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A Disaggregation Methodology to Estimate Intake of Added Sugars and Free Sugars: An Illustration from the UK National Diet and Nutrition Survey

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MRC Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK
2
NatCen Social Research, London EC1V 0AX, UK
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Author to whom correspondence should be addressed.
Nutrients 2018, 10(9), 1177; https://doi.org/10.3390/nu10091177
Received: 6 July 2018 / Revised: 13 August 2018 / Accepted: 20 August 2018 / Published: 28 August 2018
Various and inconsistent definitions for free and added sugars are used in the consideration and assessment of dietary intakes across public health, presenting challenges for nutritional surveillance, research, and policy. Furthermore, analytical methods to identify those sugars which are not naturally incorporated into the cellular structure of foods are lacking, thus free and added sugars are difficult to estimate in an efficient and accurate way. We aimed to establish a feasible and accurate method that can be applied flexibly to different definitions. Based on recipe disaggregation, our method involved five steps and showed good repeatability and validity. The resulting Free Sugars Database provided data for seven components of sugars; (1) table sugar; (2) other sugars; (3) honey; (4) fruit juice; (5) fruit puree; (6) dried fruit; and (7) stewed fruit, for ~9000 foods. Our approach facilitates a standardized and efficient assessment of added and free sugars, offering benefit and potential for nutrition research and surveillance, and for the food industry, for example to support sugar reduction and reformulation agendas. View Full-Text
Keywords: sugars; added sugars; free sugars; nutrition survey; dietary recommendations; recipe analysis; ingredients; food composition; method sugars; added sugars; free sugars; nutrition survey; dietary recommendations; recipe analysis; ingredients; food composition; method
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Amoutzopoulos, B.; Steer, T.; Roberts, C.; Cole, D.; Collins, D.; Yu, D.; Hawes, T.; Abraham, S.; Nicholson, S.; Baker, R.; Page, P. A Disaggregation Methodology to Estimate Intake of Added Sugars and Free Sugars: An Illustration from the UK National Diet and Nutrition Survey. Nutrients 2018, 10, 1177.

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