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Associations between intake of added sugars and intakes of nutrients and food groups in the diets of German children and adolescents

Published online by Cambridge University Press:  09 March 2007

Ute Alexy ,
Wolfgang Sichert-Hellert  and
Mathilde Kersting
Ute Alexy*
Affiliation:
Research Institute of Child Nutrition (FKE), Dortmund, Germany
Wolfgang Sichert-Hellert
Affiliation:
Research Institute of Child Nutrition (FKE), Dortmund, Germany
Mathilde Kersting
Affiliation:
Research Institute of Child Nutrition (FKE), Dortmund, Germany
*
*Corresponding author: Dr U. Alexy, fax +49 231 711581, email [email protected]
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Abstract

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The aim of the present analysis was to evaluate the effect of intake of added sugars on intakes of nutrients and food groups. We used a mixed linear model (PROC MIXED) to analyse data from the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study (an ongoing longitudinal cohort study between infancy and adulthood). Between July 1985 and August 2001, 3 d weighed dietary records (n 4993) from 849 children and adolescents (416 male, 433 female) aged 2–18 years were collected and evaluated. Overall mean intake of added sugars was 12·4 (SD 5·3) (median 12·0) % energy. Fat intake (% energy) and intake of all analysed nutrients (as % reference values for nutrient intakes) fell across quintiles 1–5 of energy intake from added sugars (P<0·001). With the exception of ‘Sugary foods’ and ‘Beverages’ (significant increase, P<0·0001) and ‘Dairy’ (NS), intake of all other food groups decreased with increasing intake of added sugars (P<0·0001). In conclusion, we found a slight, but statistically significant, nutrient-dilution effect of added sugars and a significant reduction in intake of important nutrient-bearing food groups. However, the DONALD study gives no clear indicator on grounds of micronutrient dilution for a quantitative limit on intake of added sugars.

Keywords

Added sugarsNutrient intakeFood intakeChildrenAdolescents
Type
Research Article
Information
British Journal of Nutrition , Volume 90 , Issue 2 , August 2003 , pp. 441 - 447
Copyright
Copyright © The Nutrition Society 2003

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