TABLE 5.

Definitions of added sugar used in prospective cohort studies¹

First author, year (reference)	Definition
Borgen et al., 2012 (12)	The Norwegian Food Composition Table (available online at http://www.matportalen.no/Matvaretabellen; 2006) lists the concentrations of added sugar: “Added sugar comprises refined and industrial processed sugars such as glucose, sucrose, fructose and glucose syrup.”
Chortatos et al., 2013 (13)	Not reported
Gangwisch et al., 2015 (14)	“Added sugars were assessed according to the MyPyramid Equivalents 2.0 and included all sugars used as ingredients in processed and prepared foods such as breads, cakes, sodas, jellies, chocolates, and ice cream and sugars consumed separately or added to foods at the table.”
Lee et al., 2014 (15)	“Sugars added during the processing or preparation of foods and beverages”
Suadicani et al., 1996 (16)	“Sugar used in hot beverages”
Tasevska et al., 2014 (17)	“Sugars added at the table or used as ingredients in processed or prepared foods and drinks”
Vorster et al., 2014 (18)	“Added sugars were defined as all monosaccharides and disaccharides added to foods and beverages during processing, cooking, and at the table; these sugars included honey and jams as well as sugar added to beverages.”
Wang et al., 2014 (19)	“The USDA Database for the Added Sugars Content of Selected Foods was used for estimating added sugars.”

¹ n = 8 studies.