J Acad Nutr Diet. 2018 May;118(5):886-895.e1. doi: 10.1016/j.jand.2017.10.021. Epub 2018 Jan 9.
Despite associations of dietary added sugar with excess weight gain and chronic disease risk, intake among most Americans exceeds the recommended limits (<10% total energy). Maternal diet plays an important role in pregnancy-related outcomes, but little is known about the extent of added sugar intake during pregnancy.
To assess intake and identify the top sources of added sugars in the diets of pregnant vs nonpregnant women in the United States.
Cross-sectional analysis of data from the National Health and Nutrition Examination Survey (NHANES), 2003-2004 to 2011-2012.
Four thousand one hundred seventy-nine pregnant and nonpregnant women (aged 20 to 39 years) who completed a dietary recall.
Survey-weighted analyses were used to estimate means (95% CIs) in total grams and as percentage of total energy for added sugar intake by pregnancy status and by demographic subgroup and to identify leading sources of added sugar.
Added sugar intake trended toward being higher in pregnant compared with nonpregnant women in absolute grams, 85.1 g (95% CI: 77.4 to 92.7) vs 76.7 g (95% CI: 73.6 to 79.9), respectively (P=0.06), but was lower among pregnant women when total energy intake was accounted for, 14.8% (95% CI: 13.8 to 15.7) vs 15.9% (95% CI: 15.2 to 16.6) of total energy, respectively (P=0.03). Among pregnant women, added sugar intake was similar among demographic subgroups. However, in multivariable regression, pregnancy status significantly modified the associations of education and income with added sugar intake, whereby less educated and lower-income women who were pregnant had lower added sugar intakes compared with those who were not pregnant, but more educated or higher-income women did not exhibit this pattern. The top five sources of added sugar for all women were sugar-sweetened beverages; cakes, cookies, and pastries; sugars and sweets; juice drinks and smoothies; and milk-based desserts.
Although pregnant women had higher energy intakes, this was not attributed to higher intakes of added sugar. Although education and income affected consumption during pregnancy, intake of added sugar among all women, regardless of pregnancy status, exceeded recommendations.
尽管添加糖与体重增加和慢性病风险有关，但大多数美国人的摄入量超过了建议的限制（<10%总能量）。母体饮食在与妊娠相关的结果中起着重要作用，但人们对妊娠期间添加糖摄入量的了解甚少。
评估美国孕妇和非孕妇饮食中添加糖的摄入量，并确定其主要来源。
2003-2004 年至 2011-2012 年全国健康和营养调查（NHANES）的横断面分析。
4179 名孕妇和非孕妇（年龄 20 至 39 岁），完成了饮食回忆。
使用调查加权分析来估计按妊娠状态和按人口统计学亚组的总糖（95%CI）和总能量百分比的添加糖摄入量，并确定添加糖的主要来源。
与非孕妇相比，孕妇摄入的添加糖量在绝对克数上呈上升趋势，分别为 85.1 克（95%CI：77.4 至 92.7）和 76.7 克（95%CI：73.6 至 79.9）（P=0.06），但当考虑总能量摄入量时，孕妇的摄入量较低，分别为 14.8%（95%CI：13.8 至 15.7）和 15.9%（95%CI：15.2 至 16.6）的总能量（P=0.03）。在孕妇中，添加糖摄入量在不同人口统计学亚组中相似。然而，在多变量回归中，妊娠状态显著改变了教育和收入与添加糖摄入量的关系，即受教育程度较低和收入较低的孕妇与未怀孕的孕妇相比，添加糖摄入量较低，但受教育程度较高或收入较高的孕妇则没有表现出这种模式。所有女性添加糖的前五个来源是含糖饮料；蛋糕、饼干和糕点；糖和糖果；果汁饮料和冰沙；以及含乳甜点。
尽管孕妇的能量摄入量较高，但这并不是因为添加糖的摄入量较高。尽管教育和收入会影响怀孕期间的摄入量，但所有女性（无论是否怀孕）的添加糖摄入量都超过了建议摄入量。
