TABLE 2.
Percent contribution of added sugars in the diets of infants (9–12 months) and toddlers (13–15 months) from the top 8 sources they consumed1
| Source of added sugars | Contribution, % |
|---|---|
| Infants, n = 97 | |
| Formula | 65.5 |
| Baby snacks and sweets | 5.69 |
| Sweet bakery products | 5.44 |
| Yogurt | 4.08 |
| Mixed dishes | 3.16 |
| Ready-to-eat cereals | 2.83 |
| Sugar and candy | 2.20 |
| Quick breads and bread products | 1.89 |
| Toddlers, n = 44 | |
| Sweet bakery products | 20.6 |
| Yogurt | 16.8 |
| Mixed dishes | 11 |
| Cooked and baby cereals | 7.47 |
| Formula | 7.37 |
| Sugar and candy | 6.06 |
| Ready-to-eat cereals | 5.72 |
| Bread, rolls, tortillas | 5.48 |
1
Percent contribution of added sugars was calculated by dividing the amount of added sugars consumed from a specific category by the total amount consumed, according to participants’ dietary recalls. Sources of added sugars consumed were categorized into 16 groups [as described by Herrick et al. (26)], plus an additional category for formula.