Thursday, 7 December 2017
Distinguishing naturally occurring sugars in a person’s diet from those added as sweetener has been challenging – until now, thanks to a new method developed by the University of Otago.
Lead researcher and NCLR investigator, Dr Lisa Te Morenga from the Department of Human Nutrition, says added and free sugars intakes in New Zealand have been reported in different ways which are highly variable. The research team's work has led to the development of a reproducible method for estimating added and free sugars in food. Using this method they reanalysed data from the 2008/09 New Zealand Adult Nutrition Survey to estimate added and free sugars intakes of New Zealand adults.
Read more about their research here.