Table 4.
Beta Estimates and 95% Confidence Intervals of Added Sugar on HDL in the NGHS Cohort
| 20/80* | 50/50* | 80/20* | ||||
|---|---|---|---|---|---|---|
| β* | 95% CI | β* | 95% CI | β* | 95% CI | |
| Intercept | 54.254 | (52.40, 56.18) | 54.075 | (52.20, 55.94) | 54.061 | (52.18, 55.94) |
| <10% energy from added sugar | Referent | Referent | Referent | |||
| 10% to 15% energy from added sugar | 0.798 | (−0.36, 1.95) | 1.092 | (−0.09, 2.28) | 1.022 | (−0.18, 2.23) |
| 15% to 20% energy from added sugar | 1.014 | (−0.16, 2.19) | 1.282 | (0.08, 2.48) | 1.336 | (0.12, 2.55) |
| 20% to 25% energy from added sugar | 0.567 | (−0.75, 1.89) | 0.631 | (−0.70, 1.97) | 0.899 | (−0.45, 2.25) |
| ≥25% energy from added sugar | 1.398 | (−0.13, 2.92) | 1.529 | (0.005, 3.05) | 1.410 | (−0.11, 2.93) |
| Total energy, kcals | −0.001 | (−0.0014, −0.0001) | −0.0008 | (−0.001, −0.0001) | −0.0008 | (−0.0014, −0.0001) |
| Age (centered at age 9) | −0.209 | (−0.52, 0.11) | −0.188 | (−0.51, 0.13) | −0.199 | (−0.52, 0.12) |
| Obese | −8.440 | (−9.70, −7.18) | −8.448 | (−9.71, −7.19) | −8.447 | (−9.71, −7.19) |
| Overweight | −4.736 | (−5.82, −3.66) | −4.729 | (−5.81, −3.65) | −4.725 | (−5.81, −3.64) |
| Age×(<10%) | Referent | Referent | Referent | |||
| Age×(10% to 15%) | −0.247 | (−0.49, −0.004) | −0.281 | (−0.53, −0.03) | −0.240 | (−0.49, 0.01) |
| Age×(15% to 20%) | −0.230 | (−0.47, 0.01) | −0.272 | (−0.52, −0.03) | −0.269 | (−0.52, −0.02) |
| Age×(20% to 25%) | −0.185 | (−0.43, 0.06) | −0.179 | (−0.43, 0.07) | −0.220 | (−0.47, 0.03) |
| Age×(≥25%) | −0.301 | (−0.56, −0.04) | −0.309 | (−0.57, −0.05) | −0.280 | (−0.54, −0.02) |
| Age×(total energy) | 0.00025 | (0.00012, 0.00038) | 0.00025 | (0.0001, 0.0004) | 0.00025 | (0.0001, 0.0004) |
| Age×(obese) | 0.199 | (−0.001, 0.40) | 0.199 | (−0.0004, 0.40) | 0.200 | (0.00, 0.40) |
| Age×(overweight) | 0.321 | (0.12, 0.52) | 0.319 | (0.12, 0.52) | 0.319 | (0.12, 0.52) |
All models were adjusted for age, race, smoking, physical activity, puberty stage, BMI category, total energy, nutrient residuals for: fiber, other carbohydrates, saturated fat, monounsaturated fat, polyunsaturated fat, total energy and age, BMI category and age. BMI indicates body mass index; HDL, high‐density lipoprotein; NGHS, National Lung, Heart and Blood Institute's Growth and Health Study.
The numbers designate the classification system used for foods containing a mixture of added and natural sugars. In the first column, 20% of sucrose, fructose, and glucose were classified as added sugars and 80% was classified as natural sugars; in the second column 50% as added and 50% as natural, and in the third column 80% as added and 20% as natural.
For each parameter unit, the beta coefficient represents the increase or decrease in mg/dL of HDL.