GLOSSARY

Added Sugars are sugars added in production or preparation, or consumed as sweeteners. Labelling details can vary; sugars naturally present in an original ingredient should not automatically be called added sugars.

Glucose or sucrose does not become a different molecule simply because its origin is natural or added. Practical differences often concern amount, food structure, fibre and accompanying components. Eating whole fruit differs from drinking a large sweetened beverage even when some sugars share the same chemical names.

WHO free sugars include added sugars as well as sugars in honey, syrups, fruit juice and fruit-juice concentrates. Sugars within intact fruit and naturally present milk lactose are outside this definition. Consequently, 'no added sugar' does not necessarily mean 'no free sugars' or 'sugar-free'.

WHO recommends keeping free sugars below 10% of daily energy, with further reduction to around 5% or less potentially offering additional benefit. This is population guidance about intake patterns. Targeted fuelling during prolonged exercise still needs duration, overall diet and oral health considered; exercise does not justify unlimited sugar throughout the day.