Table 3.

Estimated 1‐year change in BMI z‐score due to 1‐tsp (4 g) increase in total, added and natural, liquid and solid sugars in NGHS (n = 5,156)

	Model 1: demographics and PA			Model 2: model 1 and nutrition			Model 3: model 2 and total energy intake
	Estimate	(95% CI)	p‐value	Estimate	(95% CI)	p‐value	Estimate	(95% CI)	p‐value
Sugar type/form
Total sugars	0.001	(0.000, 0.002)	0.002	0.002	(0.001, 0.002)	0.0004	0.001	(0.000, 0.002)	0.16
Added (total)	0.001	(0.000, 0.002)	0.002	0.002	(0.001, 0.002)	0.0003	0.001	(0.000, 0.002)	0.13
Added liquid	0.001	(0.000, 0.002)	0.02	0.002	(0.001, 0.003)	0.003	0.001	(0.000, 0.002)	0.10
Added solid	0.001	(0.000, 0.002)	0.06	0.001	(0.000, 0.003)	0.03	0.000	(−0.001, 0.002)	0.58
Natural (total)	0.0003	(−0.002, 0.002)	0.73	0.001	(−0.001, 0.003)	0.50	0.0003	(−0.002, 0.002)	0.79
Natural liquid	−0.001	(−0.003, 0.002)	0.64	−0.0001	(−0.002, 0.002)	0.95	−0.001	(−0.003, 0.002)	0.60
Natural solid	0.002	(−0.001, 0.005)	0.24	0.002	(−0.001, 0.006)	0.22	0.002	(−0.001, 0.006)	0.23

All models were mutually adjusted for each type of sugar consumption. Model 1 adjusted for race, initial age, initial BMI, initial puberty stage, parents' income, parents' education, dieting status, initial and change in physical activity and baseline sugars. Model 2 additionally adjusted for initial and change in grams of fibre, percentage of energy from fat and percentage of energy from other carbohydrates. Model 3 additionally adjusted for initial and change in total energy intake.

BMI, body mass index; CI, confidence interval; NGHS, National Growth and Health Study.