Tropical : Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then processed to remove impurities and crystallize into the white granules we commonly use.

Sugar is widely used in the food industry as a sweetener to enhance taste in a variety of products, from beverages to baked goods. It also functions as a preservative in items like jams and jellies, contributes to texture and volume in baked goods, and aids in browning.

In the United States, sugar (sucrose) is recognized by the FDA as Generally Recognized As Safe (GRAS). Excessive intake of added sugars contributes calories without essential nutrients and is linked to dental cavities. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sucrose and determined that an acceptable daily intake (ADI) is not specified, indicating no need to set a specific limit based on current evidence. There is ongoing public health discussion regarding the role of high sugar consumption in conditions such as obesity and type 2 diabetes.