Sugar content analysis in selected commercially available complementary foods in Malaysia

Abstract

A concern worth exploring in commercially available complementary foods (CACFs) is whether too much sugar is present. The studies regarding the sugar content in CACFs in Malaysia are limited. Thus, this study was undertaken to determine the total sugar content in selected CACFs in Malaysia. The sugar content was determined using the enzymatic method. Samples were categorized into breakfast (cereal-based), meal (rice, pasta and noodles) and snack (biscuits and rusks) groups. The results showed that the average total sugar content in breakfast, meal and snack groups were 14.5%, 9.2% and 14.1%, respectively. Most of the total sugar content in the CACFs was contributed by glucose. About 29% of the CACFs had a total sugar content of more than 20%. A total of 59.6% of CACFs had more than 10% of the total calories per serving derived from sugar. CACFs serve as the first food in the life of a human and will shape the future dietary habits of a child. Thus, a policy that restricts the amount of sugar in CACFs would be recommended in order to establish a healthy diet foundation for children.