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Estimated intakes and sources of total and added sugars in the Canadian diet.

Brisbois TD, Marsden SL, Anderson GH, Sievenpiper JL - Nutrients (2014)

Bottom Line: Analysis of both survey and availability data suggests that added sugars average 11%-13% of total energy intake.Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades.Although these are best estimates based on available data, this analysis may encourage the development of better databases to help inform public policy recommendations.

View Article: PubMed Central - PubMed

Affiliation: Nutrition Information Service, Canadian Sugar Institute, 10 Bay Street, Ste. 620, Toronto, ON M5J 2R8, Canada. nutrdirector@sugar.ca.

ABSTRACT
National food supply data and dietary surveys are essential to estimate nutrient intakes and monitor trends, yet there are few published studies estimating added sugars consumption. The purpose of this report was to estimate and trend added sugars intakes and their contribution to total energy intake among Canadians by, first, using Canadian Community Health Survey (CCHS) nutrition survey data of intakes of sugars in foods and beverages, and second, using Statistics Canada availability data and adjusting these for wastage to estimate intakes. Added sugars intakes were estimated from CCHS data by categorizing the sugars content of food groups as either added or naturally occurring. Added sugars accounted for approximately half of total sugars consumed. Annual availability data were obtained from Statistics Canada CANSIM database. Estimates for added sugars were obtained by summing the availability of "sugars and syrups" with availability of "soft drinks" (proxy for high fructose corn syrup) and adjusting for waste. Analysis of both survey and availability data suggests that added sugars average 11%-13% of total energy intake. Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades. Although these are best estimates based on available data, this analysis may encourage the development of better databases to help inform public policy recommendations.

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Related in: MedlinePlus

Sugars and syrups available for consumption (unadjusted availability data) and apparent consumption (adjusted availability data) in Canada from 1966 to 2011. Source: Statistics Canada (2012). * Experimental data, use with caution. Availability data have been adjusted for retail, household, cooking and plate loss using a 40% waste adjustment factor to calculate apparent consumption (consumed estimate) [2,11]. Data includes sugar, honey and maple sugars, and excludes corn sweeteners (i.e., high fructose corn syrup (glucose-fructose), glucose syrup, and dextrose); high fructose corn syrup was introduced in the 1970s and has been the primary sweetener in soft drinks in Canada since the late 1990s. † Energy availability data was discontinued in 2009; value of 10% is an average of the last available five years (2005–2009).
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nutrients-06-01899-f002: Sugars and syrups available for consumption (unadjusted availability data) and apparent consumption (adjusted availability data) in Canada from 1966 to 2011. Source: Statistics Canada (2012). * Experimental data, use with caution. Availability data have been adjusted for retail, household, cooking and plate loss using a 40% waste adjustment factor to calculate apparent consumption (consumed estimate) [2,11]. Data includes sugar, honey and maple sugars, and excludes corn sweeteners (i.e., high fructose corn syrup (glucose-fructose), glucose syrup, and dextrose); high fructose corn syrup was introduced in the 1970s and has been the primary sweetener in soft drinks in Canada since the late 1990s. † Energy availability data was discontinued in 2009; value of 10% is an average of the last available five years (2005–2009).

Mentions: Statistics Canada data show that the estimated apparent consumption (adjusted availability data) of “sugars and syrups” (“Sugars and syrups” category includes sugar from sugar cane and sugar beets, honey, and maple sugars, but does not include corn sweeteners (HFCS).) has been decreasing over the past four decades (p < 0.001, Figure 2). In 2012, apparent consumption of added “sugars and syrups” was 51 g/day, down from 76 g/day in 1970 (Figure 2). As a percentage of total energy, “sugars and syrups” declined from 14% in 1975 to 10% in 2010 (Figure 2). Soft drink availability in Canada increased from 1980 to 1998 but has declined over the past decade. The trend in the US is very similar; however soft drink consumption in the US is approximately double that in Canada (Figure 3). Canadian availability data show that the contribution of soft drinks (proxy for HFCS) to total energy availability was ~3%, down from the peak of 4% in the mid-1990s. By combining the caloric contribution from soft drinks (estimated HFCS) with that from “sugars and syrups”, added sugars can be calculated to contribute approximately 13% of total energy available in the food supply (Table 3). This estimate is similar, albeit slightly higher, than estimated added sugars intake from CCHS intake data (11%, Figure 1). These data suggest a stable or modest decline of total added sugars intake from 14% in the early 1970s (when HFCS was first introduced into the food supply) to 11%–13% in 2010 (Figure 2).


Estimated intakes and sources of total and added sugars in the Canadian diet.

Brisbois TD, Marsden SL, Anderson GH, Sievenpiper JL - Nutrients (2014)

Sugars and syrups available for consumption (unadjusted availability data) and apparent consumption (adjusted availability data) in Canada from 1966 to 2011. Source: Statistics Canada (2012). * Experimental data, use with caution. Availability data have been adjusted for retail, household, cooking and plate loss using a 40% waste adjustment factor to calculate apparent consumption (consumed estimate) [2,11]. Data includes sugar, honey and maple sugars, and excludes corn sweeteners (i.e., high fructose corn syrup (glucose-fructose), glucose syrup, and dextrose); high fructose corn syrup was introduced in the 1970s and has been the primary sweetener in soft drinks in Canada since the late 1990s. † Energy availability data was discontinued in 2009; value of 10% is an average of the last available five years (2005–2009).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4042566&req=5

nutrients-06-01899-f002: Sugars and syrups available for consumption (unadjusted availability data) and apparent consumption (adjusted availability data) in Canada from 1966 to 2011. Source: Statistics Canada (2012). * Experimental data, use with caution. Availability data have been adjusted for retail, household, cooking and plate loss using a 40% waste adjustment factor to calculate apparent consumption (consumed estimate) [2,11]. Data includes sugar, honey and maple sugars, and excludes corn sweeteners (i.e., high fructose corn syrup (glucose-fructose), glucose syrup, and dextrose); high fructose corn syrup was introduced in the 1970s and has been the primary sweetener in soft drinks in Canada since the late 1990s. † Energy availability data was discontinued in 2009; value of 10% is an average of the last available five years (2005–2009).
Mentions: Statistics Canada data show that the estimated apparent consumption (adjusted availability data) of “sugars and syrups” (“Sugars and syrups” category includes sugar from sugar cane and sugar beets, honey, and maple sugars, but does not include corn sweeteners (HFCS).) has been decreasing over the past four decades (p < 0.001, Figure 2). In 2012, apparent consumption of added “sugars and syrups” was 51 g/day, down from 76 g/day in 1970 (Figure 2). As a percentage of total energy, “sugars and syrups” declined from 14% in 1975 to 10% in 2010 (Figure 2). Soft drink availability in Canada increased from 1980 to 1998 but has declined over the past decade. The trend in the US is very similar; however soft drink consumption in the US is approximately double that in Canada (Figure 3). Canadian availability data show that the contribution of soft drinks (proxy for HFCS) to total energy availability was ~3%, down from the peak of 4% in the mid-1990s. By combining the caloric contribution from soft drinks (estimated HFCS) with that from “sugars and syrups”, added sugars can be calculated to contribute approximately 13% of total energy available in the food supply (Table 3). This estimate is similar, albeit slightly higher, than estimated added sugars intake from CCHS intake data (11%, Figure 1). These data suggest a stable or modest decline of total added sugars intake from 14% in the early 1970s (when HFCS was first introduced into the food supply) to 11%–13% in 2010 (Figure 2).

Bottom Line: Analysis of both survey and availability data suggests that added sugars average 11%-13% of total energy intake.Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades.Although these are best estimates based on available data, this analysis may encourage the development of better databases to help inform public policy recommendations.

View Article: PubMed Central - PubMed

Affiliation: Nutrition Information Service, Canadian Sugar Institute, 10 Bay Street, Ste. 620, Toronto, ON M5J 2R8, Canada. nutrdirector@sugar.ca.

ABSTRACT
National food supply data and dietary surveys are essential to estimate nutrient intakes and monitor trends, yet there are few published studies estimating added sugars consumption. The purpose of this report was to estimate and trend added sugars intakes and their contribution to total energy intake among Canadians by, first, using Canadian Community Health Survey (CCHS) nutrition survey data of intakes of sugars in foods and beverages, and second, using Statistics Canada availability data and adjusting these for wastage to estimate intakes. Added sugars intakes were estimated from CCHS data by categorizing the sugars content of food groups as either added or naturally occurring. Added sugars accounted for approximately half of total sugars consumed. Annual availability data were obtained from Statistics Canada CANSIM database. Estimates for added sugars were obtained by summing the availability of "sugars and syrups" with availability of "soft drinks" (proxy for high fructose corn syrup) and adjusting for waste. Analysis of both survey and availability data suggests that added sugars average 11%-13% of total energy intake. Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades. Although these are best estimates based on available data, this analysis may encourage the development of better databases to help inform public policy recommendations.

Show MeSH
Related in: MedlinePlus