Table 1: Frequency of various added sugars among the food products analyzed.
| Added sugar | No. (%) of all products (n = 40 829) |
% of products with added sugar (n = 26 942) |
|---|---|---|
| Sugar (all other) | 21 869 (53.6) | 81.2 |
| Dextrose | 4892 (12.0) | 18.2 |
| Glucose | 3847 (9.4) | 14.3 |
| Glucose-fructose | 3555 (8.7) | 13.2 |
| Corn syrup | 3181 (7.8) | 11.8 |
| Maltodextrin | 3015 (7.4) | 11.2 |
| Fruit juice concentrate | 2278 (5.6) | 8.5 |
| Honey | 1596 (3.9) | 5.9 |
| Molasses | 1486 (3.6) | 5.5 |
| Syrup (all other) | 1177 (2.9) | 4.4 |
| Lactose | 885 (2.2) | 3.3 |
| Fructose | 742 (1.8) | 2.8 |
| Cane juice | 706 (1.7) | 2.6 |
| Malt/barley malt | 400 (1.0) | 1.5 |
| High-fructose corn syrup | 361 (0.9) | 1.3 |
| Caramel | 302 (0.7) | 1.1 |
| Agave | 190 (0.5) | 0.7 |
| Sucrose | 125 (0.3) | 0.5 |
| Date paste | 40 (0.1) | 0.1 |
| Maltose | 27 (0.1) | 0.1 |
| Carob | 10 (< 0.1) | < 0.1 |
| Treacle | 7 (< 0.1) | < 0.1 |
| Ethyl maltol | 6 (< 0.1) | < 0.1 |
| Corn sweetener | 4 (< 0.1) | < 0.1 |
| Nectar (other than agave) | 4 (< 0.1) | < 0.1 |