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Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake

Maijaliisa Erkkolaa1a2 c1, Carina Kronberg-Kippiläa1, Pipsa Kyttäläa1a3, Jenni Lehtisaloa1a2, Heli Reinivuoa1, Heli Tapanainena1, Riitta Veijolaa4, Mikael Knipa5a6, Marja-Leena Ovaskainena1 and Suvi M. Virtanena1a3a6 a1 Unit of Nutrition, Department of Health Promotion and Chronic Disease Prevention, National Public Health Institute, Mannerheimintie 166, FIN-00300 Helsinki, Finland a2 Division of Nutrition, Department of Applied Chemistry and Microbiology, PO Box 66, FIN-00014 University of Helsinki, Finland a3 Tampere School of Public Health, FIN-33014 University of Tampere, Finland a4 Department of Paediatrics, Box 5000, FIN-90014 University of Oulu, Finland a5 Hospital for Children and Adolescents, PB 281, FIN-00029 HUS, Finland a6 Department of Paediatrics and Research Unit, Tampere University Hospital, FIN-33014 University of Tampere, Finland

Article author query erkkola m   kronberg-kippilä c   kyttälä p   lehtisalo j   reinivuo h   tapanainen h   veijola r   knip m   ovaskainen m   virtanen sm

Abstract

The aim was to identify the important sources of added sucrose and determinants of high intake, and to evaluate what impact a high proportion of energy from added sucrose has on the intake of foods and nutrients. The subjects consisted of children invited to the nutrition study within the Type 1 Diabetes Prediction and Prevention birth cohort and born in 2001 (n 846). Of these, 471 returned 3 d food records at 3 years of age. The average daily intake of added sucrose was 35 (sd 17) g (11·3 % of energy intake) and that of total sucrose was 41 (sd 18) g (13·3 % of energy intake). Sucrose added by manufacturers accounted for 82 %, naturally occurring sucrose for 15 % and sucrose added by consumers for 3 % of the total sucrose. Juice drinks, yoghurt/cultured milks, and chocolate and confectionery were the main contributors to added sucrose intake. Consumption of rye bread, porridge, fresh vegetables, cooked potatoes, skimmed milk, hard cheeses, margarine and fat spread as well as intake of most nutrients decreased across the quartiles of added sucrose (P < 0·05). Being cared for at home, having a father with a vocational school degree, having at least two siblings and a milk-restricted diet increased the risk for a high-sucrose diet. The study implied that a high proportion of added sucrose in the diet had mainly an unfavourable impact on the intake of recommended foods and key nutrients in Finnish children. The rationale for the recommendation to reduce the intake of refined sugars to ensure adequate intakes of nutrients seems reasonable.

(Received January 17 2008)

(Revised June 02 2008)

(Accepted July 18 2008)

(Online publication August 28 2008)

Key Words:Added sucrose; Nutrient intake; Food intake; Children

Correspondence:

^c1 Corresponding author: Dr Maijaliisa Erkkola, fax +358 9 191 58269, email maijaliisa.erkkola@helsinki.fi

Footnotes

Abbreviations: DIPP, Type 1 Diabetes Prediction and Prevention; HLA, human leucocyte antigen