UK yogurt sugar content often well above recommended threshold, survey finds
21 Sep 2018 --- Many yogurts sold in UK supermarkets contain high levels of sugar, a survey published in BMJ has highlighted. Researchers from the Universities of Leeds and Surrey analyzed the product information of 921 yogurts and found that organic yogurts and those marketed towards children, in particular, had high levels of sugar. Fewer than 9 percent of products surveyed contained less than the 5 g of sugar per 100 grams threshold required to be classed “low sugar” and carry a green “traffic light” nutritional label in the UK. As such, reformulation for the reduction of free sugars in yogurts is warranted.
The researchers wanted to assess how far yogurt products meet UK and US dietary guidelines, which recommend low fat and low sugar dairy products. They were particularly interested in those marketed to children, since children up to the age of three in the UK eat more yogurt than any other age group.
The survey assessed the nutrient content of 921 yogurts and yogurt products, which were available from five major UK online supermarket chains in October/November 2016. The products were grouped into eight categories: children's, which included fromage frais; dairy alternatives, such as soy; desserts; drinks; flavored; fruit; natural/Greek; and organic.
Natural, “plain” and Greek-style yogurts were found to have a dramatically different nutrient profile from all other categories, containing much higher levels of protein, lower carbohydrates level and the least amount of sugar, with the average of five grams per 100 g – this was largely naturally-occurring lactose.
Low fat and low sugar were classified according to EU regulations, currently used for the front of pack food traffic light labeling system used in the UK: 3 g of fat/100g or less or 1.5 g or less for drinks; and a maximum of 5 g of total sugars/100 g.
Except for natural/Greek yogurts, the average sugar content of products in all the categories was well above the low sugar threshold. Only 9 percent qualified as low sugar, almost none of which were in the children's category.
Desserts contained the most total sugar, at an average 16.4 g/100 g, an amount that represents more than 45 percent of recommended daily energy intake. Apart from products in the dessert category, organic yogurts were found to have the highest average sugar content –13.1 grams per 100 grams. Products in the children's categories also scored high in sugar content (10.8 g/100 g).
Average fat content was either below or just above the low-fat threshold. Desserts had the highest fat content and the broadest range, averaging 5.2 g/100 g.
The researchers note that it is worrisome that yogurt, as a perceived “healthy food,” may be an unrecognized source of free/added sugars in the diet. This is particularly true of the organic yogurts analyzed, they say.
“While there is good evidence that yogurt can be beneficial to health, products on the market vary widely in nutrient content. Items labeled ‘organic’ are often thought of as the ‘healthiest’ option, but they may be an unrecognized source of added sugars in many people's diet,” says lead author Dr. Bernadette Moore, from the School of Food Science and Nutrition at Leeds.
“Retailers could play a positive role in promoting health by establishing boundaries for lunchbox recommendations and clearly labeling the amount of added sugar,” she says.
While yogurts contain naturally-occurring sugar, called lactose or milk sugar, current UK labeling laws do not require the declaration of added sugars on nutrition labels: “total sugar” on the package indicates the weight of lactose as well as any added sugars, Moore explains.
“In the UK, on average, children eat more yogurt than adults, with children under three years old eating the most. It can be a great source of protein, calcium and vitamin B12. However, we found that in many of the yogurt products marketed towards children, a single serving could contain close to half of a child's recommended daily maximum sugar intake. Many portion sizes for children's yogurts were identical to adult portion sizes,” says study co-author Dr. Barbara Fielding, from the University of Surrey.
Changing the public desire for “sweeter” yogurts may be a real challenge when it comes to reducing its sugar content. In general, consumers' liking for yogurt is often correlated with sweetness, the researchers note.
“Sugar is often used as a sweetener to counteract the natural sourness from the lactic acid produced by live cultures in yogurt. These live cultures – or microorganisms – are what make yogurt a 'good for your gut' food and tend to be found in higher amounts in organic yogurts. This may be why these products had higher amounts of added sugar to offset the sourness,” says study co-author Annabelle Horti, who conducted this research while at the Leeds' School of Food and Nutrition.
“Helping people to understand the quantity of sugar that is in their yogurt and its possible ill effects on health may go a long way to smoothing the road for when the sugar is reduced.”
