北京市青少年现制含糖饮料中添加糖的浓度及其影响因素分析

Concentration of added sugars in sugar-sweetened freshly made beverages consumed by adolescents in Beijing and its influence factors

中文关键词:  含糖饮料  添加糖  含糖量声称

英文关键词:sugar-sweetened beverages  added sugars  sugar content claims

中文摘要:

      目的 分析北京市青少年现制含糖饮料消费中添加糖的浓度及其影响因素。方法 采用以北京市青少年现制饮料消费情况预调查结果为基础的概率比例规模抽样方法(probability proportionate to size sampling, PPS), 抽取北京市市售门店的现制饮料进行果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定, 并比较不同分组之间的各糖成分浓度和不同容量下总糖含量超25 g的比例, 使用二元Logistic回归, 分析单品总糖含量超25 g的相关因素。结果 共有324个样本最终纳入分析, 其中奶茶类167个、果茶类110个以及咖啡类47个, 分别占总样本量的51.54%、33.95%和14.51%。总体上, ≥500 mL的单品数量为194个, 占总样本量的59.88%, <500 mL的单品数量为130个, 占总样本数量的40.12%。含糖浓度上, 声称七分糖的产品各糖成分浓度均高于全糖声称产品。以25 g总糖为作为添加糖摄入高风险判定界值时, 其单品和500 mL容量总糖超标比例以七分糖分组为最高。二元Logistic回归分析显示, 果糖、葡萄糖、蔗糖、乳糖的浓度以及现制饮料单品的容量与单品总糖含量超25 g呈正相关, 现制饮料分类和含糖量声称与单品总糖含量超25 g的相关性无统计学意义。结论 当前市场上现制饮料含糖量较高, 易给消费者带来添加糖过量摄入的潜在风险。现制饮料产品含糖量声称与实际含糖量差异较大, 须对产品标识进行规范。

英文摘要:

      Objective To analyse of sugar concentration in sugar-sweetened freshly made beverages consumed by adolescents in Beijing and its associated factors. Methods Based on the pre-survey results of the consumption of sugar-sweetened freshly made beverages among the adolescent population in Beijing, probability proportionate to size sampling (PPS) was adopted to select sugar-sweetened freshly made beverages from retails outlets in Beijing for the determination of fructose, glucose, sucrose, maltose and lactose. The concentrations of each sugar component across different categories and the proportion of products exceeding 25 g of total sugar per serving at different volumes were compared. Binary logistic regression was used to analyze factors associated with total sugar content exceeding 25 g per serving. Results A total of 324 samples was included in the analysis, consisting of 167 milk tea beverages (51.54%), 110 fruit tea beverages (33.95%), and 47 coffee beverages (14.51%). Overall, 194 samples (59.88%) had a volume ≥500 mL, while 130 samples (40.12%) had a volume <500 mL. In terms of sugar concentration, products labeled as “70% sugar” had higher concentrations of all sugar components compared to those labeled as “100% sugar”. When 25 g of total sugar was used as the threshold for high added sugar intake risk, the proportion of products exceeding this limit-both per serving and per 500 mL-was highest in the “70% sugar” group. Binary logistic regression analysis showed that the concentrations of fructose, glucose, sucrose and lactose, as well as the volume per serving, were positively correlated with the total sugar content exceeding 25 g. However, the beverage category and sugar content claim were not statistically significantly associated with total sugar content exceeding 25 g. Conclusion Sugar-sweetened freshly made beverages on the market currently contain high levels of sugar, posing a potential risk of excessive added sugar intake for consumers. There is a significant discrepancy between the claimed sugar content and the actual sugar levels in these beverages, highlighting the need for stricter regulation of product labeling.