Sugar/glucose-fructose

Sugar, also known as sucrose, is a carbohydrate that occurs naturally in plants like sugarcane and sugar beets. It is typically extracted from these sources and refined into a white crystalline solid. Glucose-fructose is a liquid sweetener made from corn starch, where some of the glucose is converted into fructose through an enzymatic process.

Manufacturers add sugar and glucose-fructose primarily as sweeteners to enhance the taste of foods and beverages. They also contribute to texture, browning, and act as preservatives in some products. These sweeteners are commonly found in baked goods, desserts, candies, sodas, and processed meals.

Sugar and glucose-fructose are considered safe by the FDA when consumed in moderation as part of a balanced diet. Both are sources of calories but provide little in the way of essential nutrients. Extensive research has linked high intake of added sugars to increased risk of obesity, type 2 diabetes, and heart disease. International bodies like JECFA and EFSA have evaluated these sweeteners and have established guidelines for their consumption. Evidence regarding specific health effects remains an active area of research.