Submitted to: Home Page
Publication Type: Other
Publication Acceptance Date: December 21, 2005
Publication Date: December 21, 2005
Citation: Pehrsson, P.R., Cutrufelli, R.L., Gebhardt, S.E., Lemar, L.E., Holcomb, G.T., Haytowitz, D.B., Exler, J., Thomas, R.G., Stup, M.A., Showell, B.A., Howe, J.C., Holden, J.M. 2005. USDA database for the added sugars content of selected foods. Home Page: www.ars.usda.gov/nutrientdata. Interpretive Summary: There is growing scientific interest in the levels of added sugars in the diet, especially as these factors relate to research concerning the relationship between sugar intake, health, and obesity prevention (Dietary Guidelines Advisory Committee 2004). The Nutrient Data Laboratory has developed a Special Interest Table to provide data for the Added Sugars content of selected foods, in support of nutrition research and monitoring objectives. Since there is no analytical method for distinguishing between added sugars and naturally occurring sugar, the added sugars values were calculated from sugars listed as label ingredients and from nutrient values for total sugars and total carbohydrates for most processed foods. There are values for 2,038 foods in the database. These foods were selected on the basis of their inclusion in the Food and Nutrient Database for Dietary Studies (FNDDS). At the present time, no brand name foods are included in this table. Foods that do not contain carbohydrate, such as meats and oils, are not included. Also, foods that contain less than 2% carbohydrate and have 0 total sugars, such as most margarines and luncheon meats, are not included.
Technical Abstract: The database contains carbohydrate, total sugar, and added sugar values for 2,038 foods. Values for total carbohydrate by difference and total sugar were taken from the USDA National Nutrient Database for Standard Reference, Release 18 (SR18). Values contain the same number of decimal places as those listed in SR18. The calculated values for added sugars are rounded to whole numbers. The foods are arranged alphabetically within each food group. A unique NDB number, a five-digit food identification code used in SR18, identifies each food. For the calculation of added sugar values in this table, the following sweeteners were considered to be added sugars when used in multi-ingredient foods: sugar (granulated, brown, powdered and maple); mono- and disaccharides (e.g., fructose, lactose, maltose, glucose, dextrose); single ingredient syrups (light corn, dark corn, high fructose corn, maple, malt, sorghum); honey; and molasses. When a fruit juice concentrate is used as an ingredient and not reconstituted (e.g., in dry cereals, organic snack bars), the sugar it contains is counted towards added sugars. If reconstituted (e.g., juice packed canned fruit), the sugar in the reconstituted juice is not counted towards added sugars. Organic acids, sugar alcohols (e.g., mannitol, sorbitol, xylitol), and oligosacchardies (e.g., those found in corn syrup) are not included in added sugars.