Carbohydrates and Health

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Table 3.21c: Top 20 contributors to starch intake: children aged 11-18 years
11 – 18 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 WHITE BREAD 28.6 21.0
2 CHIPS, FRIED AND ROAST POTATOES AND POTATO PRODUCTS 15.3 11.2
3 PASTA AND PASTA BASED DISHES 11.1 8.1
4 CRISPS AND SAVOURY SNACKS 7.7 5.7
5 PIZZA 7.5 5.5
6 RICE AND RICE BASED DISHES (INCLUDING RISOTTO, FRIED RICE) 7.1 5.2
7 BOILED, MASHED AND BAKED POTATOES AND DISHES 7.0 5.1
8 OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b 6.3 4.6
9 BISCUITS 5.7 4.2
10 BROWN GRANARY AND WHEATGERM BREAD 5.0 3.7
11 HIGH FIBRE BREAKFAST CEREALS a 5.0 3.7
12 BUNS, CAKES AND PASTRIES 3.9 2.9
13 WHOLEMEAL BREAD 3.5 2.6
14 VEGETABLES AND VEGETABLE BASED DISHES 3.5 2.6
15 OTHER CEREALS c 3.0 2.2
16 COATED CHICKEN AND TURKEY PRODUCTS 2.3 1.7
17 MEAT PIES AND PASTRIES 2.2 1.6
18 BURGERS AND KEBABS PURCHASED 1.4 1.1
19 SAVOURY SAUCES PICKLES GRAVIES & CONDIMENTS 1.4 1.0
20 SAUSAGES AND SAUSAGE BASED DISHES 1.3 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
Other cereals: Includes flour (not rice flour), cous cous, bran, oats, semolina, papadums, dumplings, Yorkshire pudding
c