Added sugars: Definition and estimation in the USDA Food Patterns Equivalents Databases

The objective of this article is to define added sugars and to describe the methodology used to estimate the added sugars present in the foods and beverages found in What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES), Food and Nutrient Database for Dietary Studies (FNDDS). The Food Patterns Equivalent Database (FPED) converts FNDDS foods and beverages to respective amounts of 37 USDA food patterns groups, of which added sugars is one. Added sugars are defined as caloric sweeteners that are added to foods as ingredients during food processing, during food preparation, or at the Table Sugars naturally present in milk and fruit are not added sugars, by definition. Added sugars are measured in teaspoon equivalents defined as 4.2 g of total sugars. The FNDDS SR Links file and food label information were used to identify and estimate amounts of added sugars. The FPED provide added sugars amounts per 100 g of each FNDDS foods and beverages. The FPED plays a vital role in nutrition monitoring and evaluating the American diet with respect to the Dietary Guidelines recommendations. Added sugars data can be used for nutrition education and food policy.