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Nutrients. 2018 Aug 28;10(9). pii: E1177. doi: 10.3390/nu10091177.

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

Author information

1
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. birdem.amoutzopoulos@mrc-ewl.cam.ac.uk.
2
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. toni.steer@mrc-ewl.cam.ac.uk.
3
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. caireen.roberts@mrc-ewl.cam.ac.uk.
4
NatCen Social Research, London EC1V 0AX, UK. caireen.roberts@mrc-ewl.cam.ac.uk.
5
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. darren.cole@mrc-ewl.cam.ac.uk.
6
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. david.collins@mrc-ewl.cam.ac.uk.
7
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. doveyu30@hotmail.com.
8
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. tabby-simone@hotmail.com.
9
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. suzanna.abraham@mrc-ewl.cam.ac.uk.
10
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. sonja.nicholson@mrc-ewl.cam.ac.uk.
11
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. rubybaker@live.co.uk.
12
MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. polly.page@mrc-ewl.cam.ac.uk.

Abstract

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.

KEYWORDS:

added sugars; dietary recommendations; food composition; free sugars; ingredients; method; nutrition survey; recipe analysis; sugars

PMID:
30154337
PMCID:
PMC6164377
DOI:
10.3390/nu10091177
[Indexed for MEDLINE]
Free PMC Article

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