Added sugar in the packaged foods and beverages available at a major Canadian retailer in 2015: a descriptive analysis

Acton, Rachel B.; Vanderlee, Lana; Hobin, Erin; Hammond, David

doi:10.9778/cmajo.20160076

Cited by 24 publications

(24 citation statements)

References 31 publications

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“…Furthermore, given the current nature of the North American food supply, the major sources of added dietary sugars are derived from relatively isotopically enriched C 4 plants (e.g. corn, sugar cane) (Acton, Vanderlee, Hobin, & Hammond, ; USDA Economic Research Service, ), therefore the 13 C enrichment of PAM and other lipogenesis products may be useful biomarkers of added dietary sugar intake.…”

Section: Discussionmentioning

confidence: 99%

Natural Abundance Carbon Isotopic Analysis Indicates the Equal Contribution of Local Synthesis and Plasma Uptake to Palmitate Levels in the Mouse Brain

Lacombe

Giuliano

Chouinard‐Watkins

et al. 2018

Lipids

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Saturated fatty acids are the most abundant fatty acids in the brain, however, there has been some debate regarding the ability of intact dietary saturated fatty acids to be incorporated into the brain. In the present study, we use compound specific isotope analysis to measure the natural abundance carbon isotopic signature of brain, liver, and blood palmitic acid (PAM) and compare it to the dietary PAM and sugar isotopic signatures to calculate the relative contribution of both the incorporation of intact and endogenously synthesized PAM to these pools. Mice were equilibrated to the study diet, and extracted fatty acids were analyzed with gas chromatography isotope ratio mass spectrometry to determine the carbon isotopic signature of PAM (δ C ). Liver, serum total, and serum unesterified fatty acid δ C ranged between -20.6 and -21.1 mUr and were approximately 8.5 mUr more enriched in C when compared to the dietary PAM signature. Brain δ C was found to be more enriched than liver or blood pools (-16.7 ± 0.2 mUr, mean ± SD). Two end-member-mixed modeling using the carbon isotopic signature of dietary PAM and dietary sugars determined the contribution of synthesis to the total tissue PAM pool to range between 44% and 48%. This suggests that endogenous synthesis and dietary PAM are near equal contributors to brain, liver, and blood PAM pools. In conclusion, our data provide evidence that brain PAM levels are maintained by both local endogenous synthesis and through the uptake of intact PAM from the blood.

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Section: Discussionmentioning

confidence: 99%

Natural Abundance Carbon Isotopic Analysis Indicates the Equal Contribution of Local Synthesis and Plasma Uptake to Palmitate Levels in the Mouse Brain

Lacombe

Giuliano

Chouinard‐Watkins

et al. 2018

Lipids

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“…These were mainly found in the “beverages” group, “milk and dairy products”, “sugar and sweets” and “other food groups”. In Canada, Acton et al [ 31 ] analyzed 40,000 processed food products available for sale in 2015 and found that 66% contained at least one type of added sugar. In the USA, it was estimated that 68% of available processed foods and beverages contain caloric sweeteners (i.e., added sugars), 74% comprise both caloric and LNCS and 5% include only LNCS [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population

et al. 2018

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Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups consumed. Food and beverage products (n = 434) were obtained from the ANIBES Study (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013. Food records were obtained from a three-day dietary record using a tablet device. Label data from 1,164 products of different brands were collected and reviewed for content of added sugars and LNCS. LNCS were present in diet soft drinks (100%), “other sweets” (89%), soya drinks (45%), and yogurt and fermented milks (18%). Added sugars were present mainly in sugar soft drinks (100%), energy drinks (96%), sports drinks (96%), bakery and pastry (100%), chocolates (100%), ice cream (100%), breakfast cereals/bars (96%) and jams (89%). Main LNCS were acesulfame K, aspartame, cyclamate and sucralose. Sucrose, dextrose, glucose-fructose syrup, caramel and honey were the main added sugars. Our results show the diversity of foods groups including these ingredients. These data are not compiled in food composition databases, which should be periodically updated to include LNCS and added sugars to facilitate their assessment and monitoring in nutritional surveys.

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“…The average free sugar of CSSBs in the UK was 30.1±10.7 g/330 mL. 8 In Canada, the mean total sugar of pop/soda and iced teas with added sugar was 10.6±5.0 g/ 100 mL, 23 while in the USA the median added sugar content in caloric sodas/energy drinks was 11.3 g/ 100 mL. 12 The high sugar content suggested that there is a global challenge, including China, to control the high levels of sugar in CSSBs.…”

Section: Discussionmentioning

confidence: 99%

Sugar and energy content of carbonated sugar-sweetened beverages in Haidian District, Beijing: a cross-sectional study

Lin

Jin

et al. 2018

BMJ Open

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ObjectiveThe consumption of carbonated sugar-sweetened beverages (CSSBs) is associated with a range of health problems, but little is known about the sugar and energy content of CSSBs in China. The study aimed to investigate the sugar and energy content of CSSBs in Beijing, China.Study designWe carried out a cross-sectional survey in 15 different supermarkets from July to October 2017 in Haidian District, Beijing.MethodsThe product packaging and nutrient labels of CSSBs were recorded by a snapshot in time to obtain company name, product name, serving size, and nutrient content, that is, carbohydrate, sugar and energy. For CSSB labels not showing sugar content, we used carbohydrate content as substitute. The sugar and energy content of CSSBs within each type of flavour were compared using Kruskal-Wallis test. The sugar content within the recommended levels was described using frequency. We also compared the sugar and energy content of top 5 CSSBs in terms of sales among three countries (China, UK and USA).ResultsA total of 93 CSSB products were found. The median sugar content was 9.3 (IQR: 5.7–11.2) g/100 mL, and the energy content was 38 (IQR: 23–46) kcal/100 mL. There were 79 products labelled ‘Red’ (high) per serving based on the criteria set in the UK (>11.25 g/100 mL). We found 62.4% of CSSBs had sugar content per serving that exceeds the daily free sugar intake for adults (25 g) recommended by the WHO. Some of the branded products sold in China had higher sugar content when they were compared with those in Western countries.ConclusionsCSSBs in Beijing, China have high sugar and energy content. Reduction in sugar content and serving size of CSSBs and taxation policy on beverages will be beneficial in reducing sugar intake in China.

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Added sugar in the packaged foods and beverages available at a major Canadian retailer in 2015: a descriptive analysis

Cited by 24 publications

References 31 publications

Natural Abundance Carbon Isotopic Analysis Indicates the Equal Contribution of Local Synthesis and Plasma Uptake to Palmitate Levels in the Mouse Brain

Natural Abundance Carbon Isotopic Analysis Indicates the Equal Contribution of Local Synthesis and Plasma Uptake to Palmitate Levels in the Mouse Brain

Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population

Sugar and energy content of carbonated sugar-sweetened beverages in Haidian District, Beijing: a cross-sectional study

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