SUGAR PRODUCTS AND DISHES

The Sugar products and dishes food group includes sugar, honey, syrups, jams, chocolate spreads, sauces and dishes other than confectionery where sugar is the major component, for example, ice confection, pavlova and meringue.

Although only contributing 2.5% of total energy intakes on average, Sugar products and dishes were consumed by more than half (54%) of Aboriginal and Torres Strait Islander people (see Table 8.1). This included 48% who consumed from the Sugar, honey and syrups sub-group and 8.5% who had Jam and lemon spreads, chocolate spreads and sauces. Similar proportions of males and females were consumers of Sugar products and dishes.

On average, around four teaspoons (16 grams) of Sugar products and dishes were consumed by Aboriginal and Torres Strait Islander people per day, including around 3 teaspoons (11 grams) of Sugar, honey and syrups (see Table 5.1).

Was there a difference by remoteness?

Aboriginal and Torres Strait Islander people living in remote areas were more likely than those in non-remote areas to have consumed Sugar products and dishes (65% compared with 50%), and derived a higher proportion of their energy intake from foods in this group (3.2% compared with 2.3%).


How did this compare with non-Indigenous people?

Aboriginal and Torres Strait Islander people were more likely than non-Indigenous people to have consumed Sugar products and dishes (54% compared with 50%), and derived a greater proportion of their energy intake from foods in this group (2.5% compared with 1.8%).

While not part of the Sugar products and dishes group, Intense (or artificial) sweetening agents were added to foods and beverages by 2.6% of Aboriginal and Torres Strait Islander people compared with 4% of non-Indigenous people. The highest consumption among Aboriginal and Torres Strait Islander people was 9.6% by those 51 years and over, which was consistent with higher consumption among adults 51 years and over in the non-Indigenous population (see Table 4.1 and Table 4.3).