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Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population.
J Nutr. 2016 09; 146(9):1888S-96S.JN

Abstract

BACKGROUND

Sugar intake has been associated with an increased prevalence of obesity, other noncommunicable diseases, and dental caries. The WHO recommends that free sugars should be <10% of total energy intake (TEI) and that additional health benefits could be obtained with a reduction below 5% of TEI.

OBJECTIVE

The objective of this study was to estimate the total, intrinsic, and added sugar intake in the Mexican diet and to identify the food groups that are the main sources of these sugars.

METHODS

We used data from a national probabilistic survey [ENSANUT (National Health and Nutrition Survey) 2012], which represents 3 geographic regions and urban and rural areas. Dietary information was obtained by administering a 24-h recall questionnaire to 10,096 participants. Total sugar intake was estimated by using the National Institute of Public Health (INSP) food-composition table and an established method to estimate added sugars.

RESULTS

The mean intakes of total, intrinsic, and added sugars were 365, 127, and 238 kcal/d, respectively. Added sugars contributed 13% of TEI. Sugar-sweetened beverages (SSBs) were the main source of sugars, contributing 69% of added sugars. Food products high in saturated fat and/or added sugar (HSFAS) were the second main sources of added sugars, contributing 25% of added sugars.

CONCLUSIONS

The average intake of added sugars in the Mexican diet is higher than WHO recommendations, which may partly explain the high prevalence of obesity and diabetes in Mexico. Because SSBs and HSFAS contribute >94% of total added sugars, strategies to reduce their intake should be strengthened. This includes stronger food labels to warn the consumer about the content of added sugars in foods and beverages.

Authors+Show Affiliations

Center for Nutrition and Health Research.National Council for Science and Technology - Center for Nutrition and Health Research, National Institute of Public Health, Cuernavaca, Mexico; and.Department of Noncommunicable Diseases and Mental Health, Pan American Health Organization/WHO, Washington, DC.Center for Nutrition and Health Research, jrivera@insp.mx.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27511931

Citation

Sánchez-Pimienta, Tania G., et al. "Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population." The Journal of Nutrition, vol. 146, no. 9, 2016, 1888S-96S.
Sánchez-Pimienta TG, Batis C, Lutter CK, et al. Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population. J Nutr. 2016;146(9):1888S-96S.
Sánchez-Pimienta, T. G., Batis, C., Lutter, C. K., & Rivera, J. A. (2016). Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population. The Journal of Nutrition, 146(9), 1888S-96S. https://doi.org/10.3945/jn.115.220301
Sánchez-Pimienta TG, et al. Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population. J Nutr. 2016;146(9):1888S-96S. PubMed PMID: 27511931.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sugar-Sweetened Beverages Are the Main Sources of Added Sugar Intake in the Mexican Population. AU - Sánchez-Pimienta,Tania G, AU - Batis,Carolina, AU - Lutter,Chessa K, AU - Rivera,Juan A, Y1 - 2016/08/10/ PY - 2015/07/07/received PY - 2016/01/05/accepted PY - 2016/8/12/entrez PY - 2016/8/12/pubmed PY - 2017/6/28/medline KW - Mexico KW - carbohydrates KW - dietary sucrose KW - food KW - monosaccharides KW - nutrition surveys SP - 1888S EP - 96S JF - The Journal of nutrition JO - J. Nutr. VL - 146 IS - 9 N2 - BACKGROUND: Sugar intake has been associated with an increased prevalence of obesity, other noncommunicable diseases, and dental caries. The WHO recommends that free sugars should be <10% of total energy intake (TEI) and that additional health benefits could be obtained with a reduction below 5% of TEI. OBJECTIVE: The objective of this study was to estimate the total, intrinsic, and added sugar intake in the Mexican diet and to identify the food groups that are the main sources of these sugars. METHODS: We used data from a national probabilistic survey [ENSANUT (National Health and Nutrition Survey) 2012], which represents 3 geographic regions and urban and rural areas. Dietary information was obtained by administering a 24-h recall questionnaire to 10,096 participants. Total sugar intake was estimated by using the National Institute of Public Health (INSP) food-composition table and an established method to estimate added sugars. RESULTS: The mean intakes of total, intrinsic, and added sugars were 365, 127, and 238 kcal/d, respectively. Added sugars contributed 13% of TEI. Sugar-sweetened beverages (SSBs) were the main source of sugars, contributing 69% of added sugars. Food products high in saturated fat and/or added sugar (HSFAS) were the second main sources of added sugars, contributing 25% of added sugars. CONCLUSIONS: The average intake of added sugars in the Mexican diet is higher than WHO recommendations, which may partly explain the high prevalence of obesity and diabetes in Mexico. Because SSBs and HSFAS contribute >94% of total added sugars, strategies to reduce their intake should be strengthened. This includes stronger food labels to warn the consumer about the content of added sugars in foods and beverages. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/27511931/Sugar_Sweetened_Beverages_Are_the_Main_Sources_of_Added_Sugar_Intake_in_the_Mexican_Population_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.3945/jn.115.220301 DB - PRIME DP - Unbound Medicine ER -