CSI Collaborative Research

Sugars Consumption in Canada 

Applied Physiology, Nutrition and Metabolism journal logo Intakes of Nutrients and Food Categories in Canadian Children and Adolescents Across Levels of Sugars Intake: Cross-sectional Analyses of the Canadian Community Health Survey 2015 Public Use Microdata File
Chiavaroli L, Wang Y(F), Ahmed M, Ng A(P), DiAngelo C, Marsden S, Sievenpiper JL. Applied Physiology, Nutrition and Metabolism. 2022 April;47(4):415-428.

Key findings: 

  • Canadian children and adolescents with lower sugars intake had better intakes of some nutrients.
  • Energy intakes did not differ across sugars intake.
  • Older adolescents with mean intakes of total sugars had better intakes of some key nutrients (potassium, calcium, fibre).

Preliminary findings presented at: 

  • 2021 Canadian Nutrition Society Annual Conference (virtual), April 29-30 & May 6-7, 2021
  • 2021 Dietitians of Canada National Conference (virtual), May 5-June 30, 2021

Preliminary abstract published in: 


Canadian Adults with Moderate Intakes of Total Sugars have Greater Intakes of Fibre and Key Micronutrients: Results from the Canadian Community Health Survey 2015 Public Use Microdata File
Wang Y(F), Chiavaroli L, Roke K, DiAngelo C, Marsden S, Sievenpiper J. Nutrients. 2020;12(4):1124.

Key findings: 

  • Canadian adults consumed on average 18.8 % energy from total sugars, 9.9 % energy from free sugars, and 8.6 % energy from added sugars.
  • Canadian adults with a moderate intake of total sugars had greater intakes of dietary fibre and key micronutrients such as calcium, vitamin D and potassium compared to those with high and low  intakes of total sugars, primarily due to different intakes of fruits, milk, and yogurt.
  • There was an inverse relationship between total sugars and total fat intakes as a % energy across quintiles, which mirrors the “sugar-fat seesaw” phenomenon. This reciprocal relationship was also observed for saturated fat as a % energy.

Preliminary findings presented at: 

Preliminary abstract published in: 


Journal of the American Nutrition Association logo Trends in Loss-Adjusted Availability of Added Sugars and Energy Contribution from Macronutrients and Major Food Groups in Canada and the United States
Wang Y(F), Marsden S, Chiavaroli L, DiAngelo C, Sievenpiper JL. Journal of the American Nutrition Association. 2022 June; DOI: 10.1080/07315724.2022.2073923.

Key findings: 

  • There was a 17% decline in loss-adjusted per capita consumption of added sugars in Canada over the twenty-year period from 1999 to 2019. This was largely attributed to reduced intakes of refined sugar and sugars in soft drinks. 
  • Added sugars intake in Canada was generally 30% less than that in the US. 
  • There was a consistent decline in total energy intake and % energy from carbohydrates, accompanied by increased % energy from fats, particularly in the last 10 years.
  • Absolute intakes (kcal/day) of food categories such as “fats and oils”, “meat, eggs, and nuts”, “flour and cereal products” also declined and remain below 1999 levels, but have shown an increasing trend in more recent years, suggesting a shift in consumer food choices.

imageEstimated Intakes and Sources of Total and Added Sugars in the Canadian Diet
Brisbois TD, Marsden SL, Anderson GH, Sievenpiper JL. Nutrients. 2014;6(5):1899-1912. 

Key findings: 

  • Analysis of both survey and availability data suggests that added sugars average 11%–13% of total energy intake.
  • Availability data indicate that added sugars intakes have been stable or modestly declining as a percent of total energy over the past three decades.

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Estimated intakes of added sugars in Canada and relationship to trends in body weight.
Brisbois TD, Marsden SL. Canadian Journal of Diabetes. 2012;36(S5):S66.

Presented at

 


 

Knowledge and Perceptions Regarding Sugars

 

Journal of the American College of Nutrition logo
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Knowledge, attitudes and perceptions of carbohydrates among nutrition-major and nutrition-elective undergraduates in Canada
Wang Y(F), Bellissimo N, Kitts DD, Turgeon O'Brien H, Ma WLD, Suh M, Luhovyy B, DiAngelo C, Pasut L, Marsden S, Chung M, Gurcan A. Journal of the American College of Nutrition. 2020;40(2):164-171. 

Key findings: 

  • Internet-based sources accounted for one-third of the sources where students obtained nutrition information; academic sources ranked second at approximately 27%.
  • Students who indicated more credible sources where they obtained nutrition information had a higher number of carbohydrate-related knowledge questions answered correctly; no difference was observed for sugars-related knowledge questions.
  • A higher percentage of nutrition-majors correctly answered knowledge questions related to carbohydrates compared to nutrition-elective students; no difference was observed between the two groups for sugars-related knowledge questions.
  • Perceptions and attitudes towards sugars were generally negative and did not differ between nutrition-major and nutrition-elective students.

Preliminary abstract published in:

Preliminary abstract presented at:


Knowledge of sugars consumption and the WHO sugars guideline among Canadian dietitians and other health professionals
Wang F, DiAngelo CL, Marsden SL, Pasut L, Kitts D. Bellissimo N. Canadian Journal of Dietetic Practice and Research. 2020;81(3):142-145.

Key findings: 

  • Knowledge gaps existed among surveyed Canadian health professionals on topics related to sugars consumption and the WHO sugars guideline.
  • Future research should focus on tools to support better communication of sugars guideline and consistent use of sugars terminology.

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Canadian health professionals' understanding of sugar's functional roles in foods.

(Abstract Only) Published in:

Presented at

 


Discrepancies between health professionals' understanding and the evidence for sugars-related nutrition issues in Canada.

(Abstract Only) Published in 

Presented at


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Health professionals' understanding of added sugars consumption in relation to key nutrition issues in Canada.

(Abstract Only) Published in 

Presented at


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Sugar claims on foods: health professionals' understanding compared to marketplace practice.

(Abstract Only) Published in 

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Health Professionals' perceptions of sugars consumption trends

(Abstract Only) Published in

Presented at

 


 

Additional Presentations at Health Professional Conferences