DOI:
10.1055/s-00000003
Aktuelle Ernährungsmedizin
Issue S 01 ·
Volume 43 ·
October 2018
DOI: 10.1055/s-008-41654
Editorial
S1
Übersicht
S3
Hirschfelder, Gunther:
Sugar: Cultural History and Consumption Structure of a Controversial Foodstuff
S8
Heuer, Thorsten:
Sugar Consumption in Germany
S12
Carle, Reinhold:
Functionalities of Sugar in Food
S17
Meisterernst, Andreas:
Declaration of Sugar
S20
Schulze, Matthias:
Does Sugar Make You Sick? How Much Sugar Makes you Sick?
S24
Konturek, Peter C.:
Carbohydrate Malassimilation
S28
Bischoff, Stephan C.;
Schweinlin, Anna:
“Toxicity” of Sugar: Consequences for Obesity, Diabetes, Caries and Intensive Care Medicine
S32
Haß, Marlen:
The Abolition of the EU Sugar Quota System and its Consequences
S37
Garlichs, Dietrich:
National Strategies for the Reduction of Sugar, Fat and Salt in Food and Beverages
S42
Watzl, Bernhard:
Recommendations for Sugar Intake
S45
Bernard, Jörg:
Sugar Reduction in Food: A Technologically Complex Solution to a Supposedly Simple Desire
S50
Mach, Robert L.:
Alternative Sweeteners
S55
Buyken, Anette E.:
Sugar-Sweetened Beverages and Foods from a Public Health Nutrition Perspective
S60
Albayrak, Özgur:
Sugar Can Make you Feel Good, but Can it Lead to an Addiction?
S63
Hauner, Hans:
Sugar Consumption and Prevention of Diet-Related Diseases
S68
Müller, Sophia:
Xylitol: Natural Sugar Substitute for Caries Prophylaxis
S72
Bischoff, Stephan C.:
Reduction of Sugar Intake as Therapeutic Concept in Obesity and Type 2 Diabetes Mellitus
S76
Wölber, Johan:
Reduction of Sugar for Prevention of Dental Diseases – Why and How?
