‫ﻋﻠﻴﻬﺎ‬

‫ﺑﺑﺪﺍﺋﻞﻞ ﺍﻟﺴﻜﺮﺮ‪ :‬ﻣﺎ ﳍﺎ ﻭﻭﻣﺎ ﻴﻬ‬

‫ﺃ‪.‬ﺩ‪ .‬ﺣﺎﻣﺪ ﺭﺑﺎﺡ ﺗﻜﺮﻭﺭﻱ‬

‫ﻗﺴﻢ ﺍﻟﺘﻐﺬﻳﺔ ﻭﺍﻟﺘﺼﻨﻴﻊ ﺍﻟﻐﺬﺍﺋﻲ‬
‫ﻛﻠﻴﺔ ﺍﻟﺰﺭﺍﻋﺔ‪-‬ﺍﳉﺎﻣﻌﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
 ‫ﻘ ﺔ‬
‫ﻣﻘﺪﻣﺔ‬
‫• ﺍﻟﺮﻏﺒﺔ ﰲ ﺍﻟﻄﻌﻢ ﺍﳊﻠﻮ ﺭﻏﺒﺔ ﻓﻄﺮﻳﺔ ﺗﻮﻟﺪ ﻣﻊ ﺍﻹﻧﺴﺎﻥ‪.‬‬
‫ﺍﻟﻄﺒﻴﻌﻲ ﻟﻠﻄﻌﻢ ﺍﳊﻠﻮ ﻟﻜﻨﻬﺎ ﺗﻘﺘ ﻥ‬
‫ﺗﻘﺘﺮﻥ‬ ‫ﺍﻟﺴﻜﺮﻳﺎﺕ ﺗﺸﻜﻞ ﺍﳌﺼﺪﺭ ﺍﻟﻄ ﻌ‬
‫• ﺍﻟﺴﻜ ﻳﺎﺕ‬
‫ﺑﺎﻟﺴﻤﻨﺔ ﻭﲟﺎ ﻳﺮﺍﻓﻘﻬﺎ ﻣﻦ ﻣﺘﺎﻋﺐ ﺻﺤﻴﺔ ﻭﻣﻀﺎﻋﻔﺎﺕ ﻣﺮﺿﻴﺔ‪.‬‬
‫ﺍﳊﻠﻮﺓ ﻟﻠﻮﻗﺎﻳﺔ ﻣﻦ ﻫﺬﻩ‬
‫ﻟﻠﺴﻜﺮﻳﺎﺕ ﳊ‬
‫• ﻻ ﺑﺪ ﻣﻦ ﺍﻟﺒﺤﺚ ﻋﻦ ﺑﺪﺍﺋﻞ ﻜ‬
‫ﺍﳌﺘﺎﻋﺐ‬
‫• ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ ﻟﻠﺴﻜﺮ ﻭﺍﻟﱵ ﻻ ﺗﺰﻭﺩ ﺑﺎﻟﻄﺎﻗﺔ ﺃﻭ‬
‫ﺗﻜﻮﻥ ﻛﻤﻴﺔ ﺍﻟﻄﺎﻗﺔ ﻓﻴﻬﺎ ﻣﻬﻤﻠﺔ‪ .‬ﻭﺗﺸﺘﺮﻁ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ‬
‫ﺍﻷﻣﺮﻳﻜﻴﺔ ﺃﻧﻪ ﻻ ﺑﺪ ﻗﺒﻞ ﺇﻗﺮﺍﺭ ﺍﺳﺘﻌﻤﺎﻝ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﻣﻦ ﺃﻥ‬
‫ﺍﻟﺼﺤﻴﺔ‪.‬‬
‫ﺍﳌﺨﺎﻃﺮ ﺍﻟ ﺔ‬
‫ﻭﲣﻠﻮ ﻣﻦ ﺍﳌﺨﺎﻃ‬
‫ﺁﻣﻨﺔ ﲣﻠ‬
‫ﺗﻜﻮﻥ ﺁ ﺔ‬
‫ﺗﻜ ﻥ‬
 ‫ﻘ ﺔ‬
‫ﻣﻘﺪﻣﺔ‬
‫• ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‪ :‬ﻃﺒﻴﻌﻴﺔ ﺃﻭ ﺻﻨﺎﻋﻴﺔ‬
‫ﺍﻟﻨﺴﺒﻴﺔ‬
‫ﺍﳊﻼﻭﺓ ﺒﻴ‬‫ﻮﺯ )ﺫﻭﻭ ﻭ‬ ‫ﺍﻟﻔﺮﻛﺘﻮﺯ‬
‫ﺮﻭﺯ ﺳﻜﺮﺮ ﺮ‬‫ﺍﻟﻄﺒﻴﻌﻴﺔ ﻟﻠﺴﻜﺮﻭﺯ‬
‫ﺍﻟﺒﺪﺍﺋﻞﻞ ﺒﻴ ﻴ‬
‫• ﻭﻭﺃﻫﻢﻢ ﺒ‬
‫‪(١.٧‬‬
‫ﻭﺍﳌﺎﻟﺘﻴﺘﻮﻝ‬
‫ﻮﻝ‬ ‫ﻮﻝ ﻭ ﻴ‬ ‫ﻭﺍﻟﺰﻳﻠﻴﺘﻮﻝ‬
‫ﻮﻝ ﻭ ﺰﻳ ﻴ‬
‫ﻭﺍﻟﺴﻮﺭﺑﻴﺘﻮﻝ‬
‫ﻮﻝ ﻭ ﻮﺭﺑﻴ‬‫ﺍﳌﺎﻧﻴﺘﻮﻝ‬
‫ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮﺮ ﻣﺜﻞﻞ ﻴ‬ ‫•ﻭ ﻮ‬
‫ﻭﺳﻜﺮ ﺍﳌﻮﻟﺖ ﻭﺍﻟﻼﻛﺘﻴﺘﻮﻝ‪.‬‬
‫ﻉ ﺍﻟﻜﻌﻚ‬
‫ﻚ‬ ‫ﺃﻧﻮﺍﻉ‬
‫ﻛﺜﲑﺓ ﰲ ﻮ‬
‫ﺍﺳﺘﻌﻤﺎﻻﺕ ﲑ‬
‫ﻻ‬ ‫ﺍﻟﻄﺒﻴﻌﻴﺔ ﺫﺍﺕ‬
‫ﺍﶈﻠﻴﺎﺕ ﺒﻴ ﻴ‬
‫• ﻫﺬﻩ ﻴ‬
‫ﻭﺍﻟﻌﺠﺎﺋﻦ ﺍﳊﻠﻮﺓ ﻭﺍﻟﺘﻮﰲ ﻭﺍﻟﺼﻤﻮﻍ ﻭﺍﻟﻌﻠﻜﺔ ﻭﺍﳌﺮﺑﻴﺎﺕ ﻭﺍﳉﻠﻲ‪.‬‬
‫• ﻫﻞ ﻫﻲ "ﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻟﺴﻜﺮ" ؟‬
 ‫ﻘ ﺔ‬
‫ﻣﻘﺪﻣﺔ‬
‫• ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﺼﻨﺎﻋﻴﺔ “ﻏﲑ ﺍﳌﻐﺬﻳﺔ” ﻟﻠﺴﻜﺮ‪ :‬ﻣﺮﻛﺒﺎﺕ ﺻﻨﺎﻋﻴﺔ ﺃﻗﺮ‬
‫ﺍﺳﺘﻌﻤﺎﳍﺎ ﻣﻦ ﻗﺒﻞ ﺍﳉﻬﺎﺕ ﺍﻟﺮﲰﻴﺔ ﺍﳌﻌﻨﻴﺔ ﺑﺎﻷﻏﺬﻳﺔ‪ ،‬ﻛﺈﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ‬
‫ﺍﻷﻣﺮﻳﻜﻴﺔ ))‪(Food and Drug Administration (FDA‬‬ ‫ﻭﺍﻟﺪﻭﺍﺀ ﻷ ﻜ‬
‫ﻭﺍﻟﻠﺠﻨﺔ ﺍﳌﺸﺘﺮﻛﺔ ﻟﻠﺨﱪﺍﺀ ﺍﳌﻨﺒﺜﻘﺔ ﻋﻦ ﻣﻨﻈﻤﺔ ﺍﻷﻏﺬﻳﺔ ﻭﺍﻟﺰﺭﺍﻋﺔ‬
‫ﻭﺍﻟﻠﺠﻨﺔ ﺍﻟ ﻠ ﺔ‬
‫ﺍﻟﻌﻠﻤﻴﺔ‬ ‫ﺍﻟﻌﺎﳌﻴﺔ )‪ (FAO/WHO/JECFA‬ﺍﻟﻠ ﺔ‬ ‫ﻭﻣﻨﻈﻤﺔﺔ ﺍﻟﺍﻟﺼﺤﺔﺔ ﺍﻟ ﺎﳌ ﺔ‬
‫ﻈ‬
‫ﻟﻸﻏﺬﻳﺔ ﺍﻟﺘﺎﺑﻌﺔ ﻟﻼﲢﺎﺩ ﺍﻷﻭﺭﻭﰊ )‪.(EC/SCF‬‬
‫ﻭﺍﻷﺳﻴﺴﻠﻔﺎﻡ‬
‫ﻭﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﺍﻷ ﻠﻔﺎ‬
‫ﺍﻟﺴﻜﺎﺭﻳﻦ ﺍﻷ ﺎ ﺎ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ‪ :‬ﺍﻟ ﻜﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﻫﺬﻩ ﺍﶈﻠﹼ ﺎ‬
‫ﻭﺃﻫﻢ ﺬ‬ ‫• ﺃ‬
‫ﻭﺍﻟﺴﻜﺮﺍﻟﻮﺯ ﻭﺍﻟﻨﻴﻮﺗﺎﻡ‪ ،‬ﻭﺍﻷﻟﻴﺘﺎﻡ ﻭﺍﻟﺴﻴﻜﻼﻣﺎﺕ‪.‬‬
 ‫ﺟﺪﻭﻝ )‪ :(١‬ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﺍﻟﺼﻨﺎﻋﻴﺔ )ﻏﲑ ﺍﳌﻐﺬﻳﺔ( ﻭﺍﻟﺒﺪﺍﺋﻞ ﺍﳌﻐﺬﻳﺔ‬
‫)ﺍﳌﺎﻟﺌﺔ( ﺍﻟﱵ ﺃﻗﺮ ﺍﺳﺘﻌﻤﺎﳍﺎ ﰲ ﺩﻭﻝ ﺍﻻﲢﺎﺩ ﺍﻷﻭﺭﻭﰊ ﻭﺃﻣﺮﻳﻜﺎ ‪*.‬‬
‫ﺍﻟﺭﻗﻡ‬
‫ﺍﻟ ﻗ‬ ‫ﺍﻷﺠﻨﺒﻲ‬
‫ﺍﻻﺴﻡ ﺍﻷ ﻨ‬
‫ﺍﻻ‬ ‫ﺍﻟﻤﺎﺩﺓﺓ ﺍﻟ ﻠﹼ ﺔ‬
‫ﺍﻟﻤﺤﻠﻴﺔ‬ ‫ﺍﻟ ﺎ‬
‫‪E٩٥٠‬‬ ‫‪Acsesulfame - K‬‬ ‫ﺃ‪ .‬ﺒﺩﺍﺌل ﺍﻟﺴﻜﺭ ﺍﻟﺼﻨﺎﻋﻴﺔ )ﺍﻟﻤﻜﺜﻔﺔ(‬
‫‪E٩٥١‬‬ ‫‪Aspartame‬‬ ‫•ﺃﺴﻴﺴﻭﻟﻔﺎﻡ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ‬
‫‪E٩٦٢‬‬ ‫‪A‬‬
‫‪Aspartame‬‬ ‫‪A‬‬
‫‪Acsesulfame‬‬
‫‪lf‬‬ ‫‪S‬‬
‫‪Salts‬‬
‫‪l‬‬ ‫ﺃﺴﺒﺎﺭﺘﺎﻡ‬
‫•ﺃ ﺎ ﺘﺎ‬
‫‪E٩٥٢‬‬ ‫‪Cyclamates and Salts‬‬ ‫•ﻤﻠﺢ ﺍﻷﺴﺒﺎﺭﺘﺎﻡ‪-‬ﺃﺴﻴﺴﻭﻟﻔﺎﻡ‬
‫‪E٩٥٩‬‬ ‫‪Neohesperdin D.C.‬‬ ‫•ﺍﻟﺴﻴﻜﻼﻤﺎﺕ ﻭﺃﻤﻼﺤﻬﺎ‬
‫‪E٩٥٤‬‬ ‫‪Saccharin‬‬
‫‪Sacc‬‬ ‫‪a and‬‬‫‪a d Salts‬‬
‫‪Sa s‬‬ ‫ﻴﻥ ﺩ‪.‬ﺝ‪**.‬‬
‫ﻨﻴﻭﻫﺴﺒﻴﺭﻴﺩﻴﻥ‬
‫• ﻴﻭ ﺒﻴﺭﻴ‬
‫‪E٩٥٥‬‬ ‫‪Sucralose‬‬ ‫•ﺍﻟﺴﻜﺎﺭﻴﻥ ﻭﺃﻤﻼﺤﻪ‬
‫‪E٩٥٧‬‬ ‫‪Thaumatin‬‬ ‫•ﺴﻜﺭﺍﻟﻭﺯ‬
‫•ﺜﻭﻤﺎﺘﻴﻥ‬
‫‪E٩٦٨‬‬ ‫‪Erythretol‬‬ ‫ﺏ‪ .‬ﺍﻟﺒﺩﺍﺌل ﺍﻟﻁﺒﻴﻌﻴﺔ )ﺍﻟﻤﻐﺫﻴﺔ( ﻟﻠﺴﻜﺭ‬
‫‪E٩٥٣‬‬ ‫‪Isomalt‬‬ ‫•ﺇﻴﺭﻴﺜﺭﻴﺘﻭل‬
‫‪E٩٦٦‬‬ ‫‪Lactitol‬‬ ‫•ﺇﻴﺯﻭﻤﻭﻟﺕ‬
‫‪E٩٦٥‬‬ ‫‪Maltitol‬‬ ‫•ﻻﻜﺘﻴﺘ ل‬
‫ﻻﻜﺘﻴﺘﻭل‬
‫‪E٤٢١‬‬ ‫‪Mannitol‬‬ ‫•ﻤﺎﻟﺘﻴﺘﻭل‬
‫‪E٤٢٠‬‬ ‫‪Sorbitol‬‬ ‫•ﻤﺎﻨﻴﺘﻭل‬
‫‪E٩٦٧‬‬ ‫‪y‬‬
‫‪Xylitol‬‬ ‫•ﺴﻭﺭﺒﻴﺘﻭل‬
‫•ﺯﺍﻴﻠﻴﺘﻭل‬
‫*ﺍﻟﻤﺭﺠﻊ‪Nowicka & Pryngelsson, 2006 :‬‬
‫** ﻏﻴﺭ ﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﻘﺎﺌﻤﺔ ﺍﻷﻤﺭﻴﻜﻴﺔ‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺍﻟﺴﻜﺮ‪:‬‬
‫ﺃ‪ .‬ﻛﺤﻮﻻﺕ ﻜ‬
‫• ﲢﻞ ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ ﳏﻞ ﺍﻟﺴﻜﺮ ﰲ ﻛﺜﲑ ﻣﻦ ﺍﻷﻃﻌﻤﺔ‬
‫ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫ﻴ‬ ‫ﻭﺍﳌﺴﺘﺤﻀﺮﺍﺕ‬
‫ﻀﺮ‬ ‫ﻭ‬
‫• ﺃﳘﻬﺎ ﺍﻹﻳﺰﻭﻣﻮﻟﺖ ﻭﺍﻟﻼﻛﺘﻴﺘﻮﻝ ﻭﺍﳌﺎﻟﺘﻴﺘﻮﻝ ﻭﺍﳌﺎﻧﻴﺘﻮﻝ ﻭﺍﻟﺴﻮﺭﺑﻴﺘﻮﻝ‬
‫ﻭﺍﻟﺰﻳﻠﻴﺘﻮﻝ‪.‬‬
‫• ﳏﺘﻮﻳﺎﺕ ﺍﻟﻄﺎﻗﺔ ﰲ ﺍﻟﻐﺮﺍﻡ ﺍﻟﻮﺍﺣﺪ ﻣﻨﻬﺎ ﻭﺍﻟﱵ ﺗﺘﺮﺍﻭﺡ ﻣﻦ ‪١ ٦‬‬
‫‪١.٦‬‬
‫ﻛﻴﻠﻮﻛﺎﻟﻮﺭﻱ )ﻟﻠﻤﺎﻟﺘﻴﺘﻮﻝ( ﺇﱃ ‪) ٢.٦‬ﻟﻠﺴﻮﺭﺑﻴﺘﻮﻝ(‪.‬‬
‫• ﺗﺘﺮﺍﻭﺡ ﺍﳊﻼﻭﺓ ﺍﻟﻨﺴﺒﻴﺔ ﳍﺎ ﻣﺎ ﺑﲔ ‪) ٠.٤‬ﰲ ﺣﺎﻟﺔ ﺍﻟﺰﻳﻠﻴﺘﻮﻝ( ﺇﱃ ‪١.٠‬‬
‫ﻮﻝ(‪.‬‬
‫ﺍﻟﻼﻛﺘﻴﺘﻮﻝ‬
‫)ﰲ ﺣﺎﻟﺔ ﻼ ﻴ‬
‫ﺟﺪﻭﻝ )‪ :(٢‬ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ ﻟﻠﺴﻜﺮ )ﺍﻟﻜﺤﻮﻻﺕ ﺍﻟﺴﻜﺮﻳﺔ( *‬
‫ﺍﻻﺳﺘﺨﺪﺍﻣﺎﺕ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ‬ ‫ﺍﻟﻄﺎﻗﺔ‬ ‫ﺍﳊﻼﻭﺓ‬ ‫ﺍﻟﻜﺤﻮﻝ‬
‫ﻙ ﻙ ‪/‬ﻏﻢ‬ ‫ﺍﻟﻨﺴﺒﻴﺔ‬
‫ﺍﻟﻌﻠﻜﺔ‪ ،‬ﺍﻟﺒﻮﻇﺔ‪ ،‬ﺍﳌﺮﺑﻴﺎﺕ ﻭﺍﳉﻠﻲ‪،‬‬
‫ﺍﻟﻜﺎﻧﺪﻱ‪ ،‬ﻜ‬ ‫ﻜ‬ ‫‪٢.٠‬‬ ‫‪٠.٥‬‬ ‫ﺍﻹﻳﺰﻭﻣﺎﻟﺖ‬
‫ﺍﳌﺸﺮﻭﺑﺎﺕ ﺍﳋﻔﻴﻔﺔ‪ ،‬ﺍﻷﻃﻌﻤﺔ ﺍﳌﻄﺒﻮﺧﺔ ﺍﳉﺎﻫﺰﺓ‪،‬‬
‫ﺍﳌﻠﺒﺲ )‪.(frosting‬‬ ‫ﺍﻟﻜﻌﻚ ﺍﳌﻠ‬
‫ﺍﻟﻜﺎﻧﺪﻱ‪ ،‬ﺍﻟﻌﻠﻜﺔ‪ ،‬ﻣﻨﺘﺠﺎﺕ ﺍﻷﻟﺒﺎﻥ ﺍ‪‬ﻤﺪﺓ‪ ،‬ﺍﳌﺮﺑﻴﺎﺕ‬ ‫‪٢.٠‬‬ ‫‪٠.٤‬‬ ‫ﺍﻟﻼﻛﺘﻴﺘﻮﻝ‬
‫ﻭﺍﳉﻠﻲ‪ ،‬ﺍﻟﻜﻌﻚ ﺍﳌﻠﺒﺲ‪ ،‬ﻣﻨﺘﺠﺎﺕ ﺍﳋﺒﻴﺰ‪.‬‬
‫ﻭﺍﳉﻠ ‪،‬‬
‫ﻣﻠﺒﺴﺎﺕ ﺍﻟﻜﺎﻧﺪﻱ ﻭﺍﳊﻠﻮﻯ ﺍﳌﺴﻜﺮﺓ‪.‬‬ ‫‪٢.١‬‬ ‫‪٠.٩‬‬ ‫ﺍﳌﺎﻟﺘﻴﺘﻮﻝ‬
‫ﺍﺩ ﺍﳌﺎﻟﺌﺔ ﺍﻟ ﻠﻜﺔ‬
‫ﻭﺍﻟﻌﻠﻜﺔ‬ ‫ﺍﳌﺍﳌﻮﺍﺩ‬ ‫‪١٦‬‬
‫‪١.٦‬‬ ‫‪٠.٧‬‬
‫‪٧‬‬ ‫ﺍﳌﻨ ﺘ ﻝ‬
‫ﺍﳌﻨﻴﺘﻮﻝ‬
‫ﺃﻏﺬﻳﺔ ﺍﳊﻤﻴﺔ‪ ،‬ﺍﻟﻜﺎﻧﺪﻱ‪ ،‬ﺍﻟﻌﻠﻜﺔ‬ ‫‪٢.٦‬‬ ‫‪٠.٥‬‬ ‫ﺍﻟﺴﻮﺭﺑﻴﺘﻮﻝ‬
‫ﺍﻟﺪﻭﺍﺋﻴﺔ‪.‬‬
‫ﺍﻟﻜﺎﻧﺪﻱ‪ ،‬ﳌﺍﳌﺴﺘﺤﻀﺮﺍﺕ ﻟ ﺔ‬ ‫ﺍﻟﻌﻠﻜﺔ‪ ،‬ﻟﻜ‬
‫ﻟ ﻠﻜﺔ‬ ‫‪٢.٤‬‬
‫‪٤‬‬ ‫‪١‬‬
‫‪١.٠‬‬ ‫ﻟ ﻠ ﻝ‬
‫ﺍﻟﺰﻳﻠﺘﻮﻝ‬
‫*ﺍﳌﺮﺟﻊ‪Rolfes, 2006 :‬‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺃ‪ .‬ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ‪:‬‬
‫• ﲢﺪﺩ ﺍﳊﻼﻭﺓ ﺍﻟﻨﺴﺒﻴﺔ ‪ Relative sweetness‬ﲟﻘﺎﺭﻧﺔ ﺍﳊﻼﻭﺓ‬
‫ﺍﻟﺘﻘﺮﻳﺒﻴﺔ ﺍﻟﻨﺎﲡﺔ ﻋﻦ ﺑﺪﻳﻞ ﺍﻟﺴﻜﺮ ﻣﻊ ﺍﳊﻼﻭﺓ ﺍﻟﻨﺎﲡﺔ ﻋﻦ ﺍﻟﺴﻜﺮﻭﺯ‬
‫ﺍﻟﻨﻘﻲ ﻭﺍﻟﱵ ﺗﻌﻄﻰ ﻗﻴﻤﺔ ﻣﻘﺪﺍﺭﻫﺎ ‪ .١.٠‬ﻭﻋﺎﺩﺓ ﻣﺎ ﺗﻈﻬﺮ ﺍﻟﻘﻴﻤﺔ ﻋﻠﻰ‬
‫ﻋﻠﻰ ﻋ ﺍ ﻞ‬
‫ﻋﻮﺍﻣﻞ‬ ‫ﲤﺎﻣﺎ ﺑﻞﻞ ﺗﺗﻌﺘﻤﺪﺪ ﻋﻠ‬
‫ﻟﻴﺴﺖ ﺛﺎﺛﺎﺑﺘﺔﺔ ﲤﺎ ﺎﹰ‬
‫ﻣﺪﻯ ‪ Range‬ﻷ‪‬ﺎ ﻟ ﺖ‬ ‫ﺷﻜﻞ ﺪ‬
‫ﻋﺪﻳﺪﺓ ﻣﺜﻞ ﺍﻟﺘﺮﻛﻴﺐ ﺍﻟﻜﻴﻤﺎﻭﻱ ﻭﺩﺭﺟﺔ ﺍﳉﻤﻮﺿﺔ ﻭﺍﳊﺮﺍﺭﺓ‬
‫ﻭﺍﻟﻨﻜﻬﺎﺕ ﺍﳌﺮﺍﻓﻘﺔ ﰲ ﺍﻟﻄﻌﺎﻡ‪.‬‬
‫ﻜ‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺃ‪ .‬ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ‪:‬‬
‫• ﺗﻮﺟﺪ ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ ﺑﺼﻮﺭﺓ ﻃﺒﻴﻌﻴﺔ ﰲ ﺍﳋﻀﺮﻭﺍﺕ ﻭﺍﻟﻔﻮﺍﻛﻪ‬
‫ﺻﻨﺎﻋﻴﺎ‪..‬‬
‫ﻭﻟﻜﻦ ﳝﻜﻦ ﲢﻀﲑﻫﺎ ﺻﻨﺎﻋﻴﺎﹰ‬
‫• ﻣﻦ ﺃﻫﻢ ﺍﳋﺼﺎﺋﺺ ﺍﻹﳚﺎﺑﻴﺔ ﻟﻜﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ ﺃ‪‬ﺎ ﺗﻘﺘﺮﻥ ﲟﺆﺷﺮ‬
‫ﺍﻷﺧﺮﻯ‪،‬‬ ‫ﺑﺎﻟﺴﻜﺮﻳﺎﺕ ﻷ‬
‫ﺳﻜﺮ ﻟﺍﻟﺪﻡ ﻣﻘﺎﺭﻧﺔ ﻟ ﻜ‬
‫ﺗﺮﻓﻊ ﻜ‬ ‫ﺳﻜﺮﻱ ﻣﻨﺨﻔﺾ ﻭﻻ ﻓ‬
‫ﻜ‬
‫ﻟﺬﺍ ﻓﻬﻲﻲ ﺗﺴﺘﻌﻤﻞ ﻣﻦ ﻗﺒﻞ ﻣﺮﺿﻰ ﺍﻟﺴﻜﺮﻱ ﻛﻤﺤﻠﹼﻴﺎﺕ‪.‬‬
‫• ﻓﺎﺋﺪﺓ ﺃﺧﺮﻯ ﻟﺒﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﻫﺬﻩ ﻫﻲ ﺃ‪‬ﺎ ﻻ ﺗﺴﻬﻢ ﺑﻨﺨﺮ ﺍﻷﺳﻨﺎﻥ‪،‬‬
‫ﺍﻟﺴﻜﺮ‪ ،،‬ﻟﺬﺍ‬
‫ﺃﻛﺜﺮ ﻣﻦ ﺍﻟ ﻜ‬
‫ﻂﺀ ﺃﻛﺜ‬
‫ﻱ ﺑﺑﺒﻂﺀ‬
‫ﺍﻟﺴﻜﺮﻱ‬
‫ﻷﻥ ﺑﻜﺘﲑﻳﺎ ﺍﻟﻔﻢ ﲢﻠﻞ ﺍﻟﻜﺤﻮﻝ ﺍﻟ ﻜ‬
‫ﺗﻀﺎﻑ ﺍﻟﻜﺤﻮﻻﺕ ﺍﻟﺴﻜﺮﻳﺔ ﺇﱃ ﺍﻟﻌﻠﻜﺔ ﻭﺃﻗﺮﺍﺹ ﺍﻟﻨﻌﻨﻊ ﺍﳌﻌﻄﺮﺓ‬
‫ﻟﻠﻔﻢ‪.‬‬
‫ﻟﻠﻔ‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺃ‪ .‬ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ‪:‬‬
‫ﻻﺳﺘﻬﻼﻛﻬﺎ ﺗﺄﺛﲑﺍﺕ ﺟﺎﻧﺒﻴﺔ ﻛﺎﻟﻐﺎﺯﺍﺕ ﻭﺁﻻﻡ ﺍﻟﺒﻄﻦ ﻭﺍﻹﺳﻬﺎﻝ ﳑﺎ ﲡﻌﻠﻬﺎ ﺃﻗﻞ ﺗﻘﺒﻼﹰ‬ ‫•‬
‫ﻣﻦ ﺍﶈﻠﹼﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪.‬‬
‫ﳍﺬﻩ‬
‫ﻁ ﳍﺬ‬
‫ﺍﳌﻔﺮﻁ‬
‫ﺍﻻﺳﺘﻬﻼﻙ ﺍﳌﻔ‬
‫ﻋﻠﻰ ﺃﻥ "ﺍﻻ ﻼﻙ‬ ‫ﺎﻥ ﻳﻨﺺ ﻋﻠ‬ ‫ﻄﺎﻗﺔ ﺍﻟﺍﻟﺒﻴﺎﻥ‬
‫ﲢﺬﻳﺮ ﰲ ﺑﻄﺎﻗﺔ‬
‫ﻭﺿﻊ ﲢﺬ‬‫ﻁ ﺿ‬ ‫ﻳﺸﺘﺮﻁ‬‫ﺸ‬ ‫•‬
‫ﻼ" ﻭﺃﻧﻪ ﻻ ﻳﻨﺒﻐﻲ ﲡﺎﻭﺯ ﺍﺳﺘﻬﻼﻙ ‪ ٥٠‬ﻏﻢ ‪/‬‬ ‫ﺍﻟﻜﺤﻮﻻﺕ ﻗﺪ ﻳﺴﺒﺐ ﺗﺄﺛﲑﹰﺍ ﻣﻠﻴﻨﹰﺎ ﺃﻭ ﻣﺴﻬ ﹰ‬
‫ﺍﻟﻴﻮﻡﻡ ﻣﻨﻬﺎ‪.‬‬
‫ﺗﺴﺘﻬﻠﻚ ﰲ ﺍﻷﻃﻌﻤﺔ ﻣﻊ ﺍﻟﺪﻫﻮﻥ ﻭﺑﺎﻟﺘﺎﱄ ﻓﺎﻷﻃﻌﻤﺔ ﺍﶈﺘﻮﻳﺔ ﻋﻠﻴﻬﺎ ﻟﻴﺴﺖ ﻣﻨﺨﻔﻀﺔ ﰲ‬ ‫•‬
‫ﳏﺘﻮﺍﻫﺎ ﻣﻦ ﺍﻟﻄﺎﻗﺔ‬
‫ﻋﻠﻰ‬
‫ﺍﻟﺒﻜﺘﲑﻳﺎ ﻠ‬
‫ﺗﺄﻗﻠﻢ ﺍﻟ ﻜ ﺎ‬
‫ﺍﻟﺴﻮﺭﺑﻴﺘﻮﻝ‪ ،‬ﺃﺃﺩﻯ ﺇﱃ ﺄﻗﻠ‬
‫ﻝ‬ ‫ﻭﺧﺎﺻﺔﺔ ﺍﻟ‬
‫ﺑﻌﻀﻬﺎ‪ ،‬ﺎ‬ ‫ﺎ‬ ‫ﺎﻝ‬
‫ﺍﻻﺳﺘﻤﺮﺍﺭ ﰲ ﺍﺍﺳﺘﻌﻤﺎﻝ‬
‫ﺍﻻ ﺍ‬ ‫•‬
‫ﲣﻤﲑﻫﺎ ﺑﺴﺮﻋﺔ ﳑﺎ ﻻ ﻳﺪﻉ ﻓﺮﻗﹰﺎ ﺑﻴﻨﻬﺎ ﻭﺑﲔ ﺍﻟﺴﻜﺮ ﻣﻦ ﺣﻴﺚ ﺗﺄﺛﲑﻫﺎ ﰲ ﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ‬
‫ﻮﺱ‪.‬‬
‫ﺍﻟﺘﺴﻮﺱ‬
‫ﺑﻌﺾ ﻛﺤﻮﻻﺕ ﺍﻟﺴﻜﺮ ﻣﻜﻠﻔﺔ ﳑﺎ ﳛﺪ ﻣﻦ ﺍﺳﺘﻬﻼﻛﻬﺎ ﰲ ﺑﻌﺾ ﺍﻟﺒﻠﺪﺍﻥ ﻭﻣﺜﺎﻝ ﺫﻟﻚ‬ ‫•‬
‫ﺍﻟﺰﻳﻠﻴﺘﻮﻝ ﰲ ﺍﻟﻮﻻﻳﺎﺕ ﺍﳌﺘﺤﺪﺓ‪.‬‬
‫ﺇﱃ ﺟﻨﺐ ﻣﻊ ﶈﻠﹼ‬
‫ﺍﶈﻠﻴﺎﺕ‬ ‫ﺍﻟﻐﺬﺍﺋﻴﺔ ﺟﻨﺒﺎﹰ ﱃ‬
‫ﺍﻟﺴﻜﺮﻳﺔ ﰲ ﳌﺍﳌﻨﺘﺠﺎﺕ ﻟ ﺬ‬‫ﺍﻟﻜﺤﻮﻻﺕ ﻟ ﻜ‬ ‫ﻟﺬﺍ ﺗﺴﺘﻌﻤﻞﻞ ﻟﻜ‬‫ﻟﺬ‬ ‫•‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﻣﻊ ﺍﻟﺴﻜﺮ ﻧﻔﺴﻪ‪.‬‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺏ‪ .‬ﺍﻟﻔﺮﻛﺘﻮﺯ ﻭﺍﻟﺴﻜﺮﻳﺎﺕ ﺍﻟﺒﺴﻴﻄﺔ ﺍﻷﺧﺮﻯ‪:‬‬
‫ﻼ ﻋﻦ ﺍﻟﺴﻜﺮﻭﺯ ﰲ ﺍﻷﻃﻌﻤﺔ‬ ‫ﺍﻟﻔﺮﻛﺘﻮﺯ ﺃﻫﻢ ﺳﻜﺮ ﻃﺒﻴﻌﻲ ﳏﻠﹼﻲ ﻗﺪ ﻳﺴﺘﻌﻤﻞ ﺑﺪﻳ ﹰ‬ ‫•‬
‫ﺗﻌﺎﺩﻝ ﺣﻼﻭﺗﻪ ﺍﻟﻨﺴﺒﻴﺔ ‪ ١.٧٣‬ﻣﻘﺎﺭﻧﺔ ﺑﺴﻜﺮ ﺍﳌﺎﺋﺪﺓ‪.‬‬ ‫•‬
‫ﻳﺰﻭﺩ ﺍﳉﺴﻢ ﺑﻄﺎﻗﺔ ﻣﻘﺪﺍﺭﻫﺎ ‪ ٤‬ﻙ‪.‬ﻙ ﻛﺎﻟﺴﻜﺮﻭﺯ‪ ،‬ﻣﻊ ﻣﺆﺷﺮ ﺳﻜﺮﻱ ﻣﻨﺨﻔﺾ ﻻ ﻳﺰﻳﺪ‬ ‫•‬
‫ﻋﻦ ‪ %٢٥-٢٠‬ﻣﻦ ﺍﻟﻐﻠﻮﻛﻮﺯ‪.‬‬
‫ﻧﻈﺮﺍﹰ ﻟﺒﻂﺀ ﺍﻣﺘﺼﺎﺻﻪ ﻭﺍﳔﻔﺎﺽ ﻣﺆﺷﺮﻩ ﺍﻟﺴﻜﺮﻱ ﻭﺍﺭﺗﻔﺎﻉ ﺣﻼﻭﺗﻪ ﺍﻟﻨﺴﺒﻴﺔ ﻓﻘﺪ ﺍﺳﺘﻌﻤﻞ‬ ‫•‬
‫ﻛﻤﺤ ﹴﻞ ﻃﺒﻴﻌﻲ ﻳﺰﻭﺩ ﺍﳉﺴﻢ ﺑﻄﺎﻗﺔ ﺃﻗﻞ ﻣﻦ ﺳﻜﺮ ﺍﳌﺎﺋﺪﺓ ﰲ ﲪﻴﺎﺕ ﻣﺮﺿﻰ ﺍﻟﺴﻜﺮﻱ ﻣﻦ‬
‫ﺍﻟﺴﻤﻨﺔ‪.‬‬
‫ﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﺍﻟ ﻨﺔ‬
‫ﰲ ﺍﻟ ﻗﺎ ﺔ‬
‫ﺯﻥ ﻭﰲ‬
‫ﻒ ﺍﻟﺍﻟﻮﺯﻥ‬
‫ﲣﻔﻴﻒ‬
‫ﺑﺮﺍﻣﺞ ﲣﻔ‬
‫ﻭﰲ ﺍ‬‫ﻉ ﺍﻟﺜﺎﱐ ﰲ‬‫ﺍﻟﻨﻮﻉ‬
‫ﺍﻟﻨ‬
‫ﺍﻷﺿﺮﺍﺭ ﺍﳉﺎﻧﺒﻴﺔ‪ :‬ﺛﺒﺖ ﺃﻥ ﺍﻹﻓﺮﺍﻁ ﰲ ﺗﻌﺎﻃﻴﻪ )ﻟﻴﺼﻞ ﺇﱃ ‪ %٢٠-١٥‬ﻣﻦ ﺍﻟﻄﺎﻗﺔ‬ ‫•‬
‫ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﻴﻮﻣﻴﺔ( ﻻ ﳜﻠﻮ ﻣﻦ ﺍﳌﺨﺎﻃﺮ ﻭﺍﻵﺛﺎﺭ ﺍﻟﺴﻠﺒﻴﺔ ﻓﻬﻮ ﻳﺮﻓﻊ ﺩﻫﻮﻥ ﺍﻟﺪﻡ‪.‬‬
‫ﻭﻣﻊ ﻫﺬﺍ ﺗﻨﺼﺢ ﺍﳉﻤﻌﻴﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﻟﻠﺴﻜﺮﻱ ﺑﺎﺳﺘﻌﻤﺎﻟﻪ ﰲ ﲪﻴﺎﺕ ﺍﻟﺴﻜﺮﻱ ﻣﻦ‬ ‫•‬
‫ﺍﳌﺬﻛﻮﺭﺓ‪.‬‬
‫ﻮﺭ‬ ‫ﺍﻟﻔﻮﺍﺋﺪ‬
‫ﻚ ﻣﻦﻦ ﻮ‬ ‫ﺍﻟﻔﻮﺍﻛﻪ ﳌﺎ ﰲ ﺫﻟﻚ‬
‫ﺍﻟﻄﺒﻴﻌﻴﺔ ﻭﻭﻫﻲﻲ ﻮ‬
‫ﻣﺼﺎﺩﺭﻩ ﺒﻴ ﻴ‬
‫ﺼ ﺭ‬
 ‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ )ﺍﳌﻐﺬﻳﺔ( ﻟﻠﺴﻜﺮﻭﺯ ﺃﻭ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ‬
‫ﺏ‪ .‬ﺍﻟﻔﺮﻛﺘﻮﺯ ﻭﺍﻟﺴﻜﺮﻳﺎﺕ ﺍﻟﺒﺴﻴﻄﺔ ﺍﻷﺧﺮﻯ‪:‬‬
‫• ﳏﻠﻴﺎﺕ ﺍﻷﻋﺸﺎﺏ‪ :‬ﲦﺔ ﻋﺪﺩ ﻣﻦ ﺍﻷﻋﺸﺎﺏ ﲢﺘﻮﻱ ﻋﻠﻰ ﻣﻮﺍﺩ ﺣﻠﻮﺓ‬
‫ﻃﺒﻴﻌﻴﺔ ﺗﺴﻮﻕ ﻋﻠﻰ ﺃ‪‬ﺎ ﻣﻜﻤﻼﺕ ﻏﺬﺍﺋﻴﺔ ﰲ ﻋﺪﺩ ﻣﻦ ﺍﻟﺒﻠﺪﺍﻥ‬
‫• ﱂ ﻳﺼﺮﺡ ‪‬ﺎ ﺣﱴ ﺍﻵﻥ ﻣﻦ ﻗﺒﻞ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﻷﻣﺮﻳﻜﻴﺔ ﻟﻐﺮﺽ‬
‫ﺍﺳﺘﻌﻤﺎﳍﺎ ﻛﻤﻮﺍﺩ ﻣﻀﺎﻓﺔ ﰲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫ﻭﺍﻟﺴﺘﻴﻔﻴﺎ‬
‫ﻮﺱ ‪ Licorice‬ﻭ ﻴ ﻴ‬ ‫ﺮﻕ ﺳﻮﺱ‬
‫ﺍﻷﻋﺸﺎﺏ؛ ﺍﻟﻌﺮﻕ‬
‫ﻬﺮ ﻫﺬﻩ ﻷ ﺏ‬ ‫• ﻣﻦﻦ ﺃﺷﻬﺮ‬
‫‪.Stevia‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪.‬‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺎﻗﺶ ﲢﲢﺖ ﺍﶈﻠ ﺎ‬
‫• ﺗﻨﺎﻗﺶ‬
 ‫ﺎﺕ ﺍﻟﺼﻨﺎﻋ ﺔ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﶈﻠﹼ‬
‫‪Artificial Sweeteners‬‬
 ‫ﺟﺪﻭﻝ )‪ :(٣‬ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﺸﺎﺋﻌﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ *‬
‫ﺍﻟﺒﺪﻳﻠﺔ‬
‫ﺍﻟﻜﻤﻴﺔ ﻟ ﻠ‬
‫ﻟﻜ‬ ‫ﺍﳉﺮﻋﺔ ﻟﺍﻟﻴﻮﻣﻴﺔ‬
‫ﳉ‬ ‫ﺍﻟﻄﺎﻗﺔ‬ ‫ﺍﳊﻼﻭﺓ‬‫ﳊ‬ ‫ﺍﶈﻠﻴﺔ‬
‫ﳌﺍﳌﺎﺩﺓ ﶈﻠﹼ‬
‫ﳌﻠﻌﻘﺔ ﺳﻜﺮ‬ ‫ﺍﳌﻘﺒﻮﻟﺔ‬ ‫ﻙ ﻙ‪/‬ﻏﻢ‬ ‫ﺍﻟﻨﺴﺒﻴﺔ**‬
‫ﺎﺕ ﺍﳌﺮﺧﺼﺔ‬
‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﶈﻠﹼ‬
‫‪ ١٢‬ﻣﻠﻐﻢ‬ ‫‪ ٥‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٤٥٠‬‬ ‫‪ -‬ﺍﻟﺴﻜﺎﺭﻳﻦ‬
‫‪ ١٨‬ﻣﻠﻐﻢﻢ‬ ‫‪ ٥٠‬ﻣﻠﻐﻢﻢ‪/‬ﻛﻐﻢﻢ‬ ‫‪٤.٠‬‬ ‫‪٣٠٠‬‬ ‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡﻡ‬
‫ﺒﺭ‬ ‫‪-‬‬
‫‪ ٢٥‬ﻣﻠﻐﻢ‬ ‫‪ ١٥‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٢٠٠‬‬ ‫‪ -‬ﺃﺳﻴﺴﻮﻟﻔﺎﻡ ﺍﻟﺒﻮﺗﺎﺳﻴﻮﻡ‬
‫‪ ٦‬ﻣﻠﻐﻢﻢ‬ ‫‪ ٥‬ﻣﻠﻐﻢﻢ‪/‬ﻛﻐﻢﻢ‬ ‫‪٠.٠‬‬ ‫‪٦٠٠‬‬ ‫‪ -‬ﺍﻟﺴﻜﺮﺍﻟﻮﺯ‬
‫‪ ٠.٥‬ﻣﻴﻜﺮﻭﻏﻢ‬ ‫‪ / ١٨‬ﺍﻟﻴﻮﻡ‬ ‫‪٠.٠‬‬ ‫‪٨٠٠٠‬‬ ‫‪ -‬ﺍﻟﻨﻴﻮﺗﺎﻡ‬
‫‪ ١‬ﻣﻠﻌﻘﺔ ﺻﻐﲑﺓ‬ ‫‪ ٧.٥‬ﻏﻢ‪/‬ﺍﻟﻴﻮﻡ‬ ‫‪١.٥‬‬ ‫‪٠.٨‬‬ ‫‪ -‬ﺗﺎﻏﺎﺗﻮﺯ‬
‫ﺍﶈﻠﹼﻴﺎﺕ ﺍﳌﻘﺪﻣﺔ ﻟﻠﺘﺮﺧﻴﺺ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪٤.٠‬‬ ‫‪٢٠٠٠‬‬ ‫‪ -‬ﺍﻷﻟﻴﺘﺎﻡ‬
‫‪ ١٧٠‬ﻣﻠﻐﻢ‬ ‫‪ ٧‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٣٠‬‬ ‫‪ -‬ﺍﻟﺴﻴﻜﻼﻣﺎﺕ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪-‬‬ ‫‪٣٠٠-٢٥٠‬‬ ‫‪ -‬ﳏﻠﹼﻴﺎﺕ ﺍﻟﺴﺘﻴﻔﻴﺎ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪-‬‬ ‫‪٣٠‬‬ ‫ﳏﻠﻴﺎﺕ ﺍﻟﺍﻟﺴﻮﺱ‬
‫‪ -‬ﻠﹼ ﺎ‬
‫* ﺑﺘﺼﺮﻑ ﻣﻦ ‪ Rolfes et al., 2006‬ﻭ ‪ Wikipedia.org, 2007‬ﻭ ‪CCC, 2007‬‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻟ ﻜﺎ‬
‫ﺍﻟﺴﻜﺎﺭﻳﻦ ‪Saccharin‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎﺕ‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻟ ﻜﺎ‬
‫ﺍﻟﺴﻜﺎﺭﻳﻦ ‪Saccharin‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎﺕ‬
‫ﺍﺳﺘﻌﻤﻞ ﺍﻟﺴﻜﺎﺭﻳﻦ ﻣﻨﺬ ﻣﺎ ﻳﺰﻳﺪ ﻋﻦ ‪ ١٠٠‬ﻋﺎﻡ ﰲ ﻋﺪﺩ ﻣﻦ ﺍﻟﺪﻭﻝ‪.‬‬ ‫•‬
‫ﺱﰲ‬ ‫ﻣﻠﻴﻮﻥ ﻣﻦﻦ ﺍﻟﻨﺎﺱ‬
‫ﺍﻟﻮﻻﻳﺎﺕ ﺍﳌﺘﺤﺪﺓ ﻳﺴﺘﻌﻤﻠﻪ ﺣﺎﻟﻴﹰﺎ ﺃﻛﺜﺮﺮ ﻣﻦﻦ ‪ ٥٠‬ﻮ‬ ‫ﻓﻔﻲﻲ ﻮ‬ ‫•‬
‫ﺍﳌﺸﺮﻭﺑﺎﺕ ﺍﳋﻔﻴﻔﺔ ﺃﻭ ﻛﺄﻗﺮﺍﺹ ﳏﻠﹼﻴﺔ ﻣﻊ ﺍﻟﻮﺟﺒﺎﺕ‪.‬‬
‫ﳜﺰﻥ ﰲ ﺍﳉﺴﻢﻢ‬
‫ﺩﻭﻥ ﺃﻥ ﺰ‬
‫ﺍﻟﺒﻮﻝ ﻭ‬‫ﺮﺡ ﻣﻊﻊ ﻮ‬
‫ﺍﻟﺴﻜﺎﺭﻳﻦﻦ ﻭﻭﻳﻄﹼﺮﺡ‬
‫ﺭ‬ ‫ﺺ‬
‫ﻭﻭﳝﺘﺺ‬ ‫•‬
‫ﰲ ﺳﻨﺔ ‪ ١٩٧٧‬ﺑﻴﻨﺖ ﺑﻌﺾ ﺍﻟﺘﺠﺎﺭﺏ ﺃﻧﻪ ﻳﺰﻳﺪ ﻣﻦ ﺧﻄﺮ ﺍﻹﺻﺎﺑﺔ ﺑﺴﺮﻃﺎﻥ‬ ‫•‬
‫ﺍﻷﻣﺮﻳﻜﻴﺔ ‪.‬‬
‫ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺮ‬
‫ﻗﺒﻞ ﺭ‬‫ﻣﻦ ﻞ‬‫ﻓﺤﻈﺮ ﺍﺳﺘﻌﻤﺎﻟﻪ ﻦ‬
‫ﺍﳉﺮﺫﺍﻥ ﺮ‬ ‫ﺍﳌﺜﺎﻧﺔ ﰲ ﺮ‬
‫ﰲ ﺳﻨﺔ ‪ ١٩٩١‬ﺳﺤﺐ ﺣﻈﺮﻩ ﻣﻊ ﺑﻘﺎﺀ ﲨﻠﺔ ﲢﺬﻳﺮﻳﺔ ﺗﻨﺺ ﻋﻠﻰ ﺃﻥ “ﺍﺳﺘﻌﻤﺎﻝ‬ ‫•‬
‫ﻱ ﺗﺒﲔ ﺃﻧﻪ‬
‫ﻋﻠﻰ ﺍﻟﺴﻜﺎﺭﻳﻦﻦ ﺍﻟﺬﻱ‬
‫ﳛﺘﻮﻱ ﻰ‬
‫ﻳﻀﺮ ﺑﺎﻟﺼﺤﺔ‪ ،‬ﺇﺫ ﺇﻧﻪ ﻮﻱ‬ ‫ﺍﳌﻨﺘﺞ ﻗﺪ ﺮ‬
‫ﻫﺬﺍ ﺞ‬
‫ﻣﺴﺮﻃﻦ ﰲ ﺣﻴﻮﺍﻧﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ”‪.‬‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻟ ﻜﺎ‬
‫ﺍﻟﺴﻜﺎﺭﻳﻦ ‪Saccharin‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎﺕ‬
‫• ﺍﻟﺴﺒﺐ ﰲ ﺇﻟﻐﺎﺀ ﺣﻈﺮﻩ ﺃﻥ ﺍﳌﺸﺎﻫﺪﺍﺕ ﰲ ﺍﻹﻧﺴﺎﻥ‪ ،‬ﻭﺍﻟﱵ ﴰﻠﺖ‬
‫‪ ٩٠٠٠‬ﺣﺎﻟﺔ‪ ،‬ﺃﺛﺒﺘﺖ ﺳﻼﻣﺘﻪ ﻭﻋﺪﻡ ﺯﻳﺎﺩﺗﻪ ﳋﻄﺮ ﺍﻹﺻﺎﺑﺔ ﺑﺎﻟﺴﺮﻃﺎﻥ‬
‫ﺇﻻ ﰲ ﺍﳌﺪﺧﻨﲔ ﺍﳌﺴﺮﻓﲔ ﰲ ﺍﻟﺘﺪﺧﲔ‪.‬‬
‫ﺣﺎﻟﺔ ﺃﺃﻧﻪ‬
‫ﴰﻠﺖ ‪ ٥٠٠٠‬ﻟ‬ ‫ﻋﻠﻰ ﺍﻹﻧﺴﺎﻥ ﴰﻠ‬ ‫• ﻛﻛﻤﺎ ﺛﺒﺖ ﰲ ﺩﺭﺍﺳﺎﺕ ﺃﺃﺧﺮﻯ ﻠ‬
‫ﻻ ﻋﻼﻗﺔ ﺑﲔ ﺍﻟﺴﻜﺎﺭﻳﻦ ﻭﺍﻟﺴﺮﻃﺎﻥ‪.‬‬
‫• ﺍﻟﻘﻮﻝ ﺍﻟﻔﺼﻞ ﰲ ﺍﻟﺴﻜﺎﺭﻳﻦ ﺍﻵﻥ ﻫﻮ ﺃﻧﻪ ﺁﻣﻦ ﺍﻻﺳﺘﻌﻤﺎﻝ ﻭﻻ ﺿﺮﺭ‬
‫ﺍﳌﻘﺒﻮﻟﺔ‪.‬‬
‫ﺍﻟﻴﻮﻣﻴﺔﺔ ﺍﳌﻘ ﻮﻟﺔ‬
‫ﻋﺔ ﺍﻟ ﻮﻣ‬
‫ﺍﳉﺮﻋﺔ‬
‫ﺎﺕ ﻣﻌﺘﺪﻟﺔ ﻭﺿﻤﻦ ﺍﳉ‬
‫ﺑﻜﻤﻴﺎﺕ‬
‫ﻣﻨﻪ ﺑﻜﻤ‬
‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ‪Aspartame‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻷ ﺎ ﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
 ‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ‪Aspartame‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻷ ﺎ ﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫• ﻣﻦ ﺃﻛﺜﺮ ﺍﳌﻮﺍﺩ ﺍﶈﻠﹼﻴﺔ ﺍﻟﱵ ﰎ ﺩﺭﺍﺳﺘﻬﺎ ﰲ ﺍﳊﻴﻮﺍﻧﺎﺕ ﻭﺍﻹﻧﺴﺎﻥ‬
‫ﺑﺄﺿﺮﺍﺭ‪..‬‬
‫ﻭﺛﺒﺖ ﻋﺪﻡ ﺗﺴﺒﺒﻬﺎ ﺑﺄﺿﺮﺍﺭ‬
‫• ﺑﺒﺘﻴﺪ ﺛﻨﺎﺋﻲ ﻳﺘﻜﻮﻥ ﻣﻦ ﲪﻀﲔ ﺃﻣﻴﻨﻴﲔ ﳘﺎ ﲪﺾ ﺍﻷﺳﺒﺎﺭﺗﻴﻚ‬
‫ﻭﺍﻟﻔﻨﻴﻞ ﺃﺃﻻﻧﲔ ﺑﺎﻹﺿﺎﻓﺔ ‪‬ﻤﻮﻋﺔ ﻣﺜﻴﻞ‪.‬‬
‫• ﻗﺪ ﻳﺘﺴﺒﺒﺎﻥ ﻫﺬﺍﻥ ﺍﳊﻤﻀﺎﻥ ﺑﺒﻌﺾ ﺍﳌﺸﺎﻛﻞ ﺍﻟﺼﺤﻴﺔ ﻟﺒﻌﺾ ﺍﻟﻨﺎﺱ‬
‫ﳑﺎ ﻳﺴﺘﻮﺟﺐ ﻭﺿﻊ ﲢﺬﻳﺮ ﻋﻠﻰ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﱵ ﻳﻀﺎﻑ ﺇﻟﻴﻬﺎ‪.‬‬
‫ﺍﳌﻜﻮﻥ ﻣﻨﻬﻤﺎ ﺫﻭ ﺣﻼﻭﺓ ﻧﺴﺒﻴﺔ ﻣﻘﺪﺍﺭﻫﺎ ‪ ٣٠٠‬ﺿﻌﻒ‬ ‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﳌﻜ‬
‫•ﻷ‬
‫ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
‫ﺮﻭ‬ ‫ﺣﻼﻭﺓ‬
‫ﻭ‬
 ‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ‪Aspartame‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻷ ﺎ ﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫™ﻣﻼﺣﻈﺎﺕ ﺣﻮﻝ ﺍﺳﺘﻌﻤﺎﻝ ﺍﻷﺳﺒﺎﺭﺗﺎﻡ‪ :‬ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﳛﺘﻮﻱ ﻋﻠﻰ ﺍﳊﻤﺾ‬
‫ﺐ‪:‬‬
‫ﲔ ﻟﺬﺍ ﳚﺐ‬
‫ﲏ ﻓﻨﻴﻞﻞ ﺃﻻﻧﲔ‬
‫ﺍﻷﻣﻴﲏ‬
‫‪.١‬ﻭﺿﻊ ﲢﺬﻳﺮ ﺣﻮﻝ ﺍﺳﺘﻌﻤﺎﻟﻪ ﻣﻦ ﻗﺒﻞ ﻣﺮﺿﻰ ﺍﻟﺒﻴﻠﺔ ﺍﻟﻜﻴﺘﻮﻧﻴﺔ‬
‫)‪phenylketonuria (PKU‬‬
‫‪.٢‬ﺇﻥ ﺍﺣﺘﻮﺍﺀ ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﻋﻠﻰ ﳎﻤﻮﻋﺔ ﻣﺜﻴﻞ ﻳﺘﻀﻤﻦ ﲢﻮﻳﻠﻬﺎ ﰲ ﺍﳉﺴﻢ‬
‫ﺍﳌﻮﺍﺩ‬
‫ﺧﺰﻥ ﺍﳌ ﺍ‬
‫ﻭﺧﺎﺻﺔ ﻋﻨﺪ ﻥ‬
‫ﺳﺎﻡ‪ ،‬ﺎ ﺔ‬ ‫ﻣﻴﺜﺎﻧﻮﻝ( ﺎ‬
‫ﻣﺜﻴﻠﻲ ) ﺎ ﻝ‬
‫ﻛﺤﻮﻝ ﻠ‬
‫ﻋﻨﺪ ﺃﺃﻳﻀﻪ ﺇﱃ ﻛ ﻝ‬
‫ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﶈﺘﻮﻳﺔ ﻋﻠﻴﻪ ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﻋﺎﻟﻴﺔ‪.‬‬
‫ﺍﻟﺒﻮﺗﺎﺳﻴﻮﻡ ‪Acesulfame-K‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺃﺃﺳﻴﺴﻮﻟﻔﺎﻡ‬
‫ﺍﻟﺒﻮﺗﺎﺳﻴﻮﻡ ‪Acesulfame-K‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺃﺃﺳﻴﺴﻮﻟﻔﺎﻡ‬
‫ﺩﺭﺟﺔ ﺣﻼﻭﺓ ﻫﺬﻩ ﺍﳌﺎﺩﺓ ﻫﻲ ‪ ٢٠٠‬ﺿﻌﻒ ﺩﺭﺟﺔ ﺣﻼﻭﺓ ﺳﻜﺮ ﺍﳌﺎﺋﺪﺓ ﻭﲣﻠﻮ‬ ‫‪9‬‬
‫ﻣﻦ ﺍﻟﺴﻌﺮﺍﺕ ﺍﳊﺮﺍﺭﻳﺔ‪.‬‬
‫ﻣﻦ ﺃﲰﺎﺋﻪ ﺍﻟﺘﺠﺎﺭﻳﺔ ‪ Sunett‬ﻭ ‪.Sweet One‬‬ ‫‪9‬‬
‫ﺣﻮﳍﺎ ﻋﻠﻰﻰ‬
‫ﺩﺭﺍﺳﺔ ﻮ‬
‫ﺇﺟﺮﺍﺀ ‪ ٩٠‬ﺭ‬
‫ﺍﺳﺘﻌﻤﻠﺖ ﻫﺬﻩ ﺍﳌﺎﺩﺓ ﻣﻨﺬ ﺳﻨﺔ ‪ ١٩٨٨‬ﺑﻌﺪ ﺮ‬ ‫‪9‬‬
‫ﻣﺪﺍﺭ ‪ ١٥‬ﻋﺎﻣﺎﹰ‪.‬‬
‫ﻣﺴﺮﻃﻦﻦ ﰲ ﺮ‬
‫ﺍﳉﺮﺫﺍﻥ؟‬ ‫ﻫﻞﻞ ﺍﺳﺘﻌﻤﺎﻟﻪ ﺮ‬ ‫‪9‬‬
‫ﺃﻓﺎﺩﺕ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺑﺄﻥ ﺍﻟﺴﺮﻃﺎﻥ ﺍﻟﺬﻱ ﻇﻬﺮ ﰲ ﺑﻌﺾ ﺍﻟﺪﺭﺍﺳﺎﺕ ﱂ ﻳﻨﺘﺞ‬ ‫•‬
‫ﻋﻦ ﻫﺬﻩ ﺍﳌﺎﺩﺓ ﻭﱂ ﻳﻜﻦ ﺃﻋﻠﻰ ﰲ ﻧﺴﺒﺘﻪ ﻣﻦ ﳎﻤﻮﻋﺎﺕ ﺍﳌﻘﺎﺭﻧﺔ‪.‬‬
‫ﻟﺬﺍ ﻓﻘﺪ ﺃﻗﺮﺗﻪ ﻛﻤﺤﻠﻲ ﻋﺎﻡ ﺍﻻﺳﺘﻌﻤﺎﻝ ﰲ ﺍﻷﻃﻌﻤﺔ ﺍﳌﻄﺒﻮﺧﺔ ﻭﺍﳊﻠﻮﻳﺎﺕ ﺍ‪‬ﻤﺪﺓ‬ ‫•‬
‫ﻭﺍﻟﻜﺎﻧﺪﻱ ﻭﺍﳌﺸﺮﻭﺑﺎﺕ ﻭﺃﺩﻭﻳﺔ ﺍﻟﺴﻌﺎﻝ ﻭﺃﻗﺮﺍﺹ ﺍﻟﻨﻌﻨﻊ ﺍﳌﻌﻄﺮﺓ‪ ،‬ﻣﻊ ﺍﺳﺘﺜﻨﺎﺀ‬
‫ﺍﺳﺘﻌﻤﺎﻟﻪ ﰲ ﺣﺎﻟﺔ ﺍﻟﻠﺤﻮﻡ ﻭﺍﻟﺪﻭﺍﺟﻦ‪.‬‬
‫‪N t‬‬
‫‪Neotame‬‬ ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟﺍﻟﻨﻴﻮﺗﺎﻡ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
 ‫‪N t‬‬
‫‪Neotame‬‬ ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟﺍﻟﻨﻴﻮﺗﺎﻡ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
‫ﻣﻦ ﺃﺣﺪﺙ ﺍﶈﻠﻴﺎﺕ ﺍﳌﺮﻛﹼﺰﺓ ﺍﻟﱵ ﺗﻘﺮﻫﺎ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﻷﻣﺮﻳﻜﻴﺔ‪،‬‬
‫‪ ١١‬ﺩﺭﺍﺳﺎﺕ ﺣﻮﳍﺎ‪.‬‬ ‫ﺃﻗﺮ‪‬ﺎ ﺳﻨﺔ ‪ ٢٢٠٠٢٢‬ﺑﻌﺪ ﻣﺮﺍﺟﻌﺔ ‪١١٠‬‬‫ﻓﻘﺪ ﺃﻗﺮ‪‬ﺎ‬
‫ﺗﺘﺮﺍﻭﺡ ﺩﺭﺟﺔ ﺣﻼﻭ‪‬ﺎ ﻣﻦ ‪ ١٣٠٠٠-٧٠٠٠‬ﻣﺮﺓ ﻣﻘﺎﺭﻧﺔ ﻣﻊ ﺣﻼﻭﺓ‬
‫ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
‫ﻜ‬
‫ﳎﻤﻮﻋﺔ‬
‫ﺇﺿﺎﻓﻴﺔ ﻫﻲﻲ ﻮ‬
‫ﺟﺎﻧﺒﻴﺔ ﺇ ﻴ‬
‫ﳎﻤﻮﻋﺔ ﺒﻴ‬ ‫ﻭﺟﻮﺩ ﻮ‬‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡﻡ ﻣﻊﻊ ﻭ ﻮ‬
‫ﻳﺸﺒﻪ ﺒ ﺭ‬‫ﻴﺒﻴﹰﺎ ﻳ ﺒ‬
‫ﺮﺗﺮﻛﻴﺒﻴ‬
‫ﺍﻟﺒﻴﻮﺗﺎﻥ ﺛﻨﺎﺋﻲ ﺍﳌﺜﻴﻞ ﺍﻟﱵ ﺗﻘﻮﻡ ﲟﻨﻊ ﺍﻟﺘﺤﻠﻞ ﺍﻹﻧﺰﳝﻲ ﻟﻠﺤﻤﻀﲔ ﺍﻷﻣﻴﻨﻴﲔ‬
‫ﺗﺮﻛﻴﺒﻪ‪.‬‬
‫ﺍﻟﻠﺬﻳﻦ ﻳﺪﺧﻼﻥ ﰲ ﺗ ﻛ ﻪ‬
‫ﻟﺬﺍ ﻻ ﻳﻮﺟﺪ ﻣﱪﺭ ﻟﻮﺿﻊ ﲢﺬﻳﺮ ﳌﺮﺿﻰ ﺍﻟﺒﻴﻠﺔ ﺍﻟﻜﻴﺘﻮﻧﻴﺔ ﺣﻮﻝ ﺍﺳﺘﻌﻤﺎﻟﻪ‬
‫ﻫﻮ ﺫﻭ ﺍﺳﺘﻌﻤﺎﻝ ﻋﺎﻡ ﻣﻊ ﻛﻞ ﺍﻷﻃﻌﻤﺔ ﺑﺎﺳﺘﺜﻨﺎﺀ ﺃﻃﻌﻤﺔ ﺍﻟﻠﺤﻮﻡ ﻭﺍﻟﺪﻭﺍﺟﻦ‪.‬‬
‫‪S‬‬
‫‪Sucralose‬‬
‫‪l‬‬ ‫ﺍﻟﺴﻜﺮﺍﻟﻮﺯ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟ ﻜ ﻟ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
 ‫‪S‬‬
‫‪Sucralose‬‬
‫‪l‬‬ ‫ﺍﻟﺴﻜﺮﺍﻟﻮﺯ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟ ﻜ ﻟ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
‫ﲤﺖ ﺍﳌﻮﺍﻓﻘﺔ ﻋﻠﻴﻪ ﺳﻨﺔ ‪ ١٩٩٨‬ﺑﻌﺪ ﻣﺮﺍﺟﻌﺔ ﺃﻛﺜﺮ ﻣﻦ ‪ ١١٠‬ﲝﻮﺙ‬
‫ﻭﺍﳊﻴﻮﺍﻧﺎﺕ‪..‬‬
‫ﺣﻮﻟﻪ ﰎ ﺇﺟﺮﺍﺅﻫﺎ ﰲ ﺍﻹﻧﺴﺎﻥ ﻭﺍﳊﻴﻮﺍﻧﺎﺕ‬
‫ﻣﺸﺘﻖ ﻛﻴﻤﺎﻭﻳﹰﺎ ﻣﻦ ﺍﻟﺴﻜﺮﻭﺯ ﻣﻊ ﺍﺳﺘﺒﺪﺍﻝ ﺛﻼﺙ ﻣﻦ ﳎﻤﻮﻋﺎﺕ‬
‫ﺍﻟﻜﻠﻮﺭ‪.‬‬
‫ﺑﺬﺭﺍﺕ ﻟﻜﻠ‬
‫ﺍﳍﻴﺪﺭﻭﻛﺴﻴﻞ ﻓﻓﻴﻪ ﺬ‬
‫ﻛ‬
‫ﺍﻟﺴﻜﺮﻭﺯ ﻭﻭﺧﺎﻝﻝﹴ ﻣﻦﻦ‬
‫ﺮﻭﺯ‬ ‫ﺣﻼﻭﺓ‬
‫ﺍﻟﻨﺴﺒﻴﺔ ﺗﻌﺎﺩﻝﻝ ‪ ٦٠٠‬ﺿﻌﻒ ﻭ‬ ‫ﺣﻼﻭﺗﻪ ﺒﻴ‬‫ﻭ‬
‫ﺍﻟﺴﻌﺮﺍﺕ ﺍﳊﺮﺍﺭﻳﺔ ﻛﻮﻧﻪ ﻻ ﻳﻬﻀﻢ ﻭﻻ ﳝﺘﺺ‪.‬‬
‫ﺳﻨﺔ ‪.١٩٩٩‬‬
‫ﻣﻨﺬ ﺔ‬
‫ﺍﻷﻃﻌﻤﺔ ﺬ‬
‫ﻋﺎﻡ ﰲ ﲨﻴﻊ ﺍﻷﻃ ﺔ‬‫ﺃﻗﺃﻗﺮ ﻛﻛﻤﺤ ﹴّﻞ ﺎ‬
‫‪T‬‬
‫‪Tagatose‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟﺍﻟﺘﺎﻏﺎﺗﻮﺯ‬
‫ﶈﻠ‬
 ‫‪T‬‬
‫‪Tagatose‬‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻟﺍﻟﺘﺎﻏﺎﺗﻮﺯ‬
‫ﶈﻠ‬
‫ﺃﻗﺮﺕ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﻷﻣﺮﻳﻜﻴﺔ ﺍﺳﺘﺨﺪﺍﻣﻪ ﺣﺪﻳﺜﺎﹰ )ﺳﻨﺔ ‪(٢٠٠٦‬‬
‫ﺣﻼﻭﺗﻪ ﻋﻦﻦ ‪ ٠.٨‬ﻣﻦﻦ‬‫ﺩﺭﺟﺔ ﻭ‬‫ﺗﺰﻳﺪ ﺭﺟ‬
‫ﻮﺯ ﻭﻭﻻ ﺰﻳ‬
‫ﺍﻟﻔﺮﻛﺘﻮﺯ‬
‫ﺗﺮﻛﻴﺒﻪ ﻣﻦﻦ ﺮ‬
‫ﺮﻳﺐ ﰲ ﺮ ﻴﺒ‬
‫ﻗﺮﻳﺐ‬
‫ﺣﻼﻭﺓ ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
‫ﺃﻳﻀﺎ ﻭﳝﺘﺺ ﻣﻨﻪ‬
‫ﺻﻨﺎﻋﻴﺎ ﺃﻳﻀﺎﹰ‬
‫ﺳﻜﺮ ﺃﺣﺎﺩﻱ ﻣﺸﺘﻖ ﻣﻦ ﺍﻟﻼﻛﺘﻮﺯ ﻭﻟﻜﻨﻪ ﳛﻀﺮ ﺻﻨﺎﻋﻴﺎﹰ‬
‫ﻓﻘﻂ ‪ %٢٠‬ﻟﺬﺍ ﻓﻬﻮ ﻻ ﻳﺰﻭﺩ ﺍﳉﺴﻢ ﺇﻻ ﲟﻘﺪﺍﺭ ‪ ١.٥‬ﻙ ﻙ‪/‬ﻏﻢ‪.‬‬
‫ﲑﺓ ﻳﺆﺩﻱ ﺇﱃ‬‫ﺑﻜﻤﻴﺎﺕ ﻛﻛﺒﲑﺓ‬
‫ﺟﺎﻧﺒﻴﺔﺔ ﻣﻦ ﺍﺳﺘﻌﻤﺎﻟﻪ ﺳﻮﻯ ﺃﻧﻪ ﺑﻜﻤ ﺎﺕ‬
‫ﻻ ﻳﻮﺟﺪ ﺁﺛﺎﺭ ﺟﺎﻧ‬
‫ﺍﻟﻨﻔﺎﺥ ﻭﺍﻟﻐﺎﺯﺍﺕ ﻭﻃﺮﺍﻭﺓ ﺍﻟﻔﻀﻼﺕ ﺍﻟﱪﺍﺯﻳﺔ‪.‬‬
‫ﺑﻜﺘﲑﻳﺎ ﳔﳔﺮ ﺍﻷ ﺎﻥ‬
‫ﺍﻷﺳﻨﺎﻥ‬ ‫ﻳﺘﺨﻤﺮ ﻣﻦ ﻜ ﺎ‬ ‫ﺑﻜﻮﻧﻪ ﻻ ﺨ‬
‫ﺍﻷﺧﺮﻯ ﻜ ﻧﻪ‬
‫ﺍﻟﺴﻜﺮﻳﺎﺕ ﺍﻷﺧ‬
‫ﻠﻒ ﻋﻦ ﺍﻟ ﻜ ﺎﺕ‬ ‫ﳜﳜﺘﻠﻒ‬
‫ﳑﺎ ﻳﺴﻤﺢ ﺑﻮﺿﻊ ﺍﺩﻋﺎﺀﺍﺕ ﻋﻠﻴﻪ ﺗﺸﲑ ﺃﻧﻪ ﻻ ﻳﺴﻬﻢ ﺑﺘﺴﻮﺱ ﺍﻷﺳﻨﺎﻥ‪.‬‬
‫‪Alit‬‬
‫‪Alitame‬‬ ‫ﺍﻷﻟﻴﺘﺎﻡ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻷﻟ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
 ‫‪Alit‬‬
‫‪Alitame‬‬ ‫ﺍﻷﻟﻴﺘﺎﻡ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﻷﻟ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﶈﻠ‬
‫ﱂ ﻳﺒﺖ ﰲ ﺃﻣﺮ ﺳﻼﻣﺔ ﺍﺳﺘﻬﻼﻙ ﻫﺬﻩ ﺍﳌﺎﺩﺓ ﺍﶈﻠﹼﻴﺔ ﰲ ﻋﺪﺩ ﻣﻦ ﺍﻟﺒﻠﺪﺍﻥ‬
‫ﺍﳌﺘﺤﺪﺓ‪..‬‬
‫ﻭﻣﻨﻬﺎ ﺍﻟﻮﻻﻳﺎﺕ ﺍﳌﺘﺤﺪﺓ‬
‫ﺫﺍﺕ ﺣﻼﻭﺓ ﻧﺴﺒﻴﺔ ﻣﻘﺪﺍﺭﻫﺎ ‪ ٢٠٠٠‬ﺿﻌﻒ ﻣﻘﺎﺭﻧﺔ ﺑﺴﻜﺮ ﺍﳌﺎﺋﺪﺓ‪.‬‬
‫ﻳﺰﻭﺩ ﺍﻟﻐﺮﺍﻡ ﺍﻟﻮﺍﺣﺪ ﻣﻨﻬﺎ ﺍﳉﺴﻢ ﺏ ‪ ٤‬ﻛﻴﻠﻮ ﻛﺎﻟﻮﺭﻱ‪.‬‬
‫ﺍﻟﺴﻴﻜﻼﻣﺎﺕ ‪Cyclamate‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻟ ﻜﻼ ﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫ﺍﻟﺴﻴﻜﻼﻣﺎﺕ ‪Cyclamate‬‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ :‬ﺍﻟ ﻜﻼ ﺎ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫ﻣﺎﺩﺓ ﳏ ﹼﻠﹼﻴﺔ ﻗﺪﳝﺔ ﺍﺳﺘﻌﻤﻠﺖ ﰲ ﺑﻌﺾ ﺍﻟﺒﻠﺪﺍﻥ ﻣﻨﺬ ﺃﻛﺜﺮ ﻣﻦ ﻧﺼﻒ ﻗﺮﻥ‬
‫ﺃﻣﺮ ﺳﻼﻣﺘﻬﺎ ﻣﺎ ﻳﺰﺍﻝ ﻣﻌﻠﻘﹰﺎ ﻭﱂ ﻳﺒﺖ ﻓﻴﻪ‪ ،‬ﻓﻘﺪ ﲰﺤﺖ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ‬
‫ﺑﺴﺮﻃﺎﻥ‬
‫ﻟﻌﻼﻗﺘﻪ ﻃ‬‫ﺣﻈﺮﺗﻪ ﺳﻨﺔ ‪ ١٩٧٠‬ﻟ ﻼﻗ‬ ‫ﺑﺎﺳﺘﻌﻤﺎﳍﺎ ﺳﻨﺔ ‪ ١٩٤٩‬ﰒ ﻈ‬
‫ﳍ‬ ‫ﺍﻷﻣﺮﻳﻜﻴﺔ‬
‫ﻷ ﻜ‬
‫ﺍﳌﺜﺎﻧﺔ ﰲ ﺍﳉﺮﺫﺍﻥ‬
‫ﻋﺪﺩﺍ ﻣﻣﻦ ﺍﻟﺪ ﺍ ﺎﺕ‬
‫ﺍﻟﺪﺭﺍﺳﺎﺕ‬ ‫ﺣﺪﻳﺜﺎ ﻋﺪﺩﺍﹰ‬
‫ﺍﻟﻮﻻﻳﺎﺕ ﺍﳌﺘﺤﺪﺓ ﺣﺪﻳﺜﺎﹰ‬
‫ﺍﻟﻌﻠﻤﻲ ﰲ ﺍﻟ ﻻﻳﺎﺕ‬
‫ﺍﻟﺒﺤﺚ ﺍﻟﻌﻠ‬
‫ﳎﻠﺲ ﺍﻟ ﺤﺚ‬‫ﺭﺍﺟﻊ ﳎﻠ‬
‫ﺍﺟ‬
‫ﺣﻮﳍﺎ ﻭﱂ ﻳﺘﻮﺻﻞ ﻣﻨﻬﺎ ﺇﱃ ﺃ‪‬ﺎ ﻣﺴﺮﻃﻨﺔ ﺑﺬﺍ‪‬ﺎ ﻭﻟﻜﻨﻬﺎ ﻗﺪ ﺗﻌﺰﺯ ﺍﻟﻨﻤﻮ ﺍﻟﺴﺮﻃﺎﱐ‬
‫ﺣﻮﳍﺎ‪.‬‬
‫ﺍﻟﺒﺤﻮﺙ ﻮ‬
‫ﻣﻦ ﻮ‬ ‫ﺍﳌﺰﻳﺪ ﻦ‬ ‫ﺣﺪﻭﺛﻪ ﻭﻭﻟﺬﺍ ﻧﺼﺤﺖ ﺮ‬
‫ﺑﺈﺟﺮﺍﺀ ﺰ‬ ‫ﺑﻌﺪ ﻭ‬
‫ﺃﻛﺜﺮ ﻣﻦ ﲬﺴﲔ ﺑﻠﺪﹰﺍ ﰲ ﺍﻟﻌﺎﱂ ﻭﻣﻨﻬﺎ ﻛﻨﺪﺍ ﲰﺤﺖ ﺑﺎﺳﺘﻌﻤﺎﻝ ﺍﻟﺴﻴﻜﻼﻣﺎﺕ‬
‫ﻛﻤﺎﺩﺓ ﳏﻠﹼﻴﺔ ﺗﺴﺘﻌﻤﻞ ﲟﻔﺮﺩﻫﺎ ﺃﻭ ﻣﻊ ﺍﻟﺴﻜﺎﺭﻳﻦ‪.‬‬
‫ﺗﺼﻞ ﺩﺭﺟﺔ ﺣﻼﻭﺗﻪ ﺇﱃ ‪ ٣٠‬ﺿﻌﻔﺎﹰ ﻣﻘﺎﺭﻧﺔ ﻣﻊ ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫• ﺍﳌﻮﺍﺩ ﺍﶈﻠﹼﻴﺔ ﺍﳌﺴﺘﺨﻠﺼﺔ ﻣﻦ ﺑﻌﺾ ﺍﻷﻋﺸﺎﺏ ﺍﻟﱪﻳﺔ ﺍﻟﻄﺒﻴﻌﻴﺔ ﺍﻟﱵ ﺗﺒﺎﻉ‬
‫ﻛﻤﻜﻤﻼﺕ ﻏﺬﺍﺋﻴﺔ ﻣﻊ ﻋﺪﻡ ﻭﺟﻮﺩ ﻣﻮﻗﻒ ‪‬ﺎﺋﻲ ﺣﻮﻝ ﺃﻣﺎﻥ ﺍﺳﺘﻌﻤﺎﳍﺎ‬
‫ﻋﻠﻰ ﺷﻜﻞ ﻣﻀﺎﻓﺎﺕ ﻏﺬﺍﺋﻴﺔ ﰲ ﺍﻟﺘﺼﻨﻴﻊ ﺍﻟﻐﺬﺍﺋﻲ‪:‬‬
‫)‪ (١‬ﻟﺍﻟﺴﻮﺱ ﺃﺃﻭ ﻟﺍﻟﻌﺮﻗﺴﻮﺱ )‪Licorice (Glycyrrhiza glabra‬‬
‫ﺍﻟﺬﻱ ﳛﺘﻮﻱ ﻋﻠﻰ ﻣﺎﺩﺓ ﺍﻟﻐﻠﻴﺴﺮﻳﺰﻳﻦ ‪ Glycyrrhizin‬ﺍﻟﺜﺎﺑﺘﺔ ﺣﺮﺍﺭﻳﹰﺎ‬
‫• ﺍﳊﻼﻭﺓ ﺍﻟﻨﺴﺒﻴﺔ ﳍﺎ ‪ ٤٠-٢٠‬ﻣﺮﺓ ﻣﻦ ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫)‪ (٢‬ﺍﻟﺴﺘﻴﻔﻴﺎ )‪Stevia (Stevia rebaudiana‬‬
‫ﺍﻟﱵ ﲢﺘﻮﻱ ﻋﻠﻰ ﻣﺎﺩﰐ ﺍﻟﺴﺘﻴﻔﻴﻮﺳﻴﺪ ‪Stevioside‬‬
‫ﻭﺍﻟﺮﻳﺒﻮﺩﻳﻮﺳﻴﺪ ‪ Rebaudioside‬ﺍﻟﻠﺘﲔ ﺗﺘﺮﺍﻭﺡ‬
‫ﺩﺭﺟﺔ ﺣﻼﻭ‪‬ﻤﺎ ﻣﺎ ﺑﲔ ‪ ٣٠٠-٢٥٠‬ﺿﻌﻒ ﻣﻘﺎﺭﻧﺔ‬
‫ﺍﻟﺴﻜﺮﻭﺯ‪.‬‬
‫ﲝﻼﻭﺓﺓ ﺍﻟ ﻜ‬
‫ﲝﻼ‬
‫• ﺍﻟﻨﺒﺘﺔ ﺷﺎﺋﻌﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ ﰲ ﺍﻟﻴﺎﺑﺎﻥ )ﺗﺴﺘﻬﻠﻚ ﺃﻛﺜﺮ ﻣﻦ‬
‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﻟﻌﺎﳌﻲ ﻣﻦ ﺍﶈﻠﹼ ﺎ‬
‫ﻼﻙ ﺍﻟ ﺎﳌ‬
‫ﺍﻻﺳﺘﻬﻼﻙ‬
‫‪ %٤٠‬ﻣﻦ ﳎﳎﻤﻮﻉ ﺍﻻ‬‫‪٤‬‬
‫ﺍﳌﺴﺘﺨﻠﺼﺔ ﻣﻨﻬﺎ( ﺑﻴﻨﻤﺎ ﺗﻌﺘﱪ ﺍﻟﺼﲔ ﺃﻛﱪ ﻣﺼﺪﺭ ﳍﺎ‪.‬‬
 ‫ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﺍﶈﻠﻴﺎﺕ ﺍﻟ ﺎ ﺔ‬
‫ﺍﶈﻠ ﺎ‬
‫)‪ (٢‬ﺍﻟﺴﺘﻴﻔﻴﺎ )‪Stevia (Stevia rebaudiana‬‬
‫• ﻫﻲ ﻣﺮﺧﺼﺔ ﰲ ﺍﻟﻴﺎﺑﺎﻥ ﻭﻋﺪﺩ ﻣﻦ ﺩﻭﻝ ﺍﻟﻘﺎﺭﺓ ﺍﻷﻣﺮﻳﻜﻴﺔ‬
‫ﺍﳉﻨﻮﺑﻴﺔ ﻛﻤﺎﺩﺓ ﻣﻀﺎﻓﺔ ﻟﻸﻏﺬﻳﺔ‪.‬‬
‫ﺍﲰﺎ ﲡﺎ ﺎﹰ‬
‫ﲡﺎﺭﻳﺎ‬ ‫ﻛﺎﺭﺟﻴﻞ ﺍﲰﺎﹰ‬
‫ﻭﺷﺮﻛﺔ ﻛﺎ ﻞ‬
‫ﻛﻮﻻ ﺷ ﻛﺔ‬‫ﺍﻟﻜﻮﻛﺎ ﻛ ﻻ‬
‫ﺷﺮﻛﺔ ﺍﻟﻜ ﻛﺎ‬
‫ﻃﻮﺭﺕ ﺷ ﻛﺔ‬
‫• ﻗﺪ ﻃ ‪ ‬ﺕ‬
‫ﶈﻠﹼﻴﺎﺕ ﺍﻟﺴﺘﻴﻔﻴﺎ‬
‫ﻋﺎﻡ ‪.٢٠٠٩‬‬ ‫ﻟﻸﻏﺬﻳﺔ ﰲ ﺎ‬
‫ﻣﻀﺎﻓﺔ ﻟﻸﻏﺬ‬
‫ﻛﻤﺎﺩﺓﺓ ﺎﻓ‬
‫• ﻭﻳﺘﻮﻗﻊ ﺗﺮﺧﻴﺼﻪ ﻛ ﺎ‬
‫• ﲦﺔ ﺟﺪﻝ ﺣﻮﻝ ﺍﻟﻜﻤﻴﺔ ﺍﳌﺴﻤﻮﺡ ﺑﺎﺳﺘﻬﻼﻛﻬﺎ ﻳﻮﻣﻴﹰﺎ ﰲ ﺍﻟﻮﻗﺖ‬
‫ﺍﳊﺎﺿﺮ‪.‬‬
 ‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﳌﻘﺒﻮﻟﺔﻟﺔ ﻣﻦ ﺍﶈﻠﹼ ﺎ‬
‫ﺍﳉﺮﻋﺔﺔ ﺍﻟﺍﻟﻴﻮﻣﻴﺔﺔ ﺍﳌﻘ‬
‫ﺍﳉ‬
‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﻄﺒﻴﻌﻴﺔ‪:‬‬
‫ﺍﻟﺴﻜﺮ‬
‫ﻻﺕ ﺍﻟ ﻜ‬‫ﻛﺤﻮﻻﺕ‬
‫ﺎﻝ ﻛﺤ‬
‫ﺍﺳﺘﻌﻤﺎﻝ‬
‫ﺻﺤﻴﺔﺔ ﻗﺪ ﺗﻨﺘﺞ ﻋﻦ ﺍﺳﺘﻌ‬‫ﲦﺔ ﻣﺸﺎﻛﻞ ﻭﻣﺘﺎﻋﺐ ﺻﺤ‬
‫ﻣﻦ ﺃﳘﻬﺎ ﺍﳌﻐﺺ ﻭﺍﻹﺳﻬﺎﻝ ﻭﺗﻜﻮﻥ ﺍﻟﻐﺎﺯﺍﺕ ﻭﻣﺎ ﻳﻨﺘﺞ ﻋﻦ ﺫﻟﻚ ﻣﻦ‬
‫ﻣﻀﺎﻳﻘﺎﺕ‪.‬‬
‫ﻀﺎ ﻘﺎﺕ‬
‫ﻳﻨﺼﺢ ﺑﺄﻻ ﻳﺘﺠﺎﻭﺯ ﺍﳌﺘﻨﺎﻭﻝ ﻣﻨﻬﺎ ‪ ٥٠‬ﻏﻢ‪/‬ﺍﻟﻴﻮﻡ‬
‫ﳚﺐ ﻭﺿﻊ ﺍﻟﺘﺤﺬﻳﺮﺍﺕ ﺍﳌﻨﺎﺳﺒﺔ ﻋﻠﻰ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‪.‬‬
‫ﻳﺘﺠﺎﻭﺯ‬
‫ﻭﺯ‬ ‫ﺗﻨﺎﻭﻟﻪ ﲝﻴﺚ ﻻ ﻳ ﺠ‬
‫ﺍﻹﻓﺮﺍﻁ ﰲ ﻭ‬ ‫ﻟﻠﻔﺮﻛﺘﻮﺯ‪ ،‬ﻳﻮﺻﻰ ﺑﺑﻌﺪﻡﻡ ﻹ ﺮ‬
‫ﺑﺎﻟﻨﺴﺒﺔ ﺮ ﻮﺯ‪،‬‬
‫ﺑ ﺒ‬
‫ﺍﳌﺘﻨﺎﻭﻝ ﺍﻟﻴﻮﻣﻲ ﻣﻨﻪ ‪٦٠-٥٠‬ﻏﻢ ﻳﻮﻣﻴﹰﺎ ﻭﺃﻥ ﻳﺆﺧﺬ ﻣﻦ ﻣﺼﺎﺩﺭﻩ ﺍﻟﻄﺒﻴﻌﻴﺔ‪،‬‬
‫ﻭﺃﳘﻬﺎ ﺍﻟﻔﻮﺍﻛﻪ‪.‬‬
 ‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﳌﻘﺒﻮﻟﺔﻟﺔ ﻣﻦ ﺍﶈﻠﹼ ﺎ‬
‫ﺍﳉﺮﻋﺔﺔ ﺍﻟﺍﻟﻴﻮﻣﻴﺔﺔ ﺍﳌﻘ‬
‫ﺍﳉ‬
‫ﺍﻟﺒﺪﺍﺋﻞ ﺍﻟﺼﻨﺎﻋﻴﺔ‪:‬‬
‫ﺍﳌﻘﺒﻮﻟﺔ‬
‫ﺍﻟﻴﻮﻣﻴﺔ ﺒﻮ‬
‫ﺑﺎﳉﺮﻋﺔ ﻴﻮ ﻴ‬
‫ﺍﻟﻜﻤﻴﺔ ﺍﻵﻣﻨﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ ﻣﻦﻦ ﺍﳌﺎﺩﺓ ﺍﶈﻠﻴﹼﻴﺔ ﺮ‬
‫ﻳﻌﱪﱪ ﻋﻦﻦ ﻴ‬
‫)‪ .(Acceptable daily intake‬ﻭﻫﻮ ﻳﻌﲏ ﺍﻟﻜﻤﻴﺔ ﺍﻟﱵ ﻟﻮ ﺍﺳﺘﻬﻠﻜﺖ ﻳﻮﻣﻴﹰﺎ‬
‫ﻣﺪﻯ ﺍﳊﻴﺎﺓ ﳌﺎ ﻧﺘﺞ ﻋﻨﻬﺎ ﺃﻱ ﺿﺮﺭ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬
‫ﻟﻸﺳﺒﺎﺭﺗﺎﻡ ﻫﻲ ‪ ٥٠‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ ﻣﻦ ﻭﺯﻥ ﺍﳉﺴﻢ ﻭﻫﺬﺍ‬ ‫ﻓﻤﺜﻼ ﺍﳉﺮﻋﺔ ﺍﻟﻴﻮﻣﻴﺔ ﺍﳌﻘﺒﻮﻟﺔ ﻸ‬
‫ﹰ‬
‫ﻳﻌﺘﱪ ﻣﻘﺪﺍﺭﹰﺍ ﻛﺒﲑﹰﺍ ﻭﻣﻦ ﺍﳌﺴﺘﺒﻌﺪ ﺃﻥ ﻳﺘﻨﺎﻭﻟﻪ ﺍﻹﻧﺴﺎﻥ ﰲ ﺍﻟﻈﺮﻭﻑ ﺍﻟﻄﺒﻴﻌﻴﺔ ﻭﻳﻜﺎﻓﺊ‬
‫ﻳﻮﻣﻴﺎ ﺃﻭ ‪ ٩٧‬ﺑﻜﻴﺖ ﻣﻦ ﺍﳌﺴﺘﺤﻀﺮ ﺍﻟﺘﺠﺎﺭﻱ ﺇﻛﻮﺍﻝ‬‫‪ ٣.٥‬ﻏﻢ( ﻳﻮﻣﻴﺎﹰ‬
‫‪ ٣٥٠٠‬ﻣﻠﻐﻢ )‪٣ ٥‬‬
‫‪ Equal‬ﺃﻭ ‪ ٢٠‬ﻋﻠﺒﺔ ﻣﻦ ﺍﳌﺸﺮﻭﺑﺎﺕ ﺍﶈﻼﺓ ﺑﻪ‪ .‬ﺇﻻ ﺃﻥ ﻣﻌﻈﻢ ﺍﻟﻨﺎﺱ ﻻ ﻳﺴﺘﻬﻠﻜﻮﻥ‬
‫ﻓﻌﻠﻴﹰﺎ ﺃﻛﺜﺮ ﻣﻦ ‪ ٥‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‪/‬ﺍﻟﻴﻮﻡ‪.‬‬
‫ﺗﻮﺻﻲ ﲨﻴﻌﺔ ﺍﻟﺘﻐﺬﻳﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﺑﺎﺳﺘﻌﻤﺎﻝ ﺍﶈﹼﻠﹼﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺑﺎﻋﺘﺪﺍﻝ ﻭﺿﻤﻦ‬
‫ﻭﺟﺒﺎﺕ ﻏﺬﺍﺋﻴﺔ ﻣﺘﻮﺍﺯﻧﺔ‬
 ‫ﺟﺪﻭﻝ )‪ :(٤‬ﻣﻌﺪﻝ ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﰲ ﺃﻃﻌﻤﺔ ﳐﺘﺎﺭﺓ ﳏﻼﺓ ﺑﻪ*‬

‫ﻛﻤﻴﺔ ﺍﻷﺳﺒﺎﺭﺗﺎﻡ )ﻣﻠﻐﻢ(‬ ‫ﺍﳌﺎﺩﺓ ﺍﻟﻐﺬﺍﺋﻴﺔ‬

‫‪١٧٠‬‬ ‫‪ ٣٦٠‬ﻏﻢ ﻣﻦ ﺍﳌﺸﺮﻭﺑﺎﺕ ﺍﳋﻔﻴﻔﺔ‬
‫‪١٠٠‬‬ ‫‪ ٢٤٠‬ﻏﻢ ﳏﻀﺮ ﻣﻦ ﻣﺴﺤﻮﻕ ﺍﳌﺸﺮﻭﺏ‬
‫‪١٢٤‬‬ ‫‪ ٢٤٠‬ﻏﻢ ﻟﱭ ﻓﺎﻛﻬﺔ ﺧﺎﱄ ﻣﻦ ﺍﻟﺴﻜﺮ‬
‫‪٨‬‬
‫‪٨٠‬‬ ‫ﺟﻠﻲ‬
‫‪ ١٢٠‬ﻏﻏﻢ ﺟﻠ‬
‫‪١٢‬‬
‫‪٣٥‬‬ ‫ﻋﺒﻮﺓ ﻭﺍﺣﺪﺓ ﻣﻦ ﳏﻠﻲ ﺍﻷﺳﺒﺎﺭﺗﺎﻡ‬
‫*ﺍﳌﺮﺟﻊ‪) Rolfes et al. 2006 :‬ﺑﺘﺼﺮﻑ(‬
 ‫ﺟﺪﻭﻝ )‪ :(٣‬ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﺸﺎﺋﻌﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ *‬
‫ﺍﻟﺒﺪﻳﻠﺔ‬
‫ﺍﻟﻜﻤﻴﺔ ﻟ ﻠ‬
‫ﻟﻜ‬ ‫ﺍﳉﺮﻋﺔ ﻟﺍﻟﻴﻮﻣﻴﺔ‬
‫ﳉ‬ ‫ﺍﻟﻄﺎﻗﺔ‬ ‫ﺍﳊﻼﻭﺓ‬‫ﳊ‬ ‫ﺍﶈﻠﻴﺔ‬
‫ﳌﺍﳌﺎﺩﺓ ﶈﻠﹼ‬
‫ﳌﻠﻌﻘﺔ ﺳﻜﺮ‬ ‫ﺍﳌﻘﺒﻮﻟﺔ‬ ‫ﻙ ﻙ‪/‬ﻏﻢ‬ ‫ﺍﻟﻨﺴﺒﻴﺔ**‬
‫ﺎﺕ ﺍﳌﺮﺧﺼﺔ‬
‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺍﶈﻠﹼ‬
‫‪ ١٢‬ﻣﻠﻐﻢ‬ ‫‪ ٥‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٤٥٠‬‬ ‫‪ -‬ﺍﻟﺴﻜﺎﺭﻳﻦ‬
‫‪ ١٨‬ﻣﻠﻐﻢﻢ‬ ‫‪ ٥٠‬ﻣﻠﻐﻢﻢ‪/‬ﻛﻐﻢﻢ‬ ‫‪٤.٠‬‬ ‫‪٣٠٠‬‬ ‫ﺍﻷﺳﺒﺎﺭﺗﺎﻡﻡ‬
‫ﺒﺭ‬ ‫‪-‬‬
‫‪ ٢٥‬ﻣﻠﻐﻢ‬ ‫‪ ١٥‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٢٠٠‬‬ ‫‪ -‬ﺃﺳﻴﺴﻮﻟﻔﺎﻡ ﺍﻟﺒﻮﺗﺎﺳﻴﻮﻡ‬
‫‪ ٦‬ﻣﻠﻐﻢﻢ‬ ‫‪ ٥‬ﻣﻠﻐﻢﻢ‪/‬ﻛﻐﻢﻢ‬ ‫‪٠.٠‬‬ ‫‪٦٠٠‬‬ ‫‪ -‬ﺍﻟﺴﻜﺮﺍﻟﻮﺯ‬
‫‪ ٠.٥‬ﻣﻴﻜﺮﻭﻏﻢ‬ ‫‪ / ١٨‬ﺍﻟﻴﻮﻡ‬ ‫‪٠.٠‬‬ ‫‪٨٠٠٠‬‬ ‫‪ -‬ﺍﻟﻨﻴﻮﺗﺎﻡ‬
‫‪ ١‬ﻣﻠﻌﻘﺔ ﺻﻐﲑﺓ‬ ‫‪ ٧.٥‬ﻏﻢ‪/‬ﺍﻟﻴﻮﻡ‬ ‫‪١.٥‬‬ ‫‪٠.٨‬‬ ‫‪ -‬ﺗﺎﻏﺎﺗﻮﺯ‬
‫ﺍﶈﻠﹼﻴﺎﺕ ﺍﳌﻘﺪﻣﺔ ﻟﻠﺘﺮﺧﻴﺺ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪٤.٠‬‬ ‫‪٢٠٠٠‬‬ ‫‪ -‬ﺍﻷﻟﻴﺘﺎﻡ‬
‫‪ ١٧٠‬ﻣﻠﻐﻢ‬ ‫‪ ٧‬ﻣﻠﻐﻢ‪/‬ﻛﻐﻢ‬ ‫‪٠.٠‬‬ ‫‪٣٠‬‬ ‫‪ -‬ﺍﻟﺴﻴﻜﻼﻣﺎﺕ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪-‬‬ ‫‪٣٠٠-٢٥٠‬‬ ‫‪ -‬ﳏﻠﹼﻴﺎﺕ ﺍﻟﺴﺘﻴﻔﻴﺎ‬
‫‪-‬‬ ‫‪-‬‬ ‫‪-‬‬ ‫‪٣٠‬‬ ‫ﳏﻠﻴﺎﺕ ﺍﻟﺍﻟﺴﻮﺱ‬
‫‪ -‬ﻠﹼ ﺎ‬
‫* ﺑﺘﺼﺮﻑ ﻣﻦ ‪ Rolfes et al., 2006‬ﻭ ‪ Wikipedia.org, 2007‬ﻭ ‪CCC, 2007‬‬
‫ﺍﻷﺧﺮﻯ‬
‫ﻭﺍﻷﻣﺮﺍﺽ ﺍﻷﺧ‬
‫ﺍﻟﺴﻤﻨﺔ ﺍﻷ ﺍ‬
‫ﻭﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﺍﻟ ﺔ‬
‫ﺍﻟﺴﻜﺮ ﺍﻟ ﻗﺎ ﺔ‬
‫ﺑﺪﺍﺋﻞ ﺍﻟ ﻜ‬
‫ﺪﺍﺋﻞ‬
‫ﻣﻌﺪﻝ ﺍﻟﺴﻤﻨﺔ ﰲ ﻛﺜﲑ ﻣﻦ ﺑﻠﺪﺍﻥ ﺍﻟﻌﺎﱂ ﰲ ﺗﺰﺍﻳﺪ ﻣ ﹼﻄﹼﺮﺩ ﻭﻛﺎﻥ ﻣﻦ ﺃﻫﻢ ﺃﻫﺪﺍﻑ‬
‫ﺗﻄﻮﻳﺮ ﺍﶈﻠﹼﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻫﻮ ﻣﺴﺎﻋﺪﺓ ﺍﻟﻨﺎﺱ ﲣﻔﻴﻒ ﺍﻟﻮﺯﻥ‪.‬‬
‫ﺍﶈﻠﻴﺎﺕ ﻳﺰﻳﺪ ﻣﻦ ﻟﺍﻟﺸﻬﻴﺔ ﳑﺎ‬
‫ﻫﺬﻩ ﶈﻠﹼ‬
‫ﺍﳌﻔﺮﻁ ﻟﻟﺒﻌﺾ ﺬ‬
‫ﺍﻻﺳﺘﻌﻤﺎﻝ ﳌ ﻁ‬
‫ﻝ‬ ‫ﺍﳌﻔﺎﺭﻗﺎﺕ ﺃﺃﻥ ﻻ‬
‫ﻣﻦ ﳌ ﻗ‬
‫ﻳﺴﻬﻢ ﰲ ﺯﻳﺎﺩﺓ ﺍﻟﻮﺯﻥ‪.‬‬
‫ﺍﻹﺩﻋﺎﺀ‪.‬‬
‫ﺍﻟﺪﺭﺍﺳﺎﺕ ﺗﻨﺎﻗﺾ ﻫﺬﺍ ﺍﻹﺩﻋﺎ‬
‫ﻛﺜﲑﺍ ﻣﻣﻦ ﺍﻟﺪ ﺍ ﺎﺕ‬
‫ﺇﻻ ﺃﻥ ﻛﺜ ﺍﹰ‬
‫ﺍﳊﻘﻴﻘﺔ ﺃﻥ ﺃﺛﺮ ﺍﶈﻠﹼﻴﺎﺕ ﻋﻠﻰ ﺍﻟﻮﺯﻥ ﻳﺘﺒﺎﻳﻦ ﺣﺴﺐ ﺍﻟﱪﻧﺎﻣﺞ ﺍﻟﻐﺬﺍﺋﻲ ﺍﳌﺮﺍﻓﻖ‬
‫ﻻﺳﺘﻌﻤﺎﳍﺎ ﻭﻧﻈﺮﺓ ﻭﻫﺪﻑ ﺍﻟﺸﺨﺺ ﺍﳌﺴﺘﻌﻤﻞ ﳍﺎ؛ ﻓﺒﻌﺾ ﺍﻟﻨﺎﺱ ﻳﺘﻨﺎﻭﻟﻮﻥ‬
‫ﺍﶈﻠﹼﻴﺎﺕ ﻟﻴﺘﻤﻜﻨﻮﺍ ﻣﻦ ﺗﻨﺎﻭﻝ ﻛﻤﻴﺔ ﺃﻛﱪ ﻣﻦ ﺍﻟﻐﺬﺍﺀ‪.‬‬
‫ﻣﺘﻨﺎﻭﻝ ﺍﻟﻄﺎﻗﺔ ﺇﺫﺍ‬
‫ﻣﻦ ﻭ‬ ‫ﺍﻟﻮﺯﻥ ﻭ ﺗﻘﻠﻞﻞ ﻦ‬
‫ﻭﺍﻟﻮﺍﻗﻊﻊ ﺃﻥ ﺑﺪﺍﺋﻞﻞ ﺍﻟﺴﻜﺮﺮ ﺗﻔﻴﺪ ﰲ ﺿﺒﻂ ﻮﺯ‬
‫ﻭﻮ‬
‫ﺭﻭﻋﻲ ﺗﻨﺎﻭﻝ ﻭﺟﺒﺎﺕ ﻣﺘﻮﺍﺯﻧﺔ‪.‬‬
‫ﻭﺗﻠﻘﺎﺋﻴﹰﺎ ﻓﺈﻥ ﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﺍﻟﺴﻤﻨﺔ ﻳﻨﺘﺞ ﻋﻨﻬﺎ ﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﻋﺪﺩ ﻣﻦ ﺍﻷﻣﺮﺍﺽ‬
‫ﺍﻟﻘﻠﺐ ﻟ ﺓ‬
‫ﻭﺍﻟﺪﻭﺭﺓ‬ ‫ﻭﺃﻣﺮﺍﺽ ﻟﻘﻠ‬ ‫ﺍﻟﺴﻜﺮﻱ ﺃ‬
‫ﻣﺜﻞ ﻣﺮﺽ ﻟ ﻜ‬‫ﻭﺍﳌﺮﺗﺒﻄﺔ ‪‬ﺎ ﻞ‬
‫ﺍﳌﻘﺘﺮﻧﺔﺔ ﻣﻌﻬﺎ ﳌ ﻄﺔ‬
‫ﳌﻘ‬
‫ﺍﻟﺪﻣﻮﻳﺔ ﻭﺍﻟﻨﻘﺮﺱ ﺑﻞ ﻭﺍﻟﺴﺮﻃﺎﻥ‪.‬‬
‫ﺍﻷﺧﺮﻯ‬
‫ﻭﺍﻷﻣﺮﺍﺽ ﺍﻷﺧ‬
‫ﺍﻟﺴﻤﻨﺔ ﺍﻷ ﺍ‬
‫ﻭﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﺍﻟ ﺔ‬
‫ﺍﻟﺴﻜﺮ ﺍﻟ ﻗﺎ ﺔ‬
‫ﺑﺪﺍﺋﻞ ﺍﻟ ﻜ‬
‫ﺪﺍﺋﻞ‬
‫ﻭﻗﺪ ﺳﺒﻘﺖ ﺍﻹﺷﺎﺭﺓ ﺇﱃ ﺍﻟﺪﻭﺭ ﺍﶈﺘﻤﻞ ﻟﻠﻜﺤﻮﻻﺕ ﺍﻟﺴﻜﺮﻳﺔ ﰲ ﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ‬
‫ﻮﺱ ﺍﻷﺳﻨﺎﻥ ﺇﺫﺍ ﻣﺎ ﺍﺳﺘﻌﻤﻠﺖ ﺑﺎﻋﺘﺪﺍﻝ ﻭﺣﻜﻤﺔ‪.‬‬
‫ﺗﺴﻮﺱ‬
‫ﻭﻟﻘﺪ ﺗﺒﲔ ﺃﻥ ﺍﺳﺘﻌﻤﺎﻝ ﺍﻟﻔﺮﻛﺘﻮﺯ ﺑﻜﻤﻴﺎﺕ ﻗﻠﻴﻠﺔ )‪٦٠-٥٠‬ﻏﻢ‪/‬ﻳﻮﻡ( ﺿﻤﻦ‬
‫ﺍﻟﻮﺟﺒﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ )‪ (Anderson et al. 1989‬ﻻ ﻳﺘﺮﺗﺐ ﻋﻨﻪ ﺃﻳﺔ ﺁﺛﺎﺭ‬
‫ﺳﻠﺒﻴﺔ ﻋﻨﺪ ﻣﺮﺿﻰ ﺍﻟﺴﻜﺮﻱ ﻓﻴﻤﺎ ﻳﺘﻌﻠﻖ ﺑﺴﻜﺮﻱ ﺍﻟﺪﻡ ﻭﺍﳍﻴﻤﻮﻏﻠﻮﺑﲔ ﺍﻟﺴﻜﺮﻱ‬
‫ﻬﻢ ﰲ ﺧﻔﺾ‬
‫ﺾ‬ ‫ﺒﻮﻝ‪ ،‬ﺑﻞ ﺇﺇﻧﻪ ﻳﻳﺴﻬﻢ‬
‫ﺾ ﺍﻟﺒﻮﻝ‪،‬‬
‫ﺍﻟﺜﻼﺛﻴﺔ ﻭﻭﲪﺾ‬
‫ﻭﺍﻟﻐﻠﻴﺴﺮﻳﺪﺍﺕ ﻼ ﻴ‬ ‫ﻭﺍﻟﻜﻮﻟﻴﺴﺘﺮﻭﻝ‬
‫ﺮﻭﻝ ﻭ ﻴ ﺮﻳ‬ ‫ﻭ ﻮﻴ‬
‫ﺍﻟﺴﻜﺮ ﻋﻨﺪ ﺍﺳﺘﻌﻤﺎﻟﻪ ﻋﻠﻰ ﺣﺴﺎﺏ ﺍﻟﺴﻜﺮﻭﺯ ﻭﺍﻟﻐﻠﻮﻛﻮﺯ ﻣﻊ ﻭﺟﻮﺩ ﺍﳋﺼﺎﺋﺺ‬
‫ﻟﻠﺴﻜﺮﻭﺯ‪ ،‬ﺇﻻ ﺃﻧﻪ‬
‫ﺮﻭﺯ‪،‬‬ ‫ﻚ ﺍﻟﱵ‬
‫ﱵ‬ ‫ﺣﻼﻭﺗﻪ ﺃﻋﻠﻰﻰ ﻣﻦﻦ ﺗﻠﻚ‬
‫ﺩﺭﺟﺔ ﻼﻭ‬
‫ﻱ ﺭﺟ‬
‫ﺍﻹﳚﺎﺑﻴﺔ ﳍﺬﺍ ﺍﻟﺴﻜﺮﺮ ﺍﻟﺬﻱ‬
‫ﻹﳚ ﺑﻴ‬
‫ﻻ ﻳﻨﺼﺢ ﺑﺎﻹﻓﺮﺍﻁ ﻓﻴﻪ‪.‬‬
‫ﺍﻷﺧﺮﻯ‬
‫ﻭﺍﻷﻣﺮﺍﺽ ﺍﻷﺧ‬
‫ﺍﻟﺴﻤﻨﺔ ﺍﻷ ﺍ‬
‫ﻭﺍﻟﻮﻗﺎﻳﺔ ﻣﻦ ﺍﻟ ﺔ‬
‫ﺍﻟﺴﻜﺮ ﺍﻟ ﻗﺎ ﺔ‬
‫ﺑﺪﺍﺋﻞ ﺍﻟ ﻜ‬
‫ﺪﺍﺋﻞ‬
‫ﻭﻟﻌﻞ ﺃﻓﻀﻞ ﺃﺳﻠﻮﺏ ﻻﺳﺘﻌﻤﺎﻝ ﺍﶈﻠﹼﻴﺎﺕ ﰲ ﻭﺟﺒﺎﺕ ﻣﺮﻳﺾ‬
‫ﺍﻟﺴﻜﺮﻱ‪:‬‬
‫ﺍﻟﺴﻜﺮﻱ‪:‬‬
‫‪ .١‬ﺍﺳﺘﻌﻤﺎﻝ ﺧﻠﻄﺎﺕ ﻣﻨﻬﺎ ﺑﺪ ﹰﻻ ﻣﻦ ﺍﺳﺘﻌﻤﺎﳍﺎ ﻛﻞ ﻋﻠﻰ ﺍﻧﻔﺮﺍﺩ‪.‬‬
‫ﺍﻟﺘﺤﺬﻳﺮﺍﺕ‬
‫ﻟﻠﺴﻜﺮ ﺿﻤﻦ ﻟ ﺬ‬
‫ﺍﺳﺘﻌﻤﺎﻝ ﺃﺃﻱ ﻣﺎﺩﺓ ﺑﺪﻳﻠﺔ ﻟ ﻜ‬
‫ﻝ‬ ‫ﻳﻜﻮﻥ‬
‫‪ .٢‬ﺃﺃﻥ ﻜ‬
‫‪٢‬‬
‫ﻭﺍﳉﺮﻋﺎﺕ ﺍﳌﻘﺮﺭﺓ‬
‫‪ .٣‬ﺃﻥ ﻳﺘﻢ ﺇﺭﺷﺎﺩ ﺍﳌﺮﺿﻰ ﺣﻮﻝ ﺍﺳﺘﻌﻤﺎﳍﺎ‪.‬‬
 ‫ﺍﻟﺴﻜﺮ‬
‫ﺍﺳﺘﻌﻤﺎﻝ ﺑﺪﺍﺋﻞ ﻟ ﻜ‬
‫ﻝ‬ ‫ﻓﺮﻁ‬
‫ﺍﻟﻨﺎﲡﺔ ﻋﻦ ﻁ‬
‫ﺍﻷﺿﺮﺍﺭ ﻟ ﲡ‬
‫ﻷ‬
‫• ﻗﺪ ﻳﻨﺘﺞ ﻋﻦ ﺑﻌﻀﻬﺎ ﻣﺘﺎﻋﺐ ﰲ ﺍﳉﻬﺎﺯ ﺍﳍﻀﻤﻲ ﻛﺤﺪﻭﺙ ﺍﻟﻐﺎﺯﺍﺕ‬
‫ﻭﺍﻻﻧﺘﻔﺎﺥ ﻭﺍﻹﺳﻬﺎﻝ‪ ،‬ﻭﻫﺬﺍ ﺃﻛﺜﺮ ﻣﺎ ﻳﻨﻄﺒﻖ‪ ،‬ﻋﻠﻰ ﺍﻟﻜﺤﻮﻻﺕ ﺍﻟﺴﻜﺮﻳﺔ‬
‫ﺑﻜﻤﻴﺔ ﺗﺰﻳﺪ ﻋﻦ ‪٥٠‬‬‫ﻛﺎﻟﺴﻮﺭﺑﻴﺘﻮﻝ ﻭﺍﻟﺰﻳﻠﻴﺘﻮﻝ‪ ،‬ﻭﺫﻟﻚ ﺇﺫﺍ ﺍﺳﺘﻌﻤﻠﺖ ﻜ‬
‫ﻣﻠﻐﻢ ﻳﻮﻣﻴﹰﺎ ‪.‬‬
‫ﺍﻟﺴﻜﺮﻳﺔ ﺑﺼﻮﺭﺓ ﻣﺴﺘﻤﺮﺓ ﻗﺪ ﻳﻨﻘﻠﺐ ﺇﱃ ﻧﺘﻴﺠﺔ‬
‫ﺍﻟﻜﺤﻮﻻﺕ ﻜ‬ ‫• ﺍﺳﺘﻌﻤﺎﻝ ﻜ‬
‫ﻋﻜﺴﻴﺔ‪ ،‬ﺇﺫ ﺗﺘﻌﻮﺩ ﻣﻴﻜﺮﻭﺑﺎﺕ ﺍﻟﻔﻢ ﻋﻠﻴﻬﺎ ﻭﺗﺰﺩﺍﺩ ﺑﺬﻟﻚ ﻗﺪﺭ‪‬ﺎ ﻋﻠﻰ‬
‫ﺑﺎﻷﺳﻨﺎﻥ‪ .‬ﺇﺫ ﺑﻴﻨﺖ ﺇﺇﺣﺪﻯ‬
‫ﺿﺎﺭﺓ ﺎﻷ ﺎﻥ‬ ‫ﻭﺗﻜﻮﻳﻦ ﲪﻮﺽ ﺎ ﺓ‬ ‫ﻭﲢﻠﻴﻠﻬﺎ ﻜ‬
‫ﲣﻤﲑﻫﺎ ﲢﻠ ﻠ ﺎ‬
‫ﲣ ﺎ‬
‫ﺍﻟﺪﺭﺍﺳﺎﺕ ﺃﻥ ﺍﻻﺳﺘﻌﻤﺎﻝ ﺍﳌﻔﺮﻁ ﶈﺎﻟﻴﻞ ﲢﺘﻮﻱ ﻋﻠﻰ ﺍﻟﻜﺤﻮﻻﺕ‬
‫ﺍﻟﻔﻢ‪.‬‬
‫ﺍﻟﺴﺮﻃﺎﱐ ﰲ ﺍﻟﻔ‬
‫ﺆﺩﻱ ﺇﱃ ﺍﻟﻨﺍﻟﻨﻤﻮ ﺍﻟ ﻃﺎﱐ‬
‫ﺍﻟﻔﻢ ﻗﺪ ﻳﺆﺩﻱ‬
‫ﻔﺎﻑ ﺍﻟﻔ‬
‫ﺎﳉﺔ ﺟﻔﺎﻑ‬
‫ﺍﻟﺴﻜﺮﻳﺔﺔ ﳌﳌﻌﺎﳉﺔ‬
‫ﺍﻟ ﻜ‬
‫• ﺇﻥ ﻓﺮﻁ ﺍﺳﺘﻌﻤﺎﻝ ﺍﻟﻔﺮﻛﺘﻮﺯ ﲟﺎ ﻳﺼﻞ ﺇﱃ ‪ %٢٠-١٥‬ﻣﻦ ﳎﻤﻮﻉ ﺍﻟﻄﺎﻗﺔ‬
‫ﺍﻟﺴﻜﺮﻱ ) ‪al‬‬
‫‪Bantle et al.,‬‬ ‫ﻣﺮﺿﻰ ﺍﻟ ﻜ ﻱ‬ ‫ﺩﻫﻨﻴﺔ ﻋﻨﺪﺪ ﺿ‬
‫ﺑﺎﺿﻄﺮﺍﺑﺎﺕ ﺔ‬
‫ﻳﻘﺘﺮﻥ ﺎﺿﻄ ﺍ ﺎﺕ‬
‫ﺍﻟﻴﻮﻣﻴﺔ ﻘ ﻥ‬
‫ﺍﻟ ﺔ‬
‫‪.(2000‬‬
 ‫ﺍﻟﺴﻜﺮ‬
‫ﺍﺳﺘﻌﻤﺎﻝ ﺑﺪﺍﺋﻞ ﻟ ﻜ‬
‫ﻝ‬ ‫ﻓﺮﻁ‬
‫ﺍﻟﻨﺎﲡﺔ ﻋﻦ ﻁ‬
‫ﺍﻷﺿﺮﺍﺭ ﻟ ﲡ‬
‫ﻷ‬
‫ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﺤﻠﹼﻴﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﱵ ﺃﻗﺮ‪‬ﺎ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﻷﻣﺮﻳﻜﻴﺔ‬
‫ﺍﳌﺬﻛﻮﺭﺓ ﺃﻋﻼﻩ‪ .‬ﻭﻭﻟﻜﻦﻦ‬
‫ﻮﺭ‬ ‫ﺿﻤﻦ ﺍﻟﻜﻤﻴﺎﺕ‬
‫ﻓﻬﻲ ﺁﻣﻨﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ ﻦ‬ ‫)‪ (FDA‬ﻬﻲ‬
‫ﻣﻦ ﺍﻟﻮﺍﺿﺢ ﺃﻥ ﺑﻌﺾ ﻫﺬﻩ ﺍﶈﻠﹼﻴﺎﺕ ﻗﺪ ﻳﻜﻮﻥ ﺿﺎﺭﹰﺍ ﻟﺒﻌﺾ ﺍﻟﻔﺌﺎﺕ‬
‫ﻭﺁﻻﻡ ﺒﺍﻟﺒﻄﻦﻦ‬
‫ﺍﻟﺘﺎﻏﺎﺗﻮﺯ ﻭ ﻡ‬
‫ﻮﺯ‬ ‫ﻛﻴﺘﻮﻧﻮﺭﻳﺎ؛‬
‫ﺍﻟﻔﻴﻨﻴﻞ ﻴ ﻮ ﻮﺭﻳ‬
‫ﻭﻣﺮﺿﻰ ﻴ ﻴﻞ‬
‫)ﺍﻷﺳﺒﺎﺭﺗﺎﻡ ﻭ ﺮ ﻰ‬
‫) ﺒﺭ ﻡ‬
‫ﻭﺍﻻﻧﺘﻔﺎﺥ(‪.‬‬
‫ﺍﻟﺴﺮﻃﺎﱐ )ﻣﺜﻼﹰ‬
‫ﻣﺜﻼ‬ ‫ﺎﺕ ﺇﱃ ﺍﻟﻨﻤﻮ ﺍﻟ ﻃﺎﱐ‬ ‫ﲦﺔ ﺍﺣﺘﻤﺎﻝ ﺃﻥ ﻳﺆﺩﻱ ﺍﺳﺘﻌﻤﺎﻝ ﺑﻌﺾ ﺍﶈﻠﹼ‬
‫ﺍﶈﻠﻴﺎﺕ‬
‫ﺳﺮﻃﺎﻥ ﺍﳌﺜﺎﻧﺔ ﰲ ﺍﳉﺮﺫﺍﻥ( ﻭﻫﺬﻩ ﳚﺐ ﻋﺪﻡ ﺍﺳﺘﻌﻤﺎﳍﺎ ﻣﻦ ﻗﺒﻞ ﺍﻹﻧﺴﺎﻥ‬
‫ﻏﺬﺍﺋﻲ‪ .‬ﺍﳊﺎﺟﺔ ﺇﱃ ﻣﺰﻳﺪ ﻣﻦ ﺍﻟ ﺤ ﺙ‬
‫ﺍﻟﺒﺤﻮﺙ‬ ‫ﻣﻀﺎﻑ ﻏﺬﺍﺋ‬
‫ﻯ ﻀﺎﻑ‬ ‫ﻣﺴﺘﻮﻯ‬
‫ﻋﻠﻰ ﺘ‬ ‫ﻋﻠﻰ ﺍﻷﻗﻞ ﻋﻠ‬
‫ﻋﻠ‬
 ‫ﺍﳋﻼﺻﺔ‬
‫ﺍﳋﻼ ﺔ‬
‫ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﺫﺍﺕ ﻓﺎﺋﺪﺓ ﰲ ﺇﺿﻔﺎﺀ ﺍﻟﻄﻌﻢ ﺍﳊﻠﻮ ﻷﻃﻌﻤﺔ ﺍﻟﻔﺌﺎﺕ ﺍﻟﱵ ﲣﺸﻰ‬
‫ﻣﻦ ﺯﻳﺎﺩﺓ ﺍﻟﻮﺯﻥ ﻭﰲ ﲪﻴﺎﺕ ﺍﻟﺴﻤﻨﺔ ﻭﺍﻟﺴﻜﺮﻱ ﺍﻟﱵ ﻳﻮﺻﻰ ﺑﺄﻥ ﻻ ﻳﺘﺠﺎﻭﺯ‬
‫ﺍﻟﻴﻮﻣﻴﺔ‪.‬‬
‫ﺍﻟﻐﺬﺍﺋﻴﺔﺔ ﺍﻟ ﺔ‬
‫ﳎﻤﻮﻉ ﺍﻟﻄﺎﻗﺔ ﺍﻟﻐﺬﺍﺋ‬
‫‪ %١٠‬ﻣﻦ ﳎ ﻉ‬ ‫ﻓﻴﻬﺎ ‪١‬‬
‫ﻂ ﻓ ﻬﺎ‬
‫ﺍﻟﺴﻜﺮ ﺍﻟﺍﻟﺒﺴﻴﻂ‬
‫ﺗﻨﺎﻭﻝﻝ ﺍﻟ ﻜ‬
‫ﺗﻨﺎ‬
‫ﳚﺐ ﺃﻥ ﻳﻜﻮﻥ ﺍﺳﺘﻌﻤﺎﳍﺎ ﺑﻜﻤﻴﺎﺕ ﻣﻌﺘﺪﻟﺔ ﻭﺿﻤﻦ ﺍﳊﺪ ﺍﻵﻣﻦ ﺣﺴﺒﻤﺎ ﺣﺪﺩﺗﻪ‬
‫ﺍﳉﻬﺎﺕ ﺍﳌﺨﺘﺼﺔ‪.‬‬
‫ﳚﺐ ﺍﻟﺘﻨﻮﻳﻪ ﰲ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﺍﻟﱵ ﺗﻮﺿﻊ ﻋﻠﻰ ﺍﻷﻃﻌﻤﺔ ﺇﱃ ﻭﺟﻮﺩ ﻫﺬﻩ ﺍﳌﻮﺍﺩ‬
‫ﺑﺘﻨﺎﻭﳍﺎ‪.‬‬
‫ﺍﻹﻓﺮﺍﻁ ﻭ‬‫ﻋﻦ ﻹ ﺮ‬
‫ﺍﻷﺧﻄﺎﺭ ﺍﻟﻨﺎﲡﺔ ﻦ‬
‫ﺭ‬ ‫ﺇﱃ‬
‫ﻭﺍﻹﺷﺎﺭﺓ ﱃ‬
‫ﺍﶈﻠﹼﻴﺔ ﻭ ﻹ ﺭ‬
‫ﳚﺐ ﺗﺜﻘﻴﻒ ﻣﺮﺿﻰ ﺍﻟﺴﻜﺮﻱ ﻭﻏﲑﻫﻢ ﳑﻦ ﻳﺴﺘﻌﻤﻠﻮﻥ ﺑﺪﺍﺋﻞ ﺍﻟﺴﻜﺮ ﺑﻜﺜﺮﺓ‬
‫ﺣﻮﻝ ﺍﺳﺘﻌﻤﺎﳍﺎ ﻭﺇﺭﺷﺎﺩﻫﻢ ﺇﱃ ﻋﺪﻡ ﺗﻨﺎﻭﻝ ﺍﳌﻮﺍﺩ ﺍﻟﱵ ﱂ ﻳﺒﺖ ﰲ ﺃﻣﺎ‪‬ﺎ‬
‫ﺑﺪﻻﹰ ﻣﻦ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﻻ‬
‫ﺔ‬ ‫ﺍﶈﻠﻴﺎﺕ ﻟ‬
‫ﺃﻛﺜﺮ ﻣﻦ ﻧﻮﻉ ﻣﻦ ﶈﻠﹼ‬
‫ﺍﳉﻤﻊ ﺑﲔ ﺃﻛ‬‫ﻭﺃﳘﻴﺔ ﳉ‬
‫ﻟﻠﻤﺴﺘﻬﻠﻚ ﺃﳘ ﺔ‬
‫ﻠﻚ‬ ‫ﻟﻠ‬
‫ﻧﻮﻉ ﻭﺍﺣﺪ ﻣﻨﻬﺎ ﺑﺼﻮﺭﺓ ﺩﺍﺋﻤﺔ‪.‬‬