Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006)

Table 2 Contribution of the top 10 sources of added sugars in the US diet to nutrient intakes

Sources of added sugars	Added	Total	Micronutrients and fiber*	% total intake
	sugars	sugars
	% total intake	% total intake
Soft drinks, soda (includes diet)	33.0	21.8
Candy, sugars and sugary foods	19.5	13.4
Cakes, cookies, quick bread, pastry, pie	14.4	10.3	Fiber	5.1
			Iron	6.2
			Folate	5.9
			Vitamin E	6.6
			Thiamin	6.0
Fruit drinks and -ades	11.0	8.2	Vitamin C	16.3
Milk desserts	5.4	4.4
Ready-to-eat cereal	3.9	2.8	Vitamin D	6.2
			Fiber	5.6
			Folate	21.6
			Iron	17.0
			Vitamin B₁₂	13.9
			Vitamin B₆	14.8
			Thiamin	11.6
			Vitamin A	9.8
			Niacin	9.8
			Zinc	9.3
			Riboflavin	9.3
Yeast breads and rolls	2.1	2.7	Fiber	10.8
			Calcium	7.0
			Folate	16.2
			Iron	12.4
			Thiamin	14.4
			Niacin	9.9
			Sodium	8.7
			Riboflavin	7.8
			Magnesium	5.9
Milk drinks	1.8	1.9
Yogurt	1.0	1.1
Condiments and sauces	0.9	1.1

*Micronutrients and fiber are shown when the food contributes ≥ 5% of the total daily intake. Micronutrients recognized by the 2010 DGA as nutrients of public health concern are calcium, vitamin D, potassium and fiber, and nutrients identified as those to encourage for specific subpopulations are vitamin B₁₂, iron and folate. Folate is reported as Dietary Folate Equivalents (DFE).

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