NUTRITIONAL QUALITY OF SOME FRUCTOSE AND SORBITOL SWEETENED DIABETIC FOODS MARKETED IN KUWAIT

Fifty-two commercially produced foods including chocolate, biscuits, w afers and jams for special use by diabetics were analysed for energy a nd major nutrient contents, and their nutritional quality and contribu tion to diabetic regimens were evaluated. The results indicated that m eans of nutrient contents were (g/100 g); carbohydrates 43.8-57.5, fat 0.0-37.9, protein <0.2-10.2. Means of energy contents were 874-2369 k J/100 g (208-564 kcal/100 g), with more contribution to energy from fa t than from carbohydrate in two types of products. Mean levels of fruc tose and sorbitol were 26.9 and 39.8 g/100 g as calculated from declar ed values resembling 57% and 77% of the total carbohydrate contents, r espectively. No significant differences were found between diabetic pr oducts and matched normal products in energy and nutrient contents. Du e to their high caloric and fat content, and the possibility of misuse of them by patients with diabetes mellitus in Kuwait, legislation res tricting the marketing of these food products is recommended.