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Data from the U.S. Department of Agriculture's (USDA) Nationwide Food Consumption Survey (NFCS) and the Continuing Survey of Food Intakes by Individuals (CSFII) show a steady increase in people's total energy intake since 1987 (9,10,12). Diet quality as measured by the Healthy Eating Index showed that, from 1989 to 1996, while the intakes of grain products increased appreciably, those of milk decreased (1).
Harnak et al. (3), in a study using CSFII 1994 data, reported that a high level of soft drink consumption by children and adolescents was associated with low intakes of milk and fruit juices and with low intakes of several nutrients: such as calcium, phosphorus, riboflavin, vitamin A, folate, and vitamin C. Non-- diet soft drinks; fruit drinks; and foods such as cakes, cookies, and pies, placed under grain products in the CSFII, are high contributors of added sugars in the American diet.
According to per capita data from the U.S. food supply, consumption of added sugars in 1997 was 53 teaspoons per day, reflecting a 28-percent increase from 1982 (7). Added sugars are generally considered "empty calories," because added sugars are good sources of energy and often are poor sources of micronutrients. This study examines the intakes of food groups and nutrients by individuals grouped by the caloric contribution of added sugars to their diet. The study also attempts to determine whether high intakes of added sugars displace essential nutrients or nutrient-- dense foods in the individual's diet.
Method
CSFII Definition of Added Sugars Added sugars include all sugars used as ingredients in processed and prepared foods such as breads, cakes, soft drinks, jam, and ice cream, and sugars eaten separately or added to foods at the table (10). Specifically, added sugars include white sugar, brown sugar, raw sugar, corn syrup, corn-syrup solids, high-fructose corn syrup, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey molasses, anhydrous dextrose, and crystal dextrose. Added sugars do not include naturally occurring sugars such as lactose in milk or the fructose in fruits.
Data Source
Data from USDA's 1994-96 CSFII, a nationally representative food consumption survey, were used for this study (8). The dietary data were collected on 2 nonconsecutive days (3 to 10 days apart). A multiple-pass approach was used to collect...