Baby Ruth - Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is primarily produced from sugarcane or sugar beets, where it is extracted, purified, and crystallized.

Sugar is widely used as a sweetener to enhance taste in foods and beverages. It also acts as a preservative in jams and jellies, contributes to texture in baked goods, and provides bulk in many processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sugar but did not set a numeric acceptable daily intake (ADI), as it is a macronutrient. Excessive intake of added sugars is linked to an increased risk of obesity, type 2 diabetes, and heart disease, but sugar can be part of a healthy diet when consumed in moderation.