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Title: Dietary intake of individual (free and intrinsic) sugars and food sources in the spanish population: findings from the ANIBES Study
Authors: Ruiz, Emma
Rodríguez, Paula
Valero, Teresa
Avila, José Manuel
Aranceta-Bartrina, Javier
Gil, Ángel
González-Gross, Marcela
Ortega, Rosa M.
Serra-Majem, Lluis 
Varela-Moreiras, Gregorio
UNESCO Clasification: 3206 Ciencias de la nutrición
Keywords: Sugar intake
Added sugar intake
Free sugar intake
Intrinsic sugar intake
Dietary sources of sugars
ANIBES study
Issue Date: 2017
Journal: Nutrients 
Abstract: The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013, was used. Food and beverage records were obtained by a three-day dietary record by using a tablet device. The median total sugar intake was 71.5 g/day (17% Total Energy, TE), the intrinsic sugar intake was 38.3 g/day (9.6% TE), and the free sugar was 28.8 g/day (7.3% TE). Total sugar intake (free and intrinsic) was higher in men than in women for all age groups, although in terms of the contribution to total energy intake, the opposite was observed. Differences were observed for free sugar consumption dependent on age and marked differences (up to two-fold) were observed when considering the percent TE, which was much higher in children and adolescents. For the intrinsic sugar, however, a higher contribution to TE was observed in the elderly. The major sources of intrinsic sugars were fruits (31.8%), milks (19.6%), juices and nectars (11.1%), vegetables (9.89%), yogurt and fermented milk (7.18%), low-alcohol-content beverages (4,94%), bread (2.91%), and sugar soft drinks (2.24%), greater than 90% from diet contribution. As for free sugars, sources were sugar soft drinks (25.5%), sugar (17.8%), bakery and pastry items (15.2%), chocolates (11.4%), yogurt and fermented milk (6.44%), other dairy products (5.99%), jams (3.58%), juices and nectars (2.91%), and breakfast cereals and cereal bars (2.78%), summing up to 90% of the contribution. The present study demonstrates that only a moderate percentage of the Spanish population adhered to the present recommendations for total sugar intake, and urgent efforts are needed to improve diet quality in the youngest populations.
ISSN: 2072-6643
DOI: 10.3390/nu9030275
Source: Nutrients [ISSN 2072-6643], v. 9 (3), 275
Rights: by-nc-nd
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