Sugars

Sugars are simple carbohydrates that provide energy to the body. They are naturally present in many foods like fruits, vegetables, and milk, and are also extracted from plants such as sugarcane and sugar beets. These extracted sugars are often processed into forms like sucrose, glucose, and fructose for use in food products.

Manufacturers add sugars primarily for their sweet taste, but they also play roles in food preservation, enhancing texture, and promoting browning in baked goods. They are widely used in a variety of products, including soft drinks, candies, desserts, breakfast cereals, and many processed foods.

Sugars are generally recognized as safe (GRAS) by the FDA for use in foods. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars and suggest limiting intake to at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that intake of free sugars should be less than 10% of total energy intake. While sugars are a necessary energy source, overconsumption of added sugars is linked to various health concerns, though the extent of these effects is a subject of ongoing scientific research. JECFA has evaluated specific types of sugars, but 'sugars' as a broad category are considered macronutrients rather than food additives for which an ADI is typically set.