Core Tip: Currently, an increasing number of people in society are suffering from diabetes. To control their sugar intake, many patients choose to eat sugar-free foods. The market in the capital offers a wide variety of sugar-free foods, and many citizens have a unclear understanding of the concept, often purchasing and consuming them based on their own understanding, thus creating significant potential hazards. A wide variety
On January 8, reporters visited multiple shopping malls and supermarkets on Zhongshan West Road, Xinjian West Street, and University West Street and found that the market is filled with a wide variety of sugar-free foods, including sugar-free biscuits, soybean powder, soy milk, walnut powder, milk powder, oatmeal, and breakfast crackers. Prices range from a few yuan to several hundred yuan. The packaging of these foods all prints the words "sucrose-free," but their ingredient lists contain maltitol, starch, glucose, maltose, saccharin, stevioside, and so on. In the underground supermarket of Vidi Plaza, reporters saw that long shelves were filled with all kinds of sugar-free foods. When reporters asked if these foods could be eaten by diabetic patients, a salesperson said: "Sugar-free food is sucrose-free food, and diabetic patients can eat it with confidence." In a sugar-free food specialty store near Changlegong, reporters saw an even wider and more complete variety of sugar-free foods, including many sugar-free candies. A reporter picked up a bag of sucrose-free milk candy and saw that the ingredient list listed maltitol (80%). When the reporter asked if this candy would affect the health of diabetic patients, the salesperson said: "No, we are very professional in selling sugar-free foods. We considered this when sourcing our products. We don't stock any sugar that diabetic patients cannot eat, such as sucrose and some disaccharides. As for maltose, fructose, monosaccharides, and sweeteners, they will not raise blood sugar, so diabetic patients can eat them. It's impossible to say 'absolutely sugar-free.' Many sugar-free pastries are made from rice and flour, just like staple foods, and will also be converted into sugar in the body. Moreover, the human body cannot live completely without sugar; completely sugar-free is not good for the liver, which relies on sugar to function." Some people eat sugar-free food as a meal
"Now that people's lives are better and they eat better, so-called 'rich man's diseases' are also on the rise. People are starting to pay attention to their diet, especially diabetic patients who must be even more careful. I have had diabetes for 3 years, and every time I see the number on my blood glucose meter increase, I get very nervous. Later, on a friend's recommendation, I started eating sugar-free foods. I feel great, at least I don't have to worry as much when I eat them. Many of my fellow patients are also eating sugar-free foods," said Gao Yanling, who lives on University East Street, to a reporter on January 9. Through interviews, reporters learned that many citizens regard sugar-free food as an essential food for diabetic patients, and some even eat it as a meal. Reporters visited many shopping malls and supermarkets in the capital and found that many people are buying sugar-free foods. In the Wangfeng Supermarket on Zhongshan West Road, Ms. Zheng, who was selecting sugar-free biscuits, told a reporter: "My mother has had diabetes for many years and has been on insulin. She doesn't pay much attention to controlling her diet and eats everything, but her blood sugar never comes down. So, I often buy her some sugar-free biscuits or pastries, so she can eat them with peace of mind." According to the sales staff here, many people come to buy sugar-free foods every day, from all age groups. Improper consumption leading to high blood sugar
Through interviews, reporters learned that many citizens have a unclear understanding of the concept of sugar-free food and often purchase and consume it based on their own understanding. Mr. Li Changyou, who lives near Changlegong, said: "I like to buy sugar-free pastries, salty biscuits, and salty bread. These pastries don't contain white sugar or any other sugar in their ingredients, so I can eat them with peace of mind." Sun Li, who works in a restaurant, said: "I think it's fine as long as it doesn't contain sucrose; other sugars probably won't have much impact. Besides, you can't eat too much of anything; eating too much staple food can also raise blood sugar, and sugar-free foods are no exception." In addition, many people overly trust sugar-free foods and eat them as staple foods. Some people, due to improper consumption, have actually seen their blood sugar rise. On December 24, Han Xiuqin, who lives near the Leather Factory, told a reporter: "My mother has diabetes and has never dared to eat sweets recently. She ate a lot of sugar-free pastries, and her blood sugar actually rose a lot. Her fasting blood sugar rose from 7 to around 9.8, far exceeding the warning line, and it has remained high. I'm very strange; these pastries have no sugar, so why did her blood sugar rise so much?" Reporters found that many consumers, just like Ms. Han, have had similar questions and experiences. Sugar-free food is not necessarily safe
In response to consumer doubts about sugar-free foods, a reporter interviewed Dr. Yan Chunfeng, Deputy Chief Physician of the Internal Medicine Department of the Inner Mongolia Corps Hospital of the Armed Police. She said that according to their chemical structure, sugars can be divided into monosaccharides (glucose, galactose, fructose, etc.), disaccharides (sucrose, lactose, maltose, etc.), and polysaccharides (starch, pectin, glycogen, etc.). Sugar-free food refers to sweet foods that do not contain sucrose (cane sugar and beet sugar) or starch sugars (glucose, maltose, high-fructose corn syrup). Sugar-free food does not contain sucrose or starch sugars, but it does not mean it has no other monosaccharides or disaccharides. Moreover, components such as starch and protein in food can also be converted into sugar. Therefore, sugar-free food is not absolutely safe; if consumed improperly, it can also raise blood sugar. Also, sugar-free foods often contain sweeteners such as xylitol, maltitol, and sorbitol. Although these sweeteners do not raise blood sugar, excessive consumption can also be harmful to the human body. Sugar-free foods can be used in certain disease states, but they must not replace drug treatment. Therefore, diabetic patients should purchase and consume sugar-free foods under the guidance of a doctor. Check for the QS mark when purchasing
A staff member from the Autonomous Region Consumers' Association told reporters that there is a wide variety of sugar-free foods on the market, and their quality is mixed. Some are labeled "sucrose-free," but their ingredient lists list white sugar or granulated sugar. In fact, sucrose and granulated sugar are the same thing, just with different names. Some are labeled "sucrose-free" but contain glucose or other sugars. Therefore, when purchasing, consumers should not only look for the "sugar-free food" label but also check the ingredient list to see what sweetener (such as xylitol, maltitol, saccharin sodium, etc.) is used to replace sugar. For foods labeled "sucrose-free," special attention should be paid, and they should not be eaten blindly. In addition, pay attention to identifying the packaging and labels. When buying sugar-free foods and pastries, be sure to recognize the QS mark and do not buy unpackaged foods of unknown origin or foods produced by private workshops with poor hygiene conditions. Link: Sugar-free Food
Sugar-free food, in contrast to conventional sugary foods, does not contain refined sugar but uses other sweeteners as a substitute. This "sugar-free" does not mean it contains no sugars. Sugars are the common name for carbohydrates, which include many types, not only refined sugars like monosaccharides (e.g., glucose) and disaccharides (e.g., sucrose), but also polysaccharides like starch and glycogen. According to international practice, sugar-free food refers to sweet foods that do not contain sucrose (cane sugar and beet sugar) and starch sugars (glucose, maltose, high-fructose corn syrup). However, sugar-free foods must contain sugar substitutes with sugar-like properties, such as xylitol, maltitol, and sorbitol, and cannot be produced with high-intensity sweeteners like saccharin.