Where is sucrose found?
Sucrose is a disaccharide formed by the union of a glucose molecule with a fructose molecule. Also known as table sugar, at room temperature it appears as a white crystalline powder soluble in water, odorless and with a rather sweet taste.
Sucrose is mainly extracted from sugar beet and sugar cane, but is normally found in many plant-based foods, particularly fruit.
Excess of sucrose: tooth decay, obesity and diabetes
From a nutritional point of view, sucrose is a highly energetic and easily digestible food, capable of making the food products to which it is added more palatable.
dental caries: some bacteria that populate the oral cavity, such as Streptococcus mutans, have the ability to metabolize sucrose (and other sugars) by producing lactic acid. Like all acid substances, including those of food origin, lactic acid gradually corrodes the tooth surface, progressively demineralising the tooth. Sucrose, moreover, favors the adhesion of these bacteria to the dental surfaces, hindering their removal with saliva and common oral hygiene practices.
obesity: being an easily digestible, rather energetic and palatable food, the extensive use of sucrose by the food industry has contributed significantly to the spread of obesity. According to some epidemiological studies, this contribution would be even higher than that of dietary fats, examining the eating habits of the American population over the last few decades, in fact, it has been noted that the incidence of obesity has increased in parallel with the reduction of dietary fats, in favor of carbohydrates and simple sugars.A similar phenomenon can be explained on the basis of the so-called "perverse mechanism of" insulin ", illustrated in this article on the relationship between glycaemia and weight loss. It should however be noted that the impact of sucrose on glycemic levels is very similar to that of various rich foods. in complex carbohydrates, such as pasta and rice. To prevent obesity and overweight, it is therefore important to moderate not only the quantities of simple sugars, but also the consumption of more complex carbohydrates.
diabetes: the chronic inflammatory state and the metabolic alterations induced by overweight and obesity, together with the medium-high glycemic index of sucrose, contribute significantly to the onset of insulin resistance and type 2 diabetes mellitus. this metabolic disease, therefore, can be favored by the chronic intake of high quantities of sucrose, given that similar eating habits predispose to overweight and obesity.
How much sucrose?
In light of the above, sucrose could be considered a food to be avoided at all costs. In reality, it is sufficient to moderate its consumption; according to the Italian guidelines for a healthy diet, in fact, the total quantity of simple sugars consumed during the day should be less than 10% of the total calories. Taking a 2000 KCal diet as a reference, therefore, it is advisable not to exceed the limit of 50 grams of simple sugars per day (sucrose, disaccharides and various monosaccharides).
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