Sugr

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is commercially produced from sugarcane or sugar beets, where it is extracted, purified, and crystallized into the familiar granules.

Manufacturers primarily add sugar to foods and beverages as a sweetener to enhance taste. Beyond sweetness, it also functions as a preservative, adds bulk and texture, and contributes to browning in baked goods. It is widely used in candies, desserts, soft drinks, baked goods, and many processed foods.

Sugar (sucrose) is generally recognized as safe (GRAS) by the FDA. It provides calories and energy to the body. However, 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) suggests limiting free sugars to less than 10% of total energy intake. Excessive consumption of added sugars is a public health concern, linked to an increased risk of obesity, type 2 diabetes, and cardiovascular diseases. JECFA and EFSA have evaluated sugars in the diet.