Sugar has quietly moved far beyond sweets and sodas, finding its way into foods many people consider healthy. From salad dressings and flavoured yogurts to breakfast cereals, granola bars and even “heart healthy” or “natural” products, added sugar is often present in forms that don’t taste sweet at all.

According to Dr. Maya Reynolds, a physician and public health nutrition specialist, sugar today is commonly used to preserve food, improve texture and subtly enhance flavour. As a result, consumers often underestimate how much sugar they are actually eating.

While nutrition labels disclose sugar content, they are not always easy to interpret. Food manufacturers frequently split sugar into multiple ingredients such as cane juice, maltose, rice syrup and dextrose. Individually, these appear lower on ingredient lists, but together they can contribute several teaspoons of added sugar per serving.

Another challenge is the so-called “health halo” effect. Products marketed as organic, gluten-free or low-fat are often perceived as healthier, leading shoppers to overlook labels. Low-fat foods, in particular, often contain added sugar to compensate for lost flavour.

Excess consumption of added sugar has been linked to weight gain, insulin resistance, fatty liver disease and increased cardiovascular risk. Unlike sugars found naturally in whole fruits, added sugars provide no fibre or lasting fullness and can trigger spikes and crashes in blood sugar, increasing hunger and cravings.

Experts advise checking added sugar content rather than just total sugar, watching for multiple sugar aliases, comparing brands, and prioritising whole, minimally processed foods. Until food labelling becomes clearer, awareness and label literacy remain the strongest tools for reducing hidden sugar intake.