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Liquid and solid sources of added sugar and their associations with body weight and metabolic syndrome components in children
Author(s) -
Wang Jiawei,
Light Kelly,
JohnsonDown Louise,
StArnaudMcKenzie Danielle,
O'Loughlin Jennifer,
Paradis Gilles,
Graydonald Katherine
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.126.2
Subject(s) - overweight , waist , body mass index , added sugar , medicine , obesity , sugar , metabolic syndrome , environmental health , waist–hip ratio , body fat percentage , national health and nutrition examination survey , blood pressure , demography , gerontology , endocrinology , food science , biology , population , sociology
Limited evidence exists in children relating added sugar (ASug) from solid‐food sources with obesity and metabolic syndrome (MetSyn) in contrast to considerable data on sugar‐sweetened beverages (SSB). Our aim was to examine dietary sources of ASug and their relationship with body weight indicators and MetSyn components. Exposure data were three 24‐hour dietary recalls from 613 Caucasian children (8–10 y) in the QUebec Adiposity and Lifestyle InvesTigation in Youth (QUALITY) study (2008–2010). Outcome measurements included body mass index (BMI), waist circumference (WC), waist‐to‐height ratio (WHR), triglyceride, HDL‐C, systolic blood pressure (SBP) and HOMA‐IR. Multivariate regressions were used with covariates of age, sex, fat mass index (fat mass by dual‐energy absorptiometry) and physical activity (7‐day accelerometer). On average, 12% of energy intake (204 kcal) came from ASug. Four top sources of ASug were sweets (contributed 28% of ASug), baked products (25.9%), SSB (17.1%) and ready‐to‐eat cereal (5.6%). No associations were found with overweight or metabolic indicators with solid‐food sources of ASug. This was in contrast to the association of ASug from SSB with BMI, WC, WHR and SBP. Although children consumed more ASug from sweets and baked products than from SSB, these solid sources of ASug were not associated with health indicators. Grant Funding Source : Canadian Institutes of Health Research, Heart and Stroke Foundation of Canada and Fonds de la recherche en sante du Quebec.