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Sugar levels in popular chocolate bars have soared – despite promises to slash them to fight obesity.

On average, Cadbury and Nestle have increased sugar by more than 10% since 1992, researchers found.

The average content stood at 44.6% per 100g 27 years ago.

But by 2017 this had hit 54.7%, say researchers from Queen Mary University of London.

The Government has called on manufacturers to reduce sugar in chocolate 20% by next year.

Nutritionist Kawther Hashem said: “Sugar levels have risen sharply over time in these brands

(Image: PA)

"Sugar intake in adults averages about 14 teaspoons a day – double the recommended maximum – and 13 teaspoons in children, and is linked with tooth decay, obesity and diabetes.”

The number of children and young people in England and Wales who have been diagnosed with type 2 diabetes has increased by nearly 50% in five years, the findings suggest.

Cadbury Fudge rose from 50% sugar to 65%, its Fruit and Nut rose from 32% to 54.5% while Nestle’s Yorkie Raisin & Biscuit bar went from 53% to 58%.

It is thought one of the reasons is the soaring price of cocoa. Replacing it with sugar is a way to protect profit.

Many brands have pledged to cut sugar – often by reducing product size.

Kate Halliwell, of the Food and Drink Federation, said the 23 products studied were not representative of the industry.

She added: “For two decades ­confectionery companies have been reducing salt, fat and sugars.”