Added sugar

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Pastries usually contain added sugars.

Added sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages during their production (industrial processing).[1] This type of sugar is chemically indistinguishable from naturally occurring sugars, but the term "added sugar" is used to identify sweetened foods. Medical consensus holds that added sugars contribute little nutritional value [1] to food. This is often expressed colloquially by saying added sugar is "empty calories".

Over-consumption of sugar is positively correlated with increased calorie intake and weight gain.[1] The American Heart Association recommended daily intake of sugar for men is 150 calories or nine teaspoons per day, and for women, 100 calories or six teaspoons per day.[2]

Added sugar consumption in the United States[edit]

In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose.[3] Other types of added sugar ingredients include beet and cane sugars, all types of corn syrup (including solids), malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, fruit juice concentrate, honey, and molasses.[3][4] The most common types of foods containing added sugars are sweetened beverages, including most soft drinks which represent 20% of daily calorie consumption.[1] The World Health Organization recommends that this number should be no higher than 10%.[1] Based on a 2012 study on the use of caloric and noncaloric sweeteners in some 85,000 food and beverage products, 74% contain added sugar.[3][5]

See also[edit]


  1. ^ a b c d e Lindsay H Allen; Andrew Prentice (28 December 2012). Encyclopedia of Human Nutrition 3E. Academic Press. pp. 231–233. ISBN 978-0-12-384885-7. Retrieved 4 April 2013.
  2. ^ "Sugar 101". American Heart Association. 17 April 2018. Retrieved 9 July 2019.
  3. ^ a b c "Hidden in Plain Sight". SugarScience, University of California at San Francisco. 2019. Retrieved 2 August 2019.
  4. ^ Committee on Examination of Front-of-Package Nutrition Ratings Systems and Symbols; Institute of Medicine (21 December 2010). Examination of Front-of-Package Nutrition Rating Systems and Symbols: Phase I Report. National Academies Press. p. 6. ISBN 978-0-309-18652-0. Retrieved 4 April 2013.
  5. ^ Ng, Shu Wen; Slining, Meghan M.; Popkin, Barry M. (2012). "Use of Caloric and Noncaloric Sweeteners in US Consumer Packaged Foods, 2005-2009". Journal of the Academy of Nutrition and Dietetics. 112 (11): 1828–1834.e6. doi:10.1016/j.jand.2012.07.009. ISSN 2212-2672. PMC 3490437.