Sugar, a source of carbohydrates for human | agriculture commodities - commodity prices - food sciences | Sugar is a term for a type of edible crystalline carbohydrates, mainly sucrose, lactose and fructose, which is characterized by a sweet taste. In the product of foods, sugar is almost exclusively refering to sucrose, which is completely refined (free sugar) form, which is mainly from sugar cane and sugar beets, even if are present in natural form in many carbohydrates. Other free sugars are used in industrial food preparation, but generally known as the more specific names - glucose, fructose, fruit sugar, high fructose corn syrup, etc.
Currently, Brazil is the largest sugar producer in the world.
Sugar, because of its simple chemical structure, it was assumed (without research) to raise blood glucose levels more rapidly than starch, but the results of more than twenty studies have shown that sugar and starch cause an increase blood glucose in similar rates. This has shown that control of all carbohydrates are needed to control blood sugar in diabetics, the idea behind the calculation of carbohydrates. Some experts believe that consuming excessive amounts of sugar does not increase the risk of diabetes, although the excess of calories to consume large amounts of sugar can lead to obesity, which can increase the risk of diabetes.
But a 2010 meta-analysis of eleven trials with 310,819 participants and 15,043 cases of type 2 diabetes found that "SSBs(sugar sweetened beverages) may increase the risk of [metabolic syndrome] and type 2 diabetes-not only obesity, but also by increasing the dietary glycemic load, which leads to insulin resistance, β cell dysfunction, and inflammation. "
As an overview of chronic illnesses associated with consumption and obesity, independent of the WHO meta-studies specifically distinguish between free sugars ("all monosaccharides and disaccharides added to foods by the manufacturer, cook or the consumer, plus sugars naturally present in honey, syrups and fruit juices "), sugars naturally present in food.
Reports before 2000, the limits on free sugars is less than 10% carbohydrate intake, in terms of energy, rather than mass, and since 2002 has been directed at the total population of less than 10%. consultation Committee recognized that this goal is "controversial. However, the consultation noted that studies show no effect of free sugars is too much emphasis on the restrictions." (P57).
While contribution sugar to dental caries, sugar-free is also recommended to be less than 10%. There are " convincing evidences of human intervention studies, epidemiological studies and animal experiments, and the association between the number and frequency of sugar intake and tooth decay", while other sugars (complex-carbohydrates) consumption is usually associated with a lower tooth decay. Reduction of tooth caries was observed in subjects with hereditary fructose intolerance. @ agriculture commodities