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Yeon, Lee, Shin, Kwon, Lee, Kang, and Park: The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores
Research Article

Journal of Nutrition and Health 2013; 46(4): 382-390.

Published online: 31 August 2013

DOI: https://doi.org/10.4163/jnh.2013.46.4.382

The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores

Jee-Young Yeon1, Soon-Kyu Lee1, Ki-Yong Shin1, Kwang-Il Kwon2, Woo Young Lee1, Baeg-Won Kang1, Hye-Kyung Park3

1Nutrition Safety Policy Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun 363-700, Korea.

2Children's Dietary Life Safety Division, Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun 363-700, Korea.

3Food Nutrition and Dietary Safety Bureau, Ministry of Food and Drug Safety, Cheongwon-gun 363-700, Korea.

To whom correspondence should be addressed. (phkfda@korea.kr)

Received 28 May 2013       Revised 15 June 2013       Accepted 13 August 2013

© 2013 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

Keywords: total sugar, free sugar, beverage, coffee

Figures and Tables

Fig. 1
Distribution of free sugar contents of beverages according to beverage stores within each beverage category. A: Espresso Shot + Milk + Syrup or power, Hot. B: Espresso Shot + Milk + Syrup or power, Ice. C: Espresso Shot + Milk + Syrup + Crushed ice. D: Milk + Syrup or power, Hot. E: Milk + Syrup or power, Ice. F: Milk + Syrup or power + Crushed ice. G: Ice tea.
jnh-46-382-g001
Fig. 2
The percent of mean free sugar amount of more than 50 g per portion size according to ingredients of beverages and being served hot or cold. E: Espresso Shot, T: Tea, T + M: Tea + Milk, E + M, H: Espresso Shot + Milk, Hot, E + M, I: Espresso Shot + Milk, Ice, E + W (IC): Espresso Shot + Whipped cream or Ice cream, E + M + S (P), H: Espresso Shot + Milk + Syrup or powder, Hot, E + M + S (P), I: Espresso Shot + Milk + Syrup or powder, Ice, E + M + S + CI: Espresso Shot + Milk + Syrup + Crushed ice, M + S(P), H: Milk + Syrup or powder, Hot, M + S (P), I: Milk + Syrup or powder, Ice, M + S (P) + CI: Milk + Syrup or powder + Crushed Ice, FJ: Fruit juice, A: Ade, IT: Ice tea.
jnh-46-382-g002
Table 1
Beverage categories according to ingredients of beverages and being served hot or cold
jnh-46-382-i001

1) N: beverage number

Table 2
The amount of energy, total sugar and free sugar per 100 mL
jnh-46-382-i002

Total sugar: sum of monosaccharides and disaccharides

Free sugar: all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit juices

1) N: beverage number 2) Mean ± SD

Table 3
The amount of energy, total sugar and free sugar per portion size of beverage
jnh-46-382-i003

Total sugar: sum of monosaccharides and disaccharides. Free sugar: all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit juices. 1) N: beverage number 2) Mean ± SD (Range) 3) The percent of mean free sugar amount of the recommendation for free sugars (<10% of total energy; 50 g/2,000 kcal) of the joint WHO/FAO Expert Consultation 4) The percent of maximum free sugar of the recommendation for free sugars (<10% of total energy; 50 g/2,000 kcal) of the joint WHO/FAO Expert Consultation

Table 4
Distribution (percentiles) of free sugar of per portion size
jnh-46-382-i004

Free sugars of <10% of total energy (1): 50 g/2,000 kcal)

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