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 sugars			Individuals with ≥10% of total energy intake from free sugars
Quintile	Mean	Min	Max	Mean	SE	%	PR*	PRadj†	95% CI
Unprocessed or minimally processed foods+processed culinary ingredients
First	16.63	6.34	20.82	11.67	0.87	56.16	1.00	1.00	–
Second	25.04	20.95	28.36	12.83	0.61	67.39	1.2	1.19	0.9 to 1.57
Third	32.06	28.44	34.9	11.98	0.48	64.37	1.15	1.15	0.87 to 1.52
Fourth	39.3	34.98	43.85	10.93	0.44	53.96	0.96	0.97	0.73 to 1.28
Fifth	52.26	43.89	78.36	10.7	0.42	50.94	0.91‡	0.91‡	0.69 to 1.21
Processed foods
First	0.38	0.00	1.32		0.72	43.52	1.00	1.00	–
Second	2.42	1.34	3.78	9.7	0.56	64.3	1.48	1.49	1.14 to 1.96
Third	5.23	3.79	6.81	12.16	0.45	65	1.49	1.52	1.17 to 1.98
Fourth	9.27	6.82	12.02	11.1	0.47	54.46	1.25	1.27	0.96 to 1.67
Fifth	19.1	12.04	50.86	11.23	0.46	53.62	1.23	1.29	0.97 to 1.69
Ultra-processed foods
First	35.98	7.79	43.69	10.63	0.49	47.63	1.00	1.00	–
Second	48.67	43.74	53.02	11.3	0.48	58.67	1.23	1.2	0.97 to 1.47
Third	56.97	53.05	60.91	11.61	0.45	59.89	1.26	1.21	0.98 to 1.5
Fourth	64.99	61.01	70.08	12.01	0.54	65.53	1.38	1.35	1.09 to 1.66
Fifth	75.66	70.17	92.3	11.67	0.7	53.75	1.13	1.06	0.81 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).