Australians still exceed sugar guidance, though trends are improving

While the World Health Organisation advises that free sugars should contribute no more than 10% of total energy intake, the ABS found that 52% of Australians are habitually in excess of this figure, with the nation consuming an average amount of 60 grams per day—equivalent to 14 level teaspoons of white sugar.

However, the research shows that on the whole, Australians are close to meeting the WHO recommended level, deriving an average of 10.9% of their total dietary energy from free sugars. 

The ABS defines free sugars as added sugars from food and beverage processing and preparation, as well as honey and the sugar naturally present in fruit juice. 

"The groups most likely to exceed the WHO recommendation were children and young people aged 9-13 and 14-18 years, with close to three-quarters of them usually deriving 10% or more of their energy from free sugars​," said Louise Gates, ABS director of health.

"The highest consumption of free sugars was among males aged 14-18 years who averaged 22 teaspoons per day, while the top 10% of male teenagers have at least 38 teaspoons of free sugars per day​." 

Beverages were the source of just over half of the free sugars, with soft drinks, sports and energy drinks accounting for 19%, followed by fruit and vegetable juices with 13%. 

The leading food sources of free sugars were muffins, cakes or scones and confectionery—each contributing 8.7—followed by free sugars in honey, jams and similar spreads, ice confection and plain sugar.

Gary Dawson, chief executive of the Australian Food and Grocery Council said that the data reinforced the need for the food and beverage industry to continue driving home the message of moderation and variety in diets. 

He said that greater consumer choice and product information was needed, along with a stronger emphasis on innovation and reformulation.

“While we are in sight of this target, we need to enhance consumer education and information to empower people with the information to make healthy food choices​,” Dawson said.

“Progress is being made as Australian food and beverage companies are investing in innovation, reformulation, portion control and enhanced consumer labelling to ensure that consumers have a broader understanding of how sugar, salt and fat contribute to an overall diet​.”

The ABS has previously confirmed an overall decline in Australian sugar consumption to 31 teaspoons of sugar from 44 for males aged 19-30, and 24 from 29 teaspoons for females in the same age group between 1995 and 2011.