SWEETENERS

Year 2019, Volume: 3 Issue: 1, 19 - 33, 12.07.2019

Ayşenur İşgören Sıdıka Sungur

Abstract

Sugar is an
important part  of our diet that we
consume with natural foods as fruits, vegetables, and dairy products.It  is directly related with our habits and food
and beverages industry as well. Recently, 
overweight  and obesity incidences
have  shown  increase worldwide ,  with the increase in sugar consumption in
adults and children. Several scientific studies have shown  that excess consumption of sugar has been
associated with various health problems. World Health Organization (WHO)
classifies sugars as free and intrinsic. İntrinsic sugars  are those 
incorporated within fruits, vegetables and  dairy products , whereas free sugars are
monosaccharides and disaccharides added to foods and beverages by manufacturers
or consumers. Excluding sugars naturally found in foods, such as fruits or
dairy products, WHO  recommended that
sugar consumption should be less than 10% of total calorie  intake for adults and children. Sweeteners
have become popular to a number of people having  diabetes or 
overweight problems. Because of their lower glycemic index and calorie,
sweeteners  are consumed as an
alternative to sugars.They are classified as 
natural sweeteners, sugar alcohols and artificial sweeteners.Natural
sweeteners are obtained from various parts of  plants . Polyols are carbohydrate derivatives  occuring 
naturally in fruits and vegetables, but 
are  also chemically manufactured  from mono and disaccharides. Artificial
sweeteners have very intense sweet taste, but very low or zero  glycemic index and calorie. However,
scientific studies have shown that  the
effect of  artificial sweeteners on our health
is not clear. So,  except diabetic
patients , it is better  to consume  traditional natural sweeteners  than artificial ones  avoiding excess consumption. 

Keywords

Sweetener, natural, artificial, health

TATLANDIRICILAR

Abstract

Şeker,
doğal olarak bulunduğu meyveler, sebzeler ve süt ürünleri ile tükettiğimiz
önemli bir besin maddesidir.Ayrıca, alışkanlıklarımızla ve besin ve meşrubat
endüstrisi ile de doğrudan ilgilidir. Son zamanlarda dünyada yükselen şeker
tüketimi ile birlikte  çocuklarda ve
yetişkinlerde aşırı kilo ve obezite artış göstermektedir.Birçok  bilimsel araştırma aşırı şeker tüketiminin
çeşitli sağlık sorunlarına yol açtığını bildirmektedir. Dünya sağlık örgütü
(DSÖ), şekerleri serbest ve intrinsik olarak sınıflandırmaktadır. İntrinsik
şekerler meyvelerde , sebzelerde ve  süt
ürünlerinde doğal olarak bulunan, serbest şekerler ise besinlere ve içeceklere
üreticiler ya da  kullanıcılar tarafından
eklenen monosakkaritler ve disakkaritlerdir. DSÖ, yetişkinler ve çocuklarda
şeker tüketiminin toplam enerji alımının % 10’unun altına düşürülmesini
önermektedir. Diyabet hastaları ve  kilo
vermek isteyen birçok kişi tatlandırıcılara yönelmiştir. Tatlandırıcılar,
glisemik indeks ve kalori değerlerinin düşük olması nedeniyle şekere alternatif
olarak tüketilmektedirler. Tatlandırıcılar; doğal tatlandırıcılar, şeker
alkolleri ve yapay tatlandırıcılar olarak sınıflandırılırlar. Doğal
tatlandırıcılar,bitkilerin çeşitli bölümlerinden elde edilirler. Şeker
alkolleri, doğal olarak meyvelerde ve sebzelerde bulunan karbohidrat
türevleridir, ancak  mono ve
disakkaritlerden kimyasal olarak da 
üretilmektedirler.Yapay tatlandırıcıların tatlandırma gücü yüksek,
kalorisi ve glisemik indeksi sıfıra yakındır. Ancak,  bilimsel çalışmalar sağlığımıza olan etkileri
konusunda netlik olmadığını göstermektedir. Bu durumda, diyabet sorunu olmayan
bireylerin yapay tatlandırıcılar yerine aşırı tüketmemek koşulu geleneksel
doğal tatlandırıcıları  tercih etmesi
daha iyi olacaktır.

Keywords

Tatlandırıcı, yapay, doğal, sağlık

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