Added sugars
Added Sugars
Added sugars (/ˈædɪd ˈʃʊɡərz/) are forms of sugar that are not naturally occurring in foods and are added during the processing or preparation of a food product. The term "added sugars" is used to differentiate between sugars that are naturally present in foods, such as fructose in fruit or lactose in milk, and sugars that are added to foods during processing or at the table.
Etymology
The term "added sugars" is derived from the English words "added" and "sugars". "Added" comes from the Old English word "adæd", meaning "to put in", and "sugars" comes from the Old French word "sucre", meaning "sweet substance".
Types of Added Sugars
There are several types of added sugars, including:
- High-fructose corn syrup: A sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose.
- Sucrose: A common sugar also known as table sugar, it is a disaccharide composed of glucose and fructose.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
Health Effects
Consumption of added sugars has been linked to a variety of health problems, including obesity, type 2 diabetes, heart disease, and tooth decay. The World Health Organization recommends that added sugars make up no more than 10% of a person's daily caloric intake.
Related Terms
- Natural sugars: Sugars that are found naturally in foods, such as fructose in fruit or lactose in milk.
- Sugar substitute: A food additive that provides a sweet taste like that of sugar while containing significantly less food energy.
- Sugar alcohol: Organic compounds, typically derived from sugars, that comprise a class of polyols.
External links
- Medical encyclopedia article on Added sugars
- Wikipedia's article - Added sugars
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