Table 5.

Consumption of food ingredients (geometric means) by highest and lowest sugar intake quartiles (Q) in 2243 men 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	16·8	15·9, 17·9	14·0	13·2, 14·9	<0·0001	<0·0001	8·4	7·9, 8·8	25·4	24·2, 26·7	<0·0001	<0·0001
Sweet bakery products	51·8	47·4, 56·6	39·4	36·0, 43·0	<0·0001	<0·0001	26·7	24·5, 29·1	66·4	61·1, 72·2	<0·0001	<0·0001
Sweets and chocolate	8·2	7·5, 9·1	9·7	8·9, 10·6	0·047	0·40	5·4	4·9, 5·9	14·1	12·9, 15·3	<0·0001	<0·0001
Sugar-sweetened beverages	33·5	28·7, 39·0	40·4	34·7, 47·0	0·21	0·17	12·9	11·2, 14·8	134	118, 153	<0·0001	<0·0001
Fruits	41·9	39·1, 44·9	270	253, 289	<0·0001	<0·0001	117	107, 128	104	94·7, 113	0·033	0·022
Berries	15·3	14·0, 16·6	26·2	24·1, 28·4	<0·0001	<0·0001	16·0	14·8, 17·4	25·4	23·4, 27·5	<0·0001	<0·0001
Fruit juices (100 %)	14·0	12·3, 16·0	170	151, 192	<0·0001	<0·0001	44·6	38·6, 51·4	54·7	47·4, 63·0	0·07	0·06
Vegetables	160	153, 168	269	257, 282	<0·0001	<0·0001	248	236, 260	188	179, 197	<0·0001	<0·0001
Rye	54·9	51·4, 58·7	49·7	46·5, 53·1	0·028	0·024	58·6	54·8, 62·6	46·4	43·4, 49·5	<0·0001	<0·0001
Wheat	79·9	77·1, 82·9	68·8	66·4, 71·3	<0·0001	<0·0001	67·4	65·0, 69·9	78·0	75·2, 80·8	<0·0001	<0·0001
Potatoes and potato products	165	158, 172	136	130, 142	<0·0001	<0·0001	167	160, 175	142	136, 148	<0·0001	<0·0001
Meat and meat products	204	196, 212	179	172, 185	<0·0001	<0·0001	219	211, 227	170	164, 176	<0·0001	<0·0001
Fish, fish products and shellfish	41·5	38·8, 44·4	49·1	45·9, 52·5	0·005	0·10	53·9	50·4, 57·6	40·2	37·6, 43·0	<0·0001	<0·0001
Milk and milk products	595	564, 628	478	453, 504	<0·0001	<0·0001	545	516, 575	532	504, 562	0·47	0·33
Butter (including butter oil mixtures)	7·3	6·9, 7·8	5·4	5·1, 5·8	<0·0001	<0·0001	5·4	5·1, 5·8	6·9	6·4, 7·3	<0·0001	<0·0001
Vegetable margarine	8·9	8·1, 9·8	9·0	8·2, 9·9	0·93	0·97	10·3	9·4, 11·3	8·1	7·3, 8·9	0·001	0·001
Coffee and tea	462	430, 497	422	392, 454	0·06	0·12	425	395, 457	464	432, 500	0·12	0·017
Alcoholic beverages	76·6	64·6, 90·7	62·1	52·4, 73·6	0·08	0·009	101	85·6, 120	53·3	45·0, 63·2	<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, 11·3 g/d, 0·33–15·2; Q2, 19·7 g/d, 15·3–24·1; Q3, 29·2 g/d, 24·2–36·7; Q4, 46·7 g/d, 36·8–165.

^†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, 23·7 g/d, 3·8–30·8; Q2, 36·2 g/d, 30·9–41·9; Q3, 47·3 g/d, 42·0–54·1; Q4, 66·4 g/d, 54·2–215.

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

^§P values for 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.