scholarly journals Influence of ultra-processed foods on prevalence of inadequacy in Portuguese adults and elderly

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
R Costa de Miranda ◽  
F Rauber ◽  
M Moraes ◽  
S Rodrigues ◽  
R Bertazzi Levy
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
World Health ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Energy Contribution ◽  
Daily Energy Intake ◽  
Free Sugars ◽  
Daily Energy

Abstract Background Ultra-processed foods (UPF) consumption has been widely associated with low diet quality. We aim to investigate its energy contribution and influence on prevalence of nutrient inadequacy in Portugal. Methods Cross-sectional representative study involving 3102 adults and 750 elderly enrolled in the 2015-2016 National Food, Nutrition and Physical Activity Survey. Dietary intake was assessed by two non-consecutive 24h recalls. Food items were classified according to the NOVA system. Total energy intake and energy contribution provided by UPF group were determined. Inadequate intake was evaluated across quintiles (Q) of UPF consumption by adjusted Poisson regressions. We adjusted the usual intake estimate by Multiple Source Method and considered the World Health Organization (WHO) recommendations. Results UPF contributed with 24% and 16% of daily energy intake in adults (1904 kcal/day) and elderly (1603 kcal/day), respectively. In both age groups, practically all individuals had inadequate intake of sodium, while about a half or more of population had inadequate intake of fibre and potassium. As the dietary share of UPF increased, the prevalence of inadequacy of free sugars (PR = 1.53 for adults and 1.56 for elderly) and saturated fat (PR = 1.18 and 1.15, respectively) increased significantly. In adults, this same trend was also seen for fibre (PR = 1.03) and potassium (PR = 1.12). Particularly relevant was the increase in prevalence of inadequacy of free sugar from 10.5% (Q1) to 67.6% (Q5) in adults and 5.8% (Q1) to 41.8% (Q5) in elderly. Prevalence of inadequacy of saturated fat raised from 27.3% (Q1) to 68.9% (Q5) in adults and 29.4% (Q1) to 46.8% (Q5) in elderly. Conclusions Effective strategies are needed to reduce UPF consumption among Portuguese adults and elderly in order to prevent them from diet-related non-communicable diseases. Funding FAPESP 2018/07391-9, 2019/05972-7 (MCR), 2016/14302-7 (FR); POCI-01-0145-FEDER-032090. Key messages Ultra-processed food contributes with 24% and 16% of daily energy intake in Portuguese adults and elderly. As the ultra-processed food consumption increases, the prevalence of inadequacy of free sugars and saturated fat increases for both, while inadequacy of fiber and potassium also increases for adults.

Early consumption of ultra-processed foods among children under 2 years old in Brazil

2020 ◽  
pp. 1-11
Author(s):  
Ana Maria Spaniol ◽  
Teresa Helena Macedo da Costa ◽  
Amanda de Moura Souza ◽  
Muriel Bauermann Gubert
Keyword(s):  
Energy Intake ◽  
Daily Intake ◽  
Saturated Fat ◽  
Federal District ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Daily Energy Intake ◽  
Cross Sectional ◽  
Daily Energy ◽  
Group 2

Abstract Objective: To evaluate the complementary food consumption according to the extent and purpose of food processing based on NOVA classification among children aged 6–24 months of Federal District, Brazil. Design: We performed a cross-sectional study using a 24-h recall to estimate the daily energy intake and nutrients according to NOVA classification. We conducted a linear regression to assess the association between the processed and ultra-processed foods (UPF) energy intake and the daily energy intake from saturated fat, daily energy intake from total sugars and daily intake of sodium. Setting: Federal District, Brazil. Participants: Five hundred and thirty-eight children aged between 6 and 24 months attended at Primary Health Care Units from March 2017 to March 2018. Results: On average, children aged from 6 to 12 and from 12 to 24 months consumed 2393 and 4054 kJ/d, respectively, and processed and UPF represented one-third of dietary energy intake. Group 2 (processed and UPF) was higher carbohydrate contributors, and lower protein, fibre and most micronutrient contributors, when compared with Group 1 (unprocessed, minimally processed foods and processed culinary ingredients). In addition, the higher the energy intake from processed and UPF, the higher was the daily energy intake from saturated fat, daily energy intake from total sugar and daily intake of sodium. Conclusion: Children are being exposed early to processed and UPF and their share affect the diet’s nutritional quality.

scholarly journals Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: evidence from a nationally representative cross-sectional study

BMJ Open ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. e029544 ◽  
Author(s):  
Priscila P Machado ◽  
Euridice M Steele ◽  
Renata B Levy ◽  
Zhixian Sui ◽  
Anna Rangan ◽  
...  
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Cross Sectional Study ◽  
Processed Foods ◽  
Processed Food ◽  
Sectional Study ◽  
Energy Contribution ◽  
Cross Sectional ◽  
Free Sugars ◽  
Non Communicable Diseases

ObjectiveThis study aimed to describe the consumption of ultra-processed foods in Australia and its association with the intake of nutrients linked to non-communicable diseases (NCDs).DesignCross-sectional study.SettingNational Nutrition and Physical Activity Survey (2011-2012).Participants12,153 participants aged 2+ years.Main outcome measuresAverage dietary content of nutrients linked to NCDs and the prevalence of intake outside levels recommended for the prevention of NCDs.Data analysisFood items were classified according to the NOVA system, a classification based on the nature, extent and purpose of industrial food processing. The contribution of each NOVA food group and their subgroups to total energy intake was calculated. Mean nutrient content of ultra-processed food and non-ultra-processed food fractions of the diet were compared. Across quintiles of the energy contribution of ultra-processed foods, differences in the intake of nutrients linked to NCDs as well as in the prevalence of intakes outside levels recommended for the prevention of NCDs were examined.ResultsUltra-processed foods had the highest dietary contribution (42.0% of energy intake), followed by unprocessed or minimally processed foods (35.4%), processed foods (15.8%) and processed culinary ingredients (6.8%). A positive and statistically significant linear trend was found between quintiles of ultra-processed food consumption and intake levels of free sugars (standardised β 0.43, p<0.001); total (β 0.08, p<0.001), saturated (β 0.18, p<0.001) and trans fats (β 0.10, p<0.001); sodium (β 0.21, p<0.001) and diet energy density (β 0.41, p<0.001), while an inverse relationship was observed for dietary fibre (β -0.21, p<0.001) and potassium (β -0.27, p<0.001). The prevalence of non-recommended intake levels of all studied nutrients increased linearly across quintiles of ultra-processed food intake, notably from 22% to 82% for free sugars, from 6% to 11% for trans fat and from 2% to 25% for dietary energy density, from the lowest to the highest ultra-processed food quintile.ConclusionThe high energy contribution of ultra-processed foods impacted negatively on the intake of non-ultra-processed foods and on all nutrients linked to NCDs in Australia. Decreasing the dietary share of ultra-processed foods would substantially improve the diet quality in the country and help the population achieve recommendations on critical nutrients linked to NCDs.

scholarly journals Nutrient intake and dietary patterns of relevance to dental health of 12-year-old Libyan children

2013 ◽  
Vol 17 (5) ◽  
pp. 1107-1113 ◽  
Author(s):  
Rasmia Huew ◽  
Anne Maguire ◽  
Paula Waterhouse ◽  
Paula Moynihan
Keyword(s):  
Energy Intake ◽  
Eating Habits ◽  
Dental Health ◽  
Daily Intake ◽  
Food Composition ◽  
Daily Energy Intake ◽  
Food Diary ◽  
Free Sugars ◽  
Food Composition Tables ◽  
Daily Energy

AbstractObjectiveThere are few data on the dietary intake of children in Libya, and none on free sugars intake. The present study aimed to report the intake of macronutrients and eating habits of relevance to dental health in a group of Libyan schoolchildren and to investigate any gender differences for these variables.DesignDietary information was obtained from a randomly selected sample using an estimated 3 d food diary. Dietary data were coded using food composition tables and entered into a Microsoft® Access database. Intakes of energy, macronutrients, sugars and the amount of acidic items consumed were determined using purpose-written programs.SettingBenghazi, Libya.SubjectsSchoolchildren aged 12 years.ResultsOne hundred and eighty children (ninety-two boys and eighty-eight girls) completed the study. Their mean age was 12·3 (sd 0·29) years. The average daily energy intake was 7·01 (sd 1·54) MJ/d. The percentage contributions to energy intake from protein, fat and carbohydrate were 16 %, 30 % and 54 %, respectively. Total sugars contributed 20·4 % of the daily energy intake, and free sugars 12·6 %. The median daily intake of acidic items was 203 g/d, and of acidic drinks was 146 g/d. There were no statistically significant differences in nutrient intakes between genders. Intake of acidic items was higher in girls (P < 0·001).ConclusionsThe contribution to energy intake from macronutrients was in accordance with global nutrition guidelines. The acidic drinks intake was low compared with other populations, while free sugars intake was above the recommended threshold of 10 % of energy intake.

scholarly journals Relative Validity and Reproducibility of a Food Frequency Questionnaire to Assess Energy Intake from Minimally Processed and Ultra-Processed Foods in Young Children

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1290 ◽  
Author(s):  
Louise J. Fangupo ◽  
Jillian J. Haszard ◽  
Claudia Leong ◽  
Anne-Louise M. Heath ◽  
Elizabeth A. Fleming ◽  
...  
Keyword(s):  
Young Children ◽  
Energy Intake ◽  
Food Frequency Questionnaire ◽  
Good Reproducibility ◽  
Processed Food ◽  
Daily Energy Intake ◽  
Minimally Processed ◽  
Food Frequency ◽  
Relative Validity ◽  
Daily Energy

NOVA is a food classification system that categorises food items into one of four categories according to the extent and purpose of their processing: minimally processed food (MPF), processed culinary ingredient (PCI), processed food (PF), or ultra-processed food (UPF). The aim of this study was to determine the relative validity and reproducibility of a food frequency questionnaire (EAT5 FFQ) for measuring daily energy intake (EI kJ) and percentage of daily energy intake (EI%) from each NOVA group in New Zealand children. One hundred parents of five year old children completed the 123 item EAT5 FFQ on two occasions four weeks apart. A 3 day weighed diet record (WDR) was completed on non-consecutive randomly assigned days between FFQ appointments. The FFQ overestimated EI (both as kJ and %) from MPF and UPF, and underestimated intakes from PCI and PF, compared with the WDR. Bland–Altman plots indicated reasonably consistent agreement between FFQ and WDR for MPF and UPF but not PCI or PF. Correlation coefficients between the FFQ and WDR were acceptable for EI (%) for MPF (r = 0.31) and UPF (r = 0.30). The FFQ differentiated between the highest and lowest quartiles for EI (%) from MPF and UPF foods (p-values for the trends were 0.006 and 0.009 respectively), and for EI (kJ) from UPF foods (p-value for trend 0.003). Bland–Altman plots indicated consistent agreement between repeat administrations of FFQ for MPF and UPF only, while intra-class correlations suggested good reproducibility for EI (kJ and %) for all four NOVA categories (range 0.51–0.76). The EAT5 FFQ has acceptable relative validity for ranking EI (%) from MPF and UPF. It has good reproducibility for measuring EI from all four NOVA categories, in young children.

scholarly journals Characterising the plant based component of the Irish diet in terms of its nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Gráinne Kent ◽  
Laura Kehoe ◽  
Róisín McCarthy ◽  
Breige A. McNulty ◽  
Anne P. Nugent ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Environmental Benefits ◽  
Free Sugar ◽  
Processed Foods ◽  
Food Record ◽  
Nutrition Survey ◽  
Free Sugars ◽  
Total Diet

AbstractA diet rich in plant-based foods with fewer animal products may offer improved health and environmental benefits. There is little consensus on the definition for a plant-based diet in the literature with some defining it as one rich in vegetables, legumes, fruits, wholegrains, nuts and seeds, excluding animal foods and with heavy restrictions on processed foods. Other definitions make no reference to the inclusion/exclusion of processed foods and refer only to the exclusion of all animal foods from the total diet. This study aimed to examine the nutritional quality of the Irish diet using each of these plant-based diet definitions.A 4-day semi-weighed food record collected food intake data from 1500 Irish adults (18–90y) in the National Adult Nutrition Survey (NANS). Nutrient intake was analysed using WISP© based on UK and Irish food composition databases. All foods and beverages consumed in the NANS were categorised (included/excluded) into the two definitions; 1.plant-based component of the diet and 2.total diet excluding all animal components. The plant-based component included vegetables, legumes, fruits, wholegrains, nuts and seeds and excluded all animal foods and processed foods. The second categorisation included all non-animal foods regardless of processing. Nutritional quality was assessed by estimating energy-adjusted intakes of macronutrients, saturated fat, free sugars, dietary fibre and sodium. Stastical analysis was conducted using SPSS© v24.The plant-based component of the diet provided 309 ± 214kcal/d (1.3 ± 0.9MJ/d) comprising of 68% carbohydrate, 20% fat and 12% protein. Mean intakes of saturated fat and free sugars from the plant-based component of the diet were 5% of energy (%E) and 1%E, respectively. Mean intakes of dietary fibre and sodium were 70g/10MJ and 1855mg/10MJ, respectively.Allowing for inclusion of processed foods, mean energy intake from the total diet excluding all animal foods was 1051 ± 411kcal/d (4.4 ± 1.7MJ/d) comprising of 66% carbohydrate, 23% fat and 10% protein. Mean intakes of saturated fat and free sugars were 7%E and 14%E, respectively. Mean intakes of dietary fibre and sodium were 40g/10MJ and 2642mg/10MJ, respectively.Overall, the macronutrient profile of the plant-based component of the diet and the total diet excluding animal foods were similar. However, the plant-based component of the diet was of higher nutritional quality; providing lower intakes of saturated fat, free sugar and sodium and higher intakes of dietary fibre compared to the total diet excluding animal foods. This study highlights the variability in nutritional quality between different definitions of plant based-diets.

Consumption of ultra-processed foods at 11, 22 and 30 years at the 2004, 1993 and 1982 Pelotas Birth Cohorts

2020 ◽  
pp. 1-10
Author(s):  
Caroline dos Santos Costa ◽  
Maria Cecília Formoso Assunção ◽  
Juliana dos Santos Vaz ◽  
Fernanda Rauber ◽  
Isabel Oliveira Bierhals ◽  
...  
Keyword(s):  
Energy Intake ◽  
Dose Response ◽  
Family Income ◽  
Skin Colour ◽  
Processed Foods ◽  
Birth Cohorts ◽  
Daily Energy Intake ◽  
Cross Sectional ◽  
Independent Variables ◽  
Daily Energy

Abstract Objective: To describe the consumption of ultra-processed foods according to demographic and socioeconomic characteristics in three birth cohorts. Design: Cross-sectional analysis. Setting: Data from the 2004, 1993 and 1982 Pelotas Birth Cohorts were used at 11, 22 and 30 years, respectively, collected between 2012 and 2015. Outcome was the relative contribution of ultra-processed foods from the total daily energy intake. Maternal-independent variables were self-reported skin colour, schooling, age and family income (obtained in the perinatal study), and variables of the cohort member, sex, skin colour, schooling and current family income (the last two obtained at the 11-, 22- and 30-year follow-ups of the respective cohorts). We calculated crude and adjusted means of the outcome for the whole cohorts and according to the independent variables. Participants: 11-, 22- and 30-year-old individuals. Results: Daily energetic contribution from ultra-processed foods was higher in the younger cohort (33·7, 29·8 and 25·1 % at 11, 22 and 30 years, respectively). Maternal schooling and family income at birth showed an inverse dose–response relationship at 11 and 22 years, but a positive dose–response at 30 years. Female sex, lower schooling and family income at 22 years and higher schooling at 30 years were associated to a higher contribution from ultra-processed foods in the daily energy intake. Conclusions: Information from food and nutrition policies needs a higher dissemination, mostly among women and population groups of lower income and schooling, including its promotion in media and health services, aiming for a decreased consumption of ultra-processed foods.

scholarly journals Eating Behaviors and Dietary Intakes of Older Adults: What We Eat in America, NHANES 2015–2016 (FS02-07-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alanna Moshfegh ◽  
Anne Garceau ◽  
John Clemens
Keyword(s):  
Older Adults ◽  
Energy Intake ◽  
Eating Behaviors ◽  
Saturated Fat ◽  
Dietary Intakes ◽  
Daily Energy Intake ◽  
Added Sugars ◽  
Daily Energy ◽  
Daily Intakes ◽  
The U.S

Abstract Objectives It is estimated that the number of older individuals in the U.S. will nearly double between 2020 and 2050 to over 80 million. This research examines eating behaviors and dietary intakes of older adults. Methods Nationally representative day 1 dietary data from 1684 adults ages 60+ participating in What We Eat in America (WWEIA), NHANES 2015–2016 were analyzed to estimate eating pattern behaviors and dietary intakes. The interviewer-administered 5-step USDA Automated Multiple-Pass Method (AMPM) was used to collect the 24-hour dietary recall. The WWEIA Food Categories were used to estimate the percentage who consumed vegetables or fruits. The Food Patterns Equivalents Database (FPED) was used to calculate added sugars intake. Results On any given day, almost all older adults reported eating breakfast (92%) and dinner (94%) and fewer ate lunch (78%); two-thirds reported all three meals. Snacks were consumed by 94%, most commonly 3 to 4 times per day, and provided 20% of daily mean energy intake. In relation to energy, snacks provided more of the daily intakes of caffeine (33%), total sugar (32%), carbohydrates (23%), and calcium (21%). More than 2/3 of older adults consumed a vegetable, 1/3 of which were white potatoes, such as French fried, mashed, or baked potatoes. A fruit was reported by just over half of older adults, the most common being bananas (16%), followed by apples (12%), berries (11%), citrus (9%), melons (8%), and grapes (5%). Four out of ten older adults consumed at least one food or beverage from a restaurant and among these individuals, intake at restaurants provided 42% of their daily energy intake and about half of daily intakes of fat, saturated fat, cholesterol, and sodium. Mean daily intakes of added sugars and saturated fat each provided 12% of daily energy intake, exceeding the Dietary Guidelines for Americans recommendations of less than 10% of calories per day from each, as did sodium with mean daily intake of 3091 mg, exceeding the recommendation of less than 2300 mg. Conclusions With the number and proportion of older adults increasing in the U.S., understanding their eating behaviors and dietary intakes can inform strategies for well-being during this life stage. Funding Sources USDA, Agricultural Research Service.

scholarly journals Intake of Free Sugars Among Young Children in Rural Malawi

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 923-923
Author(s):  
Rochelle Werner ◽  
Bess Caswell ◽  
Kenneth Maleta ◽  
Christine Stewart
Keyword(s):  
Young Children ◽  
Energy Intake ◽  
Energy Requirement ◽  
Controlled Trial ◽  
World Health ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Food Category ◽  
Free Sugars ◽  
Average Intake

Abstract Objectives The World Health Organization (WHO) recommends intake of free sugars to not exceed 10% of energy in children. The objectives of this study are to (1) estimate the proportion of infants in rural Malawi who exceed the recommended intake of free sugars and (2) describe the sources of free sugars in infant diets. Methods Among children enrolled in a randomized controlled trial of an egg feeding intervention, a secondary analysis was conducted using endline dietary data from a single 24-hour recall among 12- to 15-month-old children (n = 590). Free sugars in home-prepared foods were estimated using the gram weight of table sugar and honey in standardized local recipes. Free sugars from commercial foods were estimated using food composition data from the Nutrition Data System for Research. Foods and beverages containing free sugars were classified into seven food categories: maize porridge, sweetened tea, sweetened dairy, candy or table sugar, juice or soda, pastries, and cookies. The total grams of free sugars and grams of free sugars by food category and by commercial or home preparation were summed for each child. Breastmilk intake was not directly assessed, so total energy intake was assumed equal to the estimated energy requirement when assessing proportion of energy intake from free sugars. Results The mean intake of free sugars was 10.7 ± 13.1 g (6% of estimated energy requirement), and 22% of children exceeded recommended energy intake from free sugars. The majority of free sugars were consumed in maize porridge (5.1 g, 48% of total free sugars) followed by sweetened tea (2.0 g, 18%), sweetened dairy (1.7 g, 16%), candy or table sugar (1.0 g, 9%), juice or soda (0.3 g, 3%), pastries (0.3 g, 3%), and cookies (0.3 g, 3%). The average intake of free sugars from commercial foods or beverages was 3.5 ± 8.5 g (33% of total free sugar intake), whereas the average intake from home-prepared foods or beverages was 7.1 ± 9.4 g (67%). Conclusions Free sugar consumption exceeded WHO recommendations in approximately one-fifth of this sample of rural Malawian children. This data suggests the greatest opportunity for reducing free sugar consumption among young children in rural villages is by targeting sugars added to home-prepared foods and beverages. Funding Sources Bill and Melinda Gates Foundation.

scholarly journals Ultra-processed foods and excessive free sugar intake in the UK: a nationally representative cross-sectional study

BMJ Open ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. e027546 ◽  
Author(s):  
Fernanda Rauber ◽  
Maria Laura da Costa Louzada ◽  
Euridice Martinez Steele ◽  
Leandro F M de Rezende ◽  
Christopher Millett ◽  
...  
Keyword(s):  
Total Energy ◽  
Food Consumption ◽  
Age Groups ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Cross Sectional ◽  
Free Sugars ◽  
Sugar Intake ◽  
The Uk

ObjectivesTo describe dietary sources of free sugars in different age groups of the UK population considering food groups classified according to the NOVA system and to estimate the proportion of excessive free sugars that could potentially be avoided by reducing consumption of their main sources.Design and settingCross-sectional data from the UK National Diet and Nutrition Survey (2008–2014) were analysed. Food items collected using a 4-day food diary were classified according to the NOVA system.Participants9364 individuals aged 1.5 years and above.Main outcome measuresAverage dietary content of free sugars and proportion of individuals consuming more than 10% of total energy from free sugars.Data analysisPoisson regression was used to estimate the associations between each of the NOVA food group and intake of free sugars. We estimated the per cent reduction in prevalence of excessive free sugar intake from eliminating ultra-processed foods and table sugar. Analyses were stratified by age group and adjusted for age, sex, ethnicity, survey year, region and equivalised household income (sterling pounds).ResultsUltra-processed foods account for 56.8% of total energy intake and 64.7% of total free sugars in the UK diet. Free sugars represent 12.4% of total energy intake, and 61.3% of the sample exceeded the recommended limit of 10% energy from free sugars. This percentage was higher among children (74.9%) and adolescents (82.9%). Prevalence of excessive free sugar intake increased linearly across quintiles of ultra-processed food consumption for all age groups, except among the elderly. Eliminating ultra-processed foods could potentially reduce the prevalence of excessive free sugar intake by 47%.ConclusionOur findings suggest that actions to reduce the ultra-processed food consumption generally rich in free sugars could lead to substantial public health benefits.

scholarly journals Estimating free and added sugar intakes in New Zealand

2020 ◽  
Author(s):  
R Kibblewhite ◽  
A Nettleton ◽  
R McLean ◽  
J Haszard ◽  
E Fleming ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Intake ◽  
Food Composition ◽  
World Health ◽  
Free Sugar ◽  
Nutrition Survey ◽  
Added Sugar ◽  
Free Sugars ◽  
Added Sugars ◽  
Sugar Intake

© 2017 by the authors. Licensee MDPI, Basel, Switzerland. The reduction of free or added sugar intake (sugars added to food and drinks as a sweetener) is almost universally recommended to reduce the risk of obesity-related diseases and dental caries. The World Health Organisation recommends intakes of free sugars of less than 10% of energy intake. However, estimating and monitoring intakes at the population level is challenging because free sugars cannot be analytically distinguished from naturally occurring sugars and most national food composition databases do not include data on free or added sugars. We developed free and added sugar estimates for the New Zealand (NZ) food composition database (FOODfiles 2010) by adapting a method developed for Australia. We reanalyzed the 24 h recall dietary data collected for 4721 adults aged 15 years and over participating in the nationally representative 2008/09 New Zealand Adult Nutrition Survey to estimate free and added sugar intakes. The median estimated intake of free and added sugars was 57 and 49 g/day respectively and 42% of adults consumed less than 10% of their energy intake from free sugars. This approach provides more direct estimates of the free and added sugar contents of New Zealand foods than previously available and will enable monitoring of adherence to free sugar intake guidelines in future.

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