Year 2019, Volume 3, Issue 1, Pages 19 - 33 2019-07-12

TATLANDIRICILAR
SWEETENERS

Ayşenur İşgören [1] , Sıdıka Sungur [2]

29 58

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.

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. 

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Primary Language tr
Journal Section Articles
Authors

Author: Ayşenur İşgören
Institution: İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ
Country: Turkey


Author: Sıdıka Sungur (Primary Author)
Institution: İSTANBUL YENİ YÜZYIL ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date: July 12, 2019

Bibtex @review { lectiosc591052, journal = {Lectio Scientific}, issn = {2602-4721}, eissn = {2602-4454}, address = {Lectio Yayınevi}, year = {2019}, volume = {3}, pages = {19 - 33}, doi = {}, title = {TATLANDIRICILAR}, key = {cite}, author = {İşgören, Ayşenur and Sungur, Sıdıka} }
APA İşgören, A , Sungur, S . (2019). TATLANDIRICILAR. Lectio Scientific, 3 (1), 19-33. Retrieved from http://dergipark.org.tr/lectiosc/issue/47028/591052
MLA İşgören, A , Sungur, S . "TATLANDIRICILAR". Lectio Scientific 3 (2019): 19-33 <http://dergipark.org.tr/lectiosc/issue/47028/591052>
Chicago İşgören, A , Sungur, S . "TATLANDIRICILAR". Lectio Scientific 3 (2019): 19-33
RIS TY - JOUR T1 - TATLANDIRICILAR AU - Ayşenur İşgören , Sıdıka Sungur Y1 - 2019 PY - 2019 N1 - DO - T2 - Lectio Scientific JF - Journal JO - JOR SP - 19 EP - 33 VL - 3 IS - 1 SN - 2602-4721-2602-4454 M3 - UR - Y2 - 2019 ER -
EndNote %0 Lectio Scientific TATLANDIRICILAR %A Ayşenur İşgören , Sıdıka Sungur %T TATLANDIRICILAR %D 2019 %J Lectio Scientific %P 2602-4721-2602-4454 %V 3 %N 1 %R %U
ISNAD İşgören, Ayşenur , Sungur, Sıdıka . "TATLANDIRICILAR". Lectio Scientific 3 / 1 (July 2019): 19-33.
AMA İşgören A , Sungur S . TATLANDIRICILAR. LectioSc. 2019; 3(1): 19-33.
Vancouver İşgören A , Sungur S . TATLANDIRICILAR. Lectio Scientific. 2019; 3(1): 33-19.