Author: Reporter of this magazine / Shang Yonghe 2016-01-03 Reads: 338
The 9 yogurts sent for testing have certain differences in calcium content, and the highest calcium ion content is Danone Biyou and Fengxing Leyou, which is 125mg/100g. The lowest calcium content is bright and smooth, only 76.93mg/100g. Considering that yogurt also contains high sugar content, calcium supplementation through yogurt is not a wise choice.
Yogurt that looks healthy has as much sugar as cola.
Although individual manufacturers have adjusted their formulations and started to produce low-sugar products, the vast majority of products are not "low glycation".
Of the many products currently on the market, which one has the lowest sugar content? Highest calcium content?
In November 2015, Consumer Reports tested the total sugar, calcium and citric acid content of 11 brands of 15 live yogurt and lactic acid bacteria drinks.
The test results showed that the sugar content of the 7 products was high, and the intake of more than 200mL exceeded the recommended intake of WHO. The sugar content of lactic acid bacteria drinks is significantly higher than that of yogurt, and it is prudent to choose for special groups such as children, weight loss groups and diabetics.
Danone Biyu has the highest calcium content, reaching 125mg/100g.
The sweet and sour taste of yogurt and lactic acid bacteria drinks has made many consumers fall in love with them. But while staying sweet, you can't ignore the large amount of sugar added to the product.
"Because yogurt and lactic acid bacteria drinks are products of lactic acid bacteria fermentation, a large amount of lactic acid is generated during the fermentation process, making the product very sour and cannot be eaten directly. In order to cater to the appetite of consumers, companies often add a certain amount of sugar to adjust the taste. Liu Dongmei, associate professor of the School of Light Industry and Food of South China University of Technology, said in an interview with consumer reporters.
"Consumers who choose yogurt and lactic acid bacteria drinks generally want to get protein, calcium, vitamins and other nutrients from their products. However, the energy of some dairy products is not low, and if yogurt is made and refined sugar is added, there will be a risk of obesity if you drink too much. Jiao Tong, a national-level nutritionist, explained.
In April 2015, the World Health Organization (WHO) published the Guidelines for Sugar Intake in Adults and Children, the latest of which recommends that adults and children should reduce their daily free sugar intake from the current 10% of total energy to 5% to approximately 25 grams per day.
According to the guidelines, when sugar intake is too high, it can trigger the risk of overweight, obesity and tooth decay in the children's room.
So, what is the total sugar content of the 15 yogurt and lactic acid bacteria drinks sent by this journal?
The test results showed that the overall total sugar content of yogurt was slightly lower than that of lactic acid bacteria drinks. Among the 15 products, only Yili Per Yitian met the low sugar requirements of 4.9g/100g; the total sugar content of Duomuduo Beijing-style yogurt was 9.5g/100g, and the remaining 13 yogurt and lactic acid bacteria drinks reached more than 10g/100g.
Among them, the highest content is Yakult, whose total sugar content reaches 17.6g/100mL, which is 3.6 times that of Yili per Yili. If you drink a product of the same capacity, Yakult will bring more sugar into your body. (Figure 7)
Even if you only eat one cup of yogurt (180g) a day, the sugar intake is very close to 25g, and along with the sugar brought into the body by other foods, it will be difficult for ordinary consumers to control below the recommended value. (Figure 8)
The results of the lactic acid bacteria beverage questionnaire in this journal show that 40% of the 141 consumers drink lactic acid bacteria drinks once or more times a day, and 32% of consumers drink them "willfully" when they want.
If you take drinking a bottle of lactic acid bacteria drink (350mL) per day as an example, only Yili has a low total sugar content per Yitian, and the remaining 5 lactic acid bacteria drinks have a sugar content of more than 25g recommended by WHO. Among them, the total sugar content of Mengniu Youyi C, Yantang Jianxin, Weiquan, Guangming and Yakult far exceeded the recommended value by more than 2 times. (Figure 9)
"The sugar content in yogurt and lactic acid bacteria drinks is generally relatively high, even higher than that of ordinary carbonated drinks. Special groups of people must be carefully selected, such as children, obese people and diabetics. Wang Dingmian, former executive director of the China Dairy Association, said.
As a high-quality source of calcium, the role of yogurt calcium supplementation cannot be underestimated.
Jiao Tong, a national first-class nutritionist, pointed out that dairy products are rich in calcium ions and are one of the best sources of calcium supplementation for the human body. The calcium in milk is easily absorbed by the human body due to the relationship between the appropriate proportion of protein and lactose, but the calcium in yogurt is more easily absorbed than in milk, because the lactic acid produced during the fermentation process of lactic acid bacteria further promotes the absorption of calcium by the human body.
The 9 yogurts sent for inspection by this magazine have certain differences in calcium content, and the highest calcium ion content is Danone Biyou and Fengxing Leyou, and the lowest calcium content is bright and smooth. Considering that yogurt also contains high sugar content, calcium supplementation through yogurt is not a wise choice. (Figure 10)
"Although dairy products are a good source of high-quality protein and calcium, we still have to ensure that our food is diversified; for vegetarians, tofu is also a good source of calcium, so food diversification will ensure our body's balanced absorption of total nutrients." JiaoTong recommended.
In addition, trace amounts of citric acid were detected in the 6 lactic acid bacteria beverages, but this does not prove whether the company added it itself or produced during the fermentation of lactic acid bacteria.
"Consumers should distinguish between lactic acid bacteria drinks and lactic acid drinks when purchasing products. The former is a sour taste produced by microbial fermentation, while the latter is prepared by additives such as citric acid and is not fermented. Senior dairy analyst Song Liang told this reporter.