Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets

摘要

The purpose of this study was to determine differences in nutrient and energy intakes and hi quantity of food eaten, and to compare the knowledge, attitudes, and practices of users of reduced-sugars foods and beverages with those who use only the full sugar versions of the same products. Records for adults ( ≥ 20 y old) responding to the 1994-1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet Health and Knowledge Survey were used. CSFII food lists were scanned for both full and reduced-sugar versions of yogurt, cocoa, and other milk beverages, frozen and gelatin desserts, puddings, breads, cookies, cakes, fruit drinks, carbonated and noncarbon-ated drinks, confectionary products, and sweeteners. Recalls were sorted for those reporting use of only full sugar (FS) products and those reporting mixed use of full sugar and reduced-sugar (RS) versions. Comparisons were made between demographic characteristics, body mass index, food group servings, food intake amounts, and nutrient densities. When compared with FS users, RS users consistently reported significantly higher intakes of fruit, lower intakes of discretionary fat and added sugars, and equal or lower intakes of other foods (in gram amounts), except for greater intake of yogurt and frozen and gelatin desserts. RS users tended to report similar or higher micromitri-ent Intakes compared with FS users. After adjusting for energy intake, significantly higher micronutrient intakes were found for both males and females consuming RS foods and beverages (13 and 15 of 17 nutrients, respectively).