Each Of The Following: Sugar

Sugar is a common carbohydrate, specifically sucrose, naturally found in many plants. It is commercially produced by extracting and refining juices from sugarcane or sugar beets. The refining process removes impurities to yield the white crystalline product we commonly know.

Sugar is primarily used as a sweetener to enhance the taste of foods and beverages. Beyond sweetness, it also contributes to texture, provides bulk, aids in browning during cooking, and acts as a preservative in jams and jellies. It is a staple ingredient in baked goods, candies, desserts, and many processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. Excessive intake of added sugars is a public health concern, linked to increased risk of chronic diseases. 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 keeping intake of free sugars below 10% of total energy intake. JECFA has evaluated sugars as part of the diet but does not set an acceptable daily intake (ADI) for them as macronutrients.