TY - JOUR
T1 - Principales alimentos con azúcares añadidos y su variación geográfica y sociodemográfica
T2 - estudio latinoamericano de nutrición y salud (ELANS)
AU - on behalf of the ELANS Study Group
AU - Fisberg, Mauro
AU - Kovalskys, Irina
AU - Gómez, Georgina
AU - Rigotti, Attilio
AU - Sanabria, Lilia Yadira Cortés
AU - García, Martha Cecilia Yépez
AU - Pareja, Rossina Gabriela
AU - Herrera-Cuenca, Marianella
AU - Koletzko, Berthold
AU - Moreno Aznar, Luis A.
AU - Fisberg, Regina Mara
AU - Sales, Cristiane Hermes
AU - Previdelli, Ágatha Nogueira
AU - Guajardo, Viviana
N1 - Publisher Copyright:
© 2021 Archivos Latinoamericanos Nutricion. All rights reserved.
PY - 2021
Y1 - 2021
N2 - This study aimed to describe the top 10 foods that contribute to added sugars intake in representative samples of urban populations in eight Latin American countries, and consider differences by country, sex, socioeconomic level (SEL), and age group. A household-based, multinational, cross-sectional survey was conducted in Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela (N=9218; 15–65 years). Contributors to added sugars were identified and listed based on the percentage of contribution to total intake of this nutrient. Data were stratified by country, sex, SEL, and age group, and the grams per day compared. Except in Peru and in the 50 to 65 years age group, soft drinks were the leading contributor to added sugar intake. Homemade beverages together industrialized beverages have been a prominent position on ranking. In general, the highest intake of added sugars by industrialized beverages was from Argentina, and the lowest frequency of beverages as sources of added sugars was observed in Chile. Among the top 10 contributors, male sex had highest added sugar intake, except for sucrose and sweet cakes. Higher intakes of sugars from natural fruit juice and sucrose were observed in the lower SEL. The highest and lowest intakes in the age groups change according to the food source. In conclusion, sugar-sweetened beverages were main contributors to added sugar intake, and the intake vary with geographical location and sociodemographic factors.
AB - This study aimed to describe the top 10 foods that contribute to added sugars intake in representative samples of urban populations in eight Latin American countries, and consider differences by country, sex, socioeconomic level (SEL), and age group. A household-based, multinational, cross-sectional survey was conducted in Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela (N=9218; 15–65 years). Contributors to added sugars were identified and listed based on the percentage of contribution to total intake of this nutrient. Data were stratified by country, sex, SEL, and age group, and the grams per day compared. Except in Peru and in the 50 to 65 years age group, soft drinks were the leading contributor to added sugar intake. Homemade beverages together industrialized beverages have been a prominent position on ranking. In general, the highest intake of added sugars by industrialized beverages was from Argentina, and the lowest frequency of beverages as sources of added sugars was observed in Chile. Among the top 10 contributors, male sex had highest added sugar intake, except for sucrose and sweet cakes. Higher intakes of sugars from natural fruit juice and sucrose were observed in the lower SEL. The highest and lowest intakes in the age groups change according to the food source. In conclusion, sugar-sweetened beverages were main contributors to added sugar intake, and the intake vary with geographical location and sociodemographic factors.
KW - Cross-sectional study
KW - Dietary intake
KW - Food sources
KW - Latin America
KW - Nutrition
KW - Sugar
KW - Survey
UR - http://www.scopus.com/inward/record.url?scp=85124222560&partnerID=8YFLogxK
U2 - 10.37527/2021.71.3.001
DO - 10.37527/2021.71.3.001
M3 - Artículo
AN - SCOPUS:85124222560
SN - 0004-0622
VL - 71
SP - 164
EP - 177
JO - Archivos Latinoamericanos de Nutricion
JF - Archivos Latinoamericanos de Nutricion
IS - 3
ER -