Table 2. Number of food items in each step in the development of added or free sugar database.

Food groupsa	Stepsb,c											Total
	1	2	3	4	5	6	7	8	9	10	11
Cereals and potatoes	37	159	2	3	0	1	0	18	4	2	0	226
Sugars and jams	0	0	27	5	0	0	1	2	1	0	0	36
Pulses and nuts	6	108	3	2	3	0	0	4	0	2	1	129
Fruits and vegetablesd	119	408	2	22	9	0	0	31	1	7	5	604
Protein rich animal foodse	607	67	101	2	0	3	0	0	3	0	4	793
Confectionaries	4	6	103	22	0	13	0	3	11	1	0	163
Fruit and vegetable juices	0	19	0	0	0	0	0	0	0	0	0	19
Sugar-sweetened beveragesf	0	0	5	0	0	6	0	21	0	0	0	26
Seasonings	20	28	6	3	3	1	0	32	29	10	0	132
Other foodsg	50	23	0	3	0	0	2	8	4	4	0	94
Total	843	818	249	62	15	24	3	119	53	26	10	2,222

^aFood groups were defined based on the culinary usage and the similarity of nutrient profiles of the foods, mainly according to the Standard Tables of Food composition in Japan (STFCJ) - 2015²² and the 2016 Addendum.⁴⁴

^bAdded sugar contents were defined as follows: step 1: assign 0 g per 100 g of food to foods with 0 g total sugar per100 g; step 2: assign 0 g per 100 g of food to no added sugar food groups (eg, plain cereals [such as grains, breads, pastas, rice, and flours], plain nuts and pulses, fresh fruits and vegetables, fresh meat and seafood, egg, non-sweetened dairy products, fats and oils, 100% fruit and vegetable juices, non-sweetened coffee and tea, and non-sweetened alcoholic beverages); step 3: assign values of total sugar to 100% added sugar food groups (eg, sugar and syrups; processed meats; confectioneries not containing fruits, dairy products, and chocolates; soft drinks except for fruit drinks, and bouillon cubes); step 4: calculated based on standard recipes available in STFCJ²² to foods whose ingredients were all assigned in steps 1–3; step 5: calculated based on unsweetened variety; step 6: Estimated from content of each saccharide (ie, calculated as subtracting lactose content from total sugar content for sweetened dairy products and confectionaries containing daily products); step 7: use values from food composition databases in other countries (Australia⁴⁸ [n = 1] and Denmark⁶⁶ [n = 2]); step 8: calculated based on common recipes or ingredients; step 9: calculated based on standard recipes available in STFCJ²¹ for foods with ingredient values that were assigned in from steps 5–8; step 10: assign a half of total sugar content; step 11: assign 0 g per 100 g of food.

^cFree sugar contents were estimated as sum of added sugar contents and total sugar contents from fruit juices.

^dIncluding mushrooms and seaweeds.

^eConsisting of fish, meats, eggs, milk (except for milk beverages), and dairy products.

^fConsisting of soda, sports drinks, fruit drinks, milk beverages, and pre-sweetened tea and coffee.

^gConsisting of fat and oil, alcoholic beverages (added during cooking or processing), unsweetened tea and coffee, and ready-made curry and stew.