A systematic methodology to estimate added sugar content of foods

Louie, Jimmy Chun Yu; Moshtaghian, Hanieh; Boylan, Sinéad; Flood, Victoria M; Rangan, Anna; Barclay, Alan W.; Brand-Miller, Jennie; Gill, Timothy

doi:10.1038/ejcn.2014.256

Cited by 147 publications

(192 citation statements)

References 32 publications

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“…This cut-off, although subjectively determined, also meets the minimum reduction (25%) in nutrient content required to make a "reduced" claim (Canadian Food Inspection Agency 2014b). There are currently no direct analytical methods available to determine free sugar contents, but calculations were based on an algorithm used to estimate added sugar levels that has been shown to have high inter-researcher repeatability (Louie et al 2014). Additionally, the categories analyzed are those in which ≥5% of products (totalling at least 5 products) carried sugar claims and therefore the overall results presented are reflective of those categories.…”

Section: Discussionmentioning

confidence: 99%

Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

Bernstein

Franco-Arellano

Schermel

et al. 2017

Appl. Physiol. Nutr. Metab.

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Abstract:The objective of this study was to evaluate differences in calories, nutrient content, overall healthfulness, and use of sweetener ingredients between products with and without sugar claims. Consumers assume products with sugar claims are healthier and lower in calories. It is therefore important claims be found on comparatively healthier items. This study is a cross-sectional analysis of the University of Toronto's 2013 Food Label Database. Subcategories where at least 5% of products (and n ≥ 5) carried a sugar claim were included (n = 3048). Differences in median calorie content, nutrient content, and overall healthfulness, using the Food Standards Australia/New Zealand Nutrient Profiling Scoring criterion, between products with and without sugar claims, were determined. Proportion of products with and without claims that had excess free sugar levels (≥10% of calories from free sugar) and that contained sweeteners was also determined. Almost half (48%) of products with sugar claims contained excess free sugar, and a greater proportion contained sweeteners than products without such claims (30% vs 5%, 2 = 338.6, p < 0.0001). Overall, products with sugar claims were "healthier" and had lower median calorie, free sugar, total sugar, and sodium contents than products without claims. At the subcategory level, reductions in free sugar contents were not always met with similar reductions in calorie contents. This study highlights concerns with regards to the nutritional composition of products bearing sugar claims. Findings can support educational messaging to assist consumer interpretation of sugar claims and can inform changes in nutrition policies, for example, permitting sugar claims only on products with calorie reductions and without excess free sugar.Key words: sugars, nutrition marketing, food labelling, sugar claims, nutrient composition, free sugar, food policy, sugar claims. Résumé :Évaluer les différences sur le plan des calories, de la teneur en éléments nutritifs, de la valeur sanitaire globale et de l'utilisation d'édulcorants, et ce, avec ou sans allégations relatives au sucre. Les consommateurs croient que les produits présentant des allégations relatives au sucre sont meilleurs pour la santé et plus faibles en calories. On devrait donc retrouver des allégations sur des produits relativement plus sains. Analyse transversale de la Base de données 2013 de l'étiquetage des aliments de l'Université de Toronto. Les sous-catégories avec au moins 5 % des produits (et n ≥ 5) présentant une allégation relative au sucre sont incluses (n = 3048). Au moyen des critères de notation des profils nutritionnels basés sur les normes alimentaires de l'Australie/Nouvelle-Zélande, on calcule les différences entre les médianes du contenu calorique, de la teneur en éléments nutritifs et de la valeur sanitaire globale des produits avec et sans allégation relative au sucre. On détermine aussi la proportion des produits avec et sans allégation d'une trop haute teneur en sucre libre (≥10 % des calories provenant du su...

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Section: Discussionmentioning

confidence: 99%

Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

Bernstein

Franco-Arellano

Schermel

et al. 2017

Appl. Physiol. Nutr. Metab.

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“…Therefore the effect may be negligible but we are unable to formally assess this. Added sugars data were also not available (only total sugars is labelled on all Australian products); however, added sugar values for each product were estimated as a proportion of total sugars by food category using a previously trialled method (21) . The two levels of criteria -'eligibility' and 'qualifying' -of the IOM three-star system were used to determine product ratings (Fig.…”

Section: Methodsmentioning

confidence: 99%

A nutrient profiling assessment of packaged foods using two star-based front-of-pack labels

Carrad

Louie

Yeatman

et al. 2015

Public Health Nutr.

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Objective: To compare two front-of-pack nutrition labelling systems for the assessment of packaged foods and drinks with Australian Dietary Guidelines. Design: A cross-sectional nutrient profiling assessment. Food and drink products (n 20 225) were categorised into scoring levels using criteria for the Institute of Medicine (IOM) three-star system and the five-star Australian Health Star Rating (HSR). The effectiveness of these systems to categorise foods in accordance with Australian Dietary Guidelines was explored. Setting: The study was conducted in Australia, using a comprehensive food database. Subjects: Packaged food and drink products (n 20 225) available in Australia. Results: Using the IOM three-star system, the majority (55 %) of products scored the minimum 0 points and 25·5 % scored the maximum 3 points. Using HSR criteria, the greatest proportion of products (15·2 %) scored three-and-a-half stars from a possible five and 12·5 % received the lowest rating of a half-star. Very few products (4·1 %) scored five stars. Products considered core foods and drinks in Australian Dietary Guidelines received higher scores than discretionary foods in all food categories for both labelling systems (all P < 0·05; Mann-Whitney U test), with the exception of fish products using IOM three-star criteria (P = 0·603). The largest discrepancies in median score between the two systems were for the food categories edible oils, convenience foods and dairy. Conclusions: Both the IOM three-star and Australian HSR front-of-pack labelling systems rated packaged foods and drinks broadly in line with Australian Dietary Guidelines by assigning core foods higher ratings and discretionary foods lower ratings.

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“…Dietary intake data were then translated into nutrient intake using the AUStralian Food and NUTrient (AUSNUT) Database 2011-2013 food composition database (20). The free-sugar content of food items was estimated using a modified version of a published 10-step methodology (21,22), which also included sugars from fruit juices. In brief, the steps were as follows:…”

Section: Dietary Intake Assessmentmentioning

confidence: 99%

Intake of free sugars and micronutrient dilution in Australian adults

Mok

Ahmad

Rangan

et al. 2018

The American Journal of Clinical Nutrition

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Background:The negative health effect of excessive intake of free sugars has been gaining increasing public awareness.Objective: This secondary analysis aimed to evaluate the impact of free-sugar intake on micronutrient dilution, and estimate a threshold level of free-sugar intake at which a decrease in micronutrient intake becomes evident, based on data from the Australian Health Survey 2011-2012. Design: Dietary data from adult respondents (weighted n = 6150) who had completed two 24-h recalls were analyzed. A published 10-step methodology was adopted and used to estimate the free-sugar intake of the respondents. Six modified cut-offs for percentage of energy of free sugars (%EFS) were created based on recommendations from the WHO and the Institute of Medicine to examine the association between %EFS on micronutrient intakes. Estimated marginal means and SEs were calculated using ANCOVA. Logistic regression was used to calculate the ORs of not meeting the nutrient reference values for Australia and New Zealand for each micronutrient with an increase in free-sugar intake. Analyses were adjusted for age, sex, socioeconomic status, country of birth, whether dieting, smoking status, and remoteness of living area. Results: Peak intake for most micronutrients was observed at %EFS between 5% and <15%. A significant reduction in most micronutrient intakes was observed at >25%EFS. At <5%EFS, some micronutrient intakes were reduced. Only small variations in micronutrient consumptions were observed when %EFS was between 5% and 25%. Core food intake decreased and discretionary food increased with an increase in free-sugar intake. Conclusion: A high free-sugar intake, particularly >25%EFS, was found to have a significant diluting effect on most nutrients. However, a free-sugar intake <5%EFS may increase the risk of undesirably low micronutrient consumption related to inadequate total energy intake. This secondary analysis was registered at anzctr.org.au as ACTRN12617000917336.Am J Clin Nutr 2018;107:94-104.

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A systematic methodology to estimate added sugar content of foods

Abstract: We propose that this method can be considered as a standardised approach for the estimation of added sugar content of foods to improve cross-study comparison.

Cited by 147 publications

References 32 publications

Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

Healthfulness and nutritional composition of Canadian prepackaged foods with and without sugar claims

A nutrient profiling assessment of packaged foods using two star-based front-of-pack labels

Intake of free sugars and micronutrient dilution in Australian adults

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