Fruit By The Foot : Sugar

Sugar is a common term for sweet-tasting carbohydrates. It most often refers to sucrose, which is naturally found in plants like sugar cane and sugar beets. It is extracted and refined to create the white crystalline product commonly used in cooking and food manufacturing.

Sugar is primarily used as a sweetener and flavor enhancer in a wide variety of foods and beverages. It also contributes to the texture, bulk, and browning of baked goods. In high concentrations, sugar can act as a preservative by reducing water activity.

Sugar (sucrose) is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It provides calories and energy to the body. However, excessive intake of added sugars is associated with an increased risk of chronic health conditions, including type 2 diabetes, heart disease, and dental cavities. 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 the intake of free sugars to less than 10% of total energy intake. JECFA has evaluated sugars but did not set a numeric acceptable daily intake (ADI) for sucrose, as it is considered a macronutrient. EFSA also considers sugars as macronutrients and has not set an ADI.