Published by Cambridge University Press, 22 Jan 2016
DOI: 10.1017/S0007114515005255
There were errors in the original text. Please see below for original texts and corrections.
Original text
We excluded 1847 extreme low reporters and 2104 extreme high reporters based on this method. The final dataset included 8202 participants, of which 47·8% were female. The demographic characteristics of the participants are summarized in Table 1.
Correction
We excluded 1847 extreme low reporters and 193 extreme high reporters based on this method. Another 1911 respondents were excluded as they did not have their weight recorded, which disallowed the computation of the EI:BMR ratio for the Goldberg cut-off assessment. In view of the considerable number of persons excluded based on the fact that data on body weight were not available, additional sensitivity analyses were performed including persons for whom it was not possible to judge whether they had over- or underreported their dietary intake (n=1911). These analyses yielded findings similar to those reported for the sample on which the main analyses were based (n=8202) (data not shown), i.e. conclusions were not affected by excluding persons without body weight data. The final dataset included 8202 participants, of which 47·8% were female. The demographic characteristics of the participants are summarized in Table 1.
Original text
Boys aged 14–18 years had a higher proportion of added sugar from sugar-sweetened beverages (40·2±33·8% v. 27·6±30·6%; P<0·001), cakes, biscuits, pastries and batter-based products (11·2±19·8% v. 16·9±25·3%; P=0·006), and lower proportion of added sugar from chocolate and confectionary (6·4±14·0% v. 12·3±20·6%; P<0·001), and sweetened dairy products (4·4±12·6% v. 9·5±17·0%; P<0·001) than girls of the same age.
Correction
Boys aged 14–18 years had a higher proportion of added sugar from sugar-sweetened beverages (40·2±33·8% v. 27·6±30·6%; P<0·001), and lower proportion of added sugar from cakes, biscuits, pastries and batter-based products (11·2±19·8% v. 16·9±25·3%; P=0·006), chocolate and confectionary (6·4±14·0% v. 12·3±20·6%; P<0·001), and sweetened dairy products (4·4±12·6% v. 9·5±17·0%; P<0·001) than girls of the same age.
Original text
Men aged 31–50 years also had a significantly higher proportion of added sugar from cakes, biscuits, pastries and batter-based products, and lower proportion of added sugar from chocolate and confectionary than women of the same age (all P<0·001).
Correction
Men aged 31–50 years also had a significantly lower proportion of added sugar from cakes, biscuits, pastries and batter-based products, and chocolate and confectionary than women of the same age (all P<0·001).
The authors apologise for these errors.
