30-40대 직장인의 액상커피 제품에 의한 당 및 열량섭취와 소비 실태

Abstract

The purpose of this study is to compare the actual sugar and calorie intake from coffee, investigate the consumption behavior of coffee among workers aged 30 to 40, and provide basic data for increasing the utilization of nutrition labels when purchasing coffee. In the survey on the knowledge of sugar and nutrition of the subjects, the awareness of government regulations to prevent excessive sugar intake was 40.1%, and the correct answer rate for the question calculating the total sugar content of the product was low at 32.4%. It is thought that it is necessary to provide information on legal standards related to nutrition labels and to improve consumer’s ability to utilize nutrition labels through education. The sugar content of commercial coffee and the sugar intake of the subjects are as follows. The sugar content of coffee with mandatory nutrition labeling was 25.07 ± 5.07 g, and that of coffee with voluntary nutrition labeling was 28.02 ± 4.50 g, showing that the sugar content of coffee with mandatory nutrition labeling was higher. The subjects’ sugar intake from mandatory labeled coffee was 9.13 g per day, and from voluntary labeled coffee was 3.62 g per day. In other words, people who consume finished products such as canned coffee consume 2.52 times more sugar than those who consume coffee in cafes. The calorie intake of commercial coffee and the subjects’ calorie intake are as follows. The calorie intake of coffee with mandatory nutrition labeling was 189.03 ± 44.39 kcal, and that of coffee with voluntary nutrition labeling was 170.53 ± 33.26 kcal, indicating that mandatory labeled coffee had higher calories. The subjects’ calorie intake from mandatory labeled coffee was 74.23 kcal per day, and that of voluntary labeled coffee was 43.13 kcal per day. In other words, people who consume finished products such as manufactured coffee consume 1.7 times more calories than those who consume coffee in cafes. Only 32.1% of the subjects responded that they check the nutrition labels when purchasing coffee, which is very low in terms of nutrition labels utilization. However, 89.3% and 85.7% responded that they would purchase a similar product if it had high sugar and calories, respectively. Therefore, measures should be taken to increase the nutrition labels utilization rate by developing educational content that can recognize the risk of diseases caused by excessive sugar and calorie intake. In this study, some of the coffees were used for the survey, and the subjects were also some office workers in their 30s and 40s. Therefore, it is difficult to generalize the results of this study. It is believed that additional research is needed to expand the sample size so that the sugar content and calories of coffee can be representative.