Meeting the Added Sugars Guideline: Impact on Whole Grains, Vegetables, Fruit, and Dairy Intakes of Children

Commercial cereals are among the first complementary foods fed to infants in Germany and elsewhere. The purpose of this national survey is to describe the nutritional adequacy of commercial complementary cereals. A comprehensive, cross-sectional survey of cereal manufacturer websites (n = 15) was conducted from March to April 2019. Food labels were analyzed for iron, zinc, iodine, sodium, and sugar contents in commercial complementary cereals, and ingredient lists were evaluated for whole grains and added sugars. Preparation instructions were evaluated for the type of liquid recommended for reconstitution. Among 164 commercial complementary cereals, few contain iron (n = 43, 26%), zinc (n = 23, 14%) or iodine (n = 43, 26%). Sodium contents fall within EU thresholds. Most cereals were single grain, containing only wheat (n = 54), with half of the products (n = 86, 52%) containing whole grains. The average carbohydrate content of dry cereals is 69 g/100 g ± 9 g of which 14 ± 15 g is sugar. Preparation instructions for breakfast porridges and cereals recommend formula or toddler milk, while few recommend human milk (n = 13, 18%). Few commercial complementary cereals contain appreciable amounts (at least 15% of daily reference values) of zinc, iron, or iodine. A quarter of cereal carbohydrates are sugar and one-third of the products contain added sugars. Future directives should stipulate minimum micronutrient levels, strictly regulate sugar contents, and include human milk among preparation instructions.

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The Detrimental Health Effects of Sugar

Journal of Obesity and Diabetes ◽

10.33805/2638-812x.105 ◽

2018 ◽

pp. 21-22

Author(s):

Kristen L Poe

Keyword(s):

Digestive Tract ◽

Health Effects ◽

Sugar Cane ◽

Living Cell ◽

Whole Grains ◽

The Body ◽

Health It ◽

Sugar Beets ◽

Added Sugars ◽

Definition Of

We hear so often that we should avoid sugar as much as possible because it is not good for our health. It is important to understand the reasons WHY and HOW it is detrimental to our health. To begin with a definition of what sugar is, it is a carbohydrate that provides energy for our body, and is found naturally in most plants, but especially in sugar cane and sugar beets. Before sugar (sucrose) enters the bloodstream from the digestive tract, it is broken down into two simple sugars called glucose and fructose. Glucose is in every living cell, and if we don't get it from our diet, our bodies produce it [2]. Fructose is different because our bodies do not produce it in any significant amount, and there is no physiological need for it [2]. Fructose can only be metabolized by the liver in large amounts, which is usually not a problem if it is eaten in moderate amounts [2]. It will be turned into glycogen and stored in the liver until it is needed [2]. However, if the liver is overloaded with glycogen, then consuming more fructose will turn it into fat [2]. For people who are inactive and eat a Western diet, large amounts of fructose from added sugars get turned into fat in the liver [2]. When sugar is transported into the body, it stimulates the pancreas to produce insulin. Some “good” sugars are found naturally in foods like fruits, vegetables, beans, nuts, and whole grains, while others “bad sugars” are added and used during processing and cooking (added sugars).

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Comparison of children’s food and beverage intakes with national recommendations in New York City child-care centres

Public Health Nutrition ◽

10.1017/s1368980016001129 ◽

2016 ◽

Vol 19 (13) ◽

pp. 2451-2457 ◽

Cited By ~ 7

Author(s):

L Beth Dixon ◽

Andrew Breck ◽

Laura Kettel Khan

Keyword(s):

New York ◽

New York City ◽

Child Care ◽

Low Income ◽

York City ◽

Daily Intake ◽

Whole Grains ◽

Dietary Reference Intake ◽

Added Sugars ◽

Food And Beverage

AbstractObjectiveThe present study compared foods and beverages provided to and consumed by children at child-care centres in New York City (NYC) with national nutrition recommendations.DesignThe study used survey, observational and centre record data collected from child-care centres. Food and beverage intakes from two days of observation and amounts of energy and nutrients were estimated using the US National Cancer Institute’s Automated Self-Administered 24 h Recall system.SettingMeal and snack time at 108 child-care centres in low-income communities in NYC.SubjectsChildren aged 3–4 years old in classrooms selected by the directors of the participating child-care centres.ResultsFoods and beverages provided to and consumed by children (n 630) met >50 % of the Dietary Reference Intake (DRI) for most nutrients. Intakes of fibre and vitamins D and E were <30 % of the DRI. Foods and beverages provided >50 % of the recommended average daily intake amounts for total grains, fruits and fruit juices, and dairy, but <50 % of the recommended amounts for whole grains, protein foods and vegetables. Intake of oils was below the allowance for energy levels, but foods and beverages with solid fats and added sugars exceeded the limits by 68 %.ConclusionsProviding more whole grains, vegetables and low-fat dairy and fewer foods with solid fats and added sugars may improve children’s diet quality when at child-care centres. Centre staff may need training, resources and strategies in order to meet the nutrition recommendations.

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Dietary Patterns and Nutritional Status in Relation to Consumption of Chickpeas and Hummus in the U.S. Population

Applied Sciences ◽

10.3390/app10207341 ◽

2020 ◽

Vol 10 (20) ◽

pp. 7341

Author(s):

Cara L. Frankenfeld ◽

Taylor C. Wallace

Keyword(s):

Metabolic Syndrome ◽

Nutritional Status ◽

Disease Incidence ◽

Urinary Iodine ◽

Whole Grains ◽

Dietary Guidelines ◽

Added Sugars ◽

Health And Nutrition ◽

Income Ratio ◽

Future Work

Chickpeas, a commonly consumed legume, are the main ingredient in traditional hummus. U.S. dietary guidelines recommend consuming 1–1.5 cups of legumes per week. This study aimed to evaluate temporal changes in hummus and chickpea consumption and describe diet and biomarkers of health in U.S. consumers versus non-consumers. National Health and Nutrition Examination Survey (2005–2016) data were used. Dietary intake was collected using two 24-h recalls; age, gender, and poverty-to-income ratio were adjusted in statistical analyses. The proportion of the population who consumed chickpeas or hummus increased significantly over time. Hummus and chickpea consumers were more likely to obtain recommended legume intake. Consumers had significantly increased intakes of fruits, vegetables, and whole grains and decreased added sugars intakes versus non-consumers. Consumers also had lower concentrations of urinary iodine and higher concentrations of serum 4-pyridoxic acid, total vitamin B6, and red blood cell folate. Adults who consumed chickpeas and hummus were 48% and 62% less likely to have metabolic syndrome, respectively. Consuming chickpeas or hummus may be a practical means of improving diet quality and nutritional status. Future work should evaluate whether chronic disease incidence is reduced by chickpea and hummus consumption through better nutrition or lower metabolic syndrome incidence.

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Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in NHANES 2011-2014. A Study from the International Breakfast Research Initiative (IBRI)

10.20944/preprints201808.0109.v1 ◽

2018 ◽

Cited By ~ 1

Author(s):

Adam Drewnowski ◽

Colin Rehm ◽

Florent Vieux

Keyword(s):

Diet Quality ◽

The United States ◽

Whole Grains ◽

Healthy Eating Index ◽

Dietary Guidelines ◽

Added Sugars ◽

Research Initiative ◽

United States Food ◽

Daily Intakes ◽

Calcium Iron

Abstract: The contribution of breakfast to diet quality (DQ) can inform future dietary guidelines. This study examined breakfasts that were associated with highest-quality diets. Dietary data came from the first reported day of the National Health and Examination Survey (NHANES) 2011-2014 (n=14,488). DQ measures were the Nutrient Rich Foods Index (NRF9.3) and the USDA Healthy Eating Index 2015 (HEI 2015). Analyses of breakfast intakes were conducted by NRF9.3 tertiles and by age and socioeconomic groups. Four out of 5 NHANES participants ate breakfast. Breakfast provided 19-22% of dietary energy depending on age. Breakfast intakes of complex carbohydrates and total sugars were higher and intakes of protein and fats were lower relative to energy intakes. Breakfast provided more that 20% of daily intakes of B vitamins, vitamins A and D, folate, calcium, iron, potassium and magnesium. Eating breakfast was associated with higher NRF9.3d scores. Breakfasts associated with top tertile of NRF9.3d had more carbohydrates and less added sugars and fats. Such breakfasts had more fruit and juices, more whole grains, more milk and yogurt and less meat and eggs. Breakfast patterns that favored fruit, whole grains, and dairy were associated with healthiest diets.

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Social and demographic inequalities in diet quality in a population-based study

Revista de Nutrição ◽

10.1590/1678-98652016000200001 ◽

2016 ◽

Vol 29 (2) ◽

pp. 151-162 ◽

Cited By ~ 11

Author(s):

Daniela de ASSUMPÇÃO ◽

Semíramis Martins Álvares DOMENE ◽

Regina Mara FISBERG ◽

Marilisa Berti de Azevedo BARROS

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Population Based ◽

Cross Sectional Study ◽

Whole Grains ◽

Healthy Eating Index ◽

Education Level ◽

Cross Sectional ◽

Added Sugars ◽

The City

Objective : To evaluate sociodemographic inequalities in the diet quality of the urban population of the city of Campinas, São Paulo, Brazil. Methods: A population-based, cross-sectional study was performed using data from a health survey conducted in the city of Campinas in 2008-2009. Diet quality was evaluated using the Brazilian Healthy Eating Index Revised. A total of 3,382 individuals aged 10 years old and older were analyzed. Results : Brazilian Healthy Eating Index Revised scores increased with age and education level. Women consumed more vegetables, fruits, and milk, and less sodium, meat and eggs, oils, saturated and solid fats, alcohol, and added sugars than men. Scores for whole grains, vegetables, and fruits also increased with age and education level. Conclusion: These findings point to sociodemographic segments that are more vulnerable to an inappropriate diet and identify the need of strategies to increase the consumption of whole grains, dark green vegetables, fruits, and milk, and decrease the consumption of sodium, solid fats, alcohol, and added sugar.

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High glycemic index and glycemic load diets as risk factors for insomnia: analyses from the Women's Health Initiative

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqz275 ◽

2019 ◽

Vol 111 (2) ◽

pp. 429-439 ◽

Cited By ~ 4

Author(s):

James E Gangwisch ◽

Lauren Hale ◽

Marie-Pierre St-Onge ◽

Lydia Choi ◽

Erin S LeBlanc ◽

...

Keyword(s):

Postmenopausal Women ◽

Dietary Fiber ◽

Glycemic Index ◽

Glycemic Load ◽

Whole Grains ◽

Refined Grains ◽

Added Sugars ◽

Lower Odds ◽

Health Initiative ◽

The Women’S Health Initiative

ABSTRACT Background Previous studies have shown mixed results on the association between carbohydrate intake and insomnia. However, any influence that refined carbohydrates have on risk of insomnia is likely commensurate with their relative contribution to the overall diet, so studies are needed that measure overall dietary glycemic index (GI), glycemic load, and intakes of specific types of carbohydrates. Objective We hypothesized that higher GI and glycemic load would be associated with greater odds of insomnia prevalence and incidence. Methods This was a prospective cohort study with postmenopausal women who participated in the Women's Health Initiative Observational Study, investigating the relations of GI, glycemic load, other carbohydrate measures (added sugars, starch, total carbohydrate), dietary fiber, and specific carbohydrate-containing foods (whole grains, nonwhole/refined grains, nonjuice fruits, vegetables, dairy products) with odds of insomnia at baseline (between 1994 and 1998; n = 77,860) and after 3 y of follow-up (between 1997 and 2001; n = 53,069). Results In cross-sectional and longitudinal analyses, higher dietary GI was associated with increasing odds of prevalent (fifth compared with first quintile OR: 1.11; CI: 1.05, 1.16; P-trend = 0.0014) and incident (fifth compared with first quintile OR: 1.16; CI: 1.08, 1.25; P-trend < 0.0001) insomnia in fully adjusted models. Higher intakes of dietary added sugars, starch, and nonwhole/refined grains were each associated with higher odds of incident insomnia. By contrast, higher nonjuice fruit and vegetable intakes were significantly associated with lower odds of incident insomnia. Also, higher intakes of dietary fiber, whole grains, nonjuice fruit, and vegetables were significantly associated with lower odds of prevalent insomnia. Conclusions The results suggest that high-GI diets could be a risk factor for insomnia in postmenopausal women. Substitution of high-GI foods with minimally processed, whole, fiber-rich carbohydrates should be evaluated as potential treatments of, and primary preventive measures for, insomnia in postmenopausal women.

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Fast-food menu offerings vary in dietary quality, but are consistently poor

Public Health Nutrition ◽

10.1017/s1368980012005563 ◽

2013 ◽

Vol 17 (4) ◽

pp. 924-931 ◽

Cited By ~ 44

Author(s):

Sharon I Kirkpatrick ◽

Jill Reedy ◽

Lisa L Kahle ◽

Jennifer L Harris ◽

Punam Ohri-Vachaspati ◽

...

Keyword(s):

Low Income ◽

Fast Food ◽

Poor Quality ◽

Whole Grains ◽

Healthy Eating Index ◽

Dietary Quality ◽

Food Chains ◽

Added Sugars ◽

The Usa ◽

Fast Food Restaurants

AbstractObjectiveTo evaluate five popular fast-food chains’ menus in relation to dietary guidance.DesignMenus posted on chains’ websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids’ menus and sets of items promoted as healthy or nutritious were also assessed.SettingFive popular fast-food chains in the USA.SubjectsNot applicable.ResultsFull menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids’ menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.ConclusionsThe poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.

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