Estimated intakes and sources of total and added sugars in the Canadian diet

Tristin D Brisbois, Sandra L Marsden, G Harvey Anderson, John L Sievenpiper, Tristin D Brisbois, Sandra L Marsden, G Harvey Anderson, John L Sievenpiper

Abstract

National food supply data and dietary surveys are essential to estimate nutrient intakes and monitor trends, yet there are few published studies estimating added sugars consumption. The purpose of this report was to estimate and trend added sugars intakes and their contribution to total energy intake among Canadians by, first, using Canadian Community Health Survey (CCHS) nutrition survey data of intakes of sugars in foods and beverages, and second, using Statistics Canada availability data and adjusting these for wastage to estimate intakes. Added sugars intakes were estimated from CCHS data by categorizing the sugars content of food groups as either added or naturally occurring. Added sugars accounted for approximately half of total sugars consumed. Annual availability data were obtained from Statistics Canada CANSIM database. Estimates for added sugars were obtained by summing the availability of "sugars and syrups" with availability of "soft drinks" (proxy for high fructose corn syrup) and adjusting for waste. Analysis of both survey and availability data suggests that added sugars average 11%-13% of total energy intake. Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades. Although these are best estimates based on available data, this analysis may encourage the development of better databases to help inform public policy recommendations.

Figures

Figure 1
Figure 1
Average daily total carbohydrate, total sugars, and estimated added sugars intake (each as % calories) among Canadians according to Canadian Community Health Survey (2004) food intake data [5,7]. It should be noted that total carbohydrates consist of total sugars, and total sugars includes added sugars; therefore the bars are not to be summed.
Figure 2
Figure 2
Sugars and syrups available for consumption (unadjusted availability data) and apparent consumption (adjusted availability data) in Canada from 1966 to 2011. Source: Statistics Canada (2012). * Experimental data, use with caution. Availability data have been adjusted for retail, household, cooking and plate loss using a 40% waste adjustment factor to calculate apparent consumption (consumed estimate) [2,11]. Data includes sugar, honey and maple sugars, and excludes corn sweeteners (i.e., high fructose corn syrup (glucose-fructose), glucose syrup, and dextrose); high fructose corn syrup was introduced in the 1970s and has been the primary sweetener in soft drinks in Canada since the late 1990s. † Energy availability data was discontinued in 2009; value of 10% is an average of the last available five years (2005–2009).
Figure 3
Figure 3
Soft drinks available for consumption (unadjusted) per capita from 1980 to 2011 in Canada and the United States. Canadian soft drink availability data includes both caloric and non-caloric soft drinks. For comparison, US data also includes both caloric and non-caloric soft drinks. Canadian diet drink share is not available; however, US share was 31% in 2007. Sources: Statistics Canada (2012) and United States Department of Agriculture (USDA) (2007). USDA soft drink data was discontinued in 2007.

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Source: PubMed

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