Spreading the Word About a Devastating Disease

Total Page:16

File Type:pdf, Size:1020Kb

Spreading the Word About a Devastating Disease UPFRONT ALTERNATIVE SUGARS Spreading the Syrup word about a devastating disease November is Mouth Cancer Action Elaine Gardner, British Dietetic Association (BDA) Month and the Oral Health Foundation Spokesperson, discusses the sugar content in syrup and is asking dental professionals to show provides related oral health advice. their support and help save lives by raising vital awareness of mouth cancer. Mouth Cancer Action Month aims to reduce the amount of lives claimed by the disease and make a difference Name: Syrup All syrups contain a mixture of glucose, by promoting the importance of early fructose and sucrose in varying proportions, detection and prevention. The campaign What is it? A variety of different sugary with golden syrup and treacle containing hopes to get more mouth cancers liquids such as maple syrup, black treacle approximately a third sucrose. As a result, if diagnosed at an early stage by educating (molasses), golden syrup, date syrup and eaten in excess they have the same problems people on the risk factors, signs and pomegranate molasses can fall under this as sugar, ie obesity, diabetes. symptoms; while also encouraging the heading. These are produced as by-products Date syrup contains concentrated date sugar public to discuss them with their dental of the sugar industry (black treacle, golden (mainly fructose) with the pulp (fibre content) professional. syrup), from natural sources (maple syrup removed. It has been suggested that it has Like many cancers early detection is the sap of the maple tree) or made from antibacterial effects (similar to honey), but the makes such a vital difference to a fruits (dates, pomegranate juice). evidence to date is from laboratory experiments person’s chance of survival; in terms Syrup shots used to produce a wide and there have been no trials in humans. of mouth cancer early detection can range of flavoured coffee drinks, teas and There are claims regarding the benefits of dramatically increase the chances of smoothies, commonly seen in coffee shops the fruit/tree based syrups due to their anti- survival to 90% from 50%. in the UK, are most often sugar (sucrose) oxidant content, but these are based on the In 2016, more than 2,000 dental syrup with added flavourings, although some actual fruits and there is no robust evidence organisations supported Mouth Cancer sugar-free versions are becoming available. base concerning the benefits of the syrups. Action Month through education of Found in? Available in many shops and patients and local people about this health food stores. Some products like maple Oral health impact: They are all harmful to devastating disease, alongside the huge syrup can be expensive, so cheaper imitations teeth due to the high levels of fermentable benefits of good oral health for our are made out of flavoured high fructose corn carbohydrates. overall health. syrup (the sweetness commonly used in Dr Nigel Carter OBE, CEO of the processed foods and drinks). Advice for patients: Syrups should be used Oral Health Foundation, said: ‘The The different syrups are used instead of sparingly for flavour. Oral hygiene needs to good news is that we, and you, on the sugar for the different flavours they bring be maintained. frontline of the profession are in the to products like cakes (eg black treacle in perfect position to do something about gingerbread), biscuits (eg golden syrup in it; by pledging your support you can flapjacks) and desserts (eg maple syrup and help raise awareness amongst your pancakes). Some products can also be used as patients and in your local community. a dressing on salad and vegetables, to sweeten ‘We remain enormously thankful stews, to drizzle over yoghurt or porridge, or and humbled by the continued support used in marinades or dips. shown by the dental community for an increasingly important cause.’ Effect on general health:Some syrups To find out how you can get involved contain iron (black treacle, date syrup) but in Mouth Cancer Action Month 2017 as they have a strong taste and concentrated visit www.mouthcancer.org for inspi- sweetness only small amounts are used. This Find out more about the British Dietetic Association at: ration on what you can do to spread makes their contribution as a source of iron www.bda.uk.com. awareness. © showcake/iStock/Getty Images Plus; ©JannHuizenga/iStock/Gettyin Images Plus the diet very limited. Coming up: Yacon syrup (nectar) BRITISH DENTAL JOURNAL | VOLUME 223 NO. 8 | OCTOBER 27 2017 555 Official j ournal of the British Dental Associati on. .
Recommended publications
  • Sugar & Sweeteners Outlook
    Economic Research Service Sugar and Sweeteners Outlook Situation and Outlook Michael McConnell, coordinator [email protected] SSS-M-322 Stephanie Riche, contributor June 16, 2015 [email protected] Improved Production Prospects for 2015/16 Reduce the Demand for Imports The next release is July 16, 2015 -------------- The USDA increased projections of 2014/15 sugar production by 33,000 short tons, raw Approved by the value (STRV) to 8.560 million based on the improved outlook for early beet harvest for the World Agricultural 2015/16 crop. Projected imports are increased 58,000 STRV based on a reallocation of the Outlook Board. raw sugar TRQ by the U.S. Trade Representative, reducing expected shortfall. Total use for 2014/15 is reduced 109,000 STRV based on pace-to-date food deliveries reported through April—particularly due to lower direct consumption imports since the beginning of the fiscal year. The projected stocks-to-use ratio is currently 15.0 percent, up from 13.2 percent the previous month. The improved outlook for the 2015/16 sugarbeet crop also resulted in a 270,000 STRV increase in projected 2015/16 sugar production. Projected food deliveries for 2015/16 are reduced 110,000 STRV to reflect the reduction in the current year’s outlook. Projected imports from Mexico in 2015/16 are reduced by 595,000 STRV, as the reductions in other supplies and total use reduces the calculation of U.S. Needs, as defined in the agreement to suspend the countervailing duty investigation signed between the U.S. Department of Commerce (USDOC) and the Government of Mexico in December 2014.
    [Show full text]
  • Papers of Beatrice Mary Blackwood (1889–1975) Pitt Rivers Museum, University of Oxford
    PAPERS OF BEATRICE MARY BLACKWOOD (1889–1975) PITT RIVERS MUSEUM, UNIVERSITY OF OXFORD Compiled by B. Asbury and M. Peckett, 2013-15 Box 1 Correspondence A-D Envelope A (Box 1) 1. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 20 May 1955. Summary: Acknowledging receipt of the Pitt Rivers Report for 1954. “The Museum as an institution seems beset with more difficulties than any other.” Giving details of the developing organisation of the Vancouver Museum and its index card system. Asking for a copy of Mr Bradford’s BBC talk on the “Lost Continent of Atlantis”. Notification that Mr Menzies’ health has meant he cannot return to work at the Museum. 2pp. 2. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 20 July 1955. Summary: Thanks for the “Lost Continent of Atlantis” information. The two Museums have similar indexing problems. Excavations have been resumed at the Great Fraser Midden at Marpole under Dr Borden, who has dated the site to 50 AD using Carbon-14 samples. 2pp. 3. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 12 June 1957. Summary: Acknowledging the Pitt Rivers Museum Annual Report. News of Mr Menzies and his health. The Vancouver Museum is expanding into enlarged premises. “Until now, the City Museum has truly been a cultural orphan.” 1pp. 4. Letter from TH Ainsworth of the City Museum, Vancouver, Canada, to Beatrice Blackwood, 16 June 1959. Summary: Acknowledging the Pitt Rivers Museum Annual Report. News of Vancouver Museum developments.
    [Show full text]
  • Sugar and Sweetener Situation and Outlook
    United States Department of ERSAgriculture Sugar and Sweetener Economic Research Service SSS-230 January 2001 Situation and Outlook Report U.S. sugar production Mil. short tons, raw value 10 8 Total 6 Beet sugar 4 Cane sugar 2 0 1985/86 88/89 91/92 94/95 97/98 2000/01 2000/01 projected. Source: Economic Research Service, USDA. Sugar and Sweetener Situation and Outlook. Market and Trade Economics Division, Economic Research Service, U.S. Department of Agriculture, January 2001, SSS-230. Contents Summary . .3 U.S. Sugar . .5 Year Ended, FY 2000 . .5 Prices . .6 Current Year, FY 2001 . .6 High Fructose Corn Syrup . .12 Special Article U.S. Sugar Price Indices and Stocks-to-Use Ratios . .14 List of Tables . .23 List of Figures . .24 Internet Access to Sugar-Related Data . .70 Report Coordinator Stephen Haley (202) 694-5247 FAX (202) 694-5884 E-mail: [email protected] Principal Contributors Stephen Haley Nydia Suarez Karen Ackerman Database Coordinator/Graphics & Table Design Fannye Lockley-Jolly Editor Martha R. Evans Layout & Text Design Wynnice Pointer-Napper Approved by the World Agricultural Outlook Board. The Sugar and Sweetener Situation and Outlook is pub- Summary released January 25, 2001. The summary of lished two times a year and supplemented by a yearbook. To the next Sugar and Sweetener Situation and Outlook is order, call 1-800-999-6779 in the United States or Canada. scheduled for release on May 24, 2001. Summaries and full Other areas please call (703) 605-6220. Or write ERS- text of Situation and Outlook reports may be accessed elec- NASS, 5285 Port Royal Road, Springfield, VA 22161.
    [Show full text]
  • 1 11Th May 2020 V1
    This ingredient list only covers food and drink sold in our UK shops. 11th May 2020 v1 1 We can’t guarantee any of our products are suitable for those with allergies due to a high rosk of cross contamination. Our vegan products are made to a vegan recipe but are not suitable for those with dairy and egg allergies. Please take care . Our kitchens are very busy places that handle allergens and that means we our food is suitable for those with allergies. We know that many of our customers would like to understand more about our food & drink, especially if they are avoiding specific ingredients. To make things easier, we’ve put together this of all the ingredients used in Pret’s food and drinks. Inside you’ll find all of the products sold in our shops, with ingredients listed for easy reference. If you have any trouble finding what you’re looking for, just in the shop – they’ll be more than happy to help. to check our ingredient guide regularly as recipes do change from time to time – the last thing we want is for anyone being caught out by a new take on an old favourite. We understand that no matter how detailed our guide is, there may be times when it can’t answer the questions you may have. If you need to know more, please do at www.pret.co.uk or contact our Customer Service Team on 0345 450 0222. This ingredient list only covers food and drink sold in our UK shops.
    [Show full text]
  • Natural Sweeteners
    Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
    [Show full text]
  • Encyclopaedia Britannica, 11Th Edition, by Various 1
    Encyclopaedia Britannica, 11th Edition, by Various 1 Encyclopaedia Britannica, 11th Edition, by Various The Project Gutenberg EBook of Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4, by Various This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4 "Bulgaria" to "Calgary" Author: Various Release Date: November 17, 2006 [EBook #19846] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPAEDIA BRITANNICA *** Produced by Don Kretz, Juliet Sutherland, Keith Edkins and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was made using scans of public domain material from the Robinson Curriculum.) Transcriber's note: A few typographical errors have been corrected: they are listed at the end of the text. Volume and page numbers have been incorporated into the text of each page as: v.04 p.0001. Encyclopaedia Britannica, 11th Edition, by Various 2 In the article CALCITE, negative Miller Indices, e.g. "1-bar" in the original are shown as "-1". In the article CALCULATING MACHINES, [Integral,a:b] indicates a definite integral between lower limit a and upper limit b. [Integral] by itself indicates an indefinite integral. [=x] and [=y] indicate x-bar and y-bar in the original. [v.04 p.0773] [Illustration] the mean interval being 60 m.; the summits are, as a rule, rounded, and the slopes gentle.
    [Show full text]
  • ? a History of Sugar Marketing Through 1974
    s- > ? A HISTORY OF SUGAR MARKETING THROUGH 1974 U. S. DEPARTMENT OF AGRICULTURE / ECONOMICS, STATISTICS, AND COOPERATIVES SERVICE AGRICULTURAL ECONOMIC REPORT NO. 382 ABSTRACT The quota system of regulating the production, importation, and marketing of sugar in the United States through 1974 was an outgrowth of Government regulation of the sugar trade dating from colonial times. Similar systems have developed in most other countries, particu- larly those which import sugar. The U.S. Sugar Quota System benefited domestic sugar pro- ducers by providing stable prices at favorable levels. These prices also encouraged the produc- tion and use of substitute sweeteners, particularly high fructose and glucose sirup and crystalline dextrose in various industries. But sugar is still the most widely used sweetener in the United States, although its dominant position is being increasingly threatened. KEYWORDS: Sugar, quota, preference, tariff, refined, raw, sweeteners, corn sweeteners. world trade. PREFACE This report was written in 1975 by Roy A. Ballinger, formerly an agricultural economist in the Economic Research Service. It supersedes A History of Sugar Marketing, AER-197, also by Ballinger, issued in February 1971 and now out of print. On January 1, 1978, three USDA agencies—the Economic Research Service, the Statistical Reporting Service, and the Farmer Cooperative Service—merged into a new organization, the Economics, Statistics, and Cooperatives Service. Washington, DC. 20250 March 1978 CONTENTS Page Summary j¡ Introduction 1 Sugar Before the Discovery of America 1 The Colonial Period in the Americas 2 Sugar from 1783 to 1864 5 Developments in the Latter 19th Century g Changes in U.S. Sugar Trade Following the Spanish-American War and During 1900-15 15 Sugar During World War I 20 Price Fluctuations and Higher Tariffs 23 Sugar Quotas Prior to World War II 32 Sugar During World War II 39 U.S.
    [Show full text]
  • Effect of Substitution of Sucrose with Date Palm (Phoenix Dactylifera
    cess Pro ing d & o o T F e c f h o n l Nwanekezi et al., J Food Process Technol 2015, 6:9 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000484 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Substitution of Sucrose with Date Palm (Phoenix dactylifera) Fruit on Quality of Bread Nwanekezi EC*, Ekwe CC and Agbugba RU Department of Food science and Technology, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri, Sudan Abstract The proximate, physical and sensory analysis of bread samples produced by substituting the level of sucrose with date palm fruit pulp (50:0 g, 37.5:12.5 g, 25:25 g, 12.5:37.5 g and 0.50 g) was investigated. The proximate analysis revealed that the protein, moisture, ash, crude fiber and fat contents increased with increase in the level of the date palm fruit pulp. There were increases in the levels of nutrients which ranged from 15.19-19.43% (protein), 1.65-4.43% (crude fiber), 2.44-4.11% (ash) and 28.19-28.92% (moisture). However, there was decrease in the level of carbohydrate content from 45.39 to 35.13% as the level of date palm pulp increased. The specific volume also decreased as the level of the date palm fruit increased ranging from3.12 cm3/g to 2.93 cm3/g; the addition of date palm fruit pulp had no effect on the loaf volumes which ranged from 1920.1 to 1925.0 cm3.
    [Show full text]
  • Composition Composition Glucose Syrup Glucose Syrup Golden Syrup
    Composition Composition: Bar 72%, Dark chocolate 28% Energy Bar, consisting of: Oats mix 40% (Oats gluten) Hazelnuts (tree nuts) Sugar Soya fibre Golden Syrup Water Vegetable oil (palm fruit) Sunflower seeds Salt Invert sugar Glucose syrup Sesame seed Almonds (tree nuts) Sorbitol Non-hydrogenated Vegetable fat Salt (palm fruit) Emulsifier (E322(soya)) Dark chocolate, consisting of: Sugar Cocoa mass Non-hydrogentated vegetable fat (palm fruit and shea seeds) Cocoa butter Flavouring Emulsifiers (E322 soya, E476)) Each 48g (1 bar) contains 864kJ 13.9g sugars 8.4g fat 3.6g saturates 0.4g salt Glucose syrup Glucose syrup is simply an added sweetener (often referred to as a simple sugar), added to make food taste better. It is created by breaking apart the strings of glucose molecules that make up starchy foods (like cornstarch, wheat, potatoes and rice). Even though it may be fat-free, it is a concentrated source of calories and offers very little nutritional value, which may lead to weight gain. Golden syrup Golden Syrup is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. The free fructose content gives syrup a taste sweeter than that of an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness. NonNonNon-Non ---hydrogenatedhydrogenated Vegetable fat (palm fruit) Palm oil is the most popularly used vegetable oil in the world. It is derived from the fleshy part of the palm fruit, rich in vitamin E.
    [Show full text]
  • Press Release(16)07
    International Sugar Organization 1 Canada Square Canary Wharf London E14 5AA EXECUTIVE DIRECTOR Press Release(16)06 (English only) 4 April 2016 “Soft-Drink Makers Have New Secret Ingredient: Sugar!” Dear Colleagues and Friends, The Executive Director would like to draw the your attention to the article below by Anne Marie Chaker from the Wall Street Journal, which highlights the increasing appeal of natural sugar for soft-drink producers. In light of the constant barrage of attacks in the media against sugar consumption, it’s very interesting to receive this kind of news. Soft-Drink Makers Have New Secret Ingredient: Sugar! To boost flagging soda sales, companies are touting ‘real sugar’ as an appeal to all things natural. Sugar is infiltrating the soda aisle, as manufacturers try to boost soft drink sales by losing high fructose syrup. WSJ's Anne-Marie Chaker joins Lee Hawkins to discuss. ANNE MARIE CHAKER Soft-drink makers have a new way to pitch their sweet beverages: They contain sugar. Boylan Bottling Co.’s line of a dozen soda flavors touts “cane sugar” in capital letters on the label. Puck’s fountain sodas, available at restaurant chains in Los Angeles and Washington, D.C., say they are made with “bagged sugar from cane.” This week, PepsiCo is rolling out a line of soda the company says is inspired by the original cola formula created by its founder in 1893. Cans list “real sugar” among the ingredients. New television ads to launch next week will feature a sommelier in a leather chair swirling the soft drink in a brandy glass before chugging it.
    [Show full text]
  • A History of Sugar Marketing Through 1974
    A HISTORY OF SUGAR MF.RKETING THROUGH 1974 14d :: ' t.,\; "''',.':- · ' ''t,: " '"' ,,.,· .........~.~, ~'"~ ,'~-''~~''', ' ' .. ~,~. ,..'... I;."', · , .;~.~'~, .'k'"" :O ,... ' :,'~.~..: I <' '". - . L~b~ I .. ' ', '.;., U..DEATEN FAGIUTUEECNMCS TTITC, N COEATVSSEVC AGR~~~~~ICUTRLEOOICRPR O 8 U. S. DEPARTMENT OF AGRICULTURE ECONOMICS. STATISTICS, AND COOPERATIVES SERVICE AGRICULTURAL ECONOMIC REPORT NO. 382 ABSTRACT The quota system of regulating the production, importation, and marketing of sugar in the United States through 1974 was an outgrowth of Government regulation of the sugar trade dating from colonial times. Similar systems have developed in most other countries, particu- larly those which import sugar. The U.S. Sugar Quota System benefited domestic sugar pro- ducers by providing stable prices at favorable levels. These prices also encouraged the produc- tion and use of substitute sweeteners, particularly high fructose and glucose sirup and crystalline dextrose in various industries. But sugar is still the most widely used sweetener in the United States, although its dominant position is being increasingly threatened. KEYWORDS: Sugar, quota, preference, tariff, refined, raw, sweeteners, corn sweeteners, world trade. PREFACE This report was written in 1975 by Roy A. Ballinger, formerly an agricultural economist in the Economic Research Service. It supersedes A History of Sugar Marketing, AER-197, also by Ballinger, issued in February 1971 and now out of print. On January 1, 1978, three USDA agencies-the Economic Research Service, the Statistical Reporting Service, and the Farmer Cooperative Service-merged into a new organization, the Economics, Statistics, and Cooperatives Service. Washington, D.C. 20250 March 1978 CONTENTS Page Summary ........................................ ii Introduction ........................................................... 1 Sugar Before the Discovery of America ....................................... 1 The Colonial Period in the Americas .......................................
    [Show full text]
  • Inverted Sugar Syrup - Wikipedia
    Inverted sugar syrup - Wikipedia https://en.wikipedia.org/wiki/Inverted_sugar_syrup Inverted sugar syrup Inverted sugar syrup (also called invert syrup , or simply invert Invert sugar sugar ) is an edible mixture of two simple sugars—glucose and fructose— that is made by heating sucrose (table sugar) with water. [1] It is thought to be sweeter than table sugar, [2] and foods that contain it retain moisture and crystallize less easily. Bakers, who call it invert syrup , may use it more than other sweeteners.[3] Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. Identifiers The mixture of the two simple sugars is formed by a process of hydrolysis of sucrose. This mixture has the opposite direction of optical rotation as the CAS Number 8013-17-0 (http://ww original sugar, which is why it is called an invert sugar. w.commonchemistry. org/ChemicalDetail.a spx?ref=8013-17-0) Contents ChEMBL ChEMBL1201647 (ht Chemistry tps://www.ebi.ac.uk/c Optical rotation Definition and measurement hembldb/index.php/c Definition of the inversion point ompound/inspect/Ch Chirality and specific rotation EMBL1201647) Effects of water ChemSpider none Mixtures in general Fully hydrolyzed sucrose ECHA 100.029.446 (https:// Partly hydrolyzed sucrose InfoCard echa.europa.eu/subs Monitoring reaction progress tance-information/-/s Production ubstanceinfo/100.02 9.446) Shelf life In other foods and products PubChem 21924868 (https://pu CID See also bchem.ncbi.nlm.nih.
    [Show full text]