Sweet Talk: Exploring the Various Names for Sugar

Here are various names for sugar, and checking food labels for these terms can help you identify added sugars in products. Here are some common names for sugar and tips on how to check for them on food labels:

Common Names for Sugar:

• Sucrose: A natural sugar found in many plants, commonly extracted from sugar cane or sugar beets.

• Glucose: A simple sugar that is a primary source of energy for our bodies.

• Fructose: Another natural sugar found in fruits and honey.

• Lactose: The sugar naturally present in milk and dairy products.

• Maltose: A sugar formed from the breakdown of starch, often found in malted foods.

• High Fructose Corn Syrup (HFCS): A sweetener made from corn starch, commonly used in processed foods and beverages.

• Honey: A natural sweetener produced by bees.

• Agave Nectar: A sweetener derived from the agave plant.

• Maple Syrup: A syrup made from the sap of maple trees.

• Molasses: A dark, thick syrup obtained during the refining of sugar.
  

How to Check for Sugar on Food Labels

Check the Ingredients List:

• Look for terms like "sucrose," "glucose," "fructose," "lactose," "maltose," and other sugar-related terms in the ingredients list. The higher up on the list, the more sugar the product contains.

Look for Added Sugars:

• Check for specific terms like "high fructose corn syrup," "honey," "agave nectar," and other sweeteners in the ingredients list.

Check the Nutrition Facts Panel:

• Look for the "Total Sugars" amount on the Nutrition Facts panel. This includes both natural and added sugars. To identify added sugars, check the ingredients list for specific terms.

Pay Attention to Serving Sizes:

• Sometimes the sugar content may seem low, but be mindful of the serving size. If you consume more than one serving, the sugar intake adds up.

Use the % Daily Value (% DV):

• The % DV for sugar can help you understand how the amount of sugar in one serving fits into your daily diet. A general guideline is to aim for foods with a lower % DV for added sugars.