Food processing has been shown to influence starch digestibility, due to the formation of indigestible starches known as resistant starch (RS). RS has been shown to have similar health promoting properties to those of insoluble dietary fibre. These beneficial effects include lower glycaemic response, improved insulin sensitivity, enhanced overall gut health, and better plasma lipid profile. Additionally, the presence of other nutrients such as proteins or lipids may also impact the amount of RS formed.

The present work aimed to measure the effect of cooking and /or additional meal ingredients on the RS content of 5 different starchy meals, 3 made with pasta (one of which had cheese added) and 2 made with potato, using the Megazyme RS kit (K-RSTAR). The cooked meals were tested either freshly cooked, chilled overnight, or chilled overnight and reheated. Moreover, different amounts of fat were used in the test meals (10 g fat per 100 g pasta, 30 g fat per 100 g pasta, 5 g fat per 100 g potato and 10 g fat per 100 g potato) in order to examine the effect of the amount of fat on RS formation. The total number of meals tested was 15.

The amount of RS in the 2 pasta meals without cheese were 40% and 44% higher in the chilled and reheated meals compared to the same meals freshly cooked for the 10 g and 30 g of fat meals, respectively. The chilled overnight meals were not different from the freshly cooked meals for both fat amounts. Moreover, the potato meals showed a more substantial difference between the meals for the two fat amounts. The chilled and reheated potato meals were 73% and 85% higher in RS content than the freshly cooked identical meal, in the 5 g and 10 g of fat, respectively. Additionally, the chilled potato meals had higher RS contents compared to freshly cooked potato meals (68% and 83%, respectively). Furthermore, the presence of protein reduced the total amount of digested starch and RS in all pasta meals when compared to the meals without cheese. The findings of this in-vitro investigation suggests that chilling and reheating starchy meals significantly increases their content of RS. Future work will determine if these in vitro findings will translate to health benefits in vivo.

Preschool meals influence the child's growth, development and learning ability. According to the Finnish National Nutrition Council, preschool meals should cover two thirds of the daily energy requirements if the child attends to a full-time childcare. We investigated the contribution of preschool meals on a weekday's total energy and nutrient intake among Finnish preschoolers. A cross-sectional DAGIS Study was conducted in 2015–2016. Altogether 864 3- to 6-year-old children from 66 preschools participated. Parents and early educators kept 3-day food records for the child. To capture the seasonal variation in the diet, 24% of the families also kept an additional 2-day food record. To assess the nutritional contribution of preschool meals, we selected a sub-sample of children based on the criteria that they ate all three meals (breakfast, lunch, afternoon snack) at preschool. This yielded a sub-sample of 557 children, each contributing the data with 1 to 4 full preschool days. Data was analysed using two age groups: 3–4 years (n = 324) and 5–6 years (n = 233). Mean intake of nutrients from different preschool meals and population proportions were calculated. Mean energy intake at preschool was 3.0 ± 0.8 MJ for 3–4-year-olds and 3.5 ± 0.9 MJ for 6–7-year-olds contributing 54% of the total daily energy intake in both age groups. At preschool, lunch was the main single source of energy, protein, and fat. It was also an important source of folate (27% of the total daily intake in the younger and 29 % in the older age group) and of fibre (25% of the total daily intake in both age groups). Most of the added sugar was consumed at home (61% in the younger and 63% in the older age group). Most of the polyunsaturated fatty acid intake occurred at the preschool meals, mostly at lunch. Salt intake at preschool was high (3.2 ± 1.1 g/day and 3.6 ± 1.2 g/day in the younger and older age group, respectively). Cereal products were the main sources of salt at preschool. Preschool meals did not cover two thirds of the daily energy as recommended but preschool food was an important source of fibre, polyunsaturated fatty acids, folate, and vitamin D but also of salt. Salt intake at preschool needs to be tackled by reducing salt in recipes and using low-sodium bread.

In Finland the recommendation for the use of vitamin D supplement is a daily supplement throughout the year for all children. It is also recommended that fluid milk products and fat spreads are fortified with vitamin D. The purpose of this study was to provide up-to-date data on children's dietary and supplemental intake of vitamin D. We also examined educational level differences in the intake and sources of vitamin D.

A cross-sectional study on the diet in Finnish 3–6-year-old preschool children (the DAGIS Study) was carried out in 2015–2016. Children were recruited in preschools in Southern Finland and in the Southern Ostrobothnia Region (n = 864). The parents reported child's supplement use (brand name, dose, frequency of use) during the last month and their own education level. The highest parental education level (PEL) was used in analysis. Parents and preschool personnel also filled in a 3-day food record for the child. A part of the families also kept an additional 2-day food record, which we sent to capture seasonal variation in the diet. In this analysis we included children (n = 794) with data for supplement use and at least 1-day food record. We calculated dietary intake based on the Fineli food composition database and created a dietary supplement database. We used Kruskal-Wallis test for statistical analysis.

Most of the children in all PELs used vitamin D supplements (low 77%, medium 85%, high 85%). Dietary supplements covered almost half of the total intake in all groups (low 42%, medium 48%, high 47%, p = 0,087). The main dietary sources of vitamin D were fortified fluid milk products, fortified fat spreads and fish dishes. A higher proportion of vitamin D was obtained from fish dishes in families with higher PEL (low 4.3%, medium 4.5%, high 6.1%, p = 0.005), but otherwise there were no differences in the proportions of the main sources. The vitamin D intake from diet and supplements was lowest in families with low PEL but the total intake of vitamin D was adequate in all groups (low 18.3, medium 20.7, high 20.7 μg/day, p = 0.001).

The use of vitamin D fortified fluid milk products and fat spreads and the vitamin D supplementation seem to ensure adequate vitamin D intake in all children, regardless the level of parental education.

Insomnia is the most prevalent sleep disorder and frequently co-occurs with obstructive sleep apnea (OSA), a chronic disease characterized by repetitive pauses of breathing during sleep due to obstructions of the upper airways. The link between lifestyle and sleep quantity and quality is an area of intensive research, however data exploring associations between lifestyle habits and insomnia symptoms are still scarce. The aim of the present study was to investigate the potential association between the level of adherence to the Mediterranean lifestyle (ML), a healthy lifestyle pattern incorporating the prudent Mediterranean diet, adequate physical activity and healthy sleep habits, and insomnia presence and severity. The study sample consisted of 243 adult patients with polysomnography-diagnosed OSA. Participants’ insomnia-related disorders were evaluated through the Athens Insomnia Scale (AIS), an 8-item index ranging from 0 (absence of any sleep-related problem) to 24 (severe degree of insomnia); AIS values of > 6 were used to establish the diagnosis of insomnia. All patients were evaluated with regard to anthropometric indices and lifestyle habits, and adherence to the ML was estimated through the MEDLIFE index, a 28-item index ranging from 0 to 28, with higher values indicating greater proximity to the healthy lifestyle of the Mediterranean region. An inverse correlation was observed between the MEDLIFE index and total AIS (rho = -0.22, p = 0.001), as well as most individual components of AIS, including difficulty in sleep induction (rho = -0.14, p = 0.03), awakenings during the night (rho = -0.2, p = 0.008), short sleep duration (rho = -0.16, p = 0.01), low quality of sleep (rho = -0.13, p = 0.05), low well-being during the day (rho = -0.16, p = 0.02), and low functioning capacity during the day (rho = -0.15, p = 0.02). Patients with insomnia (AIS > 6), compared to those without (AIS ≤ 6), exhibited lower MEDLIFE index values [13 (11–15) vs. 14 (12–15), P = 0.002], had more severe OSA as assessed by the apnea-hypopnea index (AHI) [55 (24–87) vs. 35 (17–57) events/hour, P < 0.001] and tended to have higher body mass index (BMI) [35.0 (30.6–39.7) vs. 32.4 (29.5–38.6) kg/m2, P = 0.06]. According to logistic regression analysis, MEDLIFE index was inversely associated with the presence of insomnia (OR: 0.89, 95%CI: 0.80–0.99, P = 0.04) after adjustment for age, sex, smoking, BMI, daily energy intake and AHI. In conclusion, a higher adherence to the ML is inversely associated with insomnia presence and severity in patients with obstructive sleep apnea. Future research should assess whether this association applies in other samples, as well as whether the ML could be an efficient therapeutic tool alleviating or treating insomnia symptoms.

The home environment is acknowledged as an important setting that can shape dietary habits in early childhood. For instance, parents influence their children's dietary intakes through the foods they make available to their children, their own eating habits and their parenting practices. The aim of this cross-sectional study was to determine the associations between home environmental characteristics and children's fruit, vegetable and confectionary/sugary drink intakes. A total of 332 children aged 3–5 years old and their parents/guardians participated in the study. Home environmental characteristics, including mealtimes, child television viewing, parental control feeding practices, food availability and accessibility, were explored using questions from validated questionnaires. Parent and child food consumption was also measured. The data were analysed using bivariate and multivariate binary logistic regression. Independent variables (home environment and parental diet) were included in the multivariate analysis if they were significant in the bivariate analysis. An association between household income and children's fruit intake was observed with children from lower income households being 54% less likely to eat fruit daily (95% CI 0.22–0.96, p < 0.040) compared with those from higher income households. Home food availability also influenced children's fruit intake. Greater variety of fruits available in the home increased the likelihood of fruit consumption in children (OR 1.35, 95% CI 1.09–1.68, p < 0.005). Watching television for ≥ 1 hour per day had a negative impact on children's diets, decreasing their probability of eating vegetables on a daily basis (OR 0.38 95% Cl 0.22–0.72, p < 0.003) and increasing by 2.7 times their likelihood of consuming confectionary/sugary drink more than once a week (95% CI 1.11–6.36, p < 0.027). Those children whose parents had lower vegetable consumption and higher confectionary intake were 59% less likely to eat vegetables, and 4.42 times more likely to consume confectionary/sugary drinks (OR 0.41, 95%Cl 0.21–0.82, p < 0.012) and (OR 4.42, 95% CI 1.69–11.59, p < 0.002) respectively. Pressure to eat from parents was associated with lower fruit intake only (OR 0.67, 95% CI 0.47–0.96, p < 0.032). This study has demonstrated that modifiable home environmental characteristics were significantly associated with decreased fruit and vegetable intake and increased confectionary/sugary drink consumption among children aged 3–5 years. These findings may help in the development of intervention strategies to encourage a healthier diet for this age group.

Horse racing is a unique weight-making sport which requires jockeys to maintain a chronically low body weight throughout an extended racing season. These athletes typically eat one main meal per day when racing and often depend on racecourses for food provision. To date, racecourse catering provision to jockeys in Ireland has not been assessed. The aims of this study were to evaluate food provision at racecourses in Ireland, assess jockeys’ satisfaction with current food provision and to explore key stakeholders’ perceptions of current food provision. An audit tool was used to evaluate current food provision at 25 of the 26 Irish racecourses. The audit was scored out of 44.5 points and each racecourse was categorised as < 50% ‘Requires nutritional guidance from a dietitian/sports nutritionist’, 50–60% ‘Bronze’, 61–75% ‘Silver’, 76–90% ‘Gold’, > 90% ‘Platinum’. Semi-structured interviews were conducted with jockeys (n = 125), racecourse managers (n = 2), racecourse catering managers (n = 2), and race day caterers (n = 1) to establish their perspectives on current food provision. Quantitative data were analysed using SPSS and qualitative data were analysed using thematic analysis. Audit scores ranged from 14.5–27.5. Based on their current food provision, nine racecourses were identified as ‘Requiring nutritional guidance from a dietitian/sports nutritionist’, 13 were categorized as ‘Bronze’ and two as ‘Silver’. Grade 3 racecourses achieved significantly lower audit scores than Grade 1 and 2 racecourses. Jockeys’ satisfaction ratings were positively associated with audit score. The main themes identified by jockeys included hot food, autonomy over food choices, and greater variety of foods. The main themes identified by managerial and catering staff were categorised under two domains, including perceptions of and factors influencing current provision, and barriers to and facilitators for improved provision. Support from a dietitian/sports nutritionist was identified in 22 of the 25 racecourses to improve food provision to support the needs of modern-day jockeys. Recommendations include development of minimum standards for weigh room food provision and basic training for catering staff on healthy, appetizing foods that are conducive to making weight. Guidelines endorsed by the Irish Horse Racing Regulatory Board (IHRB), Horse Racing Ireland (HRI) and the Irish Jockeys Association (IJA) should be developed and food provision at racecourses should be audited regularly. Achievable racecourse-specific interventions should be implemented to improve the provision of food and nutrient delivery to this athlete population.

Gluten-related disorders form the umbrella term for all conditions related to gluten ingestion, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). A life-long exclusion of gluten from diet is currently the only effective treatment in remitting the symptoms of these diseases. However, a life-long, strict GFD is challenging to maintain due to social and economic burdens. In addition, it may lead to restricted and nutritionally suboptimal diet. Thus, the possibility of using nutritious and fiber-rich oats would diversify the GFD, improving general palatability, sensory properties such as texture and fiber-content of the diet. Pure oats are being grown and produced following strict agricultural practices to minimize any contamination with other cereals. Indeed, consumption of pure, uncontaminated oats would allow a wider selection of foods for individuals with gluten related disorders. However, the inclusion of oats into GFD is not globally applied yet. The aim of this study was to evaluate the effect of daily consumption of oat products on intestinal microbiota composition and activity in subjects with gluten-related disorders. Subjects with CeD (n = 19) or NCGS (n = 10) and healthy volunteers (n = 14) were recruited to the study. Study subjects completed food diaries for four days preceding fecal sample collection. Intestinal microbiota composition was characterized using 16S MiSeq sequencing. The total energy intake was comparable between the study groups. However, NCGS subjects consumed more energy (E %) from protein and less from carbohydrates when compared to healthy controls (p = 0.025 and p = 0.045, respectively). Dietary fiber intake was relatively high in all subjects and no differences were observed between the study groups (p = 0.79). Total microbiota profiles were comparable between CeD, NCGS and healthy controls. In addition, no differences were observed in microbiota richness or diversity between the study groups. Phylum-level microbial abundances exhibited high inter-individual variation, but did not differ between the study groups. To conclude, microbiota markers demonstrated that oat consumption was safe and beneficial for subjects with CeD or NCGS. Oat consumption was shown to enrich available gluten-free diets and to increase dietary fiber intake to the recommended levels.

The recent development of diagnostic methods and current well-being trend have increased the awareness of gluten-related diseases, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), 1% and 6 % of general population, respectively. Currently for both CeD and NCGS, the only effective treatment is a life-long gluten-free diet, which makes adequate intake of fiber challenging. Despite of improving gut function, dietary fibers promote the growth of gut beneficial microbes. They are in charge of production of numerous compounds, which are essential for human health, such as enzymes and short chain fatty acids (SCFA). Moreover, dietary fiber has an effect on ammoniacal nitrogen levels and beta-glucuronidase activity, which are harmful for human in high concentrations. Gluten-free oats are an excellent source of dietary fiber and they have exceptionally good nutritional properties.

In this observational study, SCFA production, ammoniacal nitrogen levels and beta-glucuronidase activity of oat-using CeD patients, NCGS patients and healthy controls were compared. SPME-GC-MS method was developed for SCFA analysis and the other biomarkers were analyzed by spectrophotometer.

There were no significant differences between groups on propionic acid and butyric acid production, only the percentage of acetic acid of total SCFAs was higher in control group compared to NCGS group, (p = 0,03). Neither was there significant differences between groups in ammonia production or beta-glucuronidase activity.

It has been scientifically proven that pure oats are suitable for celiac disease and gluten-sensitive patients, but they are not commonly used outside of Scandinavia. Our results stated that oat-using CeD and NCGS patients, whose disease is in balance, have gut microbiota capable of healthy production of essential SCFAs and normal levels of harmful compounds.

Nitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from the contamination of bacteria Clostridium botulinum. The nitrite intake should be limited because of their potential carcinogenicity in humans (IARC). The EFSA experts derived an ADI of 0.1 mg sodium nitrite/kg bw per day, corresponding to 0.07 mg nitrite ion/kg bw per day. Besides the meat products the other its sources are: cheese and fish products. The aim of this work was the assessment of nitrite intake (expressed as sodium nitrite) with the diet of Polish population.

The data on sodium nitrite intake were based on the daily consumption of food products and dishes by the representative sample of Polish population (4134 persons) aged 1–96 years studied in 2000 and the actual content of this substance in food products. These data were combined with the results of the chemical analyses made by the State Sanitary Inspection. The risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), percentile 95 (P95) and its comparison to ADI. The data were analysed in the respect of the total studied sample and the group ‘consumers only’. The statistical analyses with use of U-Mann-Whitney test were done.

The daily sodium nitrite intake expressed in mg/persons/day was as follow: 1.87 (X), 1.03 (Me) and 6.88 (P95) in the group of total surveyed persons. The percent of ADI was as follow: 31.8% (X), 17.4% (Me) and 111% (P95). The mean and median values did not exceed the ADI level in all studied groups. However the sodium nitrite intake at the level of P95 exceeded the ADI value in the most surveyed groups, except women. The most exposed group were children aged 1–3 (P95 = 287% ADI). The NaNO2 intake in the group ‘consumers only’ in mg/person/day was resulted as follow: 2.39 (X), 1.53 (Me) and 7.60 (P95) whereas the % of ADI was: 40.7% (X), 26.2% (Me) and 122% (P95) respectively.

The Polish population was characterized by the average intake of sodium nitrite at the safe level (below ADI). However, there were observed some intake of sodium nitrite (P95 level) which exceed ADI. A balanced and varied diet, with limited consumption of meat products (up to 0.5 kg per week) will help to diminish the risk of excessive intake of nitrites by consumers in Poland.

A diet rich in plant-based foods with fewer animal products may offer improved health and environmental benefits. There is little consensus on the definition for a plant-based diet in the literature with some defining it as one rich in vegetables, legumes, fruits, wholegrains, nuts and seeds, excluding animal foods and with heavy restrictions on processed foods. Other definitions make no reference to the inclusion/exclusion of processed foods and refer only to the exclusion of all animal foods from the total diet. This study aimed to examine the nutritional quality of the Irish diet using each of these plant-based diet definitions.

A 4-day semi-weighed food record collected food intake data from 1500 Irish adults (18–90y) in the National Adult Nutrition Survey (NANS). Nutrient intake was analysed using WISP© based on UK and Irish food composition databases. All foods and beverages consumed in the NANS were categorised (included/excluded) into the two definitions; 1.plant-based component of the diet and 2.total diet excluding all animal components. The plant-based component included vegetables, legumes, fruits, wholegrains, nuts and seeds and excluded all animal foods and processed foods. The second categorisation included all non-animal foods regardless of processing. Nutritional quality was assessed by estimating energy-adjusted intakes of macronutrients, saturated fat, free sugars, dietary fibre and sodium. Stastical analysis was conducted using SPSS© v24.

The plant-based component of the diet provided 309 ± 214kcal/d (1.3 ± 0.9MJ/d) comprising of 68% carbohydrate, 20% fat and 12% protein. Mean intakes of saturated fat and free sugars from the plant-based component of the diet were 5% of energy (%E) and 1%E, respectively. Mean intakes of dietary fibre and sodium were 70g/10MJ and 1855mg/10MJ, respectively.

Allowing for inclusion of processed foods, mean energy intake from the total diet excluding all animal foods was 1051 ± 411kcal/d (4.4 ± 1.7MJ/d) comprising of 66% carbohydrate, 23% fat and 10% protein. Mean intakes of saturated fat and free sugars were 7%E and 14%E, respectively. Mean intakes of dietary fibre and sodium were 40g/10MJ and 2642mg/10MJ, respectively.

Overall, the macronutrient profile of the plant-based component of the diet and the total diet excluding animal foods were similar. However, the plant-based component of the diet was of higher nutritional quality; providing lower intakes of saturated fat, free sugar and sodium and higher intakes of dietary fibre compared to the total diet excluding animal foods. This study highlights the variability in nutritional quality between different definitions of plant based-diets.

In an effort to promote population health, governments and businesses are promoting food reformulation initiatives. In most instances, these initiatives have focused on reducing the amount of individual nutrients such as trans-fatty acids (TFA) or sodium, and generally they have been successful at doing so. However, the impact of single-nutrient reformulation on the broader nutrient profile of foods, and on the overall quality of people's diet, remains unclear. We have undertaken a systematic review of evidence of the impact of single-nutrient reformulation on the overall nutrient profile of foods, covering both peer-reviewed studies and grey literature. The outcome of interest was the nutrient composition of the reformulated food or food category. Only 17 studies reported the effect of initiatives on reformulated products’ nutrient profile (44 studies reported on only the targeted nutrient). Results are heterogeneous. Six studies investigated the impact of TFA reduction initiatives, showing different impacts on the reformulated products’ fat profile, with saturated fats (SFA) decreasing in parallel in some studies, but increasing in others. Similarly, when sodium was reduced, sugar, SFA and calories changed in different directions in different studies. Six studies assessed the effect of mandatory calorie labelling in restaurants, two leading to a reduction in energy intake, one to an increase in sugar and a decrease in unsaturated fatty acids, suggesting a worsened nutrient profile. Of the companies participating in England's sugar reformulation initiative, only 13% also reduced total energy. Results highlight the limited research on the effect of reformulation strategies on the overall nutrient composition of foods. Only 28% of the studies that analyse the impact of policies incentivising single nutrient reformulation report the effect on the foods’ complete nutrient profile after reformulation. Over a third of the studies show that reducing the targeted nutrient comes at a cost – namely other nutrients may be increased. To produce the desire health impact, reformulation policies must incentivise improvements of the overall nutrient profile of products.

The double burden of malnutrition (DBM) is described as the co-existence of undernutrition and overweight or diet-related non-communicable diseases within a country, community or an individual (WHO). It is a major global issue, affecting approximately half of the worlds’ population. International organizations have published policy reports to function as guidelines for national implementation to tackle the double burden of malnutrition. The goal of this study is to analyze the advancement of the implementation of these recommendations in a number of middle-income countries.

Reports and recommendations on policies against DBM from 10 leading international organizations are analyzed and compared on several aspects, such as proposed measures, stakeholder involvement and target population. These organizations are UN, FAO, WHO, EAT forum, GAIN, World Food Program, World Bank, UNICEF, IFPRI and Global Panel on Agriculture and food systems for Nutrition. The level of implementation of the described policies is studied for Nigeria, Zambia and Indonesia by means of desk research and stakeholder interviews. These (semi-structured) interviews are based on the encountered information gaps within the desk research. Stakeholders were selected from a variety of organizations, such as government, NGO's, consumer organizations, science and industry in order to be able to examine the subject from different angles.

The study is still ongoing at the time of abstract submission. The (preliminary) results and conclusions will be presented and they are expected to describe per country which nutrition policies against DBM are initiated or implemented. Major learnings and best practices of these implementations will be reported and major differences and similarities between implementations in Nigeria, Zambia and Indonesia will be described and compared with the policy guidelines from the leading health organizations. These results may be used as learning when policies against DBM are newly implemented in other middle-income countries or to improve existing policies.

Yogurt is a staple part of children's diets and is perceived as a nutrient dense food for adults and children. However, yogurts are also a significant source of free sugars for children and are a target of the UK government's sugar reduction programme, which has recommended a 20% reduction in the sugar content of yogurt and fromage frais products by 2020. With this in mind, in November 2016, we undertook a comprehensive survey of the nutrient contents of yogurt products in UK supermarkets (Moore et al. 2018). The aim of this work was to reassess the UK supermarkets yogurt products in 2019 and determine whether the sugar contents of yogurt products have been reduced. Product data was collected from the UK's top five online supermarkets in January 2019 using the search terms ‘yogurt’ and ‘yoghurt’. Products were placed systematically into the same 8 categories used in 2016: children's, drinks, dairy alternatives, organic, natural/Greek, fruit, flavoured, desserts. Products lists were collected, refined and compared to the 2016 database. All data was double-checked independently and 5% of all entries were randomly selected and verified. GraphPad Prism V/7.0c was used for statistical analysis. After de-duplication of products found in multiple supermarkets, the 2019 database contained 893 unique products in line with the 898 surveyed in 2016. Of these, 539 (60.4%) yogurts were in common (same brand and name) with the 2016 products and 354 were new, demonstrating dynamic turnover in available yogurt products during the 26 months between surveys. In comparing the total sugar contents of the 539 paired products, notably the median [range] of total sugar contents in 2019 was significantly lower than in 2016 (10.8g/100 g [0.4, 29.5] versus 11.8g/100 g [0.1, 31.8]; P < 0.0001, Wilcoxon matched-pairs signed rank test). Indeed, when all products were compared there was a significant reduction in the median total sugar in 2019 compared to 2016 (10.4g/100 g [0–32.9] versus 11.9g/100 g [0.1–32.6]; P < 0.0001, Mann-Whitney test). Categories showing the most improvements were children's, drinks and fruit yogurts. Fifteen percent of the 2019 products contained less than or equal to 5g/100 g sugars, considered a ‘low sugar’ product, an improvement over the 9% identified in 2016. We conclude the sugar content of UK yogurt products has reduced since the sugar reduction program was put into place in 2016. However, a larger reduction in most categories is needed in order to reach the required 20% reduction by 2020.