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Scientific Sources: 23
Sugar, broadly defined, encompasses various simple carbohydrates used to sweeten foods and beverages. These include monosaccharides like glucose and fructose, and disaccharides like sucrose [8], [31]. While naturally occurring sugars are found in fruits and other foods, added sugars are incorporated during processing [30].
Sugar is a class of sweet-tasting carbohydrates used extensively in food. It provides energy but lacks significant nutritional value [4]. Common forms include sucrose (table sugar), fructose, and glucose [8], [31].
Sweetening beverages
Baking and confectionery
Preserving foods
Flavor enhancement in savory dishes
First historical reference of sugar comes from China, mentioning sugarcane fields in India [32].
Indians began manufacturing cooled sugar syrup, called khanda, which is the origin of the word 'candy' [32].
Christopher Columbus introduced sugarcane to the Caribbean island of Santa Domingo, where it flourished [34].
The first European beet sugar factory was established in Germany, enabling large-scale sugar production in Europe [32].
High-fructose corn syrup was developed, becoming a common sweetener in many processed foods and sodas [32].
Sugarcane was first domesticated in New Guinea around 8000 BC, initially used as food for domesticated pigs [31].
First appeared: -8000
High dietary sugar consumption is generally more harmful than beneficial for health, especially in cardiometabolic disease [8].
Excessive intake of free sugars threatens the nutrient quality of the diet, leading to unhealthy weight gain and increased risk of overweight and obesity and other NCDs [4].
Increased intake of total sugars and fructose is associated with all-cause and cardiovascular mortality [7].
Dietary sugar consumed as a beverage (SSB and fruit juice) is associated with incident T2D risk [5].
Dietary Sugar Intake and Incident Type 2 Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies
Dietary sugar consumed as a beverage (SSB and fruit juice) is associated with incident T2D risk. The results do not support the common assumption that dietary sugar (i.e., total sugar and sucrose), irrespective of type and amount, is consistently associated with increased T2D risk [5].
Total sugar, added sugar, fructose, and sucrose intake and all-cause, cardiovascular, and cancer mortality: A systematic review and dose-response meta-analysis of prospective cohort studies - PubMed
Increased intake of total sugars and fructose is associated with all-cause and CVD mortality [7].
Dietary sugar consumption and health: umbrella review
High dietary sugar consumption is generally more harmful than beneficial for health, especially in cardiometabolic disease. Reducing the consumption of free sugars or added sugars to below 25 g/day (approximately 6 teaspoons/day) and limiting the consumption of sugar-sweetened beverages to less than one serving/week (approximately 200-355 mL/week) are recommended to reduce the adverse effect of sugars on health [8].
The Impact of Free and Added Sugars on Cognitive Function: A Systematic Review and Meta-Analysis
The findings suggest a negative effect of excessive added sugar consumption on human health and wellbeing. Specific class and source of carbohydrate appears to greatly influence the impact of these macronutrients on health [14].
Excessive consumption of added sugars is associated with several adverse health outcomes. However, sugar is considered safe in moderation [8], [25].
The impact of sugar on health is complex and depends on the type of sugar, the source, and the overall dietary pattern [14].
Fresh and frozen fruit
Fruits provide natural sweetness along with beneficial nutrients like fiber and vitamins [19].
Honey and maple syrup
These natural sweeteners contain antioxidants and may have prebiotic properties, but should still be used in moderation [19].
Stevia, monk fruit extract, erythritol, and xylitol
These sugar substitutes have fewer calories and may have less impact on blood sugar levels [40], [41].