TÜRKİYE’DE İŞLENMİŞ GIDA ÜRÜNLERİNDE MISIR ŞURUPLARININ KULLANIM YAYGINLIĞININ BELİRLENMESİ VE SAĞLIK RİSKLERİ

Amaç: Mısır şuruplarının sağlık üzerindeki olumsuz etkileri hakkındaki çalışmalar nedeniyle gıdalarda kullanılmalarına dair tartışmalar günümüzde oldukça popüler hale gelmiştir. Bu maddelerin sağlık üzerine olumsuz etkileri kesin şekilde ispatlanırsa gelecekte yasaklanmaları söz konusu olabilecektir. Bu çalışmanın amacı mısır şuruplarının ülkemizde üretilen işlenmiş gıda ürünlerinde Çikolata, kek, bisküvi, şekerleme, reçel vb. günümüzdeki kullanımlarının ne yaygınlıkta ve ne oranda olduğunu belirlemek olup sağlık için oluşturdukları risklerin tartışılması da hedeflenmiştir.Yöntem: Bu çalışmada Türkiye de üretim yapan 21 farklı firmaya ait 214 numunenin mısır şurubu kaynaklı glikoz, früktoz ve maltoz içerikleri yüksek basınçlı sıvı kromatografisi HPLC cihazıyla incelenmiştir. Bu numunelerin sofra şekeri sakaroz içerikleri de aynı yöntemle belirlenmiştir. Bulgular: Çalışmada 214 numunenin 151’inde glikoz, früktoz veya maltoz şurubu içeriğinde bulunan şekerlerden en az biri tespit edilmiştir. En yüksek maltoz miktarı ortalama %26,5 ile şekerlerdedir. Bal aromalı şuruplar ortalama %16,7 glikoz, %12,8 früktoz, %26,2 maltoz ve reçeller ortalama % 15,4 glikoz, %10,3 früktoz, %16,9 maltoz önemli miktarda glikoz/früktoz şurubu içermektedir. 57 tatlı bisküvinin 33’ünde, 53 kekin 51’inde mısır şuruplarının içeriğinde bulunan şekerlerden en az biri belirlenmiştir. Sonuç: Çalışmamızda incelenen işlenmiş gıda ürünleri tiplerinde mısır şuruplarının yaygın olarak kullanıldığı tespit edilmiştir. Bunun yanı sıra bu ürünlerin bu şurupları yaygın içermesi kadar toplam şeker içeriklerinin de çok yüksek olması dikkat çekmektedir. Yüksek miktarda şeker alımının metabolik ve gelişimsel toksik etkileri nedeniyle bu ürünlerin dikkatli ve sınırlı tüketilmesi uygun olacaktır

The Determination of Usage Prevalance of Corn Syrups In Processed Food Products In Turkey and Health Risks

Objective: Due to, studies related to corn syrups on health, the discussion of their usage in foods has become very popular today. If the adverse health effects are demonstrated precisely, they may be banned in the future. The aim of this study was determining prevalence and amounts of use of the these syrups in processed foods chocolates, cakes, biscuits, confectionary, jams, etc. produced in Turkey. It was also aimed to discuss the risks that they create for health.Method: In this study, the content of glucose, fructose and maltose sugars of corn syrups of 214 samples from 21 different companies in Turkey were analyzed by high pressure liquid chromatography HPLC . The sucrose contents of these samples were also determined by the same method.Results: At least one of the corn syrup sugars was determined in the 151 of the 214 samples. The highest amount of maltose averaging 26.5% was determined in candies. Honey flavored syrups averaging glucose=16.7%, fructose=12.8%, maltose=26.2% and jams averaging glucose=15.4%, fructose=10.3%, maltose=16.9% were found to contain significant quantities of corn syrups. At least one of the corn syrup sugars was determined in 33 of the 57 sweet biscuits and 51 of 53 cakes. Discussions: It has been found that corn syrups were in widespread usage in food products examined in our work. Moreover, it is noteworthy that the total sugar content of these products is very high. Due to metabolic and developmental toxic effects of high amounts of sugar intake, carefully and limited consumption of these products would be appropriate

Keywords:

Corn syrups, health risks toxicity, HPLC,

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