Table 2.
Presence of added sugars and low- and no-calorie sweeteners (LNCS) across the food groups consumed in the ANIBES Study.
| Food Groups | Presence of Added Sugars | Presence of LNCS | Presence of Added Sugars and LNCS | ||
|---|---|---|---|---|---|
| No | Yes | No | Yes | ||
| Appetizers (n = 19) | n = 15; 79% | n = 4; 21% | n = 18; 95% | n = 1; 5% | n = 1; 5% |
| Sugars and sweets (n = 75) | n = 12; 16% | n = 63; 84% | n = 64; 85% | n = 11; 15% | n = 1; 1% |
| Low alcohol content beverages (n = 52) | n = 22; 71% | n = 9; 29% | n = 27; 87% | n = 4; 13% | n = 2; 6% |
| Non-alcoholic beverages (n = 148) | n = 94; 64% | n = 54; 36% | n = 90; 61% | n = 58; 39% | n = 22; 15% |
| Meat and meat products (n = 92) | n = 52; 57% | n = 40; 43% | n = 89; 97% | n = 3; 3% | n = 3; 3% |
| Cereals/grains (n = 241) | n = 87; 36% | n = 154; 64% | n = 230; 95% | n = 11; 5% | n = 11; 5% |
| Fruits (n = 83) | n = 79; 95% | n = 4; 5% | n = 83; 100% | n = 0; 0% | n = 0; 0% |
| Eggs (n = 8) | n = 8; 100% | n = 0; 0% | n = 8; 100% | n = 0; 0% | n = 0; 0% |
| Milk and dairy products (n = 299) | n = 135; 45% | n = 164; 55% | n = 262; 88% | n = 37; 12% | n = 24; 8% |
| Pulses (n = 23) | n = 20; 87% | n = 3; 13% | n = 23; 100% | n = 0; 0% | n = 0; 0% |
| Fish and shellfish (n = 96) | n = 95; 99% | n = 1; 1% | n = 96; 100% | n = 0; 0% | n = 0; 0% |
| Ready-to-eat meals (n = 65) | n = 28; 43% | n = 37; 57% | n = 65; 100% | n = 0; 0% | n = 0; 0% |
| Sauces and condiments (n = 49) | n = 76; 69% | n = 34; 31% | n = 110; 100% | n = 0; 0% | n = 0; 0% |
| Vegetables (n = 76) | n = 73; 96% | n = 3; 4% | n = 76; 100% | n = 0; 0% | n = 0; 0% |