Sugar Or High-fructose Corn Syrup

Sugar, or sucrose, is a common carbohydrate found naturally in fruits, vegetables, and grains. It is commercially produced from sugarcane or sugar beets. High-fructose corn syrup (HFCS) is a liquid sweetener made from corn starch that has been processed to convert some of its glucose into fructose.

Both sugar and high-fructose corn syrup are widely used as sweeteners in many foods and beverages, including soft drinks, baked goods, candies, and processed snacks. They also help preserve foods, add bulk, and improve texture, appearing in products like pickles, relishes, and various sauces.

Both sugar and high-fructose corn syrup are generally recognized as safe (GRAS) by the FDA. When consumed in excess, they contribute to calorie intake and can be linked to dental cavities and weight gain. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total daily energy intake. JECFA has evaluated both, noting that sucrose is a macronutrient and not typically assigned an ADI; HFCS is viewed as a mixture of common sugars.