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A proposed simple method for objectively quantifying free sugars in foods and beverages

European Journal of Clinical Nutrition volume 74, pages 1366–1368 (2020)Cite this article

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Abstract

Public health and regulatory assessments and guidance on sugars increasingly focus on free (rather than total or added) sugars in the diet. This emphasizes differentiation between sugars consumed within versus outside of an intact plant matrix. However, there is no analytical method for free sugars, and quantitative determination in heterogenous and processed products containing mixed sizes of plant particulates as ingredients (e.g., soups or chopped and cooked foods) is particularly problematic for nutrition declarations and monitoring. The method suggested here is based on sieving, with the particle size threshold derived from data on the typical end-products of mastication. This simple method could generate an objective, quantitative estimate of free sugars that logically corresponds to the free sugars concept in public health. It has the potential to be applied to many product types, and is proposed as a possible standard method for empirical testing and possible wider validation and endorsement.

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Acknowledgements

The author appreciates helpful suggestions from Jack Seijen ten Hoorn in developing the proposed method.

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  1. Valkenswaard, The Netherlands

    David J. Mela

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  1. David J. Mela
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DJM was responsible for concept, design, and drafting of the manuscript, and is accountable for all aspects of the work.

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Correspondence to David J. Mela.

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Conflict of interest

Author DJM has no competing financial interests in relation to this work, but was employed by Unilever, a food and beverage manufacturing company, at the time the ideas described here were initially conceived. The views expressed here are solely those of the author.

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Mela, D.J. A proposed simple method for objectively quantifying free sugars in foods and beverages. Eur J Clin Nutr 74, 1366–1368 (2020). https://doi.org/10.1038/s41430-020-0575-x

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