Table 3:
Key food source categories* of contribution to free and added sugar intake in preschool-aged children in the Guelph Family Health Study pilot studies
| Food source category | Type of sugar | n | Mean intake (95% CI), g | Mean intake (95% CI), kcal |
|---|---|---|---|---|
| Bakery products | Free sugar | 109 | 9.1 (8.0 to 10.2) | 36.4 (36.0 to 40.8) |
| Added sugar | 109 | 9.1 (8.0 to 10.2) | 36.4 (36.0 to 40.8) | |
| Sugars and sweets | Free sugar | 84 | 7.5 (6.3 to 8.7) | 30.0 (25.2 to 34.8) |
| Added sugar | 84 | 7.5 (6.3 to 8.6) | 30.0 (25.2 to 34.4) | |
| Cereals and grain products | Free sugar | 77 | 4.2 (3.2 to 5.1) | 16.8 (12.8 to 20.4) |
| Added sugar | 77 | 4.2 (3.2 to 5.1) | 16.8 (12.8 to 20.4) | |
| Beverages | Free sugar | 77 | 10.5 (8.0 to 12.9) | 42.0 (32 to 51.6) |
| Added sugar | 51 | 6.5 (4.7 to 8.3) | 26.0 (18.8 to 33.2) | |
| Dairy products and substitutes | Free sugar | 63 | 3.4 (2.8 to 4.0) | 13.6 (11.2 to 16.0) |
| Added sugar | 63 | 3.4 (2.8 to 4.0) | 13.6 (11.2 to 16.0) | |
| Snacks | Free sugar | 48 | 1.0 (0.6 to 1.4) | 4.0 (2.4 to 5.6) |
| Added sugar | 48 | 1.0 (0.6 to 1.4) | 4.0 (2.4 to 5.6) | |
| Sauces, dips and condiments | Free sugar | 44 | 1.6 (1.2 to 1.9) | 6.4 (4.8 to 7.6) |
| Added sugar | 44 | 1.6 (1.2 to 1.9) | 6.4 (4.8 to 7.6) | |
| Desserts | Free sugar | 29 | 4.7 (3.6 to 5.9) | 18.8 (14.4 to 23.6) |
| Added sugar | 28 | 4.8 (3.6 to 6.0) | 19.2 (14.4 to 24) |
Note: CI = confidence interval.
*
Key food sources were defined based on those categories that were consumed by at least 25% of the preschool-aged children in the pilot studies.