The Contribution of Major Food Categories and Companies to Household Purchases of Added Sugar in Australia.

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Publisher: Elsevier Science Publishers
Document Type: Report
Length: 662 words

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Keywords Added sugar; Reformulation; Food policy; Public health; Packaged food supply Abstract Background The Australian Government will soon be releasing a series of sugar reformulation targets for packaged foods. Objective To estimate the amount of added sugar purchased from packaged food and beverages and the relative contribution that food categories and food companies made to these purchases in 2018. The secondary objective was to examine differences in purchases of added sugar across income levels. Design Cross-sectional study. Participants/setting We used 1 year of grocery purchase data from a nationally representative panel of Australian households (the NielsenIQ Homescan panel), combined with a packaged food and beverage database (FoodSwitch). Main outcome measures Added sugar purchases (grams per day per capita), purchase-weighted added sugar content (grams per 100 g) and total weight of products (with added sugar) purchased (grams per day per capita). Statistical analyses performed Food categories and food companies were ranked according to their contribution to added sugar purchases. Differences in added sugar purchases by income levels were assessed by 1-factor analysis of variance. Results Added sugar information was available from 7188 households and across 26,291 unique foods and beverages. On average, the amount of added sugar acquired from packaged foods and beverages was (mean [plus or minus] SE) 35.9 [plus or minus] 0.01 g/d per capita. Low-income households purchased 11.0 g/d (95% CI: 10.9-11.0 g/d, P Conclusions The Australian Government can strengthen their proposed sugar reduction program by adding further category-specific targets, prioritizing engagement with key food companies and considering a broader range of policies to reduce added sugar intakes across the Australian population. Author Affiliation: (1) The George Institute for Global Health, University of New South Wales, Sydney, Australia (2) Department of Nutrition, The University of North Carolina at Chapel Hill, Chapel Hill (3) National Institute for Health Innovation, The University of Auckland, Auckland, New Zealand (4) Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil (5) Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD (6) Food and nutritional sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam, Hong Kong SAR, China * Address correspondence to: Daisy H. Coyle, BNutrDiet (Hons), The George Institute for Global Health, University of New South Wales, Sydney, 2050, Australia. Article History: Received 2 November 2020; Accepted 12 June 2021 (footnote) Supplementary materials: The and are available at (footnote) STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors. (footnote) FUNDING/SUPPORT This work was supported by a National Health and Medical Research Council Partnership Project (APP1167745) and a National Health and Medical Research Council Centres of Research Excellence Grant (APP1117300). D. H. Coyle was supported by an Australian Government Research Training Program Scholarship. T. Scapin was supported by the Brazilian Federal Agency for Support and Evaluation of Graduate Education through a Visiting PhD scholarship (Award Number 41/2018). (footnote) AUTHOR CONTRIBUTIONS D. H. Coyle, M. Shahid, B. Neal, and J. H. Y. Wu designed the research; D. H. Coyle, M. Shahid, and J. H. Y. Wu conducted research; D. H. Coyle and M. Shahid analyzed the data; D. H. Coyle and J. H. Y. Wu wrote the paper; D. H. Coyle had primary responsibility for final content. All authors provided critical feedback on the manuscript and read and approved the final manuscript. Byline: Daisy H. Coyle, BNutrDiet (Hons) [] (1,*), Maria Shahid, MPH (1), Elizabeth K. Dunford, PhD (1,2), Cliona Ni Mhurchu, PhD (3), Tailane Scapin, MNutr (1,4), Kathy Trieu, PhD (1), Matti Marklund, PhD (1,5), Jimmy Chun Yu Louie, PhD (6), Bruce Neal, MB ChB, PhD (1), Jason H.Y. Wu, PhD (1)

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Gale Document Number: GALE|A689872599