DOCSLIB.ORG

The Unbearable Sweetness of Sugar (And Sugar Alternatives)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Unbearable Sweetness of Sugar (And Sugar Alternatives) FEATURE CPD: ONE HOUR CPD questions There is This article has four CPD questions attached to it a lot of which will earn you one hour confusion of verifiable CPD. To access the free BDA CPD hub, among the go to http://bit. ly/2e3G0sv general public around sugar, sweeteners, ‘no added sugar’, ‘naturally occurring sugars’, ‘free sugars’ and sugar alternatives such as Xylitol. We commissioned Elaine Gardner1 of the British Dietetic Association [the other BDA!] to sort fact from fiction and provide advice that you can share with your patients on the effects of sugars and alternative sugars on general and oral health Xylitol What is it? A polyol (sugar alcohol) that looks and tastes like sugar (can be 1used in equal measurement). Found in? Available to purchase in granular form and in a range of specialist food products like honey, jams and chocolate. Medications and oral health products (mouth rinses, toothpaste, lozenges) can contain xylitol. It is found naturally in very small amounts in some The fruits like berries, but the most common source of xylitol is from sugar-free chewing gum. Effect on general health: Xylitol has a unbearable lesser effect on blood sugar levels than sugar, due to its slow absorption rate (low glycaemic index of 7). It can be useful as an alternative to reduce sweetness of sugar sugar consumption for people with diabetes as it does not raise blood glucose or insulin levels. Sporrer/Cultura/Getty Plus ©Brigitte Images (and sugar alternatives) 1. Registered Dietitian, British Dietetic Association BDJ Team 14 ©2017 British Dental Associati on. All ri ghts reserved. FEATURE It has a reduced caloric value which can be of xylitol vehicles to address public Oral health impact: Fructose like sucrose helpful in weight control. One spoon of sugar health needs. Adv Dent Res 2009; 21: is detrimental to oral health. Bacteria on tooth contains 16 calories versus ten calories from 10.1177/0895937409335623. surfaces metabolise xylitol. This is a small saving, but not very 2. Söderling E. Controversies around xylitol. fructose to form much. Eur J Dent 2009; 3: 81-82. acid, resulting Xylitol is slowly and only partially absorbed in the intestine and too much can cause water Agave nectar What is it? retention, resulting in diarrhoea. It is not A sweet syrup Xylitol recommended to consume more than 50 g traditionally produced from a cactus- xylitol per day. like plant. New methods of processing ©PeterHermesFurian/iStock/Getty Plus Images 2mean that it now bears little resemblance to the Oral health impact: Xylitol is not traditional product that, anecdotally, had health metabolised by bacteria in the mouth and so it benefits. The product, including those claiming does not contribute to tooth decay. It also helps to be ‘raw’, is now a highly-refined remineralise tooth enamel. syrup high in fructose. It Chewing sugar free gum stimulates the flow is very similar to high of saliva through the chewing action; stimulated fructose corn syrup, saliva helps to reduce acidity in the mouth by which is commonly washing away plaque acids and contributes to found in carbonated their neutralisation by providing an important drinks. buffer, bicarbonate. Stimulation of saliva flow through the use of sugar-free gum results Found in? Available in a 10-12 fold increase over a resting saliva to purchase in a light Agave nectar rate, which helps wash away debris of food or dark syrup, from particles and sugars from the mouth and restore health food shops and optimum pH levels in the mouth faster than supermarkets. ©JannHuizenga/iStock/Getty Plus Images without sugar-free gum. Saliva also has an important role in the Effect on general health: Agave is maintenance of tooth mineralisation as it commonly marketed as a slow-release provides the calcium and phosphate ions used carbohydrate with a low glycaemic index. This to repair damaged enamel and it encourages the is true as it contains mainly fructose and only remineralisation of early caries. low amounts of glucose. Although fructose Chewing gum sweetened with xylitol also doesn’t raise blood sugar levels in the short- helps reduce oral Streptococcus mutans levels, a term, it can contribute to insulin resistance key pathogen responsible for dental caries. when consumed in large amounts. This can ‘SUGAR-FREE CHEWING GUMS USING XYLITOL ARE A CONVENIENT, SIMPLE AND EFFECTIVE MEANS OF IMPROVING DENTAL HEALTH THROUGH THE STIMULATION OF SALIVA WHEN USED REGULARLY’ Advice for patients: Xylitol is a useful cause major increases in long-term blood alternative to sugar but moderation in the sugar and insulin levels, strongly raising quantity consumed is important. the risk of metabolic syndrome and type 2 Sugar-free chewing gums using xylitol are diabetes. ©Eva-Katalin/iStock/Getty Images Plus a convenient, simple and effective means The liver metabolises fructose, but when of improving dental health through the overloaded it starts turning the fructose into stimulation of saliva when used regularly fat globules, which raise blood triglycerides. in a fall in plaque pH and demineralisation. throughout the day. Having a high level of triglycerides in your When the pH rises again to above 5.5 due blood can increase your risk of heart disease. to the dissipation of acid after about 20- Further reading Agave contains more calories than sugar 30 minutes, enamel can be reformed and 1. Milgrom P, Ly K, Rothen M. Research (60 vs 48 calories), but as it is sweeter you repaired with calcium and phosphate released findings on xylitol and the development should use less. from the saliva. 15 BDJ Team www.nature.com/BDJTeam ©2017 British Dental Associati on. All ri ghts reserved. FEATURE Advice for patients: The promotion of Further reading extract solutions, and plaque pH was measured. agave nectar as a natural and healthy product is 1. Stanhope K L, Schwarz J M, Havel P After five, ten, 15 and 30 minutes, the sucrose unfounded. Its cost is much higher than sugar J. Adverse metabolic effects of dietary rinse produced a statistically significantly lower and there are no advantages in using it instead fructose: results from the recent pH value compared to the stevia extracts, of sugar. epidemiological, clinical, and mechanistic meaning that more acid was formed with studies. Curr Opin Lipidol 2013; 24: 198-206. sucrose. The authors conclude that stevia extracts can be considered non-acidogenic and Stevia1 (steviol glycosides) therefore appropriate to support dental health. What is it? A sweetener, extracted from the stevia plant. It is 250-300 Advice for patients: An excellent alternative times sweeter than sugar. to sugar, but it’s important to check ingredient 3 labels to ensure the sweetness is from only Found in? It can be purchased in granular, stevia and it is not mixed with a percentage of tablet and liquid form from supermarkets. sugar. Stevia is approved for use in numerous products, for example: sugar-free soft drinks, 1. Boileau A, Fry J C, Murray R. A new calorie- jams, flavoured milks, yoghurts, cakes, desserts, free sugar substitute from the leaf of the chocolates and beer. When used as a table- stevia plant arrives in the UK. Nutr Bull top sweetener, stevia can be mixed with other 2012; 37: 47-50. artificial sweeteners to improve their texture 2. Brambilla E, Cagetti M G, Ionescu A, and aftertaste. Campus G, Lingström P. An in vitro and Stevia can also be found in combination in vivo comparison of the effect of stevia with sugar to reduce the sugar (and rebaudiana extracts on different caries- calorie) content of products related variables: a randomized controlled without losing sweetness. For trial pilot study. Caries Res; 48: 19-23. example, Coca-Cola Life and Sprite use stevia. Tate and Lyle Dates (and other dried fruits) produce ‘Sugar with Stevia’ What is it? Fruit that has been dried that is approximately half the to remove water and so concentrates calories of pure sugar. the sugars already present in the fruit. The stability of stevia under 4Fruits such as raisins, dates, prunes and apricots high temperatures means it can be are dried in the sun or in heated wind tunnel useful for cooking. dryers. ©Flowerphotos/Contributor/Universal Images Group/Getty Images Plus Group/Getty Images Images ©Flowerphotos/Contributor/Universal Stevia Many fruits such as cranberries, blueberries, Effect on general health: Stevia has no mango and pineapple are infused with a sucrose calories, no carbohydrates, a glycaemic index syrup or apple juice and then heated or dried, of 0 and does not raise blood sugar levels. It which further increases their sugar content. is safe to use by diabetics and is also suitable for children, pregnant women and those with Found in? Available in most shops and allergies. supermarkets. The fruit retains much of its For those trying to reduce weight it is a useful original flavour and is widely used by the tool to help cut calories. Replacing confectionery, baking, and sweets industries. As six teaspoons of sugar with ingredients, dried fruits and their juices, purées stevia sweetener provides and pastes impart sweetness and texture and are a 100 kcal reduction. also often used in home baking. Some products, The raw food trend has seen an increase in however, do also the number of products such as cereal bars contain sugar that contain high proportions of dried fruits. Dates alongside stevia For example products in the Nakd range can (see above) so it is contain 49% dates, and 17% raisins with nuts important to read and flavourings. ingredient labels carefully to find out Effect on general health: Dried fruits ©chengyuzheng/iStock/Getty Plus Images whether the product is are a good source of iron and fibre in the diet.
Load more

Recommended publications
  • Sugars and Dental Caries: a Practical Guide
    LEADING THE WORLD TO OPTIMAL ORAL HEALTH A practical guide to reduce sugars consumption and curb the epidemic of dental caries Table of Contents → Overview p. 3 → Setting the context p. 7 → Establishing goals and objectives p. 12 → Identifying target audiences p. 15 → Developing key messages p. 17 → Implementing your advocacy plan p. 20 → Monitoring and evaluation p. 34 Acknowledgements FDI would like to thank the Vision 2020 Task Team for their content guidance and review: Patrick Hescot, Chair (FDI President), Jack Cottrell, Kathryn Kell, Jaime Edelson, Li-Jian Jin and Nermin Yamalik. Vision 2020 Partners GC Corporation • Henry Schein • Ivoclar Vivadent • Morita • Planmeca • Sunstar • Unilever Managing Editor Claudia Marquina • Editing Enzo Bondioni, Charanjit Jagait • Design & Layout Gilberto Lontro ©2016 FDI World Dental Federation 2 Overview → What is the issue? → Why this practical guide? → Who is this for? → How to use it? 3 Overview What is the issue? Sugar is a leading risk factor for dental caries (tooth decay). Sugar is a leading Its consumption is influenced by many biological, behavioural, social, cultural and environmental risk factor for factors. Over the past 50 years, worldwide sugar consumption has tripled, an increase which is expected to grow – particularly in emerging dental caries economies1. A high intake of free sugars – all sugars added Reducing sugar consumption will have a to foods by the manufacturer, cook or consumer, significant impact on helping to curb the global and sugars naturally present in honey, syrups, fruit epidemic of dental caries, which has been widely juices and fruit juice concentrates – is associated neglected compared to other health issues.
    [Show full text]
  • 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]
  • 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]
  • Time and Age Trends in Free Sugar Intake from Food Groups Among Children and Adolescents Between 1985 and 2016
    nutrients Article Time and Age Trends in Free Sugar Intake from Food Groups among Children and Adolescents between 1985 and 2016 Ines Perrar 1, Alena M. Schadow 1, Sarah Schmitting 1,2, Anette E. Buyken 3 and Ute Alexy 1,* 1 Institute of Nutritional and Food Sciences-Nutritional Epidemiology, University of Bonn, Donald Study Dortmund, Heinstück 11, 44225 Dortmund, Germany; [email protected] (I.P.); [email protected] (A.M.S.); [email protected] (S.S.) 2 Institute of General Practice and Family Medicine, Faculty of Medicine, Ruhr-University Bochum, Universitätsstraße 150, 44801 Bochum, Germany 3 Institute of Nutrition, Consumption and Health, Faculty of Natural Sciences, Paderborn University, Warburger Straße 100, 33098 Paderborn, Germany; [email protected] * Correspondence: [email protected]; Tel.: +49-231-7922-1016 Received: 27 November 2019; Accepted: 17 December 2019; Published: 20 December 2019 Abstract: Trend analyses suggest that free sugar (FS) intake—while still exceeding 10%E—has decreased among German children and adolescents since 2005, yet that intakes may shift from sugars naturally occurring in foods to added sugars as children age. Thus, we analysed time and age trends in FS intake (%E) from food groups among 3–18 year-olds (1985–2016) using 10,761 3-day dietary records from 1312 DONALD participants (660 boys, 652 girls) by use of polynomial mixed-effects regression models. Among girls, FS from sugar & sweets decreased from 1985 to 2016 (linear trend p < 0.0001), but not among boys (p > 0.05). In the total sample, FS intake from juices increased until 2000 and decreased since 2005 (linear, quadratic trend p < 0.0001).
    [Show full text]
  • Clean Label Alternatives in Meat Products
    foods Review Clean Label Alternatives in Meat Products Gonzalo Delgado-Pando 1 , Sotirios I. Ekonomou 2 , Alexandros C. Stratakos 2 and Tatiana Pintado 1,* 1 Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain; [email protected] 2 Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; [email protected] (S.I.E.); [email protected] (A.C.S.) * Correspondence: [email protected] Abstract: Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. Keywords: clean label; meat products; nitrites alternatives; phosphates alternatives Citation: Delgado-Pando, G.; Ekonomou, S.I.; Stratakos, A.C.; Pintado, T.
    [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]
  • Chemical Basics of Life
    © Jones & Bartlett Learning, LLC. NOT FOR SALE OR DISTRIBUTION CHAPTER 2 Chemical Basics of Life OUTLINE KEY TERMS Atoms, Molecules, and Chemical Bonds Acids: Electrolytes that release hydrogen ions in water. Atomic Structure Activation energy: The amount of energy required to start a Molecules reaction. Chemical Bonds Anions: Ions with a negative charge. Types of Chemical Reactions Atomic number: A whole number representing the number Enzymes of positively charged protons in the nucleus of an atom. Acids, Bases, and the pH Scale Atomic weight: The total number of protons and neutrons in Chemical Constituents of Cells the nucleus of an atom. Inorganic Substances Atoms: The smallest complete units of an element, varying in Organic Substances size, weight, and interaction with other atoms. Summary Bases: Electrolytes that release ions that bond with Learning Goals hydrogen ions. Critical Thinking Questions Carbohydrates: Substances (including sugars) that provide Websites much of the energy required by the body’s cells, as well as Review Questions helping to build cell structures. Catalysts: Atoms or molecules that can change the rate of a OBJECTIVES reaction without being consumed during the process. After studying this chapter, readers should be able to: Cations: Ions with a positive charge. 1. Describe the relationships between atoms and Chemistry: The study of the composition of matter and molecules. changes in its composition. 2. Explain chemical bonds. Compounds: Molecules made up of different bonded atoms. 3. Describe how an atomic number is determined. Decomposition: A reaction that occurs when bonds with a 4. List the major groups of inorganic chemicals reactant molecule break, forming simpler atoms, molecules, common in cells.
    [Show full text]
  • Sugar and Diabetes
    Sugar and Diabetes Position Statement Diabetes Canada recommends Canadians: Organization (WHO) set of • Limit their intake of free sugars1 to less recommendations to prevent the than 10% of total daily calorie (energy) marketing of foods and beverages to intake. This is approximately 50 grams children. (12 teaspoons) of free sugars • A Federal, Provincial, and Territorial consumption per day based on a 2000- Working Group on Food and Beverage calorie diet2. Marketing to Children is convened to • Limit intake of sugar sweetened develop, implement and monitor beverages (SSB) and drink water in their policies to restrict food and beverage place. marketing to children. • Promote the intake of whole foods and • Federal, provincial, and territorial reduce the intake of free sugars governments support improved access throughout life for overall health. to and affordability of nutritious foods in all regions. Diabetes Canada recommends that federal, • The Government of Canada implement provincial/territorial, and municipal legislation to require labeling of free governments: sugars on menu labels in restaurants so • The Government of Canada introduce a Canadians can make more informed tax on SSBs and use the revenues choices about the foods they eat. generated to promote the health of • Recreational events, schools, recreation Canadians. facilities, and government spaces not • The Government of Canada ensures offer SSBs for purchase. clear nutrition labelling for packaged • Recreational events, schools, recreation foods including the amount of free facilities, and government spaces sugars on the Nutrition Facts Table. provide free water for consumption. • Federal, provincial, and territorial • Retailers and food manufacturers governments immediately voluntarily cease marketing food and operationalize the World Health beverages to children until legislation is enacted.
    [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]
  • Sugar Addiction
    SUGAR ADDICTION BREAKING THE CYCLE DESIGNED AND PRODUCED BY: 3C Creative Agency, 3c.com.au WRITTEN BY: Constance Zhang, Platinum ILLUSTRATED BY: Andreas Samuelsson, Agent Molly & Co © 2015 Platinum Capital Limited WE ALL HAVE AN ADDICTION TO SWEET-TASTING DOPAMINE-PRODUCING SUGARY TREATS. BUT THE TREND OF INCREASING SUGAR CONSUMPTION IS RENDERED UNSUSTAINABLE BY THE ALARMING RISING RATES OF “DIABESITY”. IN THIS REPORT, WE’LL EXPLORE THE BITTERSWEET MIX OF OPPORTUNITIES. II Platinum Capital Limited Annual Report 2015 PREFACE At the first International Conference on Among the chief culprits for the so-called Nutrition held in 1992, world leaders global obesity epidemic and the sharp collectively pledged “to act in solidarity to increase in the prevalence of diabetes, ensure that freedom from hunger becomes sugar was at last recognised for what it a reality”. was, though it had been a suspect since the 1960s. At the second International Conference on Nutrition 22 years later, the It is a truth almost universally commitment changed noticeably – “to acknowledged that sugar-sweetened eradicate hunger and prevent all forms beverages are the easiest means of adding of malnutrition worldwide, particularly empty calories and gaining weight. But undernourishment, stunting, wasting, one does not need to be sipping Coca-Cola underweight and overweight in children or chewing on a favourite marzipan bar to … as well as reverse the rising trends in fall prey to sugar. From fibre-rich cereal overweight and obesity and reduce the to fat-free yogurt, from old-fashioned burden of diet-related non-communicable ketchup to exotic teriyaki sauce, one diseases in all age groups”.
    [Show full text]
  • An Integrated Approach to Understand Apicomplexan Metabolism From
    Shanmugasundram et al. BMC Bioinformatics 2014, 15(Suppl 3):A3 http://www.biomedcentral.com/1471-2105/15/S3/A3 MEETINGABSTRACT Open Access An integrated approach to understand apicomplexan metabolism from their genomes Achchuthan Shanmugasundram1,2*, Faviel F Gonzalez-Galarza1, Jonathan M Wastling2, Olga Vasieva1, Andrew R Jones1 From Ninth International Society for Computational Biology (ISCB) Student Council Symposium 2013 Berlin, Germany. 19 July 2013 Background Methods The Apicomplexa is a large phylum of intracellular para- We have utilised an approach called ‘metabolic recon- sites that show great diversity and adaptability in the struction’, in which genes are systematically assigned to various ecological niches they occupy. They are the cau- functions within pathways/networks [1-4]. Functional sative agents of human and animal infections including annotation and metabolic reconstruction was carried malaria, toxoplasmosis and theileriosis, which have a out using a semi-automatic approach, integrating geno- huge economic and social impact. A number of apicom- mic information with biochemical evidence from the plexan genomes have been sequenced and are publicly literature. The functions were automatically assigned available. However, the prediction of gene models and using a sequence similarity-based approach and protein annotation of gene functions remains challenging. motif information. Experimental evidence was also Table 1 A survey of the data available for the different apicomplexan genomes in LAMP. The analysis is updated from the survey table published in the previous publication [5] Organism No of metabolic No of unique No of missing No of Total no of No of metabolites No of end pathways enzymesa enzymesb reactionsc metabolitesd from hoste metabolites to host or of unknown fatef T.
    [Show full text]
  • Sugar Consumption SUGAR CONSUMPTION
    Volume | 417 Justin Healey Edited by Sugar Consumption VOLUME 417 SUGAR CONSUMPTION ISSUES IN SOCIETY Volume | Sugar Consumption 417 Edited by Justin Healey This e-book is subject to the terms and conditions of a non-exclusive and non-transferable SITE LICENCE AGREEMENT between THE SPINNEY PRESS and: Queenwood School for Girls, Mosman, [email protected] First published by PO Box 438 Thirroul NSW 2515 Australia www.spinneypress.com.au © The Spinney Press 2017. COPYRIGHT All rights reserved. Other than for purposes of and subject to the conditions prescribed under the Australian Copyright Act 1968 and subsequent amendments, no part of this publication may in any form or by any means (electronic, mechanical, microcopying, photocopying, recording or otherwise) be reproduced, stored in a retrieval system or transmitted without prior permission. Inquiries should be directed to the publisher. REPRODUCTION AND COMMUNICATION FOR EDUCATIONAL PURPOSES The Australian Copyright Act 1968 (the Act) allows a maximum of one chapter or 10% of the pages of this work, whichever is the greater, to be reproduced and/or communicated by any educational institution for its educational purposes provided that the educational institution (or the body that administers it) has given a remuneration notice to Copyright Agency Limited (CAL) under the Act. For details of the CAL licence for educational institutions contact: Copyright Agency Limited, Level 15, 233 Castlereagh Street Sydney NSW 2000 Telephone: (02) 9394 7600 Fax: (02) 9394 7601 Email: [email protected] REPRODUCTION AND COMMUNICATION FOR OTHER PURPOSES Except as permitted under the Act (for example a fair dealing for the purposes of study, research, criticism or review) no part of this book may be reproduced, stored in a retrieval system, communicated or transmitted in any form or by any means without prior written permission.
    [Show full text]