Sugar
This is what the ingredient is.
Sucrose (table sugar) is a disaccharide composed of glucose and fructose, extracted from sugar cane or sugar beets. One of the most common food ingredients.
Here is why it shows up on the label.
Sweetener, preservative, and texture modifier. Used in virtually all food categories for sweetness, bulk, browning, and moisture retention.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. No specific ADI but dietary guidelines recommend limiting added sugars. WHO recommends <10% of daily calories from added sugars. Approved globally.
Here is what research has found.
Extensive research on metabolic effects. Excessive intake linked to obesity, type 2 diabetes, cardiovascular disease, and dental caries in numerous epidemiological and clinical studies. American Heart Association recommends limiting added sugars.
Here are a few things worth knowing.
Excessive consumption strongly linked to numerous health conditions including obesity, type 2 diabetes, cardiovascular disease, non-alcoholic fatty liver disease, and dental decay. Recommended limits: 25g/day for women, 36g/day for men (AHA guidelines).
Sources
- WHO Sugar Guidelines 2015
- AHA Scientific Statement 2009
- JAMA Internal Medicine 2014
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.