Naturally occurring and added sugar in relation to macronutrient intake and food consumption: results from a population-based study in adults

Associations between sugar intake and the remaining diet are poorly described in modern food environments. We aimed at exploring associations of high naturally occurring and added sugar intakes with sociodemographic characteristics, intake of macronutrients, fibre and selected food groups. Our data...

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Bibliographic Details
Published in:Journal of nutritional science (Cambridge) 2017-01, Vol.6, p.e7-e7, Article e7
Main Authors: Kaartinen, Niina E., Similä, Minna E., Kanerva, Noora, Valsta, Liisa M., Harald, Kennet, Männistö, Satu
Format: Article
Language:English
Subjects:
Added sugar
added sugars
Adults
body mass index
butter
dietary carbohydrate
educational status
energy intake
Food consumption
food groups
Fructose
fruits
lifestyle
linear models
men
Metabolic syndrome
Obesity
physical activity
Population-based studies
sociodemographic characteristics
Sucrose
vegetable consumption
wheat
women
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Summary:Associations between sugar intake and the remaining diet are poorly described in modern food environments. We aimed at exploring associations of high naturally occurring and added sugar intakes with sociodemographic characteristics, intake of macronutrients, fibre and selected food groups. Our data comprised 4842 Finnish adults aged 25–74 years, who participated in the population-based DIetary, Lifestyle and Genetic determinants of Obesity and Metabolic syndrome (DILGOM) study. Diet was assessed by a validated 131-item FFQ. The food item disaggregation approach was used to estimate sucrose and fructose intakes from natural sources (naturally occurring sugar) and all other sources (added sugar). Sex-specific trends in macronutrient, fibre and food group intakes across sugar type quartiles were determined with general linear modelling adjusting for age, energy intake, leisure-time physical activity, smoking, education and BMI. Overall, results were similar across sexes. Young age was found to be a determinant of higher added sugar and lower naturally occurring sugar intakes (P 
ISSN:2048-6790
2048-6790
DOI:10.1017/jns.2017.3