Table 4

Indicators of the dietary content in free sugars according to quintiles of the dietary contribution of NOVA food groups in the UK population aged 19–64 years (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
 Second24.9320.9528.4112.870.3131.120.850.870.79 to 0.96
 Third31.6528.4334.9611.970.3130.870.790.850.77 to 0.94
 Fourth38.9534.9743.8811.010.2828.450.660.720.64 to 0.8
 Fifth54.2443.9391.99.89‡0.2525.280.57‡0.62‡0.55 to 0.71
Processed foods
 Second2.61.343.7912.820.4160.651.031.040.92 to 1.19
 Third5.353.796.8212.170.361.421.041.040.92 to 1.18
 Fourth9.366.8212.0311.620.2655.920.950.980.87 to 1.11
 Fifth19.812.0465.2211.27‡0.2252.470.89‡0.92‡0.82 to 1.03
Ultra-processed foods
 Second48.743.6953.0411.110.2553.341.351.31.13 to 1.5
 Third57.0853.0660.9611.830.2956.841.441.371.19 to 1.57
 Fourth65.3460.9670.1413.090.3266.311.681.571.37 to 1.79
 Fifth78.0470.1510015.21‡0.3874.31.88‡1.67‡1.46 to 1.92
  • *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≤0.01).