Sugar

This is the latest accepted revision, reviewed on 3 March 2026.

Sugar (/ʃʊɡər/) is a class of sweet-tasting, soluble carbohydrates, many of which are used in food.
Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound
sugars, also called disaccharides or double sugars, are molecules made of two bonded
monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose +
galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. During
digestion, compound sugars are hydrolysed into simple sugars.

Sugars (clockwise from top-left): white refined,

unrefined, brown, unprocessed cane sugar

Longer chains of saccharides are not regarded as sugars, and are called oligosaccharides or
polysaccharides. Starch is a glucose polymer found in plants – the most abundant source of energy
in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar
alcohols, may have a sweet taste, but are not classified as sugar.

Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of
simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them
those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is
the only sugar that cannot be extracted from plants, as it occurs only in milk, including human breast
milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by
converting corn starch into sugars, such as maltose, fructose and glucose.

Sucrose is used in prepared foods (e.g., cookies and cakes), is sometimes added to commercially
available ultra-processed food and beverages, and is sometimes used as a sweetener for foods (e.g.,
toast and cereal) and beverages (e.g., coffee and tea). Globally on average a person consumes about
24 kilograms (53 pounds) of sugar each year. North and South Americans consume up to 50 kg
(110 lb), and Africans consume under 20 kg (44 lb).[1]

The use of added sugar in food and beverage manufacturing is a concern for elevated calorie intake,
which is associated with an increased risk of several diseases, such as obesity, diabetes, and
cardiovascular disorders.[2] In 2015, the World Health Organization recommended that adults and
children reduce their intake of free sugars to less than 10% of their total energy intake, encouraging a
reduction to below 5%.[3]

Etymology
The etymology of sugar reflects the commodity's spread. From Sanskrit śarkarā, meaning "ground or
candied sugar", came Persian shakar and Arabic sukkar. The Arabic word was borrowed in Medieval
Latin as succarum, whence came the 12th century French sucre and the English sugar. Sugar was
introduced into Europe by the Arabs in Sicily and Spain.[4]

The English word jaggery, a coarse brown sugar made from date palm sap or sugarcane juice, has a
similar etymological origin: Portuguese jágara from the Malayalam cakkarā, which is from the
Sanskrit śarkarā.[5]
History

Sugar cane plantation

Sugar was first produced from sugar cane in the Indian subcontinent.[6] Diverse species of sugar
cane seem to have originated from India (Saccharum barberi and S. edule) and New Guinea (S.
officinarum).[7][8] Sugarcane is described in Chinese manuscripts dating to the 8th century BCE, which
state that the use of sugarcane originated in India.[9]

Nearchus, admiral of Alexander the Great, the Greek physician Pedanius Dioscorides and the Roman
Pliny the Elder also described sugar.[10] In the mid-15th century, sugar was introduced into Madeira
and the Canary Islands, where it was mass produced. Christopher Columbus introduced it to the New
World leading to sugar industries in Cuba and Jamaica by the 1520s.[11] The Portuguese took sugar
cane to Brazil.

Beet sugar, the starting point for the modern sugar industry,[12] was a German invention.[13][14] Beet
sugar was first produced industrially in 1801 in Cunern, Prussia.[14]

Sugar became a household item by the 19th century, and this evolution of taste and demand for
sugar as an essential food ingredient resulted in major economic and social changes.[15] Demand
drove, in part, the colonisation and industrialisation of previously under-developed lands. It was also
intimately associated with slavery.[15] World consumption increased more than 100 times from 1850
to 2000, led by the United Kingdom, where it increased from about 2 pounds per head per year in
1650 to 90 pounds by the early 20th century.
Chemistry

Sucrose: a disaccharide of glucose (left) and fructose (right)

Scientifically, sugar loosely refers to a number of compounds typically with the formula (CH2O)n.
Some large classes of sugars, ranked in increasing order of molecular weight are monosaccharides,
disaccharides, or oligosaccharides.

Monosaccharides
Monosaccharides are also called "simple sugars", the most important being glucose. Most
monosaccharides have a formula that conforms to CnH2nOn with n between 3 and 7 (deoxyribose
being an exception). Glucose has the molecular formula C6H12O6. The names of typical sugars end
with -ose, as in "glucose" and "fructose". Such labels may also refer to any types of these
compounds. Fructose, galactose, and glucose are all simple sugars, monosaccharides, with the
general formula C6H12O6. They have five hydroxyl groups (−OH) and a carbonyl group (C=O) and are
cyclic when dissolved in water. They each exist as several isomers with dextro- and laevo-rotatory
forms that cause polarized light to diverge to the right or the left.[16]

Fructose, or fruit sugar, occurs naturally in

fruits, some root vegetables, cane sugar
and honey and is the sweetest of the
sugars It is one of the components of
sucrose or table sugar. It is used as a
high-fructose syrup, which is
manufactured from hydrolyzed corn
starch that has been processed to yield
corn syrup, with enzymes then added to
convert part of the glucose into
fructose.[17]
Galactose generally does not occur in the
free state but is a constituent with
glucose of the disaccharide lactose or
milk sugar. It is less sweet than glucose.
It is a component of the antigens found
on the surface of red blood cells that
determine blood groups.[18]
Glucose occurs naturally in fruits and
plant juices and is the primary product of
photosynthesis. Starch is converted into
glucose during digestion, and glucose is
the form of sugar that is transported
 around the bodies of animals in the
bloodstream. Although in principle there
are two enantiomers of glucose (mirror
images one of the other), naturally
occurring glucose is D-glucose. This is
also called dextrose, or grape sugar
because drying grape juice produces
crystals of dextrose that can be sieved
from the other components.[19]
The acyclic monosaccharides (and disaccharides) contain either aldehyde groups or ketone groups.
These carbon-oxygen double bonds (C=O) are the reactive centers. All saccharides with more than
one ring in their structure result from two or more monosaccharides joined by glycosidic bonds with
the resultant loss of a molecule of water (H2O) per bond.[20]

Disaccharides
Lactose, maltose, and sucrose are disaccharides, also called "compound sugars". They share the
formula C12H22O11. They are formed by the condensation of two monosaccharide molecules with the
expulsion of a molecule of water.[16]

Lactose is the naturally occurring sugar

found in milk. A molecule of lactose is
formed by the combination of a molecule
of galactose with a molecule of glucose.
It is broken down when consumed into its
constituent parts by the enzyme lactase
during digestion. Children have this
enzyme but some adults no longer form it
and they are unable to digest lactose.[21]
Maltose is formed during the germination
of certain grains, the most notable being
barley, which is converted into malt, the
source of the sugar's name. A molecule of
maltose is formed by the combination of
two molecules of glucose. It is less sweet
than glucose, fructose or sucrose.[16] It is
formed in the body during the digestion of
starch by the enzyme amylase and is
itself broken down during digestion by the
enzyme maltase.[22]
Sucrose is found in the stems of
sugarcane and roots of sugar beet It also
 occurs naturally alongside fructose and
glucose in other plants, in particular fruits
and some roots such as carrots. The
different proportions of sugars found in
these foods determines the range of
sweetness experienced when eating
them.[16] A molecule of sucrose is formed
by the combination of a molecule of
glucose with a molecule of fructose. After
being eaten, sucrose is split into its
constituent parts during digestion by a
number of enzymes known as
sucrases.[23]

Polysaccharides
Longer than disaccharides are oligosaccharides and polysaccharides. Cellulose and chitin are
polymers, often crystalline, found in diverse plants and insects, respectively. Cellulose cannot be
digested directly by animals. Starch is an amorphous polymer of glucose that is found in many
plants and is widely used in the sugar industry.
Sources
The sugar contents of common fruits and vegetables are presented in Table 1.
Table 1. Sugar content of selected common plant foods (g/100g)[24]

Total Sucrose
Fructose/
carbohydrateA Total Free Free as a % of
Food item Sucrose (Fructose+Glucose)
including sugars fructose glucose total
ratioB
dietary fiber sugars

Fruits

Apple 13.8 10.4 5.9 2.4 2.1 0.67 20

Apricot 11.1 9.2 0.9 2.4 5.9 0.42 64

Banana 22.8 12.2 4.9 5.0 2.4 0.5 20

Fig, dried 63.9 47.9 22.9 24.8 0.9 0.48 1.9

Grapes 18.1 15.5 8.1 7.2 0.2 0.53 1

Navel orange 12.5 8.5 2.25 2.0 4.3 0.51 51

Peach 9.5 8.4 1.5 2.0 4.8 0.47 57

Pear 15.5 9.8 6.2 2.8 0.8 0.67 8

Pineapple 13.1 9.9 2.1 1.7 6.0 0.52 61

Plum 11.4 9.9 3.1 5.1 1.6 0.40 16

Strawberry 7.68 4.89 2.441 1.99 0.47 0.55 10

Vegetables

Beet, red 9.6 6.8 0.1 0.1 6.5 0.50 96

Carrot 9.6 4.7 0.6 0.6 3.6 0.50 77

Corn, sweet 19.0 6.2 1.9 3.4 0.9 0.38 15

Red pepper,
6.0 4.2 2.3 1.9 0.0 0.55 0
sweet

Onion, sweet 7.6 5.0 2.0 2.3 0.7 0.47 14

Sweet potato 20.1 4.2 0.7 1.0 2.5 0.47 60

Yam 27.9 0.5 tr tr tr na tr

Sugar cane 13–18 0.2–1.0 0.2–1.0 11–16 0.50 high

Sugar beet 17–18 0.1–0.5 0.1–0.5 16–17 0.50 high

^A The carbohydrate figure is calculated

in the USDA database and does not
 always correspond to the sum of the
sugars, the starch, and the dietary fiber.
^B The fructose to fructose plus glucose
ratio is calculated by including the
fructose and glucose coming from the
sucrose.

Production
Due to rising demand, sugar production in general increased some 14% over the period 2009 to
2018.[25] The largest importers were China, Indonesia, and the United States.[25]

Sugar
In 2022–2023 world production of sugar was 186 million tonnes, and in 2023–2024 an estimated
194 million tonnes — a surplus of 5 million tonnes, according to Ragus.[26]

Sugarcane
Sugar cane accounted for around 21% of the global crop production over the 2000–2021 period. The
Americas was the leading region in the production of sugar cane (52% of the world total).[28] Global
production of sugarcane in 2022 was 1.9 billion tonnes, with Brazil producing 38% of the world total
and India 23% (table).
Sugarcane is any of several species, or their hybrids, of giant Sugarcane production – 2022
grasses in the genus Saccharum in the family Poaceae. They have (millions of tonnes)
been cultivated in tropical climates in the Indian subcontinent and
Brazil 724.4
Southeast Asia over centuries for the sucrose found in their
stems.[6] India 439.4

China 103.4

Thailand 92.1

World 1,922.1

Source: FAO[27]

World production of raw sugar, main producers[29]

Sugar cane requires a frost-free climate with sufficient rainfall during the growing season to make
full use of the plant's substantial growth potential. The crop is harvested mechanically or by hand,
chopped into lengths and conveyed rapidly to the processing plant (commonly known as a sugar
mill) where it is either milled and the juice extracted with water or extracted by diffusion.[30] The juice
is clarified with lime and heated to destroy enzymes. The resulting thin syrup is concentrated in a
series of evaporators, after which further water is removed. The resulting supersaturated solution is
seeded with sugar crystals, facilitating crystal formation and drying.[30] Molasses is a by-product of
the process and the fiber from the stems, known as bagasse,[30] is burned to provide energy for the
sugar extraction process. The crystals of raw sugar have a sticky brown coating and either can be
used as they are, can be bleached by sulfur dioxide, or can be treated in a carbonatation process to
produce a whiter product.[30] About 2,500 litres (660 US gal) of irrigation water is needed for every
one kilogram (2.2 pounds) of sugar produced.[31]

Sugar beet
In 2022, global production of sugar beets was 260 million tonnes, led by Russia with 18.8% of the
world total (table).

Sugar beet became a major source of sugar in the 19th century when methods for extracting the
sugar became available. It is a biennial plant,[32] a cultivated variety of Beta vulgaris in the family
Amaranthaceae, the tuberous root of which contains a high proportion of sucrose. It is cultivated as
harvested mechanically in the autumn and the crown of leaves and Sugar beet production – 2022
excess soil removed. The roots do not deteriorate rapidly and may (millions of tonnes)
be left in the field for some weeks before being transported to the
Russia 48.9
processing plant where the crop is washed and sliced, and the
sugar extracted by diffusion.[33] Milk of lime is added to the raw France 31.5
juice with calcium carbonate. After water is evaporated by boiling United States 29.6
the syrup under a vacuum, the syrup is cooled and seeded with
Germany 28.2
sugar crystals. The white sugar that crystallizes can be separated
in a centrifuge and dried, requiring no further refining.[33] World 260

Source: FAO[27]

Refining
Refined sugar is made from raw sugar that has undergone a refining process to remove the
molasses.[34][35] Raw sugar is sucrose which is extracted from sugarcane or sugar beet. While raw
sugar can be consumed, the refining process removes unwanted tastes and results in refined sugar
or white sugar.[36][37]

The sugar may be transported in bulk to the country where it will be used and the refining process
often takes place there. The first stage is known as affination and involves immersing the sugar
crystals in a concentrated syrup that softens and removes the sticky brown coating without
dissolving them. The crystals are then separated from the liquor and dissolved in water. The resulting
syrup is treated either by a carbonatation or by a phosphatation process. Both involve the
precipitation of a fine solid in the syrup and when this is filtered out, many of the impurities are
removed at the same time. Removal of color is achieved by using either a granular activated carbon
or an ion-exchange resin. The sugar syrup is concentrated by boiling and then cooled and seeded
with sugar crystals, causing the sugar to crystallize out. The liquor is spun off in a centrifuge and the
white crystals are dried in hot air and ready to be packaged or used. The surplus liquor is made into
refiners' molasses.[38]

The International Commission for Uniform Methods of Sugar Analysis sets standards for the
measurement of the purity of refined sugar, known as ICUMSA numbers; lower numbers indicate a
higher level of purity in the refined sugar.[39]

Refined sugar is widely used for industrial needs for higher quality. Refined sugar is purer (ICUMSA
below 300) than raw sugar (ICUMSA over 1,500).[40] The level of purity associated with the colors of
sugar, expressed by standard number ICUMSA, the smaller ICUMSA numbers indicate the higher
purity of sugar.[40]
Forms and uses

Crystal size

Misri crystals Rock candy coloured with

green dye

Coarse-grain sugar, also known as

sanding sugar, composed of reflective
crystals with grain size of about 1 to
3 mm, similar to kitchen salt. Used atop
baked products and candies, it will not
dissolve when subjected to heat and
moisture.[41]
Granulated sugar (about 0.6 mm crystals),
also known as table sugar or regular
sugar, is used at the table, to sprinkle on
foods and to sweeten hot drinks (coffee
and tea), and in home baking to add
sweetness and texture to baked products
(cookies and cakes) and desserts
(pudding and ice cream). It is also used
as a preservative to prevent micro-
organisms from growing and perishable
food from spoiling, as in candied fruits,
jams, and marmalades.[42]
Milled sugars such as powdered sugar
(icing sugar) are ground to a fine powder.
They are used for dusting foods and in
baking and confectionery.[43][41]
Screened sugars such as caster sugar are
crystalline products separated according
to the size of the grains They are used for
 decorative table sugars, for blending in
dry mixes and in baking and
confectionery.[43]

Densities
The densities of culinary sugars varies owing to differences in particle size and inclusion of
moisture:[44]

Beet sugar 0.80 g/mL

Dextrose sugar 0.62 g/mL ( =
620 kg/m^3)
Granulated sugar 0.70 g/mL
Powdered sugar 0.56 g/mL
Shapes

Sugar cubes

Cube sugar (sometimes called sugar

lumps) are white or brown granulated
sugars lightly steamed and pressed
together in block shape. They are used to
sweeten drinks.[43]
Sugarloaf was the usual cone-form in
which refined sugar was produced and
sold until the late 19th century.[45]
Brown sugars

Brown sugar examples: Muscovado (top), dark

brown (left), light brown (right)

Brown sugars are granulated sugars, either containing residual molasses, or with the grains
deliberately coated with molasses to produce a light- or dark-colored sugar such as muscovado and
turbinado. They are used in baked goods, confectionery, and toffees.[43] Their darkness is due to the
amount of molasses they contain. They may be classified based on their darkness or country of
origin.[41]

Liquid sugars

A jar of honey with a dipper and a

biscuit
Glucose syrup and corn syrup are widely
used in the manufacture of foodstuffs.
They manufactured from starch by
enzymatic hydrolysis.[46] For example,
corn syrup, which is produced
commercially by breaking down maize
starch, is one common source of purified
dextrose.[47] Such syrups are use in
producing beverages, hard candy, ice
cream, and jams.[43]
Inverted sugar syrup, commonly known as
invert syrup or invert sugar, is a mixture of
two simple sugars—glucose and fructose
—that is made by heating granulated
sugar in water. It is used in breads, cakes,
and beverages for adjusting sweetness,
aiding moisture retention and avoiding
crystallization of sugars.[43]
Molasses and treacle are obtained by
removing sugar from sugarcane or sugar
beet juice, as a byproduct of sugar
production. They may be blended with the
above-mentioned syrups to enhance
sweetness and used in a range of baked
goods and confectionery including toffees
and licorice.[43]
In winemaking, fruit sugars are converted
into alcohol by a fermentation process. If
the must formed by pressing the fruit has
a low sugar content, additional sugar may
be added to raise the alcohol content of
the wine in a process called
chaptalization. In the production of sweet
wines, fermentation may be halted before
it has run its full course, leaving behind
some residual sugar that gives the wine
its sweet taste.[48]
Burnt sugars and caramels
Heating sugar to near 200 °C for several minutes yields a product called burnt sugar. Often additives
are used to modify the resulting caramels, e.g. alkali or sulfites. Several volatile products evolve in
the heating process including butanone, several furans (2-Acetylfuran, furanone, hydroxymethyl
furfural), and levoglucosan and more.[49]

Because sugars burn easily when exposed to flame, the handling of sugar powders risks dust
explosion.[50] The 2008 Georgia sugar refinery explosion, which killed 14 people and injured 36, and
destroyed most of the refinery, was caused by the ignition of sugar dust.[51]

Other sweeteners

Low-calorie sweeteners are often made of

maltodextrin with added sweeteners.
Maltodextrin is an easily digestible
synthetic polysaccharide consisting of
short chains of three or more glucose
molecules and is made by the partial
hydrolysis of starch.[52] Strictly,
maltodextrin is not classified as sugar as
it contains more than two glucose
molecules, although its structure is
 similar to maltose, a molecule composed
of two joined glucose molecules.
Polyols are sugar alcohols and are used in
chewing gums where a sweet flavor is
required that lasts for a prolonged time in
the mouth.[53]

Consumption
Worldwide sugar provides 10% of the daily calories (based on a 2000 kcal diet).[54] In 1750, the
average Briton got 72 calories a day from sugar. In 1913, this had risen to 395. In 2015, sugar still
provided around 14% of the calories in British diets.[55] According to one source, per capita
consumption of sugar in 2016 was highest in the United States, followed by Germany and the
Netherlands.[56]
Nutrition and flavor

Sugar (sucrose), brown (with molasses)

Nutritional value per 100 g (3.5 oz)

Energy 1,576 kJ (377 kcal)

Carbohydrates 97.33 g
Sugars 96.21 g
Dietary fiber 0g

Fat 0g

Protein 0g

Vitamins and minerals [show]

Other constituents Quantity

Water 1.77 g

Full link to USDA database entry ([Link]

[Link]/web/20130328062217/[Link]
[Link]/ndb/foods/show/6318)
 †Percentages estimated using
US recommendations for adults,[57] except for
potassium, which is estimated based on expert
recommendation from the National
Academies.[58]
 Sugar (sucrose), granulated

Nutritional value per 100 g (3.5 oz)

Energy 1,619 kJ (387 kcal)

Carbohydrates 99.98 g
Sugars 99.91 g
Dietary fiber 0g

Fat 0g

Protein 0g

Vitamins and minerals [show]

Other constituents Quantity

Water 0.03 g

Full link to USDA database entry ([Link]

[Link]/food-details/746784/nutrients)
†Percentages estimated using
US recommendations for adults,[57] except for
potassium, which is estimated based on expert
 recommendation from the National
Academies.[58]

Brown and white granulated sugar are 97% to nearly 100% carbohydrates, respectively, with less than
2% water, and no dietary fiber, protein or fat (table).[59] Because brown sugar contains 5–10%
molasses reintroduced during processing, its value to some consumers is a richer flavor than white
sugar.[60]

Health effects
The World Health Organization and other clinical associations recommend that reducing the
consumption of free sugar (sugar sources added during manufacturing) to less than 10% of total
energy needs can help to lower disease risk.[2][3] This amount of sugar consumption is equivalent to
about 50 g (1.8 oz) or 12 teaspoons of added sugar per day.[61] As of 2025, the American Heart
Association recommends that free sugar intake be limited to 6% of total daily energy needs, or 36 g
(1.3 oz) (9 teaspoons) for adult males, and 25 g (0.88 oz) (6 teaspoons) for women.[62] In many
countries, the source and amount of added sugars can be viewed among ingredients on the labels of
packaged foods.[62] Added sugars provide no nutritional benefit, but are a source of excess calories
that can lead to overweight and increased disease risk.[2][3][61][62]

Obesity and metabolic syndrome

A 2003 technical report by the World Health Organization provided evidence that high intake of
sugary drinks (including fruit juice) increases the risk of obesity by adding to overall energy intake.[63]
By itself, sugar is not a factor causing obesity and metabolic syndrome, but rather its excessive
consumption adds to caloric burden, which meta-analyses showed could increase the risk of
developing type 2 diabetes and metabolic syndrome in adults and children.[64][65]
Cancer
Sugar consumption does not directly cause cancer.[66][67][68] Cancer Council Australia have stated
that "there is no evidence that consuming sugar makes cancer cells grow faster or cause cancer".[66]
There is an indirect relationship between sugar consumption and obesity-related cancers through
increased risk of excess body weight.[68][66][69]

The American Institute for Cancer Research and World Cancer Research Fund recommend that
people limit sugar consumption.[70][71]

There is a popular misconception that cancer can be treated by reducing sugar and carbohydrate
intake to supposedly "starve" tumours. In reality, the health of people with cancer is best served by
maintaining a healthy diet.[72]

Cognition
Despite some studies suggesting that sugar consumption causes hyperactivity, the quality of
evidence is low[73] and it is generally accepted within the scientific community that the notion of
children's 'sugar rush' is a myth.[74][75] A 2019 meta-analysis found that sugar consumption does not
improve mood, but can lower alertness and increase fatigue within an hour of consumption.[76] One
review of low-quality studies of children consuming high amounts of energy drinks showed
association with higher rates of unhealthy behaviors, including smoking and excessive alcohol use,
and with hyperactivity and insomnia, although such effects could not be specifically attributed to
sugar over other components of those drinks such as caffeine.[77]

Tooth decay
The WHO, Action on Sugar and the Scientific Advisory Committee on Nutrition (SACN) state dental
caries, also known as tooth decay/cavities, "can be prevented by avoiding dietary free
sugars".[3][78][79][80]

A review of human studies showed that the incidence of caries is lower when sugar intake is less
[ ]
an increased risk of tooth decay.[82]

Nutritional displacement
The "empty calories" argument states that a diet high in added (or 'free') sugars will reduce
consumption of foods that contain essential nutrients.[83] This nutrient displacement occurs if sugar
makes up more than 25% of daily energy intake,[84] a proportion associated with poor diet quality and
risk of obesity.[3] Displacement may occur at lower levels of consumption.[84]

Recommended dietary intake

The WHO recommends that both adults and children reduce the intake of free sugars to less than
10% of total energy intake.[3] "Free sugars" include monosaccharides and disaccharides added to
foods, and sugars found in fruit juice and concentrates, as well as in honey and syrups.[3][62]

On 20 May 2016, the U.S. Food and Drug Administration announced changes to the Nutrition Facts
panel displayed on all foods, to be effective by July 2018. New to the panel is a requirement to list
"added sugars" by weight and as a percent of Daily Value (DV). For vitamins and minerals, the intent
of DVs is to indicate how much should be consumed. For added sugars, the guidance is that 100%
DV should not be exceeded. 100% DV is defined as 50 grams. For a person consuming 2000 calories
a day, 50 grams is equal to 200 calories and thus 10% of total calories—the same guidance as the
WHO.[85] To put this in context, most 12-US-fluid-ounce (355 ml) cans of soda contain 39 grams of
sugar. In the United States, a government survey on food consumption in 2013–2014 reported that,
for men and women aged 20 and older, the average total sugar intakes—naturally occurring in foods
and added—were, respectively, 125 and 99 grams per day.[86] The American Heart Association
recommends even lower daily consumption of added sugars: 36 grams for men, and 25 grams for
women.[62]
Society and culture
Manufacturers of sugary products, such as soft drinks and candy, and the Sugar Research
Foundation have been accused of trying to influence consumers and medical associations in the
1960s and 1970s by creating doubt about the potential health hazards of sucrose overconsumption,
while promoting saturated fat as the main dietary risk factor in cardiovascular diseases.[87] In 2016,
the criticism led to recommendations that diet policymakers emphasize the need for high-quality
research that accounts for multiple biomarkers on development of cardiovascular diseases.[87]

Originally, no sugar was white; anthropologist Sidney Mintz writes that white likely became
understood as the ideal after groups who associated the color white with purity transferred their
value to sugar.[88] In India, sugar frequently appears in religious observances. For ritual purity, such
sugar cannot be white.[88]
Gallery

Brown sugar crystals

Whole date sugar

 Whole cane sugar (grey), vacuum-dried

Whole cane sugar (brown), vacuum-dried

Raw crystals of unrefined, unbleached sugar

See also

Barley sugar – Boiled sweet made from

barley
Blood sugar level – Concentration of
glucose present in the blood (Glycaemia)
Caramelization – Process of browning of
sugar
Glycemic load – Estimate of how a
quantity of food will raise a blood glucose
level
Glycome – Set of all sugars, free or
bound, in an organism
Insulin – Peptide hormone
List of unrefined sweeteners

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Further reading

Barrett, Duncan, Calvi, Nuala (2012). The

Sugar Girls. Collins. ISBN 978-0-00-
744847-0.
Chisholm H, ed. (1911). "Sugar" ([Link]
[Link]/wiki/1911_Encyclop%C
3%A6dia_Britannica/Sugar) .
Encyclopædia Britannica (11th ed.).
Cambridge University Press.
Frankopan, Peter, The Silk Roads: A New
History of the World, 2016, Bloomsbury,
ISBN 9781408839997
 Saulo, Aurora A. (March 2005). "Sugars
and Sweeteners in Foods" ([Link]
[Link]/oc/freepubs/pdf/[Link]
f) (PDF). College of Tropical Agriculture
and Human Resources.
Strong, Roy (2002), Feast: A History of
Grand Eating, Jonathan Cape,
ISBN 0224061380

External links

Sugar ([Link]
ell/how-does-sugar-in-our-diet-affect-our-
health/) at the National Health Service

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