Abstract
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Background
Free sugars are nutrients of public health concern that have been associated with negative health outcomes, including dental caries in children and excess weight gain. Since national-level free sugars data are not currently available for Canadians, total sugars intake was examined to understand sugars intake in the population. The objective of this analysis was to describe and compare total sugars consumption among Canadians in 2004 and 2015.
Data and methods
Data are from the 2004 and 2015 Canadian Community Health Survey—Nutrition. Separate descriptive analyses of total sugars for children aged 2 to 18 (n=13,919) and adults aged 19 and older (n=31,156) were conducted by year and by misreporting status (under-, plausible and over-reporters), and the top sources of total sugars were identified. Misreporting status was studied to better understand differences in sugars intakes between survey years. T-tests were used to determine significant differences between survey years.
Results
In 2015, the average daily total sugars consumption was 101 grams (24 teaspoons) for children aged 1 to 8, 115 grams (27 teaspoons) for children aged 9 to 18, and 85 grams (20 teaspoons) for adults. Sugary beverages, taken together, were the top source of sugars for all age groups. Total sugars consumption decreased from 2004 to 2015 overall, although not by misreporting status. Total sugars from food alone increased from 2004 to 2015, and total sugars from beverages alone decreased, regardless of age or misreporting status.
Interpretation
The overall decrease in total sugars consumption from 2004 to 2015 may be explained by changes in misreporting. Total sugars from food alone increased, while total sugars from beverages alone decreased. This was true for all age groups and for plausible reporters.
Keywords
Total sugar, Canadian Community Health Survey, food, nutrition, dietary intake
Findings
Sugars are a type of carbohydrate found naturally in fruit, vegetables and milk. Sugars are also added to food to improve taste or for preservation, such as in the case of jams or jellies. Sugars confer several functional characteristics to foods, including viscosity, texture and browning. Total sugars include all monosaccharides and disaccharides other than polyols, regardless of their source. Added sugars are all sugars added to foods and beverages. Free sugars refer to monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups and fruit juices. [Full Text]
Authors
Kellie Langlois (kellie.langlois@canada.ca) and Didier Garriguet are with the Health Analysis Division at Statistics Canada, Ottawa, Ontario. Alejandro Gonzalez and Cynthia K. Colapinto are with the Office of Nutrition Policy and Promotion at Health Canada, Ottawa, Ontario. Susan Sinclair is with the Food Directorate at Health Canada, Ottawa, Ontario.
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What is already known on this subject?
- Sugars are a type of carbohydrate found naturally in fruit, vegetables and milk, and can be added to food to improve taste or for preservation, such as in the case of jams or jellies.
- Free sugars are nutrients of public health concern that have been associated with negative health outcomes, including dental caries in children and excess weight gain.
- Canadian national-level data on total sugars were previously collected in 2004.
What does this study add?
- In 2015, Canadian children consumed up to 25% of their total energy intake per day from total sugars, whereas adults consumed under 20% of their energy from total sugars.
- For all age groups, total sugars consumption from food alone increased over time, whereas total sugars consumption from beverages alone decreased over time.
- Sugary beverages, taken together, were the top source of total sugars for all Canadians.
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