And The Following: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets. The process involves crushing the plants to extract their juice, which is then purified, evaporated, and crystallized to produce the sugar granules we commonly use.

Manufacturers add sugar primarily as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, acts as a preservative in high concentrations, and helps with browning in baked goods. It is widely found in soft drinks, candies, baked goods, cereals, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). JECFA has evaluated sugars but did not set a numeric acceptable daily intake (ADI) as they are considered normal dietary components. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises limiting intake of free sugars to less than 10% of total energy intake.