Contribution of foods to intakes of energy and selected nutrients using food purchase data in Scotland 2001 to 2012
This report using Living Costs and Food Survey data was commissioned to explore which foods and drinks are the main contributors to intakes of energy, fat, saturated fat, added sugars and fibre in the Scottish diet.
The original food and nutrient targets in Scotland were based on data mainly from the National Food Surveys of 1989-1991 and the foods consumed at that time. The aim was to revisit the relative contribution of individual food categories to energy, fat, saturated fat, added sugars and fibre in the overall diet between 2001 and 2012, as these contributions may have changed.
The findings suggest that confectionery and sweet biscuits, sugar-sweetened beverages, crisps and savoury snacks, and cakes pastries and puddings continue to be large contributors to energy in the diet. Total confectionery and sweet biscuits, in addition to being the largest contributor of energy and added sugars were also the second largest contributor to saturated fat and the third largest contributor to fat; providing around 24% of added sugars, 10% of energy and fat, and 14% of saturated fat. Confectionery, sweet biscuits and sugar-sweetened beverages together contributed more than half of the total added sugars intake for the population.
With nearly two-thirds of adults and a third of children in Scotland overweight or obese, it is clear from these findings that there is need to reduce the consumption of high fat/ high sugar foods as well as increasing the consumption of fruit, vegetables, oil rich fish and wholegrain foods.
You can also read the associated Monitoring Progress report here.