Table 2

Indicators of the dietary content in free sugars according to quintiles of the dietary contribution of NOVA food groups in the UK population aged 1.5–10 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
 Second24.8620.9328.4114.600.3079.620.960.950.89 to 1.02
 Third31.5728.4634.9614.370.2881.680.980.990.93 to 1.06
 Fourth39.3034.9843.8613.660.3673.400.880.910.84 to 0.99
 Fifth52.4643.9779.9311.13‡0.2653.870.65‡0.69‡0.61 to 0.78
Processed foods
 Second2.561.343.7914.820.3080. to 1.19
 Third5.183.796.8213.770.2573.851.021.040.95 to 1.13
 Fourth8.966.8311.9513.370.3173. to 1.12
 Fifth16.0512.0441.7113.160.5269.200.950.990.86 to 1.14
Ultra-processed foods
 Second49.0043.7253.0312.370.3066.781.441.391.15 to 1.70
 Third57.1753.0660.9513.840.3774.221.601.501.24 to 1.81
 Fourth65.5860.9670.1414.480.2680.951.741.621.35 to 1.95
 Fifth78.0570.1510015.32‡0.2581.411.75‡1.62‡1.35 to 1.95
  • *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).