Erratum: Estimating Free and Added Sugar Intakes in New Zealand; Nutrients 2017, 9, 1292

The authors have requested that the following changes be made to their paper [...].

The authors have requested the following changes be made to their paper [1].In Figure 1, the caption was changed to "Figure 1. 10-step method for estimating free sugars content (adapted from Louie et al. 2015 [14])" [2].
In Appendix A, "This appendix details how we used and adapted the 10-step methodology for estimating added sugars described by Louie et al. 2015 [14] to calculate free sugars in the New Zealand food composition database, based on analytical data on total sugars and ingredients in food products.We used the unmodified Louie method to estimate added sugars in the New Zealand food composition database as reported in this paper" [2] was inserted in front of the Appendix A title.Further, "adapted from Louie et al., 2015 [14]" [2]  Step 4(b) FS 100 g of undrained canned fruits were determined using the following formula: where S T is the total sugar, S R is the sugar content of the raw fruit, and % R is the proportion of raw fruit in the can of fruit.

Step 5
Calculation based on comparison with values from the unsweetened variety.Free sugars per 100 g (FS 100 g ) is given by the following formula: where S US is the total sugar content per 100 g of the unsweetened variety of the food, and S T is the total sugar for the food item that free sugars is to be estimated for (as per Step 5 of Louie et al. 2015 [14]).

Step 6
Calculate free sugars from mono-and disaccharide content.Free sugars were calculated as total sugar minus lactose.Lactose was subtracted from total sugars for all foods with the exception of potato chips, other chip varieties, and confectionary (excluding chocolate, fudge, and toffee).In this instance lactose was determined to be a sweetener rather than an intrinsic sugar, since foods such as these are considered to be discretionary (as per Step 6 of Louie et al. 2015 [14]).

Step 7
Free sugars estimated using borrowed values from similar foods that had previously been determined using steps 1-6 OR using an overseas database.Free sugars were estimated by determining the proportion of free sugars to total sugar from the borrowed food, then using this proportion on the food to be estimated with the equation: 'total sugars × %FS (from the borrowed food)' (adapted from Step 7 of Louie et al. 2015 [14]).

Step 8
Subjective estimation based on the best available information regarding ingredients and/or common recipes and/or assumptions.See Table A1 for list of additional assumptions.

Step 9
Free sugar estimation based on standard recipe used in the food composition database where free sugar content of ANY of the ingredients was determined by using steps 5-10 (i.e., step 4 was repeated) (as per from Step 9 of Louie et al. 2015 [14]).
Step 10 50% of total sugars assumed to be free sugars.Step 10 was used when it was not possible to determine free sugars using steps 1-9.This step was predominantly used for takeaways, such as pizzas and burgers.Additionally, it was used on some soups, sauces, and miscellaneous foods (adapted from Step 10 of Louie et al. 2015 [14]).