Table 4.

Consumption of food ingredients (geometric means) by highest and lowest sugar intake quartiles (Q) in 2599 women participating in the DIetary, Lifestyle and Genetic determinants of Obesity and Metabolic syndrome study

(Mean values and 95 % confidence intervals)

	Naturally occurring sucrose and fructose intake quartile*						Added sucrose and fructose intake quartile†
	Q1 (lowest)		Q4 (highest)				Q1 (lowest)		Q4 (highest)
Food consumption (g/d)‡	Mean	95 % CI	Mean	95 % CI	P§‖	P§¶	Mean	95 % CI	Mean	95 % CI	P§‖	P§¶
Sugars and syrups	13·1	12·5, 13·7	10·7	10·1, 11·2	<0·0001	<0·0001	7·4	7·1, 7·8	18·3	17·5, 19·0	<0·0001	<0·0001
Sweet bakery products	44·9	41·7, 48·5	26·7	24·7, 28·9	<0·0001	<0·0001	22·4	20·7, 24·1	50·3	46·8, 54·2	<0·0001	<0·0001
Sweets and chocolate	11·2	10·4, 12·2	9·6	8·8, 10·5	0·005	0·0007	6·0	5·6, 6·6	16·6	15·4, 17·8	<0·0001	<0·0001
Sugar-sweetened beverages	28·1	24·3, 32·6	16·9	14·6, 19·7	<0·0001	<0·0001	6·8	5·8, 7·9	71·8	62·9, 81·8	<0·0001	<0·0001
Fruits	60·2	57·2, 63·3	398	379, 419	<0·0001	<0·0001	193	180, 208	141	131, 151	<0·0001	<0·0001
Berries	25·9	24·3, 27·7	34·7	32·5, 37·0	<0·0001	<0·0001	27·5	25·7, 29·4	34·0	31·9, 36·4	<0·0001	0·0002
Fruit juices (100 %)	9·7	8·4, 11·3	83·5	73·1, 95·4	<0·0001	<0·0001	26·1	22·5, 30·3	26·7	23·0, 30·9	0·88	0·58
Vegetables	214	205, 223	341	327, 355	<0·0001	<0·0001	339	325, 354	234	224, 244	<0·0001	<0·0001
Rye	51·6	48·5, 54·9	45·4	42·7, 48·3	0·001	<0·0001	59·2	55·6, 62·9	41·3	38·9, 44·0	<0·0001	<0·0001
Wheat	65·1	62·9, 67·5	47·6	45·9, 49·3	<0·0001	<0·0001	52·1	50·2, 54·0	59·0	56·9, 61·1	<0·0001	0·0003
Potatoes and potato products	110	106, 115	91·4	87·6, 95·4	<0·0001	<0·0001	108	103, 113	92·7	88·8, 96·8	<0·0001	<0·0001
Meat and meat products	140	134, 147	118	113, 124	<0·0001	<0·0001	144	137, 150	111	106, 116	<0·0001	<0·0001
Fish, fish products and shellfish	31·6	29·7, 33·6	34·1	32·1, 36·3	0·17	0·31	39·8	37·4, 42·3	28·4	26·7, 30·2	<0·0001	<0·0001
Milk and milk products	525	502, 548	433	415, 453	<0·0001	<0·0001	450	431, 470	503	481, 525	0·001	0·004
Butter (including butter oil mixtures)	6·0	5·7, 6·3	3·7	3·5, 4·0	<0·0001	<0·0001	4·1	3·9, 4·4	5·4	5·1, 5·8	<0·0001	<0·0001
Vegetable margarine	7·8	7·2, 8·5	6·9	6·3, 7·5	0·029	0·009	8·3	7·6, 9·0	6·8	6·2, 7·4	0·0003	0·0004
Coffee and tea	445	414, 479	433	402, 466	0·72	0·35	446	414, 479	405	376, 435	0·08	0·22
Alcoholic beverages	21·6	18·5, 25·1	21·6	18·5, 25·1	0·86	0·50	31·0	26·7, 36·1	15·0	12·9, 17·5	<0·0001	<0·0001

^*Natural refers to sucrose and fructose from fruits, berries, fruit juice and vegetables. The variable is energy adjusted using the residual method⁽²⁰⁾. The median naturally occurring sugar intakes and ranges of quartiles are: Q1, 16·6 g/d, 0·78–21·9; Q2, 27·3 g/d, 22·0–32·6; Q3, 38·7 g/d, 32·7–46·8; Q4, 58·5 g/d, 46·9–205.

^†The added sucrose and fructose variable was calculated as (total sucrose + fructose) – (naturally occurring sucrose + fructose) and energy adjusted using the residual method. The median added sugar intakes and quartile ranges are: Q1, 27·6 g/d, 6·2–34·7; Q2, 40·1 g/d, 34·7–45·7; Q3, 51·8 g/d, 45·7–59·5; Q4, 70·9 g/d, 59·6–190.

^‡Values in the table are adjusted for age and energy intake.

^§P values for linear trend were determined with generalised linear modelling treating the median values of sugar intake quartiles as continuous variables and each log-transformed food group as a continuous dependent variable at a time.

^‖Adjusted for age and energy intake.

^¶Adjusted for age, energy intake, leisure-time physical activity, smoking status, education and BMI.