Sugar 1

Sugar (sucrose) is a common carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then processed and refined into the white crystalline form commonly used.

Manufacturers add sugar mainly for its sweet taste. It also acts as a preservative in jams and jellies, contributes to texture and browning in baked goods, and balances flavors in many processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA. 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. Excessive intake of added sugars is associated with increased calorie intake and can contribute to health issues like dental caries and obesity. JECFA has evaluated sugars as food components.