Table 4 Percentage contribution (median (IQR)) of food groups to total sugars intake
Food Groups | % Contribution to total sugars intake | ||
|---|---|---|---|
Baseline (n = 527) | Peak-campaign (n = 503) | 12-months post campaign (n = 342) | |
Median (IQR) | Median (IQR) | Median (IQR) | |
Fresh fruit | 13.0 (0.0–26.5) | 12.8 (3.3–24.8) | 11.2 (0.0–21.4) |
Soft drinks (not diet) | 1.8 (0.0–18.9) | 2.2 (0.0–16.4) | 9.3 (0.0–29.6) |
Fruit juice | 0.0 (0.0–18.9) | 0.0 (0.0–17.2) | 0.0 (0.0–18.4) |
Confectionery – sweets and chocolate | 3.1 (0.00–12.7) | 0.0 (0.0–10.3) | 5.0 (0.0–16.0) |
Cakes and biscuits | 2.9 (0.0–9.7) | 4.4 (0.0–11.8) | 3.5 (0.0–10.7) |
Breakfast cereals | 3.2 (0.0–6.6) | 3.4 (0.0–7.6) | 2.5 (0.0–6.3) |
Sugar, honey and preserves | 0.0 (0.0–5.5) | 0.0 (0.0–5.1) | 0.0 (0.0–6.1) |
Whole milk yoghurts/ fromage frais | 0.0 (0.0–4.8) | 0.0 (0.0–5.9) | 0.0 (0.0–4.1) |