ABSTRACT
Key Points ...................................................................................................................................... 139 Introduction .................................................................................................................................... 140
Individual Dietary Assessment .................................................................................................. 140 Food Consumption or Availability ............................................................................................ 141
Individual Dietary Assessment of Intake ....................................................................................... 142 Intake of Fructose in the USA ................................................................................................... 142 Added Sugar Intake in the USA ................................................................................................ 143 Added Sugar Intake among Children and Adolescents in the USA .......................................... 151
Trends in the Availability (Country Consumption) of Fructose and Sweeteners ........................... 151 Availability of Fructose and Sweeteners in the USA ................................................................ 151
Conclusion ..................................................................................................................................... 153 Acknowledgments .......................................................................................................................... 155 References ...................................................................................................................................... 155
• In 1985, 1999, and 2010, while the total average per capita calories available in the US food supply continued to increase (2270, 2508, and 2546 kcal), the per capita availability of energy from sugar and added sweeteners increased and then decreased: 1985: 352 kcal (16%); 1999: 429 kcal (17%); 2010: 379 kcal (15%), and energy available from added fats and oils and dairy fats steadily increased: 1985: 427 kcal (19%); 1999: 444 kcal (18%); 2010: 588 kcal (23%).
