기획특집 어린이 먹거리 안전관리 - 당 섭취 실태 및 당 함량 모니터링 - Safety Management of Children s Foods - Dietary Intakes of Total Sugar and Monitoring of Total Sugar Contents in Foods 최미희 1 권광일 2 김지영 2 이지선 2 김종욱 2 박혜경 2 김명철 2 김건희 1 Mi Hee Choi1, Kwang Il Kwon2, Jee Young Kim2, Jee Sun Lee2 Jong Wook Kim2, Hye Kyung Park2, Myung Chul Kim2, Gun-Hee Kim1 1 1 덕성여자대학교, 2식품의약품안전청 Duksung Women s University, 2Korea Food and Drug Administration Ⅰ. 어린이 먹거리의 당 저감화의 필요성 세계 비만은 스낵류, 인스턴트식품 및 탄산음료 섭취로 인한 지방 과 당분의 과잉섭취에 의한 것으로, 이러한 가공식품의 과잉 보건기구(WHO)는 1996년 5월 세계 비만 인구 섭취는 비만 뿐 만 아니라 미량원소결핍, 충치, 당뇨병 등을 가 5 년마다 두 배씩 증가하고 있다고 밝히면 유발하고 특히 어린이들에는 집중력 결핍 및 충동적인 행동 서 비만을 지구의 심각한 보건문제 중의 하나인 치료가 필요 을 가져오는 원인으로 여겨지고 있다. 세계보건기구(WHO) 한 만성질병이라고 경고하였다. 우리나라의 어린이 비만 발 와 유엔 식량농업기구(FAO)는 설탕류 섭취량을 전체 열량의 생률 역시 현저히 증가하고 있으며 최근 10년 사이 거의 두 10% 미만으로 제한하지 않으면 비만 등 만성질환의 위험에 배 이상의 증가를 보여 초등학생 5명 중 한 명이 비만일 정도 빠진다고 보고하였다. 지난 20년간 설탕소비량은 무려 20% 로 급격히 증가하는 양상을 보이고 있다. 2005년 국민건강영 가까이 증가했고, 한국영양학회가 정한 한국인의 1일 영양 권 양조사에 따르면 20세까지 소아 및 청소년의 비만 유병률은 장량으로는 8살 이상 남녀의 경우 설탕류의 1일 섭취량은 대 1998년 6.8%에서 2005년 12.0%로 성장기 학생들의 비만 체로 50g을 넘지 않아야 하지만, 이미 한국인들의 설탕섭취 율이 급격히 증가하고 있는 것으로 나타났으며, 남자 어린이 량은 1일 100g 이상을 섭취하고 있는 것으로 조사되고 있다. 의 비만율은 80년대 2%에서 최근 20% 대로 10배 증가했으 현재 우리나라에서는 어린이 식생활 안전 확보가 국가의 주 며, 여자 어린이도 같은 기간 비만율이 5배 이상 늘어난 것으 요관심사로대두되고있다. 이러한가운데어린이들의비만유 로 보고되고 있다. 또한 비만율이 급격히 증가함에 따라 비만 발등영양불균형을초래하는주요요인이되고있는당류에관 진료 인원 변화 추이가 10대의 경우 2003년 1일당 1,274명 한 섭취 실태 및 가공식품의 당 함량 모니터링 정보의 제공은 으로 2000년에 비해 2.6배 이상 증가하였다. 이러한 어린이 어린이먹거리의당저감화를위한유용한자료가될것이다. Corresponding author : Gun-Hee Kim Department of Food and Nutrition, Duksung Women s University, 419 Ssangmun-dong, Tobong-gu, Seoul 132-714, Korea Tel : 82-2-901-8496 Fax : 82-2-901-8474 E-mail : ghkim@duksung.ac.kr 22 Safe Food Vol.03, No. 1
. < 1> Country Recommendation Rationale - 90 g/day total sugars for 2000Kcal Dental decay Australia - current intake is 80~100g Contribution to total sugar/day, which is energy intake 15~20% total energy Current intakes and COMA - 130g/day for men and recommendations United 100g for women As above but Kingdom - 90g/d [IGD] lowered to be based on female diet Malaysia WHO, IOM - 111g/day Recommendations [15% available energy] and current Intake Susan Cho. KNS workshop-sugar Intake Review. July 2006 < 2> Organization/country Recommendation Rationale World Health No more than 10% Organization(WHO) free sugar Institute of Maximum of 25% Medicine, USA added sugars Australian National Dental caries Up to 15~20% Health and Medical Energy added sugars Research Council contribution New Zealand No more than 15% Nutrition Task force added sugars COMA, UK No more than 11% added sugars Susan Cho. KNS workshop-sugar Intake Review. July 2006 2008 3 23
< 3> Country Recommendation - Use small amounts of sugar in food guide pyramid Singapore - Choose beverages and food with less Malaysia sugar use small amounts of sugar Thai - Avoid sweet food no more than 10% of total energy from sugar daily intake should not be more than 30~45g Brunei - Reduce intake of foods high in sugar Vietnam - Consume less than 500g/month or 17g/day India - Sugar should be used sparingly - Consume only moderate amounts of sugars Australla and foods containing added sugars Korea, Japan, - No specific message on sugar intake China, Indonesia Susan Cho. KNS workshop-sugar Intake Review. July 2006. 1. : 1, : 1 24 Safe Food Vol.03, No. 1
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. < 4> Confectionery Drinks Ice cream Dairy products No. of Mean SD Total sugar Food category of total /1 serving sample sugar(%) size Biscuits 113 25.27 9.54 7.58/30g Snacks 100 11.66 10.64 3.50/30g Candies 61 71.09 19.34 7.11/10g Caramels 2 54.78 0.81 5.48/10g Jelly 2 31.66 3.54 3.17/10g Chocolates 15 29.88 17.69 8.96/30g Prosessed chocolate products 36 35.45 9.25 10.64/30g Fruit juices 23 10.97 2.74 21.94/200mL Vegetable Juice 4 6.41 2.65 12.82/200mL Fruit beverage 30 11.04 1.07 22.08/200mL Vegetable beverage 5 9.12 0.94 18.24/200mL Carbonated beverage 27 9.95 3.56 19.90/200mL Soy milk 9 3.37 0.87 6.74/200mL Soy-based Formula 14 3.57 1.15 7.14/200mL Mixing beverage 32 9.92 3.00 19.84/200mL Extracted beverage 3 9.96 2.52 19.92/200mL Friut fermented beverage 3 7.21 0.41 7.21/100mL Liquid extract tea 7 7.29 0.81 7.29/100mL Liquid coffee 3 7.70 0.64 7.70 /100mL Other drinks 3 10.36 0.07 - Food in the school zone 116 52.32 24.40 - Ice cream 30 23.04 3.21 23.04/100mL Ice milk 18 24.54 3.15 24.54/100mL Sherbet 17 23.00 3.22 23.00 /100mL Low-fat ice cream 3 18.54 0.41 18.54 /100mL Non-fat ice cream 7 24.61 5.05 24.61 /100mL Ice cakes 24 20.19 3.55 20.19 /100mL Milk 3 4.15 2.71 8.30 /200mL Fortified milk 3 4.19 1.31 8.38 /200mL Fortified low fat milk 1 4.82 0.21 9.64 /200mL Processed milk 3 6.46 3.53 12.92 /200mL Low fat processed milk 1 8.37 1.31 16.74 /200mL Liquid yogurt 18 7.65 1.14 15.30 /200mL Stirred yogurt 39 11.37 2.57 17.06 /150g Cream yogurt 2 11.44 0.64 12.58 /110g Fermented milk 16 11.61 2.47 17.42 /150g 26 Safe Food Vol.03, No. 1
< 5> Main dishes Dairy products No. of Range of Mean SD Food category total of total sample sugar(%) sugar(%) Cooked rice 18 ND ND Cooke rice with seasoning 44 0.03-9.53 2.62 1.93 Breads 3 ND-13.01 5.73 6.64 Noodles 16 0.07-4.69 1.75 1.43 Cooked gruels 3 0.09-3.16 1.40 1.58 Side dishes Soups 73 0.19-8.81 1.15 1.31 Stews 23 0.06-3.08 1.41 0.81 Tangs and chon-gol 21 0.05-6.39 1.47 1.41 Steamed foods 19 0.14-8.97 2.93 2.58 Pan-fried foods 26 0.38-6.81 2.80 1.87 Hard boiled foods 51 0.60-29.56 7.37 6.50 Roasted foods 18 0.19-9.50 3.71 2.62 Stir-fried foods 76 0.52-49.24 6.32 6.09 Fried foods 40 0.13-12.55 7.14 1.83 Seasoned vegetables/ dried fish/seaweed 126 0.34-37.74 5.54 5.34 Salads 22 0.35-13.68 5.56 3.11 Kimchies 19 1.45-16.68 5.72 4.09 2008 3 27
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