ArticleClinical nutrition research2026
Estimating added sugars intake among South Koreans: results from the 2023 Korea National Health and Nutrition Examination Survey.
Article in Clinical nutrition research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectiveThis study aimed to adapt a systematic methodology for estimating the added sugars content of South Korean foods and to assess added sugars intake among South Koreans using data from the 2023 Korea National Health and Nutrition Examination Survey.
methodsThe estimation procedure developed for Australian foods was modified and applied to South Korean foods. Added sugars content was estimated for 2,314 food items using the modified 7-step estimation procedure, and these estimates were applied to dietary intake data. Mean contents of total sugars and estimated added sugars were summarized by food group. Mean intakes of total sugars and added sugars, the percentage of energy from added sugars, and the prevalence of excessive added sugars intake were estimated.
resultsAccording to the modified estimation procedure, 53% of food items were assigned to step 1 (total sugars=0) or step 2 (non-added sugars food groups) and therefore assigned added sugars content of zero, while 21% were assigned to step 3, in which all total sugars were classified as added sugars. Mean added sugars intake was 30.7 g/day, accounting for about half of total sugars intake (58.3 g/day). Overall, 21.2% of the population had energy intake from added sugars exceeding 10% of total energy intake, with the highest proportion observed among adolescent girls (37.9%).
conclusionThis study provides the first nationally representative estimates of added sugars intake among South Koreans by adapting a systematic methodology. These findings provide a robust foundation for monitoring population-level added sugars intake and informing the development of targeted policies and interventions to reduce added sugars intake.
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