Table 1.

Classification of dietary sugars.

Sugars: Subgroups	Principal Components
Monosaccharides	Glucose, fructose, galactose
Disaccharides	Sucrose (glucose and fructose), lactose (glucose and galactose), maltose (glucose and glucose), trehalose (glucose and glucose)
Free sugars	All monosaccharides and disaccharides added to foods by the manufacturer, cook, or consumer; sugars naturally present in honey, syrups, and fruit juices

Source: [19,20]. Please note that sugar alcohols have not been included here.