Examining the Relationship between Free Sugars and Calorie Contents in Canadian Prepacked Foods and Beverages.

Jodi Bernstein,Wendy Lou,Mary L’Abbe

doi:10.3390/foods6090075

Abstract

To align with broader public health initiatives, reformulation of products to be lower in sugars requires interventions that also aim to reduce calorie contents. Currently available foods and beverages with a range of nutrient levels can be used to project successful reformulation opportunities. The objective of this study was to examine the relationship between free sugars and calorie levels in Canadian prepackaged foods and beverages. This study was a cross-sectional analysis of the University of Toronto’s 2013 Food Label Database, limited to major sources of total sugar intake in Canada (n = 6755). Penalized B-spline regression modelling was used to examine the relationship between free sugar levels (g/100 g or 100 mL) and caloric density (kcal/100 g or 10mL), by subcategory. Significant relationships were observed for only 3 of 5 beverage subcategories and for 14 of 32 food subcategories. Most subcategories demonstrated a positive trend with varying magnitude, however, results were not consistent across related subcategories (e.g., dairy-based products). Findings highlight potential areas of concern for reformulation, and the need for innovative solutions to ensure free sugars are reduced in products within the context of improving overall nutritional quality of the diet.

Highlights

IntroductionThe sugars that have been removed from their naturally-occurring sources (i.e., removed from whole fruits, vegetables, dairy products, and some grains) [1] are often found in foods that are both energy-dense and nutrient-poor [2]
Free sugars, the sugars that have been removed from their naturally-occurring sources [1] are often found in foods that are both energy-dense and nutrient-poor [2]
As a proportion of energy intake, this recommendation can be tailored to any level of energy consumption, be presented as an absolute amount for use on nutrition labels [11,12], or be used to evaluate the proportion of calories within a food or beverage coming from free sugars [13]

Summary

Introduction

The sugars that have been removed from their naturally-occurring sources (i.e., removed from whole fruits, vegetables, dairy products, and some grains) [1] are often found in foods that are both energy-dense and nutrient-poor [2]. Isolated from their naturally-occurring sources, free sugars become readily available to add into foods and beverages (“added sugars”), and to consume in greater quantities compared to the still intact intrinsic sugars, which are eaten as part of a healthy, balanced diet [3]. Given the past successes of product reformulation for trans fat and sodium in Canada [14], the UK [15], and several other countries, a similar program to lower free sugar contents, is a viable option to consider to meet free sugars intake recommendations [16]

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Results

Conclusion