What is the relationship between added sugars consumption and achieving nutrient and food group recommendations?
Approach to Answering the Question
Data Analysis and Food Pattern Modeling Cross-Cutting Working Group
Data Analysis Protocol
Developed for each scientific question being examined, the protocol describes the plan for how the data analysis will be conducted. The protocol provides the:
- Analytic framework,
- Analytic plan, and
- Analysis results.
Total intakes of added sugars from all sources will be evaluated in the following ways:
- Usual intake distribution of added sugars intakes in the U.S. population
- Percent of population with added sugars intakes <10% and ≥10% of total energy intake
Understanding the relationship between added sugars consumption and achieving nutrient and food group recommendations will be evaluated in the following ways:
- Food category sources contribution to total added sugars intakes
- Nutrient and food group contributions from food category sources of added sugars as a percent of energy, nutrients and other dietary components.
Draft Conclusion Statement
The draft conclusion statements listed below describe the state of the science related to the specific question examined. Draft conclusions are not considered final until they have been deliberated with and decided upon by the full Committee and published in the Committee’s final advisory report. Individual conclusion statements should not be interpreted as dietary guidance or the Committee’s overarching advice to the Departments.
In the U.S. population ages 1 and older mean usual consumption of added sugars was 13 percent of daily energy intake in 2013-2016. Presently, mean intakes as a percent of total energy range from 10 to 15 percent across age-sex groups. The estimated proportion of the population that consumed greater than 10 percent of energy from added sugars has decreased from 70 percent in 2007-2010, to 63 percent in 2013-2016.
Intake of added sugars averaged 16 teaspoon-equivalents on a given day for ages 2 and older in 2015-2016. Mean teaspoon-equivalent intakes were similar across income and race-ethnicity groups except that, non-Hispanic Asians had lower mean teaspoon-equivalent intakes of added sugars compared to other race-ethnic groups.
Nearly 70 percent of added sugars intake comes from five WWEIA, NHANES food categories: sweetened beverages, desserts and sweet snacks, coffee and tea (with their additions), candy and sugars, and breakfast cereals and bars. Added sugars intakes could be greatly reduced by decreasing intakes of foods and beverages in these categories and by consuming low or no sugar added versions of foods and beverages that can make positive contributions to diet.