TABLE 2.
Dietary characteristics of the study population and associations with SSBs and added and total sugar intake1
| Associations with intake (r) |
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| Dietary intake variables | Intake values | SSB | Added sugar | Total sugar |
| General | ||||
| Total energy intake, kcal/d | 2055 ± 691 | 0.14 | 0.36** | 0.49*** |
| Total commercial intake, % energy | 78 ± 20 | 0.54*** | 0.54*** | 0.65*** |
| Total traditional intake, % energy | 22 ± 20 | −0.54*** | −0.54*** | −0.65*** |
| Macronutrients | ||||
| Protein, % energy | 18 ± 6 | −0.61*** | −0.66*** | −0.68*** |
| Fat, % energy | 38 ± 9 | −0.56*** | −0.48*** | −0.49*** |
| Carbohydrate, % energy | 44 ± 14 | 0.66*** | 0.64*** | 0.66*** |
| Sweeteners | ||||
| SSB intake,2 servings/d | 1.4 (1.1, 1.8) | — | 0.78*** | 0.75*** |
| Added sugars,2 g/d | 74 (62, 87) | 0.78*** | – | 0.92*** |
| Total sugars,2 g/d | 89 (77,104) | 0.75*** | 0.92*** | – |
| Other foods with elevated δ13C | ||||
| Commercial meat, % energy | 11 ± 8 | 0.13 | 0.05 | 0.23 |
| Fish and marine mammals, % energy | 18 ± 18 | −0.48*** | −0.44* | −0.56** |
| Corn products,2 g/d | 11 (8, 16) | 0.22 | 0.25* | 0.36** |
1
Values are means ± SDs or geometric mean (95% CI) for log-transformed variables and r, assessed with Pearson’s product moment correlation, n = 68. *P < 0.05, **P < 0.005, ***P < 0.0001. SSB, sugar-sweetened beverage; δ13C, carbon isotope ratio.
2
Variables were log-transformed for analysis.