Sugar (sucrose) is a source of energy, like all carbohydrates. There are a number of reasons that sugar may be added to foods. It improves taste and shelf-life and often increases the range of foods that are eaten by making them more palatable. For example, sour or bitter fruit and vegetables, and some breakfast cereals, which can provide important vitamins, minerals and fibre, would be less palatable to some people without sugar.
It is important to eat a varied, balanced diet to ensure you are getting the right balance of vitamins and minerals. There is currently no clear scientific evidence to suggest that higher intakes of added sugars will lead to lower vitamin and mineral intakes, a theory known as ‘micronutrient dilution’1. Nevertheless, though there are a range of recommendations, current guidelines recommend that the population average intake for free sugars should not exceed 5% of total dietary energy2.