Sweets and other sugary foods - a scoping review for Nordic Nutrition Recommendations 2023.

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2024-12-30 eCollection Date: 2024-01-01 DOI:10.29219/fnr.v68.10488

Henna Vepsäläinen, Emily Sonestedt

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引用次数: 0

Abstract

Background: Sweets, chocolate, and sweet bakery products are generally high in energy and added sugar, whereas the levels of essential nutrients and fibre are low. According to sales statistics, the consumption of sweets and chocolate is high in the Nordic and Baltic countries.

Objective: This scoping review describes the totality of evidence for the role of sweets and other sugary foods for health-related outcomes as a basis for setting and updating food-based dietary guidelines in the Nordic Nutrition Recommendations 2023 (NNR2023) project.

Design: We conducted a literature search to identify systematic reviews published between 2011 and 2021. The literature search resulted in 756 papers, of which 12 were included in this scoping review as sources of evidence. We also used evidence from the European Food Safety Authority's (EFSA) scientific opinion on tolerable upper intake level for dietary sugars published in 2022.

Results: Most of the papers included from the search focused on chocolate or cocoa, which are rich in flavonoids. We found some evidence linking chocolate consumption with lower blood pressure, lower risk of type 2 diabetes, and improved insulin markers, but the evidence was ranked low or very low. The search did not identify systematic reviews investigating the associations between other sugary food consumption and health outcomes. In the EFSA review, conclusions were not drawn for other sugar sources than sugar-sweetened beverages. However, for fasting glucose, total cholesterol, high-density lipoprotein (HDL) cholesterol, fasting triglycerides, and uric acid, there was a statistically significant effect of high sugar intake from solid foods compared to low sugar intake.

Conclusion: Because sweets, chocolate, and other sugary foods are high in energy and added sugar, and low in essential nutrients and fibre, it is reasonable to limit their consumption, which is reported high in the Nordic countries.

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糖果和其他含糖食品——《2023年北欧营养建议》的范围审查。

背景：糖果、巧克力和甜烘焙产品通常能量和添加糖含量都很高，而必需营养素和纤维含量却很低。根据销售统计，北欧和波罗的海国家的糖果和巧克力消费量很高。目的：本范围综述描述了糖果和其他含糖食品对健康相关结果的作用的全部证据，作为制定和更新北欧营养建议2023 （NNR2023）项目中基于食物的膳食指南的基础。设计：我们进行了文献检索，以确定2011年至2021年间发表的系统综述。文献检索结果为756篇论文，其中12篇作为证据来源纳入本范围综述。我们还使用了欧洲食品安全局（EFSA）于2022年发布的关于膳食糖可容忍上限摄入量的科学意见的证据。结果：大多数论文都集中在巧克力或可可上，它们富含类黄酮。我们发现了一些证据，表明食用巧克力与降低血压、降低2型糖尿病风险和改善胰岛素标志物有关，但这些证据的排名很低或非常低。这项研究并没有对其他含糖食物消费与健康结果之间的关系进行系统的调查。在欧洲食品安全局的审查中，除了含糖饮料外，没有得出其他糖源的结论。然而，对于空腹血糖、总胆固醇、高密度脂蛋白（HDL）胆固醇、空腹甘油三酯和尿酸，从固体食物中摄入高糖比摄入低糖有统计学意义上的显著影响。结论：因为糖果、巧克力和其他含糖食物的能量和添加糖都很高，而必需营养素和纤维含量很低，所以限制它们的摄入是合理的，据报道北欧国家的摄入量很高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.