Sugars are classified as a) intrinsic -contained in the cell walls of the food, or b) extrinsic – not in the cell structure. Non milk extrinsic sugars include table sugar, honey, glucose, fructose and glucose syrups, sugars added to food and sugars in fruit juices. They are thought to be a large contributor to dental caries.
The Food Standards Agency has also said ‘sugars naturally present in fruit that are canned, stewed, dried or used in preserves are taken as half extrinisic and half intrinsic.
The Food Standards Agency has data about NMEs which can be used to estimate NMEs in dietary surveys.
July 17th 2015 SACN report says reduce Free sugars to 5% energy intake. So sugar intake should be halved.
Free sugars such as sucrose, glucose and fructose are added to foods such as soft drinks but they are also found in honey, fruit juice and syrups.
Use the Nutrition Program to see the sucrose, glucose and fructose in drinks and food products. Remember that whole fruits and vegetables are not included in the sugar reduction guidelines.
So 7 Up contains 11.2g total sugars per 100g and a can
Why sugar, which was used in preserves, is not calls extrinsic sugar?
Hello – it is extrinsic sugar as it is added to make the jams and jellies. Thanks Jenny
Hi, whats the difference between a extrinsic sugar and a NMES then?
a) intrinsic -contained in the cell walls of the food, or b) extrinsic – not in the cell structure.Non milk extrinsic sugars include table sugar, honey, glucose, fructose and glucose syrups, sugars added to food and sugars in fruit juices. Thanks Jenny