Full
Outline
To analyse of sugar concentration in sugar-sweetened freshly made beverages consumed by adolescents in Beijing and its associated factors.
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.
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.
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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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