nutrients Article Cross-Sectional Survey of the Amount of Sugar and Energy in Chocolate Confectionery Sold in the UK in 1992 and 2017 Kawther M. Hashem *, Feng J. He, Sarah A. Alderton and Graham A. MacGregor Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK * Correspondence:
[email protected]; Tel.: +44-(0)20-7882-6219 Received: 20 June 2019; Accepted: 31 July 2019; Published: 3 August 2019 Abstract: The study aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017 using cross-sectional surveys. All major UK retailers operating at the time were included. Sugar content in 1992 was obtained from a booklet and sugar and energy content from 2017 were collected from product packaging in-store. In 1992, the average sugar content of chocolate confectionery was 46.6 10.3 g/100 g and in 2017 it was ± 47.3 12.1 g/100 g. Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between ± different categories of chocolate and within the same category of chocolate. There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products was 44.6 9.4 g ± in 1992 and 54.7 6.3 g in 2017, representing a 23% increase in sugar content (p < 0.001). The results ± show that the sugar content of chocolate confectionery has increased since 1992, which is concerning.