| Total sugars |
All monosaccharides and disaccharides in a food, whether naturally occurring or added during processing or cooking |
2,4
|
| Added sugars |
Sugars and syrups that are ‘added to foods during processing or preparation' |
5 |
| |
According to United States Department of Agriculture: only monosaccharides and disaccharides |
|
| |
According to United States Economic Research Service: includes oligosaccharides derived from corn syrups in its definition |
7 |
| |
Others: all refined sugars (e.g., sucrose, maltose, lactose, glucose and dextrin) eaten separately at the table or used as ingredients in processed foods |
6 |
| Free sugars |
Traditional: any sugars in a food that were not bound, including lactose |
2 |
| |
Recent: all monosaccharides and disaccharides added to foods by the manufacturer, cook and consumer, plus sugars naturally present in honey, syrups and fruit juices |
39 |
| Refined sugars |
Mainly European countries: sucrose, fructose, glucose, starch hydrolysates (glucose syrup, high-fructose corn syrup) and other isolated sugar preparations such as food components used as such or added during food preparation and manufacturing |
9 |
| Non-milk extrinsic sugars (NMES) |
Total sugars minus: lactose in milk and milk products and sugars present within the cellular structures of fruits and vegetables |
147 |
| Sugar (without an ‘s') |
Appears to have a number of meanings, in some cases, referring only to sucrose, while in other cases it includes ‘all monosaccharides and disaccharides', or ‘any free monosaccharide or disaccharide in a food' |
8 |
| Caloric sweeteners |
Sweeteners consumed directly and as food ingredients, such as sucrose, from refined cane and beet sugars, honey, dextrose, edible sugars and commercial sweeteners and including some oligosaccharides |
10 |
