Toksyczne i niezdrowe substancje obecne w słodzonych napojach gazowanych – analiza składników
Julia Wójcik
2026-05-19
5 min. czytania
169
wyświetleń
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Napoje gazowane o wysokiej zawartości cukru są od dawna uznane za produkt o negatywnym wpływie na organizm ludzki, przyczyniając się do rozwoju licznych schorzeń metabolicznych i ogólnoustrojowych. Ich receptura opiera się na kombinacji intensywnie słodzących składników, konserwantów oraz barwników syntetycznych, które – mimo powszechnego stosowania w przemyśle spożywczym – budzą uzasadnione wątpliwości co do konieczności ich obecności. Czy istnieją naukowo uzasadnione powody, dla których te substancje nadal dominują w składzie popularnych napojów, pomimo dostępności zdrowszych alternatyw?
Sugar
The three main groups of products that provide the most sugars are: sugar added from candy, sweets (sweets, cookies, batons, etc.), juices, fruit drinks, sugary drinks... From 2005-2006 studies in the United States showed that sugar in the diet is 35.7% from sugar in beverages and energy drinks. It was also found that adding to the daily diet a portion of an energy drink containing about 150 kcal results in an increase in body weight of nearly 7 kg per year.
They're artificial sweets
Depending on the sugar content and the low-calorie content of the food, the sugar can be divided into three groups: sugar-sweetened beverages, sugar substituted for up to 30% of the sugar in the sugar, low calorie drinks, up to 50% of the sweetener, dietary drinks that do not contain sugar in their calorie content. In the production of dietary foods and low calorific sugars, sugar is also of the highest interest in the blood aspartame. It is about 200 times sweeter than sugar in sugar, so it can be consumed after a high calorie intake, and can be used for the purpose of eating up to the desired fat content.
Hydrochloric acid
It is a synthetic compound obtained by the action of sulfuric acid on calcium phosphate. Unfortunately, phosphoric acid is also not useful to our bodies because it forms compounds with calcium, which damages the teeth and causes the loss of calcium from the bones. However, it is worth remembering that phosphorous acid occurs naturally in the human body.
Fragrances and dyes
Very often, natural, synthetic and natural flavours are also added to soft drinks. Most commonly used are: bergamot flavour, eucalyptus flavor, fruit flavor. Antocian y (E163), betanin (E 162), chlorophyll (E 140), rosemary (E 124), carotene (E 160a), turmeric (E 100), riboflavin (E 101), tartine (E 102), and choline (E 104). However, natural flavourings are directly dependent on the acidity of the fruit of the edible parts of the plant. Examples of natural flavorings may be, e.g., sugar and caffeine.
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