Purpose. The new U.S. labeling requirements specify that ‘added sugar’ values be declared on food labels by July 26, 2018. The objective of this study is to provide a baseline of total and individual sugars among top contributors of commercially processed foods with added sugars in the U.S., for use in assessing changes as manufacturers reformulate foods in the future.<br/>Methods. Based on dietary intake data from What We Eat in America, National Health and Nutrition Examination survey, 2013-2014, we identified 29 top sugar contributing foods, which represent over one-third of the total sugar consumed in the U.S. These 29 foods represented the major food categories identified in the Dietary Guidelines for Americans, 2015-2020. Most of the sugars in these foods were added during cooking/processing, so total sugar in these foods closely reflected their added sugar content. We used the USDA National Nutrient Database for Standard Reference to obtain information on their individual and total sugars. The data were derived from samples obtained using a three-stage, probability-proportional-to-size plan using the most recent census and annual sales data for grocery store outlets and market share data for brands. Analytical data for individual sugars were mainly determined by liquid chromatography (AOAC 982.14). Individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose) were summed to obtain values for total sugars.<br/>Results. We found that more than 1/3 (10 of 29) of the foods had total sugar level higher than 25 g total sugar per 100 g food (FDA suggested a limit on the consumption of added sugar to 50 g per day). These foods mainly include candies, grain-based snacks (e.g. frosted flakes, cookies, muffins and frosted buns). The main sugar in these foods was sucrose. Twelve of 29 foods (mostly soft drinks, fruit drinks, energy drinks and tea) contained 5-12.5g/100g (13-28g/serving) total sugar. The main types of sugars found in the beverages are glucose and fructose. On average, consuming more than 2 servings of these beverages in a day will exceed the 50 g added sugar daily consumption limit.<br/>Conclusion. Current sugar levels in commercially processed foods in the U.S were high and comprised mainly of mono and disaccharides. This study provides baseline values of total and individual sugars in commercially processed foods which are top sugar contributors in support of efforts to monitor sugar content and consumption.

Total and individual sugar content of top contributors of commercially processed foods with added sugars in the U.S.

254th National Meeting (2017)

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