Carbohydrates and Health

Table 3.22d: Top 20 contributors to NSP intake: adults aged 19-64 years
Adults 19 – 64 years National Diet and Nutrition Survey years 1-4 combined (2008/09 – 2011/12)
Rank NDNS Subsidiary food group
Contribution to intake
(g/day)
Contribution to intake
(%)
1 VEGETABLES AND VEGETABLE BASED DISHES 3.3 23.8
2 FRUIT 1.4 10.0
3 WHITE BREAD 1.1 7.8
4 WHOLEMEAL BREAD 0.9 6.4
5 CHIPS, FRIED AND ROAST POTATOES AND POTATO PRODUCTS 0.9 6.4
6 HIGH FIBRE BREAKFAST CEREALS a 0.8 5.7
7 BOILED, MASHED AND BAKED POTATOES AND DISHES 0.8 5.7
8 BROWN GRANARY AND WHEATGERM BREAD 0.6 4.1
9 PASTA AND PASTA BASED DISHES 0.5 3.4
10 BISCUITS 0.4 2.8
11 SAVOURY SAUCES PICKLES GRAVIES & CONDIMENTS 0.3 2.4
12 CRISPS AND SAVOURY SNACKS 0.3 2.2
13 OTHER CEREALS c 0.3 1.9
14 BUNS, CAKES AND PASTRIES 0.2 1.8
15 PIZZA 0.2 1.8
16 SAUSAGES AND SAUSAGE BASED DISHES 0.2 1.5
17 NUTS AND SEEDS 0.2 1.2
18 CHOCOLATE CONFECTIONERY 0.1 1.0
19 RICE AND RICE BASED DISHES (INCLUDING RISOTTO, FRIED RICE) 0.1 0.9
20 OTHER BREAKFAST CEREALS (NOT HIGH FIBRE) b 0.1 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
c Other cereals: Includes flour (not rice flour), cous cous, bran, oats, semolina, papadums, dumplings, Yorkshire pudding
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