scholarly journals A Disaggregation Methodology to Estimate Intake of Added Sugars and Free Sugars: An Illustration from the UK National Diet and Nutrition Survey

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1177 ◽  
Author(s):  
Birdem Amoutzopoulos ◽  
Toni Steer ◽  
Caireen Roberts ◽  
Darren Cole ◽  
David Collins ◽  
...  
Keyword(s):  
Accurate Method ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Free Sugars ◽  
Added Sugars ◽  
Nutrition Research ◽  
Dried Fruit ◽  
Nutritional Surveillance ◽  
Good Repeatability ◽  
The Uk

Various and inconsistent definitions for free and added sugars are used in the consideration and assessment of dietary intakes across public health, presenting challenges for nutritional surveillance, research, and policy. Furthermore, analytical methods to identify those sugars which are not naturally incorporated into the cellular structure of foods are lacking, thus free and added sugars are difficult to estimate in an efficient and accurate way. We aimed to establish a feasible and accurate method that can be applied flexibly to different definitions. Based on recipe disaggregation, our method involved five steps and showed good repeatability and validity. The resulting Free Sugars Database provided data for seven components of sugars; (1) table sugar; (2) other sugars; (3) honey; (4) fruit juice; (5) fruit puree; (6) dried fruit; and (7) stewed fruit, for ~9000 foods. Our approach facilitates a standardized and efficient assessment of added and free sugars, offering benefit and potential for nutrition research and surveillance, and for the food industry, for example to support sugar reduction and reformulation agendas.

scholarly journals A definition of free sugars for the UK

2018 ◽  
Vol 21 (9) ◽  
pp. 1636-1638 ◽  
Author(s):  
Gillian E Swan ◽  
Natasha A Powell ◽  
Bethany L Knowles ◽  
Mark T Bush ◽  
Louis B Levy
Keyword(s):  
Dairy Products ◽  
Cereal Grains ◽  
Nutrition Survey ◽  
Scientific Advisory Committee ◽  
Free Sugars ◽  
Added Sugars ◽  
Fruit And Vegetable Juices ◽  
Definition Of ◽  
The Uk ◽  
Milk And Dairy Products

AbstractPublic Health England has set a definition for free sugars in the UK in order to estimate intakes of free sugars in the National Diet and Nutrition Survey. This follows the recommendation from the Scientific Advisory Committee on Nutrition in its 2015 report on Carbohydrates and Health that a definition of free sugars should be adopted. The definition of free sugars includes: all added sugars in any form; all sugars naturally present in fruit and vegetable juices, purées and pastes and similar products in which the structure has been broken down; all sugars in drinks (except for dairy-based drinks); and lactose and galactose added as ingredients. The sugars naturally present in milk and dairy products, fresh and most types of processed fruit and vegetables and in cereal grains, nuts and seeds are excluded from the definition.

scholarly journals Associations between added sugars and micronutrient intakes and status: further analysis of data from the National Diet and Nutrition Survey of Young People aged 4 to 18 years

2008 ◽  
Vol 101 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Sigrid Gibson ◽  
Alison Boyd
Keyword(s):  
Nutrient Intake ◽  
Transferrin Saturation ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Added Sugars ◽  
Plasma Selenium ◽  
Micronutrient Intake ◽  
Dietary Records ◽  
Using Data ◽  
The Impact

Added sugars are often viewed as ‘empty calories’, negatively impacting micronutrient intakes, yet reviews consider the evidence inconclusive. This study aimed to quantify associations between dietary added sugars (as a percentage of energy) and micronutrient intake and biochemical status in the National Diet and Nutrition Survey. Using data from 1688 British children aged 4–18 years who completed 7 d weighed dietary records in 1997, micronutrient intakes were examined across quintiles of added sugars. After excluding low energy reporters, mean dietary intakes of most nutrients exceeded the reference nutrient intake, except for zinc. Compared with quintile 1 (9 % added sugars), high consumers in quintile 5 (23 % added sugars) had micronutrient intakes ranging from 24 % lower to 6 % higher (mean 14 % lower). Zinc intakes in quintile 1 v. quintile 5 averaged 93 % v. 78 % of reference nutrient intake; magnesium 114 % v. 94 %; iron 115 % v. 100 %; and vitamin A 111 % v. 92 %, respectively. Plasma levels of magnesium, zinc and carotenoids did not vary across quintiles, but weak negative correlations were observed with serum ferritin and transferrin saturation. Plasma selenium was inversely correlated with added sugars (r − 0·17; P < 0·0001) but there was no association with glutathione peroxidase. The impact of added sugars on micronutrient intakes appears modest overall but may have relevance for children consuming inadequate amounts of nutrient-rich foods coupled with a diet high in added sugars (approximately 23 %). Further work is needed to explore the impact of different sources of added sugars and to refine assessments of inadequate intakes and status.

scholarly journals Associations between free sugar intake and markers of health in the UK population. An analysis of the NDNS rolling programme

2021 ◽  
pp. 1-30
Author(s):  
Julie Young ◽  
Sophie Scott ◽  
Lindsey Clark ◽  
John K Lodge
Keyword(s):  
Food Choices ◽  
Free Sugar ◽  
Nutrition Survey ◽  
Total Carbohydrate ◽  
Free Sugars ◽  
Sugar Intake ◽  
Lower Blood ◽  
Clinical Biomarker ◽  
The Uk ◽  
Health Parameters

Abstract Recommendations for free sugar intake in the UK should be no more than 5% of total energy due to increased health risks associated with overconsumption. It was therefore of interest to examine free sugar intakes and associations with health parameters in the UK population. The UK National Diet and Nutrition Survey (NDNS) rolling programme (2008-2017) was used for this study. Dietary intake, anthropometrical measurements and clinical biomarker data collated from 5121 adult respondents aged 19-64 years, were statistically analysed. Compared to the average total carbohydrate intake (48% of energy), free sugars comprised 12.5%, with sucrose 9% and fructose 3.5%. Intakes of these sugars, apart from fructose, were significantly different over collection year (P<0.001), and significantly higher in males (P<0.001). Comparing those consuming above or below the UK recommendations for free sugars (5% energy) significant differences were found for BMI (P<0.001), triglyceride (P<0.001), HDL (P=0.006) and homocysteine concentrations (P=0.028), and significant gender differences were observed (e.g lower blood pressure in females). Regression analysis demonstrated that free sugar intake could predict plasma triglycerides, HDL and homocysteine concentrations (P<0.0001), consistent with the link between these parameters and cardiovascular disease. We also found selected unhealthy food choices (using the UK Eatwell Guide) to be significantly higher in those that consumed above the recommendations (P<0.0001) and were predictors of free sugar intakes (P<0.0001). We have shown that adult free sugar intakes in the UK population are associated with certain negative health parameters that support the necessary reduction in free sugar intakes for the UK population.

scholarly journals Free and Added Sugar Consumption and Adherence to Guidelines: The UK National Diet and Nutrition Survey (2014/15–2015/16)

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 393 ◽  
Author(s):  
Birdem Amoutzopoulos ◽  
Toni Steer ◽  
Caireen Roberts ◽  
David Collins ◽  
Polly Page
Keyword(s):  
Public Health ◽  
Dietary Intake ◽  
Free Sugar ◽  
Food Diary ◽  
Nutrition Survey ◽  
Added Sugar ◽  
Free Sugars ◽  
Sugar Intake ◽  
The Uk ◽  
The Impact

Monitoring dietary intake of sugars in the population’s diet has great importance in evaluating the efficiency of national sugar reduction programmes. The study objective was to provide a comprehensive assessment of dietary sources of added and free sugars to assess adherence to public health recommendations in the UK population and to consider the impact of different sugar definitions on monitoring. The terms “added sugar” and “free sugar” are different sugar definitions which include different sugar components and may result in different sugar intakes depending on the definition. Dietary intake of added sugars, free sugars and seven individual sugar components (sugar from table sugar; other sugars; honey; fruit juice; fruit puree; dried fruit; and stewed fruit) of 2138 males and females (1.5–64 years) from the National Diet and Nutrition Survey (NDNS) 2014–2016, collected using a 4 day estimated food diary, were studied. Added and free sugar intake accounted for 7% to 13% of total energy intake respectively. Major sources of free sugar intake were “cereals and cereal products”, “non-alcoholic beverages”, and “sugars, preserves, confectionery”. Differences between added and free sugar intake were significantly large, and thus use of free sugar versus added sugar definitions need careful consideration for standardised monitoring of sugar intake in relation to public health.

scholarly journals Non-Milk Extrinsic Sugars Intake and Food and Nutrient Consumption Patterns among Adolescents in the UK National Diet and Nutrition Survey, Years 2008–16

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1621 ◽  
Author(s):  
Heidi T. Lai ◽  
Jayne Hutchinson ◽  
Charlotte E. L. Evans
Keyword(s):  
Fruit Juice ◽  
Care Needs ◽  
Nutrition Survey ◽  
Free Sugars ◽  
Department Of Health ◽  
Nutrient Consumption ◽  
Brown Bread ◽  
The Uk ◽  
Canned Fruit ◽  
The Impact

The revised guidelines from the Department of Health (DoH) in the UK state that mean population intakes of free sugars should be below 5% of the total energy (TE) consumption of the British population. However, very few studies have assessed the impact of this recommendation on diet quality in the UK. We explored the dietary patterns and intakes of micronutrients of British adolescents with low intakes of non-milk extrinsic sugars (NMES) (similar to free sugars but not equal, with slight differences in the categorisation of fruit sugars from dried, stewed or canned fruit and smoothies), using the National Diet and Nutrition Survey Rolling Programme, years 1–8 (NDNS RP). The sample included 2587 adolescents aged 11–18 years. Four percent (112) of adolescents reported consuming 5% or lower NMES as a proportion of TE. The odds of being categorised as a low-sugar consumer in adolescents (≤5% TE from NMES) were significantly lower with higher intakes of sweetened drinks, fruit juice, cakes, biscuits, sugar and sweet spreads, chocolate confectionery and sugar confectionery, and significantly higher with higher intakes of pasta and rice, wholemeal and brown bread, and fish. Across the five categories of NMES intakes, micronutrient intakes were lowest for those consuming either ≤5% TE or more than 20% TE from NMES, and optimal for those consuming between 10–15% of energy from NMES. These findings confirm the difficulties of meeting the free sugars recommended intake for adolescents. Care needs to be taken to ensure that an adequate consumption of micronutrients is achieved in those adhering to the revised guidelines on free sugars.

scholarly journals National Diet and Nutrition Survey: fat and fatty acid intake from the first year of the rolling programme and comparison with previous surveys

2011 ◽  
Vol 107 (3) ◽  
pp. 405-415 ◽  
Author(s):  
Gerda K. Pot ◽  
Celia J. Prynne ◽  
Caireen Roberts ◽  
Ashley Olson ◽  
Sonja K. Nicholson ◽  
...  
Keyword(s):  
Age Groups ◽  
Saturated Fat ◽  
Food Sources ◽  
First Year ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Established Risk Factor ◽  
Adults And Children ◽  
Total Fat ◽  
The Uk

High saturated fat intake is an established risk factor for several chronic diseases. The objective of the present study is to report dietary intakes and main food sources of fat and fatty acids (FA) from the first year of the National Diet and Nutrition Survey (NDNS) rolling programme in the UK. Dietary data were collected using 4 d estimated food diaries (n896) and compared with dietary reference values (DRV) and previous NDNS results. Total fat provided 34–36 % food energy (FE) across all age groups, which was similar to previous surveys for adults. Men (19–64 years) and older girls (11–18 years) had mean intakes just above the DRV, while all other groups had mean total fat intakes of < 35 % FE. SFA intakes were lower compared with previous surveys, ranging from 13 to 15 % FE, but still above the DRV. Mean MUFA intakes were 12·5 % FE for adults and children aged 4–18 years and all were below the DRV. Meann-3 PUFA intake represented 0·7–1·1 % FE. Compared with previous survey data, the direction of change forn-3 PUFA was upwards for all age groups, although the differences in absolute terms were very small.Trans-FA intakes were lower than in previous NDNS and were less than 2 g/d for all age groups, representing 0·8 % FE and lower than the DRV in all age groups. In conclusion, dietary intake of fat and FA is moving towards recommended levels for the UK population. However, there remains room for considerable further improvement.

scholarly journals Associations between free sugars and nutrient intakes among children and adolescents in the UK

2016 ◽  
Vol 116 (7) ◽  
pp. 1265-1274 ◽  
Author(s):  
Sigrid Gibson ◽  
Lucy Francis ◽  
Katie Newens ◽  
Barbara Livingstone
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Age Groups ◽  
Nutrient Intakes ◽  
Nutrition Survey ◽  
Free Sugars ◽  
Nutrient Density ◽  
Dietary Records ◽  
The Uk ◽  
Positive Results

AbstractThis study explored associations between free sugars intake (using non-milk extrinsic sugars as proxy) and nutrient intakes among children aged 1·5–18 years in the UK National Diet and Nutrition Survey 2008–2012. Dietary records were completed by 2073 children (95 % completed 4 d). Mean free sugars intakes (% energy) were 11·8, 14·7 and 15·4 % in the 1·5–3, 4–10 and 11–18 years age groups, respectively. Nutrient intakes and nutrient density were compared across quintiles (Q1–Q5) of free sugars intake (% energy) within each age group. Energy intake rose from Q1 to Q5 of free sugars, whereas percentages of energy intake from fat, SFA and protein dropped. Associations with micronutrients (mg/d or mcg/d) were mostly non-significant, but among 11–18-year-olds there were significant negative associations with Zn, Se, Fe, Cu, and vitamin A and D. There were stronger negative associations with micronutrient density (mg/mcg per 4·18 MJ) for most nutrients in all age groups. Associations with vitamin C were positive. Results were similar after excluding misreporters. Children aged 4–18 years who consumed average amounts of free sugars or above (>13 % energy or Q3–Q5) had lower diet quality than those consuming <10 % free sugars (Q1), but there were insufficient data to assess diets with 5 % free sugars. High consumers obtained a higher proportion of free sugars from soft drinks, fruit juice and sugar confectionery and less from breakfast cereals. Ultimately, nutrient intakes depend on the total dietary pattern; however, reducing overconsumption of sugary foods and drinks with low nutrient density may help improve diet quality.

scholarly journals Iron intake and iron status of preschool children: associations with breakfast cereals, vitamin C and meat

1999 ◽  
Vol 2 (4) ◽  
pp. 521-528 ◽  
Author(s):  
Sigrid A Gibso
Keyword(s):  
Vitamin C ◽  
Iron Status ◽  
Dietary Intakes ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Iron Supplements ◽  
Breakfast Cereals ◽  
Nutritional Advice ◽  
The Uk ◽  
The Impact

AbstractObjective:To examine associations between breakfast cereal consumption and iron status and identify dietary patterns that might improve iron status in this vulnerable group.Design:Analysis of data from the UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years, including dietary intakes calculated from 4-day weighed records.Subjects:Data were used from 904 children with haematological measurements, excluding those taking iron supplements; 20% had low iron stores (ferritin < 10 μg l−1) while 8% were anaemic (Hb < 11 g dl−1).Results:High cereal consumers had significantly higher iron intakes than low cereal consumers (classified by tertiles) but the 10% difference in mean ferritin levels was not significant (P = 0.067). Lower intakes of vitamin C and meat among high consumers of cereal may have diluted the impact of cereal iron on iron status. When children were reclassified according to their intakes of vitamin C and iron from meat and breakfast cereals, the group with high (above median) intakes of two or more factors had a higher mean haemoglobin (Hb) level and a lower prevalence of anaemia compared with the group with low (below median) intakes of all three dietary constituents.Conclusions:Nutritional advice that aims to improve iron status should emphasize not only rich sources of iron but also factors that may enhance or inhibit absorption. Strategies to optimize iron status in this vulnerable age group include consuming an iron-fortified breakfast cereal, vitamin C-rich fruit or drink at breakfast, and avoiding tea with (or after) meals.

scholarly journals Dietary assessment of a population of pregnant women in Sheffield, UK

2006 ◽  
Vol 96 (5) ◽  
pp. 929-935 ◽  
Author(s):  
Theodora Mouratidou ◽  
Fiona Ford ◽  
Foteini Prountzou ◽  
Robert Fraser
Keyword(s):  
Pregnant Women ◽  
Dietary Assessment ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Nutrition Survey ◽  
Food Frequency ◽  
The North ◽  
The Mean ◽  
The Uk ◽  
Study Participants

The present study examined the dietary intakes of a population of pregnant women living in the North of England. The objectives of the paper were to assess and describe the dietary intakes of the population and relate the findings to existing data on the diet of pregnant and non-pregnant women in the UK. A total of 250 pregnant women attending their first antenatal appointment at the Jessop Wing Hospital, Sheffield, UK were recruited. Information on their diet was assessed by an interviewer-administered semi-quantified food frequency questionnaire (FFQ). The mean intakes as assessed by the FFQ were similar to other studies of UK pregnant population; however Sheffield pregnant women had lower intakes of calcium and folate. Study findings were also related to the National Diet and Nutrition Survey and to the Estimated Nutrient Intakes (EAR). Of the study participants, 40 % did not meet the EAR for calcium, 67 % for iron and 69 % for folate. Subgroup comparisons suggested lower nutrient intakes of participants living in the 40 % most deprived electoral wards. The study findings suggest that the diet of pregnant women in Sheffield is characterised by low intakes of important nutrients for pregnancy such as folate and nutrient variations by electoral wards.

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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