Table 1.
Top sources of total sugars intake by age group, categorized by estimated naturally occurring or added sugars according to Canadian Community Health Survey (2004) data.
| Children aged 1–8 years | ||||
|---|---|---|---|---|
| Category * | CCHS % total sugars | CCHS Total Sugars % Energy | Est Naturally Occurring Sugars % Energy | Est Added Sugars % Energy |
| Milk | 19.9 | 5.3 | 5.3 | |
| Fruit | 14.9 | 4.0 | 4.0 | |
| Fruit juice | 14.6 | 3.9 | 3.9 | |
| Confectionary | 8.7 | 2.3 | 2.3 | |
| Fruit drinks | 6.2 | 1.6 | 1.6 | |
| Sugars (white and brown) | 5.4 | 1.4 | 1.4 | |
| Other sugars (syrups, molasses, honey, etc.) | 5.3 | 1.4 | 1.4 | |
| Cereals, grains and pasta | 4.3 | 1.2 | 1.2 | |
| Soft drinks—regular | 3.6 | 1.0 | 1.0 | |
| Vegetables | 2.9 | 0.8 | 0.8 | |
| TOTAL Top 10 | 85.8 | 22.8 | 13.9 | 8.9 |
| Other food categories | 14.2 | 3.8 | 2.3 | 1.5 |
| Total Foods | 100.0 | 26.6 | 16.2 | 10.4 |
| Adolescents aged 9–18 years | ||||
| Category * | CCHS % total sugars | CCHS Total Sugars % Energy | Est Naturally Occurring Sugars % Energy | Est Added Sugars % Energy |
| Soft drinks—regular | 14.3 | 3.5 | 3.5 | |
| Milk | 14.0 | 3.5 | 3.5 | |
| Fruit | 10.6 | 2.6 | 2.6 | |
| Confectionary | 10.3 | 2.6 | 2.6 | |
| Fruit juice | 9.1 | 2.3 | 2.3 | |
| Fruit drinks | 7.4 | 1.8 | 1.8 | |
| Sugars (white and brown) | 6.3 | 1.6 | 1.6 | |
| Other sugars (syrups, molasses, honey, etc.) | 5.4 | 1.4 | 1.4 | |
| Cereals, grains and pasta | 4.5 | 1.1 | 1.1 | |
| Vegetables | 3.3 | 0.8 | 0.8 | |
| TOTAL Top 10 | 85.3 | 21.2 | 9.2 | 12.0 |
| Other food categories | 14.7 | 3.7 | 1.6 | 2.1 |
| Total Foods | 100.0 | 24.9 | 10.8 | 14.1 |
| Adults aged 19+ years | ||||
| Category * | CCHS % total sugars | CCHS Total Sugars % Energy | Est Naturally Occurring Sugars % Energy | Est Added Sugars % Energy |
| Fruit | 17.4 | 3.5 | 3.5 | |
| Soft drinks—regular | 13.0 | 2.6 | 2.6 | |
| Sugars (white and brown) | 11.4 | 2.3 | 2.3 | |
| Milk | 10.7 | 2.1 | 2.1 | |
| Fruit juice | 7.6 | 1.5 | 1.5 | |
| Vegetables | 6.8 | 1.4 | 1.4 | |
| Confectionary | 5.3 | 1.1 | 1.1 | |
| Other sugars (syrups, molasses, honey, etc.) | 4.5 | 0.9 | 0.9 | |
| Fruit drinks | 3.7 | 0.7 | 0.7 | |
| Cereals, grains and pasta | 3.3 | 0.7 | 0.7 | |
| TOTAL Top 10 | 83.8 | 16.7 | 8.5 | 8.3 |
| Other food categories | 16.2 | 3.3 | 1.6 | 1.6 |
| Total Foods | 100.0 | 20.0 | 10.1 | 9.9 |
* Categorized based on the majority of sugars being either added or naturally occurring. Top ten sources represent 84%–86% of total sugars intake. Added sugars accounted for 39% of total sugars for children, 57% for adolescents and 50% for adults. Milk included all forms of milk reported: whole, 2%, 1%, skim, evaporated, condensed, and other types of milk (soya, goat, whey, buttermilk); Confectionary included candy, gum, popsicles, sherbert, jello, dessert toppings, pudding mixes, and chocolate bars; Fruit included citrus fruits (oranges, grapefruits, etc.), apples, bananas, cherries, grapes and raisins, melons (cantaloupe, honeydew, watermelon), peaches, nectarines, pears, pineapple, plums and prunes, strawberries, and other fruits (blueberries, dates, kiwis, fruit salads, dry fruit, etc.); Cereals, grains and pasta included pasta, rice, cereal grains and flours, whole grain, oats, and high-fibre bread, and breakfast cereals (other); Vegetables included beans, broccoli, cabbage and kale, cauliflower, carrots, celery, corn, lettuce and leafy greens (spinach, mustard greens, etc.), mushrooms, onions, green onions, leeks, garlic, peas and snow peas, red and green peppers, squashes, tomatoes, tomato and vegetable juices, potatoes, and other vegetables (cucumber, immature beans, brussel sprouts, beets, turnips). Abbreviations: CCHS: Canadian Community Health Survey; est: estimate. Source: 2004 Canadian Community Health Survey—Nutrition [7], adapted from Statistics Canada, Sugar consumption among Canadians of all ages [5].