Fig. 3From: Association of sugar intake from different sources with cardiovascular disease incidence in the prospective cohort of UK Biobank participantsAssociation of FS in (a) treats, (b) cereals, (c) toppings, and (d) sauces (all %E) with CVD risk. Models are adjusted and presented as indicated in Fig. 1. Abbreviations: %E, Percentage total energyBack to article page