Table 4.
Main sources of sucrose intake in men (n 797) and women (n 937) aged 39–77 years, Norfolk cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Norfolk), based on data from 7 d diaries
| Mean | sd | Contribution (%) | |
|---|---|---|---|
| Men | |||
| Table sugar | 16·8 | 25·3 | 29 |
| Cake | 8·9 | 9·8 | 15 |
| Fruits | 6·2 | 5·9 | 11 |
| Sweet biscuits | 3·7 | 4·9 | 6 |
| Pudding (milk-based) | 2·8 | 3·6 | 5 |
| Confectionery (chocolate) | 2·8 | 5·4 | 5 |
| Breakfast cereals | 2·0 | 3·6 | 3 |
| Jam and marmalade | 1·7 | 3·8 | 3 |
| Squash and lemonade | 1·5 | 4·4 | 3 |
| Pudding (cereal-based) | 1·5 | 3·7 | 3 |
| Women | |||
| Fruits | 7·5 | 5·8 | 18 |
| Table sugar | 6·5 | 14·1 | 15 |
| Cake | 6·3 | 6·8 | 15 |
| Confectionery (chocolate) | 2·9 | 5·0 | 7 |
| Sweet biscuits | 2·8 | 3·4 | 7 |
| Pudding (milk-based) | 2·3 | 3·0 | 5 |
| Yoghurt | 1·8 | 3·2 | 4 |
| Breakfast cereals | 1·6 | 2·6 | 4 |
| Confectionery (non-chocolate) | 1·4 | 3·5 | 3 |
| Juices | 1·4 | 2·3 | 3 |
Mean and standard deviation of intake in g/d and percentage contribution to total sucrose intake.