Associated substitution and complementation patterns of processed discretionary foods and drinks on total energy and added sugar intake

Abstract

AbstractBackgroundProcessed discretionary foods and drinks (industrialised sugary drinks, sweet and savoury snacks, and grain‐based sweets) are often target of policies aimed at regulating the food environment. We aimed to understand if a lower intake of processed foods or drinks is associated with substitution or complementation patterns and overall intake.MethodsWe analysed a subsample with two 24‐h dietary recalls of the Mexican National Health and Nutrition Survey 2012 (358 children, 253 adolescents and 278 adults). We compared within‐person, energy and added sugar intakes between days with and without consumption of each food group with fixed‐effects regressions. We estimated the relative change (change in intake when not consumed/average intake when consumed × 100).ResultsProcessed discretionary foods were not fully substituted, as total energy was 200–400 kcal/day lower when these foods were not consumed. The change in total intake was larger than the intake when consumed (i.e., complemented) for industrialised sugary drinks in adolescents (−136%) and adults (−215%), and sweet, savoury snacks for children (−141%). The change was lower (i.e., partially substituted) for grain‐based sweets among children (−78%) and adolescents (−73%). For added sugars, most processed discretionary groups were complemented.ConclusionsDays without intake of processed discretionary foods were associated with lower total energy and lower added sugar intake compared to days when those foods were consumed. This suggests that regulatory policies to reduce the intake of processed foods could have a meaningful impact on improving the overall diet.