And Sugar

Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets through a process of crushing, juicing, and refining to produce a crystalline product.

Manufacturers add sugar mainly as a sweetener to improve taste. It also functions as a preservative in jams and jellies, adds bulk and texture to baked goods, and contributes to browning during cooking.

Sugar is generally recognized as safe (GRAS) by the FDA. While providing energy, high intake of added sugars is linked to dental cavities and can contribute to excess calorie intake. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, suggesting at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA and EFSA have evaluated sugars, acknowledging their role as a source of energy.