Figure 2. Flow chart for the development of a total sugar database. ^aAvailable carbohydrate contents were calculated as subtracting dietary fiber content (g/100 g of food) from carbohydrate. ^bA search strategy for the literature is described in online supplement. ^cValues were adjusted using the ratio of the dry weight between interested and referred food items. ^dTotal sugar content of the cooked or dried food was calculated from the raw form. ^eValues from a similar food item (same family or order) were assigned after comparing total energy and other nutrient contents. ^fWhen the value of a specific food item was available in several countries, the source of imports was considered primary and a similarity for total energy and other nutrient contents was a second consideration. When assigning data from the United Kingdom, disaccharide values were multiplied by 0.95 since values were shown as monosaccharide equivalents.⁴⁷.