Table 2.
Contribution of the top 10 sources of added sugars in the US diet to nutrient intakes
| Sources of added sugars |
Added |
Total |
Micronutrients and fiber* | % total intake |
|---|---|---|---|---|
|
sugars |
sugars |
|||
| % total intake | % total intake | |||
| Soft drinks, soda (includes diet) |
33.0 |
21.8 |
|
|
| Candy, sugars and sugary foods |
19.5 |
13.4 |
|
|
| Cakes, cookies, quick bread, pastry, pie |
14.4 |
10.3 |
Fiber |
5.1 |
| Iron |
6.2 |
|||
| Folate |
5.9 |
|||
| Vitamin E |
6.6 |
|||
| Thiamin |
6.0 |
|||
| Fruit drinks and -ades |
11.0 |
8.2 |
Vitamin C |
16.3 |
| Milk desserts |
5.4 |
4.4 |
|
|
| Ready-to-eat cereal |
3.9 |
2.8 |
Vitamin D |
6.2 |
| Fiber |
5.6 |
|||
| Folate |
21.6 |
|||
| Iron |
17.0 |
|||
| Vitamin B12 |
13.9 |
|||
| Vitamin B6 |
14.8 |
|||
| Thiamin |
11.6 |
|||
| Vitamin A |
9.8 |
|||
| Niacin |
9.8 |
|||
| Zinc |
9.3 |
|||
| Riboflavin |
9.3 |
|||
| Yeast breads and rolls |
2.1 |
2.7 |
Fiber |
10.8 |
| Calcium |
7.0 |
|||
| Folate |
16.2 |
|||
| Iron |
12.4 |
|||
| Thiamin |
14.4 |
|||
| Niacin |
9.9 |
|||
| Sodium |
8.7 |
|||
| Riboflavin |
7.8 |
|||
| Magnesium |
5.9 |
|||
| Milk drinks |
1.8 |
1.9 |
|
|
| Yogurt |
1.0 |
1.1 |
|
|
| Condiments and sauces | 0.9 | 1.1 |
*Micronutrients and fiber are shown when the food contributes ≥ 5% of the total daily intake. Micronutrients recognized by the 2010 DGA as nutrients of public health concern are calcium, vitamin D, potassium and fiber, and nutrients identified as those to encourage for specific subpopulations are vitamin B12, iron and folate. Folate is reported as Dietary Folate Equivalents (DFE).