TATLANDIRICILAR

Sıdıka Sungur, Ayşenur İşgören

Abstract


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 çocuklarda ve yetişkinlerde dünyada yükselen şeker tüketimi ile birlikte  aşırı kilo ve obezite artış göstermektedir.Birçok  bilimsel araştırma aşırı şeker tüketiminin çeşitli sağlık sorunlarına yol açtığını bildirmektedir. Dünya sağlık örgütü (WHO), 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. WHO, 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 sakkarit 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. Sonuç olarak, gerek şeker gerekse tatlandırıcıların mümkün olduğunca az tüketilmesi ve glukozun organizma  üzerindeki önemli rolü gözönüne alınarak, diyabet sorunu olmayan bireylerin rafine şeker ve  tatlandırıcılar yerine aşırı tüketmemek koşulu geleneksel doğal tatlandırıcıları  tercih etmesi daha akılcı  görünmektedir.

Keywords


Tatlandırıcı; yapay; doğal; sağlık

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