This paper examines recent research concerning the role of dietary sugars in nutrition and health. The nutrition and policy recommendations of the scientific community are summarized and their conclusions are related to supporting research.

As carbohydrates, sugars play many important roles in our food supply. They are a source of calories and, in addition to sweetening, perform many essential technical functions both in processed foods and in foods prepared in the home.

Available data show no direct link between moderate consumption of sugars and serious diseases. Sugars and all fermentable carbohydrates contribute to the multi-factorial problem of tooth decay. Recent research has focused on indirect sugars/health relationships, such as the possibility that excessive intake of sugars contributes to obesity and/or nutritionally inadequate diets. These concerns are about overconsumption of sugars, and overconsumption can be a problem with any food or nutrient.

Experts generally agree that consumers should enjoy sweetened foods and beverages in moderation as part of a balanced diet and a physically active lifestyle.