With Sucrose

Sucrose is a common type of sugar, also known as table sugar. It is a disaccharide, meaning it is made up of two simpler sugar units: glucose and fructose. Sucrose is naturally found in many plants, but it is primarily extracted and refined from sugar cane or sugar beets.

Manufacturers add sucrose to foods and beverages primarily as a sweetener to enhance flavor. It also contributes to the texture, bulk, and browning of many products. You can find sucrose in a wide variety of foods, including baked goods, candies, soft drinks, cereals, and processed snacks.

Sucrose is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sucrose and set an acceptable daily intake. 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 limiting free sugars to less than 10% of total energy intake. Consuming excessive amounts of added sugars, including sucrose, is associated with an increased risk of dental cavities and can contribute to weight gain and other health concerns.