Total and Free Sugar Content of Canadian Prepackaged Foods and Beverages.

Jodi Bernstein,Mary L’Abbé,Christine Mills,Alyssa Schermel

doi:10.3390/nu8090582

Abstract

A number of recommendations for policy and program interventions to limit excess free sugar consumption have emerged, however there are a lack of data describing the amounts and types of sugar in foods. This study presents an assessment of sugar in Canadian prepackaged foods including: (a) the first systematic calculation of free sugar contents; (b) a comprehensive assessment of total sugar and free sugar levels; and (c) sweetener and free sugar ingredient use, using the University of Toronto’s Food Label Information Program (FLIP) database 2013 (n = 15,342). Food groups with the highest proportion of foods containing free sugar ingredients also had the highest median total sugar and free sugar contents (per 100 g/mL): desserts (94%, 15 g, and 12 g), sugars and sweets (91%, 50 g, and 50 g), and bakery products (83%, 16 g, and 14 g, proportion with free sugar ingredients, median total sugar and free sugar content in Canadian foods, respectively). Free sugar accounted for 64% of total sugar content. Eight of 17 food groups had ≥75% of the total sugar derived from free sugar. Free sugar contributed 20% of calories overall in prepackaged foods and beverages, with the highest at 70% in beverages. These data can be used to inform interventions aimed at limiting free sugar consumption.

Highlights

IntroductionExcess consumption of free sugar (see Box 1 for definitions) has been associated with increased risk of obesity, cardiovascular disease, diabetes, and dental caries [1,2,3,4,5]
Excess consumption of free sugar has been associated with increased risk of obesity, cardiovascular disease, diabetes, and dental caries [1,2,3,4,5]
With a number of recommendations to enact policies and initiate programs that support limiting sugar intakes, it is imperative that baseline information on the types and amounts of sugar in sugar intakes, it is imperative that baseline information on the types and amounts of sugar in Canadian foods and beverages be available for researchers, policy‐makers, healthcare practitioners

Summary

Introduction

Excess consumption of free sugar (see Box 1 for definitions) has been associated with increased risk of obesity, cardiovascular disease, diabetes, and dental caries [1,2,3,4,5]. Recommendations have been made in Canada and other countries to decrease the affordability, availability, accessibility and exposure to products with excess free sugar [8,12,13]. Despite these calls to action, the lack of detailed data on the pervasiveness of sugar in the food environment [14] hinders the development of policies and programs to reduce free sugar consumption and associated health benefits with targeted interventions [15].

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Discussion

Conclusion