Sugar contents of ready-to-eat foods distributed at major amusement parks in Korea and their substitution with artificial sweeteners

Abstract

Purpose

The purpose of this paper is to analyse the sugar contents of ready-to-eat foods distributed at amusement parks and suggested an appropriate food safety management strategy for children.

Design/methodology/approach

Ready-to-eat food samples (n = 322) in 17 categories were collected from the major amusement parks in Korea, and their free sugar contents were determined. Substitution of sugars in high-sugar foods with appropriate artificial sweeteners is suggested to reduce sugar intake after comparing the estimated daily intakes (EDIs) of the sweeteners with the corresponding acceptable daily intakes (ADIs).

Findings

Samples in three categories (tteokbokki, muffins and waffles) were classified as high-sugar foods. The substitution of all sugar in the high-sugar foods with aspartame or sucralose, among the predominant artificial sweeteners in Korea, would not increase their EDIs to higher values than the corresponding ADIs for both children and adolescents. Consequently, substitutions of sugars in high-sugar foods with aspartame or sucralose are suggested. Partial substitutions (45 and 40 per cent, respectively) of sugar are recommended for muffin and waffle, considering their baking properties and current sugar contents.

Social implications

This paper reveals the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement parks.

Originality/value

The potential risks caused by sugar in ready-to-eat foods distributed at amusement parks and the substitution of sugar with artificial sweeteners has rarely been assessed. The approaches proposed in this paper minimise the risks posed by both sugar and artificial sweeteners simultaneously, and may be useful in the development of a food safety management system.

Citation

Bae, D.-H. (2019), "Sugar contents of ready-to-eat foods distributed at major amusement parks in Korea and their substitution with artificial sweeteners", British Food Journal, Vol. 121 No. 8, pp. 1838-1849. https://doi.org/10.1108/BFJ-01-2019-0027