{"id":685,"date":"2009-11-19T12:11:40","date_gmt":"2009-11-19T11:11:40","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2009\/11\/19\/99\/"},"modified":"2025-02-07T15:11:34","modified_gmt":"2025-02-07T14:11:34","slug":"99","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/99\/","title":{"rendered":"Pr\u016fvodce sv\u011btem n\u00e1hradn\u00edch (um\u011bl\u00fdch) sladidel"},"content":{"rendered":"<p><span style=\"color: #003399\">O r\u016fzn\u00fdch druz\u00edch n\u00e1hradn\u00edch sladidel &#8211; jak se vyr\u00e1b\u011bj\u00ed, jak\u00fd maj\u00ed v\u00fdznam a jak\u00e9 v\u00fdhody a rizika jsou s jejich konzumac\u00ed spojen\u00e1. <\/span><\/p>\n<div>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/nahradni_sladidlo.jpg\" alt=\"nahradni_sladidlo\" width=\"90\" height=\"97\" \/><\/p>\n<\/div>\n<p><strong>Co jsou to <span class='tooltipsall tooltipsincontent classtoolTips92'>n\u00e1hradn\u00ed sladidla<\/span> a pro\u010d je pou\u017e\u00edv\u00e1me<\/strong><\/p>\n<p>Mezi <span class='tooltipsall tooltipsincontent classtoolTips92'>n\u00e1hradn\u00ed sladidla<\/span> pat\u0159\u00ed l\u00e1tky velmi r\u016fznorod\u00e9ho chemick\u00e9ho slo\u017een\u00ed. Jsou vyr\u00e1b\u011bny um\u011ble, i kdy\u017e n\u011bkter\u00e9 z nich se v p\u0159\u00edrod\u011b vyskytuj\u00ed. Jejich z\u00edsk\u00e1v\u00e1n\u00ed z p\u0159irozen\u00fdch zdroj\u016f by ale bylo mnohem dra\u017e\u0161\u00ed, ne\u017e jejich chemick\u00e1 v\u00fdroba.<\/p>\n<p>V\u00fdzkum a v\u00fdroba n\u00e1hradn\u00edch sladidel se rozvinuly v 60. letech 20. stolet\u00ed kv\u016fli pot\u0159eb\u011b nahradit sladkou chu\u0165 cukru a sn\u00ed\u017eit tak jeho pou\u017e\u00edv\u00e1n\u00ed &#8211; d\u016fvodem byla snaha omezit ne\u017e\u00e1douc\u00ed \u00fa\u010dinky cukru na zdrav\u00ed &#8211; obezitu, cukrovku a zubn\u00ed kaz. <br \/>V\u00fdhodou n\u00e1hradn\u00edch sladidel je jejich vysok\u00e1 <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>. Pro snadn\u011bj\u0161\u00ed srovn\u00e1n\u00ed se <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span> vztahuje v\u017edy k <span class='tooltipsall tooltipsincontent classtoolTips198'>sachar\u00f3ze<\/span>. Energetick\u00e1 hodnota je r\u016fzn\u00e1, n\u011bkter\u00e1 sladidla ji maj\u00ed nulovou, jin\u00e1 maj\u00ed dokonce v\u00edce energie ne\u017e b\u011b\u017en\u00fd cukr, ale d\u00edky siln\u011b sladk\u00e9 chuti se jich pou\u017eije mnohem m\u00e9n\u011b.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 vlastnosti m\u00e1 m\u00edt ide\u00e1ln\u00ed sladidlo:<\/strong><\/p>\n<ul>\n<li>Co nejvy\u0161\u0161\u00ed <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>.<\/li>\n<li>Sladk\u00e1 chu\u0165 co nejpodobn\u011bj\u0161\u00ed cukru, bez vedlej\u0161\u00edch pachut\u00ed.<\/li>\n<li>Velmi n\u00edzk\u00e1, ide\u00e1ln\u011b nulov\u00e1 energetick\u00e1 hodnota.<\/li>\n<li>Pou\u017eitelnost pro v\u0161echny \u2013 i pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span> , t\u011bhotn\u00e9 a koj\u00edc\u00ed \u017eeny, pro d\u011bti\u2026<\/li>\n<li>Mus\u00ed m\u00edt dostate\u010dn\u00fd objem a hmotnost (d\u016fle\u017eit\u00e9 nap\u0159. p\u0159i p\u0159\u00edprav\u011b mou\u010dn\u00edk\u016f a pro snadn\u00e9 d\u00e1vkov\u00e1n\u00ed).<\/li>\n<li>Dobr\u00e1 stabilita p\u0159i tepeln\u00e9 \u00faprav\u011b i v r\u016fzn\u011b kysel\u00e9m prost\u0159ed\u00ed.<\/li>\n<li>Ide\u00e1ln\u00ed n\u00e1hradn\u00ed sladidlo, kter\u00e9 by spl\u0148ovalo v\u0161echny po\u017eadavky, se zat\u00edm naj\u00edt nepoda\u0159ilo, proto se v\u011bt\u0161inou pou\u017e\u00edvaj\u00ed v kombinaci.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Zdravotn\u00ed bezpe\u010dnost n\u00e1hradn\u00edch sladidel je pe\u010dliv\u011b hl\u00eddan\u00e1<\/strong><\/p>\n<p>Stejn\u011b jako u v\u0161ech ostatn\u00edch <a href=\"https:\/\/viscojis.cz\/teens\/23\/\" target=\"_blank\" rel=\"noopener\">p\u0159\u00eddatn\u00fdch l\u00e1tek<\/a>, se i u n\u00e1hradn\u00edch sladidel pe\u010dliv\u011b hl\u00edd\u00e1 jejich\u00a0 bezpe\u010dnost pro lidsk\u00e9 zdrav\u00ed. Ne\u017e je pou\u017e\u00edv\u00e1n\u00ed jak\u00e9hokoli \u201e\u00e9\u010dka\u201c schv\u00e1leno, proch\u00e1z\u00ed mnoha testy, tak\u017ee je m\u016f\u017eete j\u00edst bez obav \u2013 samoz\u0159ejm\u011b v rozumn\u00e9 m\u00ed\u0159e. Pro jednotliv\u00e1 sladidla je stanovena akceptovateln\u00e1 denn\u00ed d\u00e1vka (ADI) ud\u00e1vaj\u00edc\u00ed mno\u017estv\u00ed na kg hmotnosti, kter\u00e9 je mo\u017eno denn\u011b po cel\u00fd \u017eivot konzumovat bez zdravotn\u00edho rizika. Zpr\u00e1vy o tom, \u017ee <span class='tooltipsall tooltipsincontent classtoolTips92'>n\u00e1hradn\u00ed sladidla<\/span> zp\u016fsobuj\u00ed rakovinu nebo jsou jedovat\u00e1, pat\u0159\u00ed do \u0159\u00ed\u0161e <a href=\"https:\/\/viscojis.cz\/teens\/85\/\" target=\"_blank\" rel=\"noopener\">modern\u00edch m\u00fdt\u016f a popla\u0161n\u00fdch zpr\u00e1v<\/a>. Nap\u0159\u00edklad u aspartamu prob\u011bhla v ned\u00e1vn\u00e9 dob\u011b v USA rozs\u00e1hl\u00e1 studie, kter\u00e1 prok\u00e1zala jeho zdravotn\u00ed nez\u00e1vadnost.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Acesulfam K (Acesulfam draseln\u00fd)<\/strong><\/p>\n<p><em><strong>Historie:<\/strong><\/em> objeven v r. 1967<\/p>\n<p><strong><em>P\u016fvod, chemick\u00e1 podstata:<\/em><\/strong> heterocyklick\u00e1 l\u00e1tka (jej\u00ed draseln\u00e1 s\u016fl)<\/p>\n<p><strong><em>Chu\u0165:<\/em><\/strong> Velmi sladk\u00e1, ale s m\u00edrn\u011b naho\u0159klou pachut\u00ed.<\/p>\n<p><strong><em>K\u00f3d:<\/em><\/strong> E 950<\/p>\n<p><strong><em>ADI:<\/em><\/strong> 0-15 mg\/kg<\/p>\n<p><strong><em><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/em><\/strong> 100-200x vy\u0161\u0161\u00ed ne\u017e <span class='tooltipsall tooltipsincontent classtoolTips198'>sachar\u00f3za<\/span>.<\/p>\n<p>Energetick\u00e1 hodnota: nulov\u00e1<\/p>\n<p><strong><em>V\u00fdhody a rizika:<\/em><\/strong> Nezp\u016fsobuje zubn\u00ed kaz, vhodn\u00fd i pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>. Zdravotn\u011b bezpe\u010dn\u00fd (prok\u00e1z\u00e1no v\u00edce ne\u017e 100 studi\u00ed b\u011bhem posledn\u00edch 40 let). V t\u011ble se nep\u0159em\u011b\u0148uje, vylu\u010duje se v nezm\u011bn\u011bn\u00e9m stavu.<\/p>\n<p><strong><em><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti:<\/em><\/strong> Stabiln\u00ed p\u0159i tepeln\u00e9 \u00faprav\u011b, vhodn\u00fd i pro pe\u010den\u00ed a va\u0159en\u00ed.<\/p>\n<p><strong><em>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/em><\/strong> samostatn\u011b se prod\u00e1v\u00e1 pod n\u00e1zvem Sunett, SweetOne, \u010dasto se pou\u017e\u00edv\u00e1 ve sm\u011bs\u00edch: Ideal sweet (se sacharinem, aspartamem a <span class='tooltipsall tooltipsincontent classtoolTips211'>frukt\u00f3zou<\/span> &#8211; sypk\u00fd), Spolafam (s <span class='tooltipsall tooltipsincontent classtoolTips211'>frukt\u00f3zou<\/span> \u2013 sypk\u00fd), Supra Sweet (s <span class='tooltipsall tooltipsincontent classtoolTips211'>frukt\u00f3zou<\/span> a <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zou<\/span> \u2013 sypk\u00fd i tablety), Kandisin (se sacharinem, tekut\u00e1 forma), Diavita (se sorbitolem a aspartamem, tekut\u00fd), Sweet 2000 (s <span class='tooltipsall tooltipsincontent classtoolTips211'>frukt\u00f3zou<\/span>, sypk\u00fd)\u2026<\/p>\n<p>\u00a0<\/p>\n<p><strong>Aspartam<\/strong><\/p>\n<p><strong><em>Historie:<\/em><\/strong> Objeven v r. 1965, pro pou\u017eit\u00ed v potravin\u00e1ch schv\u00e1len v roce 1983. Dnes je aspartam nejpou\u017e\u00edvan\u011bj\u0161\u00edm n\u00e1hradn\u00edm sladidlem.<\/p>\n<p><strong><em>P\u016fvod, chemick\u00e1 podstata:<\/em><\/strong> Dipeptid (b\u00edlkovina), slo\u017een\u00e1 ze 2\u00a0 <span class='tooltipsall tooltipsincontent classtoolTips169'>aminokyselin<\/span> &#8211;\u00a0 kyseliny asparagov\u00e9 a fenylalaninu.<\/p>\n<p><strong><em>Chu\u0165:<\/em><\/strong> Sladk\u00e1, bez v\u00fdrazn\u011bj\u0161\u00edch vedlej\u0161\u00edch pachut\u00ed.<\/p>\n<p><em><strong>K\u00f3d:<\/strong><\/em> E 951<\/p>\n<p><em><strong>ADI:<\/strong><\/em> 40 mg\/kg<\/p>\n<p><em><strong><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/strong><\/em> 100-200x sladiv\u011bj\u0161\u00ed ne\u017e \u0159epn\u00fd cukr.<\/p>\n<p>Energetick\u00e1 hodnota: 1600 kJ \/100 g (1 tableta = 1,3 \u2013 1,5 kJ podle druhu sladidla)<\/p>\n<p><strong><em>V\u00fdhody a rizika:<\/em><\/strong> Z hlediska zdrav\u00ed bezpe\u010dn\u00fd, proto\u017ee je b\u011b\u017en\u011b obsa\u017een\u00fd v b\u00edlkovinn\u00e9 potrav\u011b. Pouze lid\u00e9, kte\u0159\u00ed trp\u00ed <span class='tooltipsall tooltipsincontent classtoolTips142'>fenylketonuri\u00ed<\/span>, ho nesm\u011bj\u00ed pou\u017e\u00edvat. Vhodn\u00fd pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>. Nezp\u016fsobuje zubn\u00ed kaz.<\/p>\n<p><strong><em><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti: <\/em><\/strong>Nestabiln\u00ed p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch a v m\u00e1lo kysel\u00e9m prost\u0159ed\u00ed \u2013 ztr\u00e1c\u00ed <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span> a ho\u0159kne. Nen\u00ed vhodn\u00fd pro tepelnou \u00fapravu a pro nekysel\u00e9 n\u00e1poje a potraviny.<\/p>\n<p><em><strong>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/strong><\/em> Nutrasweet (sypk\u00fd, tablety), Irbis Sweet (sypk\u00fd, tablety &#8211; sm\u011bs s <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zou<\/span> nebo <span class='tooltipsall tooltipsincontent classtoolTips153'>maltodextrinem<\/span>), Irbis Snow Flake (sypk\u00fd, sm\u011bs s <span class='tooltipsall tooltipsincontent classtoolTips153'>maltodextrinem<\/span>), Irbis Big Sweet (sypk\u00fd, sm\u011bs se sachar\u00f3zou), Vitar Sweet (tablety, sypk\u00fd, sm\u011bs s <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zou<\/span> nebo <span class='tooltipsall tooltipsincontent classtoolTips153'>maltodextrinem<\/span>), Fan Sweet (sypk\u00fd, sm\u011bs s <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zou<\/span>)\u2026<\/p>\n<p>\u00a0<\/p>\n<p><strong>Cyklam\u00e1t<\/strong><\/p>\n<p><strong><em>Historie:<\/em><\/strong> cyklam\u00e1ty byly objeveny roku 1937.<\/p>\n<p><strong><em>P\u016fvod, chemick\u00e1 podstata:<\/em><\/strong> Cyklam\u00e1ty jsou soli kyseliny cyklohexylaminosulfonov\u00e9 (sodn\u00e1 a v\u00e1penat\u00e1 s\u016fl).<\/p>\n<p>Chu\u0165: cukru podobn\u011bj\u0161\u00ed ne\u017e sacharin, ale s n\u00e1znakem vedlej\u0161\u00ed p\u0159\u00edchuti.<\/p>\n<p><strong><em>K\u00f3d:<\/em><\/strong> E 952<\/p>\n<p><strong><em>ADI:<\/em><\/strong> 0-9 mg\/kg<\/p>\n<p><strong><em><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/em><\/strong> 20-50x vy\u0161\u0161\u00ed ne\u017e <span class='tooltipsall tooltipsincontent classtoolTips198'>sachar\u00f3za<\/span>.<\/p>\n<p><strong><em>Energetick\u00e1 hodnota:<\/em><\/strong> nulov\u00e1<\/p>\n<p><strong><em>V\u00fdhody a rizika:<\/em><\/strong> V 60. letech se v n\u011bkter\u00fdch studi\u00edch uk\u00e1zalo zv\u00fd\u0161en\u00e9 riziko nemoc\u00ed, spojen\u00fdch s u\u017e\u00edv\u00e1n\u00edm cyklam\u00e1t\u016f (vznik jedovat\u00fdch l\u00e1tek v t\u011ble, riziko rakoviny mo\u010dov\u00e9ho m\u011bch\u00fd\u0159e). Proto byl a\u017e do r. 2000 cyklam\u00e1t zak\u00e1z\u00e1n v USA i Evrop\u011b. Proto\u017ee se ale po mnoha opakovan\u00fdch testech \u0161kodlivost cyklam\u00e1tu neprok\u00e1zala, je u n\u00e1s i v EU od r. 2000 povolen. Nezp\u016fsobuje zubn\u00ed kaz, vhodn\u00fd i pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>.<\/p>\n<p><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti: Tepeln\u011b stabiln\u00ed, lze pou\u017e\u00edt na pe\u010den\u00ed i va\u0159en\u00ed a zava\u0159ov\u00e1n\u00ed.<\/p>\n<p><em><strong>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/strong><\/em> Samostatn\u011b dnes u n\u00e1s pou\u017e\u00edvan\u00fd m\u00e1lo, d\u0159\u00edve k dost\u00e1n\u00ed jako Spolarin a Dukaryl. Ve sm\u011bsi: Fan sladidlo Cyklam\u00e1t-sacharin (tablety).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Cukern\u00e9 alkoholy &#8211; Polyoly (Mannitol, Sorbitol, Maltitol, Xylitol)<\/strong><\/p>\n<p><strong><em>Historie:<\/em><\/strong> Sorbitol poprv\u00e9 izolov\u00e1n ji\u017e v roce 1872.<\/p>\n<p><strong><em>P\u016fvod, chemick\u00e1 podstata:<\/em><\/strong> Alkoholick\u00e9 cukry, vyskytuj\u00ed se v p\u0159\u00edrod\u011b nap\u0159. v ovoci.<\/p>\n<p><em><strong>Chu\u0165:<\/strong><\/em> velmi podobn\u00e1 cukru, ale pouze slab\u011b sladk\u00e1. M\u00edvaj\u00ed p\u0159\u00edjemn\u00e9 chladiv\u00e9 \u00fa\u010dinky v \u00fastech.<\/p>\n<p><em><strong>K\u00f3d:<\/strong><\/em> Sorbitol E 420, Xylitol E 967, Mannitol E 421, Maltitol E 965<\/p>\n<p><em><strong>ADI:<\/strong><\/em> Sorbitol 0-15 mg\/kg, Maltitol 0-15 mg\/kg, Mannitol 0-50 mg\/kg, pro Xylitol nen\u00ed stanovena.<\/p>\n<p><strong><em><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/em><\/strong> Sorbitol 0,5-0,6 v porovn\u00e1n\u00ed se sladivost\u00ed sachar\u00f3zy.<\/p>\n<p><em><strong>Energetick\u00e1 hodnota:<\/strong><\/em> Sorbitol 1110 kJ\/ 100 g (asi o 1\/3 energie m\u00e9n\u011b ne\u017e cukr, kter\u00fd m\u00e1 1680 kJ\/ 100 g), Mannitol 840 kJ\/ 100 g, Maltitol 880 kJ\/ 100 g, Xylitol 1008 kJ\/ 100 g.<\/p>\n<p><em><strong>V\u00fdhody a rizika:<\/strong><\/em> V\u00fdhodou je jejich p\u0159irozen\u00e1 sladk\u00e1 chu\u0165, kter\u00e1 se vyu\u017e\u00edv\u00e1 ve sm\u011bs\u00edch se sladiv\u011bj\u0161\u00edmi um\u011bl\u00fdmi sladidly na zakryt\u00ed pachuti. Nepodporuj\u00ed vznik zubn\u00edho kazu, xylitol se dokonce doporu\u010duje k prevenci zubn\u00edho kazu, pou\u017e\u00edv\u00e1 se proto ve \u017ev\u00fdka\u010dk\u00e1ch, na zubn\u00ed nit\u011b a do zubn\u00edch past. Jsou vhodn\u00e9 i pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>.<\/p>\n<p>Ve v\u011bt\u0161\u00edm mno\u017estv\u00ed mohou m\u00edt proj\u00edmav\u00fd \u00fa\u010dinek. Vysok\u00e9 d\u00e1vky sorbitolu mohou po\u0161kozovat bu\u0148ky o\u010d\u00ed a nerv\u016f, zp\u016fsobit bolesti b\u0159icha a plynatost. U xylitolu nebyly zji\u0161t\u011bny ne\u017e\u00e1douc\u00ed vlivy na zdrav\u00ed \u010dlov\u011bka, ale u ps\u016f m\u016f\u017ee nadm\u011brn\u00fd p\u0159\u00edjem xylitolu v\u00e9st i k selh\u00e1n\u00ed ledvin.<br \/><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti: Tepeln\u011b stabiln\u00ed, nehn\u011bdnou p\u0159i pe\u010den\u00ed a cukrovinky s jejich obsahem jsou m\u00e9n\u011b lepkav\u00e9 ne\u017e s cukrem.<\/p>\n<p><strong><em>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/em><\/strong> Samostatn\u011b se jako sladidla nepou\u017e\u00edvaj\u00ed pro svou slabou <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>. P\u0159id\u00e1vaj\u00ed se do sm\u011bs\u00ed se slad\u0161\u00edmi sladidly pro zakryt\u00ed um\u011bl\u00e9 p\u0159\u00edchut\u011b.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Sacharin<\/strong><\/p>\n<p><em><strong>Historie:<\/strong><\/em> nejd\u00e9le zn\u00e1m\u00e9 n\u00e1hradn\u00ed sladidlo, objeven v roce 1879.<\/p>\n<p><em><strong>P\u016fvod, chemick\u00e1 podstata:<\/strong><\/em> imid kyseliny o-sulfobenzoov\u00e9<\/p>\n<p><em><strong>Chu\u0165:<\/strong><\/em> s naho\u0159klou vedlej\u0161\u00ed pachut\u00ed<\/p>\n<p><em><strong>K\u00f3d:<\/strong><\/em> E 954<\/p>\n<p><em><strong>ADI:<\/strong><\/em> 0-5 mg\/ kg<\/p>\n<p><em><strong><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/strong><\/em> 300x vy\u0161\u0161\u00ed ne\u017e u sachar\u00f3zy<\/p>\n<p><em><strong>Energetick\u00e1 hodnota:<\/strong><\/em> nulov\u00e1<\/p>\n<p><em><strong>V\u00fdhody a rizika:<\/strong><\/em> Jeho pou\u017e\u00edv\u00e1n\u00ed bylo omezeno, proto\u017ee p\u0159i testov\u00e1n\u00ed na krys\u00e1ch se p\u0159i vysok\u00fdch dlouhodob\u00fdch d\u00e1vk\u00e1ch vyskytl \u010dast\u011bj\u0161\u00ed n\u00e1dor \u017elu\u010dn\u00edku. Uk\u00e1zalo se ale, \u017ee u lid\u00ed tento vliv nem\u00e1. Proto se v posledn\u00ed dob\u011b znovu zvy\u0161uje jeho pou\u017e\u00edv\u00e1n\u00ed \u2013 hlavn\u011b proto, \u017ee je levn\u011bj\u0161\u00ed ne\u017e jin\u00e1 sladidla. Nezp\u016fsobuje zubn\u00ed kaz, vhodn\u00fd i pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>.<\/p>\n<p><em><strong><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti:<\/strong><\/em> Tepeln\u011b stabiln\u00ed, ale kv\u016fli nep\u0159\u00edjemn\u00e9 pachuti se pro pe\u010den\u00ed samostatn\u011b nepou\u017e\u00edv\u00e1.<\/p>\n<p><strong><em>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/em><\/strong> Dianer 110, Dianer 500 (<span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span> 110 nebo 500x vy\u0161\u0161\u00ed ne\u017e cukr \/ tablety i sypk\u00fd), Sualin (sm\u011bs s aspartamem, 125x sladiv\u011bj\u0161\u00ed ne\u017e cukr \/ tablety), Sukrinetten, Fan (tablety), Kandisin (s acesulfamem, tekut\u00fd).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Sukral\u00f3za<\/strong><\/p>\n<p><em><strong>Historie:<\/strong><\/em> nejmlad\u0161\u00ed n\u00e1hradn\u00ed sladidlo, objeven v r. 1976, v EU schv\u00e1len a\u017e roku 2004<\/p>\n<p><em><strong>P\u016fvod, chemick\u00e1 podstata:<\/strong><\/em> Z\u00edsk\u00e1v\u00e1 se ze sachar\u00f3zy nahrazen\u00edm -OH skupiny chlorem.<\/p>\n<p><em><strong>Chu\u0165:<\/strong><\/em> Sladk\u00e1, t\u00e9m\u011b\u0159 k nerozezn\u00e1n\u00ed od cukru.<\/p>\n<p><strong><em>K\u00f3d:<\/em><\/strong> E 955<\/p>\n<p><em><strong>ADI:<\/strong><\/em> 9 mg\/ kg<\/p>\n<p><em><strong><span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>:<\/strong><\/em> 500-600x sladiv\u011bj\u0161\u00ed ne\u017e cukr.<\/p>\n<p><em><strong>Energetick\u00e1 hodnota:<\/strong><\/em> (1 tableta = 1,4 kJ).<\/p>\n<p><em><strong>V\u00fdhody a rizika:<\/strong><\/em> Nep\u0159edstavuje \u017e\u00e1dn\u00e9 riziko. Vhodn\u00fd pro <span class='tooltipsall tooltipsincontent classtoolTips248'>diabetiky<\/span>.<\/p>\n<p><em><strong><span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> vlastnosti:<\/strong><\/em> Ve sm\u011bsi s <span class='tooltipsall tooltipsincontent classtoolTips153'>maltodextrinem<\/span> tepeln\u011b stabiln\u00ed, nem\u011bn\u00ed chu\u0165 ani <span class='tooltipsall tooltipsincontent classtoolTips246'>sladivost<\/span>. Samotn\u00e1 se teplem \u010d\u00e1ste\u010dn\u011b rozkl\u00e1d\u00e1.<\/p>\n<p><em><strong>Pod jak\u00fdm n\u00e1zvem se prod\u00e1v\u00e1 (forma):<\/strong><\/em> Cukren (tablety, sypk\u00fd), Cukrit (kapky), Diachrom (se sukral\u00f3zou), Splenda (sm\u011bs s <span class='tooltipsall tooltipsincontent classtoolTips153'>maltodextrinem<\/span> a dextr\u00f3zou).<\/p>\n<p><strong>Um\u011bl\u00e1 sladidla jsou vhodn\u00e1 jako n\u00e1hrada sachar\u00f3zy (cukru, kter\u00fd b\u011b\u017en\u011b pou\u017e\u00edv\u00e1me ke slazen\u00ed k\u00e1vy, \u010daje\u2026) u osob ob\u00e9zn\u00edch a diabetik\u016f zvykl\u00fdch na sladk\u00e9 n\u00e1poje. Nem\u011bli bychom na n\u011b ale navykat d\u011bti nap\u0159\u00edklad pou\u017e\u00edv\u00e1n\u00edm tzv. light n\u00e1poj\u016f, proto\u017ee t\u00edm se n\u00e1vyk na sladkou chu\u0165 podporuje.<\/strong><\/p>\n<\/p>\n<p><strong><span>\u00a0<\/span><\/strong><\/p>\n<p><strong><em><span>Pou\u017eit\u00e1 literatura<\/span><\/em><\/strong><\/p>\n<p><em><span>Mi\u010dov\u00e1 L. \u010c\u00edm nejl\u00e9pe sladit. <\/span><\/em><a href=\"http:\/\/www.obesity-news.cz\" target=\"_blank\" rel=\"noopener\"><em><span>Obesity News<\/span><\/em><\/a><em><span>.<br \/>Oliveriusov\u00e1 L. \u010c\u00edm si oslad\u00edme? <\/span><\/em><a href=\"http:\/\/www.rozumnehubnuti.cz\/\" target=\"_blank\" rel=\"noopener\"><em><span>STOB<\/span><\/em><\/a><em><span>. <br \/>Aspartam, <\/span><\/em><a href=\"http:\/\/www.agfoods.eu\" target=\"_blank\" rel=\"noopener\"><em><span>str\u00e1nky spole\u010dnosti AG Foods<\/span><\/em><\/a><em><span>.<br \/>Sukral\u00f3za,\u00a0<\/span><\/em><a href=\"http:\/\/www.agfoods.eu\" target=\"_blank\" rel=\"noopener\"><em><span>str\u00e1nky spole\u010dnosti AG Foods<\/span><\/em><\/a><em><span>.<br \/>Fan sladidla &#8211; Sla\u010fte zdrav\u011b: <\/span><\/em><a href=\"http:\/\/www.fansladidla.cz\" target=\"_blank\" rel=\"noopener\"><em><span>O sladidlech<\/span><\/em><\/a><em><span>.<br \/>The sweet facts about <\/span><\/em><a href=\"http:\/\/www.acesulfamek.org\/\" target=\"_blank\" rel=\"noopener\"><em><span>Acesulfame potassium<\/span><\/em><\/a><em><span>.<\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips92','N\u00e1hradn\u00ed sladidla jsou l\u00e1tky p\u0159id\u00e1van\u00e9 do potravin pro vytvo\u0159en\u00ed dojmu sladk\u00e9 chuti, maj\u00ed ni\u017e\u0161\u00ed obsah energie ne\u017e cukr (\u0159epn\u00fd cukr = sachar\u00f3za). N\u011bkter\u00e1 n\u00e1hradn\u00ed sladidla jsou vyr\u00e1b\u011bna um\u011ble \u2013 nap\u0159\u00edklad sacharin, aspartam, acesulfam K, cyklam\u00e1t. Existuj\u00ed ale i p\u0159irozen\u00e1 n\u00e1hradn\u00ed sladidla \u2013 nap\u0159\u00edklad sorbitol nebo xylitol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips142','Fenylketonurie je d\u011bdi\u010dn\u00e1 porucha p\u0159em\u011bny fenylalaninu. Nemocn\u00fd \u010dlov\u011bk nedok\u00e1\u017ee tuto aminokyselinu v t\u011ble zpracovat a to vede k t\u011b\u017ek\u00e9mu t\u011blesn\u00e9mu i du\u0161evn\u00edmu po\u0161kozen\u00ed. Jedinou l\u00e9\u010dbou je d\u016fsledn\u00e9 vynech\u00e1n\u00ed fenylalaninu z potravy \u2013 od narozen\u00ed po cel\u00fd \u017eivot mus\u00ed nemocn\u00fd dost\u00e1vat speci\u00e1ln\u00ed dopl\u0148ky v\u00fd\u017eivy a dodr\u017eovat p\u0159\u00edsn\u00e1 dietn\u00ed omezen\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips153','Maltodextrin je polysacharid, kter\u00fd se vyr\u00e1b\u00ed ze \u0161krobu \u2013 hlavn\u011b kuku\u0159i\u010dn\u00e9ho, p\u0161eni\u010dn\u00e9ho a r\u00fd\u017eov\u00e9ho. Skl\u00e1d\u00e1 se z 3-19 molekul gluk\u00f3zy (hroznov\u00e9ho cukru).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips169','Aminokyseliny jsou organick\u00e9 kyseliny, kter\u00e9 obsahuj\u00ed aminoskupinu -NH2. Aminokyseliny jsou z\u00e1kladem b\u00edlkovin a \u201estavebn\u00edm kamenem\u201c v\u0161ech \u017eiv\u00fdch organism\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips194','Kulin\u00e1rn\u00ed vlastnosti = vlastnosti p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, p\u0159i va\u0159en\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips198','Sachar\u00f3za je disacharid, to znamen\u00e1, \u017ee je slo\u017een\u00e1 ze dvou molekul jednoduch\u00fdch cukr\u016f. V\u00a0sachar\u00f3ze jsou to 1 molekula gluk\u00f3zy a 1 molekula frukt\u00f3zy. Sachar\u00f3za se z\u00edsk\u00e1v\u00e1 hlavn\u011b z\u00a0cukrov\u00e9 \u0159epy a cukrov\u00e9 t\u0159tiny.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips198','Sachar\u00f3za je disacharid, to znamen\u00e1, \u017ee je slo\u017een\u00e1 ze dvou molekul jednoduch\u00fdch cukr\u016f. V\u00a0sachar\u00f3ze jsou to 1 molekula gluk\u00f3zy a 1 molekula frukt\u00f3zy. Sachar\u00f3za se z\u00edsk\u00e1v\u00e1 hlavn\u011b z\u00a0cukrov\u00e9 \u0159epy a cukrov\u00e9 t\u0159tiny.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips211','Frukt\u00f3za \u2013 jednoduch\u00fd sacharid, tak\u00e9 se mu \u0159\u00edk\u00e1 ovocn\u00fd cukr.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips246','Sladivost je intenzita sladk\u00e9 chuti, schopnost osladit pokrm.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips248','Diabetik = osoba nemocn\u00e1 cukrovkou (diabetem).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips270','Lakt\u00f3za = ml\u00e9\u010dn\u00fd cukr. Je to disacharid \u2013 je slo\u017een\u00e1 z 1 molekuly gluk\u00f3zy a 1 molekuly galakt\u00f3zy.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips300','Peptidy vznikaj\u00ed \u0161t\u011bpen\u00edm b\u00edlkovin.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O r\u016fzn\u00fdch druz\u00edch n\u00e1hradn\u00edch sladidel &#8211; jak se vyr\u00e1b\u011bj\u00ed, jak\u00fd maj\u00ed v\u00fdznam a jak\u00e9 v\u00fdhody a rizika jsou s jejich konzumac\u00ed spojen\u00e1.<br \/>\n\u00a0<\/p>\n<p>Co jsou to n\u00e1hradn\u00ed sladidla a pro\u010d je pou\u017e\u00edv\u00e1me<br \/>\nMezi n\u00e1hradn\u00ed sladidla pat\u0159\u00ed l\u00e1tky velmi r\u016fznorod\u00e9ho chemick\u00e9ho slo\u017een\u00ed. Jsou vyr\u00e1b\u011bny um\u011ble, i kdy\u017e n\u011bkter\u00e9 z nich se v p\u0159\u00edrod\u011b vyskytuj\u00ed. Jejich z\u00edsk\u00e1v\u00e1n\u00ed z p\u0159irozen\u00fdch zdroj\u016f by ale bylo mnohem dra\u017e\u0161\u00ed, ne\u017e jejich chemick\u00e1 v\u00fdroba.<\/p>\n","protected":false},"author":16,"featured_media":423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cukrovka"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=685"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/685\/revisions"}],"predecessor-version":[{"id":1597,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/685\/revisions\/1597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/423"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}