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. 2017 Mar 8;6:e7. doi: 10.1017/jns.2017.3

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© The Author(s) 2017

This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1. — Decomposition of FFQ food items to basic ingredients using the Finnish national food composition database (Fineli^®)⁽¹⁸⁾ and aggregation of basic ingredients in order to calculate naturally occurring and added sugars. * Most consumed foods per FFQ food item based on the National FINDIET 2007 Survey⁽¹⁸⁾.