Catherine Saxelby's Foodwatch | Glossary

Sweetener with no kilojoule value. Discovered in 1879, it is 500 times sweeter than sugar, but can leave a bitter metallic aftertaste. In very high doses, saccharin has caused tumours in the bladders of experimental animals. The equivalent consumption by humans would be higher than is presently consumed. A UK study of diabetics who regularly consumed saccharin over many years reported that they did not suffer any more deaths from bladder cancer than the general population.

Chemically is sodium chloride. Too much salt is a factor in fluid retention and raised blood pressure, which can cause stroke, heart and kidney disease.

Type of fat where the fatty acids hold their full complement of hydrogen molecules. Predominates in animal fats (dairy products, meat and eggs) and commercial shortenings used to make cakes, biscuits and confectionery. Coconut and palm oil, although vegetable in origin, are mainly saturated.

Salt.

(complex carbohydrate). The storage carbohydrate of plant foods like vegetables, grains, pulses, nuts and fruit. Starches have different structures, which alter their rate of digestion in the human tract.

Natural no-kilojoule sweetener derived from Stevia Rebaudiana, a plant common in Paraguay.

No-kilojoule sweetener (‘Splenda’) made from sugar but supplying no kilojoules. Has an excellent sugar-like taste and can be used in cooking and baking, unlike other sweeteners.

A double sugar composed of glucose and fructose. Found in white and raw sugar, golden syrup, maple syrup, honey and many fruits.

Although usually taken to mean white table sugar or sucrose, there are several sugars of nutritional importance — fructose (fruit sugar), glucose, lactose (milk sugar) and maltose. Fructose ranks as the sweetest followed by sucrose, glucose, maltose and lactose. Dietary Guidelines recommend moderation in sugars and sugar-containing foods.