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홈 > 고객센터 > 영어뉴스   
 
Ready-Made Bread Found to Contain Excessive Levels of Sugar
관리자 2018-09-03 오후 1:37:44 115

 
Ready-Made Bread Found to Contain Excessive Levels of Sugar

 

Most mass-produced bread sold at bakeries and supermarkets contains excessive amounts of sugar, the Korea Consumer Agency said Tuesday, confirming widespread public perceptions. Some 30 bread samples tested by the agency contained an average of 66.9 g of sugar per loaf of bread, which is equivalent to 22 sugar cubes -- far higher than the recommended limit of 50 g of sugar in each processed food item. They also contained high levels of trans fat, especially those available at large franchise bakeries. Nearly all of the types being sold there, or 24 items out of 30, contained an average of 0.85 g of trans fat, compared to 0.15 g in the rest, which were manufactured by confectioners. Some of them did not carry proper nutrition labels. 

Excessive intake of trans fat can lead to not only obesity but also a number of cardiovascular diseases like heart disease and stroke. In the U.S., the use of trans fat in food has been reduced or restricted since June. The agency recommended that bakeries and other relevant industries put nutrition information on their products, and encouraged them to reduce the amount of sugar and trans fat.  

 


Questions: 
1. How much is the average sugar do mass-produced bread have? 
2. Convey the recommended amount of sugar in one bread. 
3. Explain why most breads from bakeries have too much sugar. 
4. Determine the cons if we intake too much trans fat and what could it lead to. 
5. How can we avoid being obese? Enumerate your answers. 

Vocabulary: 
1. trans fat - an unsaturated fatty acid of a type occurring in margarines and manufactured cooking oils as a result of the hydrogenation process, having a trans arrangement of the carbon atoms adjacent to its double bonds. Consumption of such acids is thought to increase the risk of atherosclerosis 
2. excessive - more than is necessary, normal, or desirable; immoderate


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