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Key sources of added sugar identified from ingredient lists for SLPFs and regular protein-containing foods.
| Key Sources of Added Sugar | % of SLPF (n = 146) | % of Regular Protein Containing Foods (n = 190) |
|---|---|---|
| Sugar | 52% (n = 76/146) | 58% (n = 111/190) |
| Glucose | 29% (n = 43/146) | 23% (n = 44/190) |
| Maltodextrin | 23% (n = 33/146) | 13% (n = 25/190) |
| Dextrose | 15% (n = 22/146) | 12% (n = 22/190) |
| Sucrose | 3% (n = 5/146) | 1% (n = 2/190) |
| Fructose | <1% (n = 1/146) | 6% (n = 12/190) |
