
