Suikers

Sugars (suikers in Dutch) are a group of carbohydrates that provides energy. They include monosaccharides such as glucose, fructose and galactose, and disaccharides such as sucrose (table sugar), lactose and maltose. Sugars occur naturally in fruits, vegetables, dairy and honey, and are also added to many processed foods.

Monosaccharides are simple sugars; disaccharides are pairs of monosaccharides joined together. After ingestion, disaccharides are hydrolyzed to monosaccharides and absorbed in the intestine. All provide about 4 kilocalories per gram. Glucose is a primary energy source for cells; fructose is largely processed in the liver.

Intake recommendations distinguish between intrinsic sugars in whole foods and added sugars in processed foods. Added sugars contribute calories with little nutritional value. Excess intake is associated with dental caries, weight gain and increased risk of metabolic diseases; reducing added sugars is a common public health message. WHO and many national guidelines advise limiting added sugars to less than 10% of total energy, with further benefits below 5%.

Most commercially produced sugars come from sugar cane or sugar beets and are processed into white, refined sugar; other forms include brown sugar, syrups and powdered sugars. In many countries, labeling requirements distinguish added sugars from natural sugars and regulate concentrations in foods and beverages.

See also: sugar substitutes, glycemic index, dental caries, nutrition labeling.