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Food Surveys Research Group
Dietary Data Brief No.
U.S. DEPARTMENT OF AGRICULTURE
Agricultural Research Service
Beltsville Human Nutrition Research Center
Food Surveys Research Group
www.ars.usda.gov/nea/bhnrc/fsrg
26
•About 35 percent of children
2 to 19 years of age met the
2015-2020 DGA
recommendation for added
sugars, by limiting added
sugars intake to less than 10%
of total energy for the day.
•On average, those who met
the recommendation obtained
5.9 percent, and those who
did not meet the
recommendation obtained
18.5 percent of total energy
from added sugars.
•Significantly higher
percentages of children 2-5
years met the
recommendation than the
older children.
•Sweetened beverages, sweet
bakery products, and candy
were the top three sources of
added sugars in the diet of
children who did not meet the
DGA added sugars
recommendation.
December 2019
Added Sugars in American Children’s Diet:
What We Eat in America, NHANES 2015-2016
The Dietary Guidelines for Americans 2015-2020 (DGA) recommend that
Americans limit their added sugars intake to less than 10 percent of daily
calories [1]. This study focuses on the major food and beverage sources of
added sugars in American children’s diet. The study used What We Eat in
America (WWEIA), NHANES 2015-2016, day 1 dietary data and the Food
Patterns Equivalents data 2015-2016 [2, 3]. WWEIA Food Categories were
used to estimate added sugars contribution [4].
Children 2 to 19 years of age, on average, obtained an estimated 14 percent of
total energy from added sugars. About 35 percent of all children met the DGA
added sugars recommendation (Figure 1). On average, the children who met
the recommendation obtained 5.9 percent, and the children who did not meet
the recommendation obtained 18.5 percent of total energy from added sugars.
What percentage of American children meet the DGA added
sugars recommendation?
Figure 1. Estimated percentages of children meeting the DGA 2015-2020
added sugars recommendation1by age, WWEIA, NHANES 2015-2016
Shanthy A Bowman, PhD; John C Clemens, MS; James E Friday, BS;
Natalia Schroeder, PhD, RD; and Randy P LaComb, MS.
1Limiting added sugars intakes to less than 10 percent of daily energy
Percentages with same superscripts are not significantly different from each other at p<0.01
DATA SOURCE: WWEIA, NHANES 2015-2016, day 1, children 2-19 years and FPED 2015-2016 (N=2,901)
Percent
Age (years)
34.8
47.2
31.4 31.3
0
5
10
15
20
25
30
35
40
45
50
All 2-5 6-11 12-19
b
a
b
FSRG Dietary Data Brief -- No. 26 –December 2019
The salient sources of added sugars, in grams, in the diet of all children ages 2-5 years (N=665) are in
Figure 2., and the mean intake was 44.2 grams. Sweetened beverages such as soft drinks, fruit drinks,
and sports and energy drinks, were the top source of added sugars providing 21.3 percent followed by
sweet bakery products such as cakes, pies, cookies, brownies, doughnuts, sweet rolls, and pastries,
providing 19.9 percent of added sugars. Other sources were: candy 9.4 percent; ready-to-eat cereals
8.2 percent; other desserts such as frozen dairy desserts and pudding 7.7 percent; and flavored milk 5.5
percent.
What are the salient sources of added sugars in the diet of children 2-5 years?
-2-
Figure 2. Comparison of mean amounts of added sugars, in grams, obtained from salient food
and beverage sources, by children 2-5 years, grouped by added sugars intake status
* Means significantly different from each other at p<0.01
DATA SOURCE: WWEIA, NHANES 2015-2016, day 1, children 2-5 years and FPED 2015-2016 (N=665)
Mean intake of added sugars: All children 2-5 years = 44.2g; <10% group = 21.1g; ≥10% group = 64.9g
3.6 2.5 4.7
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Ready-to-Eat Cereals
2.4 0.7
4.0
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Flavored Milk
*
3.4 1.6
5.0
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Other Desserts
*
9.4
2.4
15.7
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweetened Beverages
*
8.8
3.1
13.8
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweet Bakery Products
*
4.2 1.6
6.5
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Candy
*
Children 2-5 years
*
All Consuming <10% of total calories from added sugars Consuming ≥10% of total calories from added sugars
FSRG Dietary Data Brief -- No. 26 –December 2019
The salient sources of added sugars, in grams, in the diet of all children ages 6-11 years (N=1040) are
in Figure 3., and the mean intake was 69.5 grams. Sweetened beverages such as soft drinks, fruit
drinks, and sports and energy drinks, were the top source of added sugars providing 28.7 percent
followed by sweet bakery products such as cakes, pies, cookies, brownies, doughnuts, sweet rolls, and
pastries, providing 14.9 percent of added sugars. Other sources were: candy 10.5 percent; other
desserts such as frozen dairy desserts and pudding 7.9 percent; ready-to-eat cereals 7.1 percent; and
flavored milk 5.1 percent.
What are the salient sources of added sugars in the diet of children 6-11 years?
-3-
Figure 3. Comparison of mean amounts of added sugars, in grams, obtained from salient food and
beverage sources, by children 6-11 years, grouped by added sugars intake status
* Means significantly different from each other at p<0.01
DATA SOURCE: WWEIA, NHANES 2015-2016, day 1, children 6-11 years and FPED 2015-2016 (N=1,040)
Mean intake of added sugars: All children 6-11 years = 69.5g; <10% group = 29.9g; ≥10% group = 87.7g
5.5 3.1
6.5
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Other Desserts
3.5 1.6
4.4
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Flavored Milk
*
4.9 2.8
5.9
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Ready-to-Eat Cereals
*
19.9
5.0
26.8
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweetened Beverages
*
10.3
4.6
13.0
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweet Bakery Products
*
7.3
1.1
10.1
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Candy
*
Children 6-11 years
*
All Consuming <10% of total calories from added sugars Consuming ≥10% of total calories from added sugars
FSRG Dietary Data Brief -- No. 26 –December 2019
The salient sources of added sugars, in grams, in the diet of all children ages 12-19 years (N=1196) are
in Figure 4., and the mean intake was 76.9 grams. Sweetened beverages such as soft drinks, fruit
drinks, and sports and energy drinks, were the top source of added sugars providing 36.5 percent
followed by sweet bakery products such as cakes, pies, cookies, brownies, doughnuts, sweet rolls, and
pastries, providing 14.2 percent of added sugars. Other salient sources were: candy 7.7 percent;
sweetened tea 7.5 percent; ready-to-eat cereals 6.4 percent; and other desserts such as frozen dairy
desserts and pudding 5.5 percent.
What are the salient sources of added sugars in the diet of children 12-19 years?
-4-
Figure 4. Comparison of mean amounts of added sugars, in grams, obtained from salient food and
beverage sources, by children 12-19 years, grouped by added sugars intake status
* Means significantly different from each other at p<0.01
DATA SOURCE: WWEIA, NHANES 2015-2016, day 1, children 12-19 years and FPED 2015-2016 (N=1,196)
Mean intake of added sugars: All children 12-19 years = 76.9g; <10% group = 28.7g; ≥10% group = 98.9g
5.8
1.0
8.0
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Sweetened Tea
4.2 1.5
5.4
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Other Desserts
*
4.9 3.4 5.6
0
10
20
30
40
All <10%≥10%
Added Sugars (g)
Ready-to-Eat Cereals
28.0
6.2
38.0
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweetened Beverages
*
10.9
2.8
14.6
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Sweet Bakery Products
*
5.9
1.2
8.0
0
10
20
30
40
All <10% ≥10%
Added Sugars (g)
Candy
*
Children 12-19 years
*
All Consuming <10% of total calories from added sugars Consuming ≥10% of total calories from added sugars
FSRG Dietary Data Brief -- No. 26 –December 2019
Sweetened beverages such as non-diet soft drinks, fruit drinks, and sport and energy drinks were the
top sources of added sugars in the diet of children in the study. The percentage contribution of
sweetened beverages to added sugars intake was the lowest among young children 2-5 years and
increased in adolescence, from one-fifth to about one-third of total added sugars consumed. This
finding underscores the need for dietary intervention to limit added sugars at an early age.
What is the implication of the study?
-5-
FSRG Dietary Data Brief -- No. 26 –December 2019
Added sugars are defined as caloric sweeteners that are added to foods as an ingredient during
preparation, processing, or at the table. Added sugars do not include naturally occurring sugars such as
lactose present in milk and fructose present in fruit and 100% fruit juice. Examples of added sugars
include brown sugar, cane sugar, confectioners sugar, dextrose, granulated sugar, white sugar, corn
syrup and corn syrup solids, undiluted fruit juice concentrates, honey, molasses, and all types of caloric
syrups such as maple syrup, table syrups, and pancake syrup. One teaspoon equivalent of added sugars
is defined as 4.2 grams of sugars, the amount present in one teaspoon of granulated sugar. For details
on the computation of added sugars and other Food Patterns food groups, see reference #3.
Salient foods and beverages included in selected WWEIA food categories
Sweetened beverages include non-diet soft drinks, fruit drinks, and sports and energy drinks.
Sweet bakery products include cakes, pies, cookies, brownies, doughnuts, sweet rolls, and pastries.
Other desserts include ice creams and frozen dairy desserts, puddings, gelatins, ices, and sorbets.
Candy include candy containing chocolate and candy not containing chocolate.
Sugars added to tea are included in tea; and added sugars added to ready-to-eat (RTE) cereals are
included in RTE cereals.
Definition of added sugars
(1) What We Eat in America, NHANES 2015-2016, day 1 dietary data were used to estimate Food
Patterns equivalents intakes. The study sample included 2901 children, ages 2-19 years (excluding
breast-fed children) with complete and reliable intake records in the survey. Sample weights were
applied in the analysis to produce nationally representative estimates.
(2) Food Patterns Equivalents Database 2015-2016 and the corresponding dietary intake data sets
2015-2016 provided Food Patterns equivalents intake data, which included added sugars data.
Data sources
1. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020
Dietary Guidelines for Americans. 8th Edition. December 2015. Available at
http://health.gov/dietaryguidelines/2015/guidelines/. Accessed November 8, 2019.
2. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition
Research Center, Food Surveys Research Group, Beltsville, Maryland, 2015-2016 Food Patterns
Equivalents Databases and Datasets. Available at: http://www.ars.usda.gov/nea/bhnrc/fsrg.
Accessed November 8, 2019.
3. Bowman SA, Clemens JC, Shimizu M, Friday JE, and Moshfegh AJ. 2018. Food Patterns
Equivalents Database 2015-2016: Methodology and User Guide [Online]. Food Surveys Research
Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S.
Department of Agriculture, Beltsville, Maryland. September 2018. Available at:
http://www.ars.usda.gov/nea/bhnrc/fsrg. Accessed November 8, 2019.
4. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition
Research Center, Food Surveys Research Group, Beltsville, Maryland. WWEIA Food Categories
2015-2016. Available at: http://www.ars.usda.gov/nea/bhnrc/fsrg Accessed November 8, 2019.
References
-6-
www.ars.usda.gov/nea/bhnrc/fsrg
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all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape,
etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA,
Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-
6382 (TDD). USDA is an equal opportunity provider and employer.
FSRG Dietary Data Brief -- No.
U.S. DEPARTMENT OF AGRICULTURE
Agricultural Research Service
Beltsville Human Nutrition Research Center
Food Surveys Research Group
All material appearing in this report is in the public domain and may be reproduced or copied without
permission. However, citation as to source is appreciated.
Copyright information
26 –December 2019
Bowman SA, Clemens JC, Friday JE, Schroeder, N, and LaComb RP. Added Sugars in American
Children’s Diet: What We Eat in America, NHANES 2015-2016. Food Surveys Research Group.
Dietary Data Brief No. 26. December 2019.
Suggested citation
Shanthy A. Bowman, John C. Clemens, James E. Friday, Natalia Schroeder, and Randy P. LaComb
are with Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural
Research Service, U.S. Department of Agriculture, Beltsville, Maryland.
About the authors