As part of the on-going fight against diabetes, the Health Promotion Board (HPB) is studying plans to help Singaporeans cut their sugar intake by a quarter in two years.
The health authority said today (6 Feb) that it aims to have Singaporeans reduce their intake from 22 per cent of overall carbohydrate intake to 17 per cent.
Currently, refined carbohydrates - including starchy staple foods such as rice and noodles, as well as cane sugar - make up the bulk of an average person's carbohydrate intake.
The board also hopes to increase the proportion of unrefined carbohydrates - which include wholegrains - that people are consuming from 17 per cent to 35 per cent.
To tackle the sugar problem, HPB is looking at ways to replace cane sugar with other natural alternatives such as isomaltulose and allulose. These sugars can be found in fruits and vegetables, including sugar beets, figs and jackfruits. They can be used together with regular sugar to create sauces that are healthier and have a lower glycaemic index, meaning that they are suitable for diabetics.
HPB is also looking to replace sugar in desserts with plant fibres known as inulin and oligofructose.
The board is working with chefs of food and beverage firms to rework dishes to include these sugar alternatives.
Source: “ HPB aims to cut Singaporeans' sugar intake by close to a quarter in two years” (The Straits Times Online, 6 Feb 2018)