Table 4.

Percentage contribution (median (IQR)) of food groups to total sugars intake

Food Groups	% Contribution to total sugars intake
	Baseline (n = 527)	Peak-campaign (n = 503)	12-months post campaign (n = 342)
	Median (IQR)	Median (IQR)	Median (IQR)
Fresh fruit	13.0 (0.0–26.5)	12.8 (3.3–24.8)	11.2 (0.0–21.4)
Soft drinks (not diet)	1.8 (0.0–18.9)	2.2 (0.0–16.4)	9.3 (0.0–29.6)
Fruit juice	0.0 (0.0–18.9)	0.0 (0.0–17.2)	0.0 (0.0–18.4)
Confectionery – sweets and chocolate	3.1 (0.00–12.7)	0.0 (0.0–10.3)	5.0 (0.0–16.0)
Cakes and biscuits	2.9 (0.0–9.7)	4.4 (0.0–11.8)	3.5 (0.0–10.7)
Breakfast cereals	3.2 (0.0–6.6)	3.4 (0.0–7.6)	2.5 (0.0–6.3)
Sugar, honey and preserves	0.0 (0.0–5.5)	0.0 (0.0–5.1)	0.0 (0.0–6.1)
Whole milk yoghurts/ fromage frais	0.0 (0.0–4.8)	0.0 (0.0–5.9)	0.0 (0.0–4.1)

IQR Interquartile Range

Data presented are for participants completing two recalls at each time point and include consumers and non-consumers