Quins- Sugar

Sugar, also known as sucrose, is a sweet carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then purified and crystallized to produce the common granulated sugar used in food products.

Sugar is widely used as a sweetener in a vast array of foods and beverages, providing flavor and energy. It also functions as a preservative in items like jams, and contributes to the texture, browning, and structure of baked goods such as cakes, cookies, and snack cakes.

Sugar is generally recognized as safe (GRAS) by the FDA. While it provides energy, excessive intake of added sugars is associated with various health concerns, including an increased risk of obesity, type 2 diabetes, and cardiovascular disease. 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 free sugars to less than 10% of total energy intake. JECFA has evaluated sugar and determined that an acceptable daily intake (ADI) is not specified, indicating no need to set a limit because it is a normal component of the diet.