Chocolate Variegate: Sugar

Sugar, or sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets to produce the white crystalline sweetener widely used in food.

It is primarily used as a sweetener to enhance the taste of foods and beverages. Sugar also contributes to texture, acts as a preservative in some products, and helps with browning in baked goods. It is a key ingredient in desserts, candies, soft drinks, and many processed foods.

Sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended uses. It provides calories and can contribute to dental cavities if consumed frequently without proper oral hygiene. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising consumers to limit intake to at most 10 grams per meal. The World Health Organization (WHO) suggests that free sugars should make up less than 10% of total energy intake. JECFA and EFSA have evaluated sugar and consider it safe for consumption within typical dietary patterns. Excessive intake of added sugars has been associated with an increased risk of obesity and type 2 diabetes, though these are complex conditions influenced by many factors.