Assessment of the intake and sources of total sugar among Filipino children and adolescents based on national consumption data

Abstract

Diabetes is a public health issue in the Philippines, commonly resulting from high sugar intake. This study examined the consumption and sources of total sugar among Filipinos aged 7 months to 18 years old using nationally representative data. Total sugar consumption was estimated using two non-consecutive 24-h recalls and food composition tables. Mean intakes were converted into usual intakes to reduce measurement errors using the Software for intake distribution estimation software. The percentile of usual intakes, energy from sugar consumption, and the amount of sugar in minimally processed and processed foods for different age groups were calculated using STATA. Changes in consumption between 2008 and 2013 were also examined. Children aged 7 – 11 months old consumed 26% of energy from total sugar, higher than that of older age groups. Those in the richest income quintile and living in urban areas had the highest percentage intakes. The median intake of total sugar exceeded 25 g/day, with children aged 1 – 2 years old in the highest income quintile consuming the greatest amount (54.7 g/day). Total sugar comprised 5.3 – 30.9% of energy intake. Processed foods contributed 64 – 75% of total sugar. Food categories that contributed the highest amounts (≥10%) of total sugar to different age groups were as follows: (i) 7 – 11 months old: milk formula, milk products, baked products, sugar, and sweets; (ii) 1 – 2 years old: Sugar, sweets, milk formula, milk products, baked products, and non-alcoholic beverages; and (iii) 3 – 18 years old: Sugar, sweets, baked products, and non-alcoholic beverages. From 2008 to 2013, the consumption of sweetened beverages and baked products increased significantly, while the consumption of fresh and minimally processed fruits and vegetables decreased significantly. Therefore, it is suggested to reduce added sugar in processed foods, provide unsweetened alternatives, reduce the intake of table sugar, baked goods, and confections, and increase the intake of fresh fruits and vegetables.