Dietary Intake of Individual (Free and Intrinsic) Sugars and Food Sources in the Spanish Population: Findings from the ANIBES Study
Metadatos
Mostrar el registro completo del ítemAutor
Ruiz, Emma; Rodríguez, Paula; Valero Griñán, María Teresa; Ávila, José Manuel; Aranceta-Bartrina, Javier; Gil Hernández, Ángel; González Gross, Marcela; Ortega, Rosa M.; Serra-Majem, Lluis; Varela-Moreiras, GregorioEditorial
MDPI
Materia
Sugar intake Added sugar intake Free sugar intake
Fecha
2017-03-14Referencia bibliográfica
Ruiz, E.; Rodriguez, P.; Valero, T.; Ávila, J.M.; Aranceta-Bartrina, J.; Gil, Á.; González-Gross, M.; Ortega, R.M.; Serra-Majem, L.; Varela-Moreiras, G. Dietary Intake of Individual (Free and Intrinsic) Sugars and Food Sources in the Spanish Population: Findings from the ANIBES Study. Nutrients 2017, 9, 275. https://doi.org/10.3390/nu9030275
Resumen
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.