Table 5

Indicators of the dietary content in free sugars according to quintiles of the dietary contribution of NOVA food groups in the UK population aged 65 years or over (2008–2014)

Dietary contribution (% of total energy intake)% of total energy intake from free sugarsIndividuals with ≥10% of total energy intake from free sugars
QuintileMeanMinMaxMeanSE%PR*PRadj†95% CI
Unprocessed or minimally processed foods+processed culinary ingredients
 Second25.0420.9528.3612.830.6167.391.21.190.9 to 1.57
 Third32.0628.4434.911.980.4864.371.151.150.87 to 1.52
 Fourth39.334.9843.8510.930.4453.960.960.970.73 to 1.28
 Fifth52.2643.8978.3610.70.4250.940.91‡0.91‡0.69 to 1.21
Processed foods
 Second2.421.343.789.70.5664.31.481.491.14 to 1.96
 Third5.233.796.8112.160.45651.491.521.17 to 1.98
 Fourth9.276.8212.0211.10.4754.461.251.270.96 to 1.67
 Fifth19.112.0450.8611.230.4653.621.231.290.97 to 1.69
Ultra-processed foods
 Second48.6743.7453.0211.30.4858.671.231.20.97 to 1.47
 Third56.9753.0560.9111.610.4559.891.261.210.98 to 1.5
 Fourth64.9961.0170.0812.010.5465.531.381.351.09 to 1.66
 Fifth75.6670.1792.311.670.753.751.131.060.81 to 1.4
  • *PR=prevalence ratios estimated using Poisson regression.

  • †PRadj=prevalence ratios adjusted for sex, age, race/ethnicity (White, mixed ethnic group, Black or Black British, Asian or Asian British and other race), region, survey year and household income.

  • ‡Significant linear trend across all quintiles (p≤0.05).