Carbohydrates and Health

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Table 3.20d: Top 20 contributors to total sugar intake: adults aged 19-64 years
Adults 19–64 years National Diet and Nutrition Survey years 1-4 combined (2008/09 – 2011/12)
Contribution
to intake (%)
Contribution
to intake
(g/day)
Rank NDNS Subsidiary food group
1 SOFT DRINKS 12.7 13.2
2 FRUIT 12.6 13.1
3 TABLE SUGAR 9.1 9.5
4 MILK AND CREAM 7.2 7.5
5 VEGETABLES AND VEGETABLE BASED DISHES 5.9 6.2
6 CHOCOLATE CONFECTIONERY 5.1 5.3
7 FRUIT JUICE 5.0 5.2
8 BEERS AND LAGERS 4.6 4.7
9 BUNS, CAKES AND PASTRIES 3.7 3.9
10 BISCUITS 3.4 3.5
11 YOGURT 2.8 2.9
12 SAVOURY SAUCES PICKLES GRAVIES & CONDIMENTS 2.3 2.4
13 JAM AND OTHER PRESERVES 2.1 2.2
14 WHITE BREAD 1.7 1.7
15 HIGH FIBRE BREAKFAST CEREALS a 1.6 1.7
16 CEREAL BASED PUDDINGS INCLUDING SPONGE AND RICE PUDDING 1.4 1.4
17 ICE CREAM 1.3 1.4
18 OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b 1.3 1.4
19 SUGAR CONFECTIONERY 1.2 1.2
20 POWDERED BEVERAGES c 0.9 0.9
a High fibre breakfast cereals: NSP content of 4g/100g or more. Includes muesli, shredded wheat, porridge
b Other breakfast cereals, not high fibre: NSP content of less than 4g/100g. Includes cornflakes, sugar puffs
Powdered beverages: Includes drinking chocolate, cocoa, Ovaltine, Horlicks, malted drinks, milk shake powder
c