IADR Abstract Archives
Characteristics of Australian adults exceeding the WHOs free sugar intake recommendations and their source of free sugar intake
Objectives: High sugar intake is a public health challenge in Australia as almost half the population exceeds World Health Organizations (WHOs) free sugar (FS) intake recommendation of <10% of energy from free sugar (%EFS). To tackle this problem of high sugar intake, it is unclear whether a ‘whole population’ or ‘high risk’ prevention strategy is appropriate. Therefore, this study aimed to identify the characteristics of Australian adults exceeding the WHOs free sugar (FS) intake recommendations of <10%EFS and compare the sources of FS among those exceeding (high FS consumers) and complying (low FS consumers) with the recommendations.
Methods: Nationally weighted data from Australian National Nutrition and Physical Activity Survey 2011-2012 (n=9435) was analysed. Variables on demographic, socio-economic and health behaviour factors were used to describe the characteristics of Australian adult population. The FS intake estimates (in grams) for the food and beverages consumed were used to compute the usual intake of FS (as percent energy (%EFS)) using the Multiple Source Method. The sources of FS were determined by grouping the food groups likely to contain FS into six categories. Both the %EFS estimates and the sources of FS were described across the characteristics of high and low FS consumers.
Results: Over one-third of adults in each demographic, socio-economic and health behaviour groups were high FS consumers. Beverages were the top contributor of FS (37%), particularly for men and young adults. High FS consumers obtained twice as much FS from beverages (42%) than low FS consumers (21%). An inverse age gradient was observed for the FS sourced from beverages. Other sources of FS included sugar, sweet spreads and baked products.
Conclusions: Due to a high prevalence of high FS consumers with beverages as their major source of FS, public health interventions targeting beverages with a whole population approach are recommended.
Methods: Nationally weighted data from Australian National Nutrition and Physical Activity Survey 2011-2012 (n=9435) was analysed. Variables on demographic, socio-economic and health behaviour factors were used to describe the characteristics of Australian adult population. The FS intake estimates (in grams) for the food and beverages consumed were used to compute the usual intake of FS (as percent energy (%EFS)) using the Multiple Source Method. The sources of FS were determined by grouping the food groups likely to contain FS into six categories. Both the %EFS estimates and the sources of FS were described across the characteristics of high and low FS consumers.
Results: Over one-third of adults in each demographic, socio-economic and health behaviour groups were high FS consumers. Beverages were the top contributor of FS (37%), particularly for men and young adults. High FS consumers obtained twice as much FS from beverages (42%) than low FS consumers (21%). An inverse age gradient was observed for the FS sourced from beverages. Other sources of FS included sugar, sweet spreads and baked products.
Conclusions: Due to a high prevalence of high FS consumers with beverages as their major source of FS, public health interventions targeting beverages with a whole population approach are recommended.