Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets. The refining process purifies and crystallizes the sugar, resulting in the white granulated product widely used in food.

Sugar is predominantly used as a sweetener to enhance the flavor of foods and beverages. Beyond taste, it acts as a preservative in products like jams, contributes to the texture and browning of baked goods, and adds bulk to various food items.

Sugar is a common food ingredient that is generally recognized as safe (GRAS) by the FDA. When consumed in moderation, sugar provides energy. However, diets high in added sugars are associated with an increased risk of certain chronic health conditions, including type 2 diabetes and heart disease. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars but does not set an Acceptable Daily Intake (ADI) as they are macronutrients, and the European Food Safety Authority (EFSA) has also assessed their consumption. 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 that free sugars should contribute less than 10% of total energy intake.