A 10-point CI ranking deduction for using cane sugar instead of other healthier sugars.

Cane sugar (sucrose), derived from sugarcane, is a common sweetener in processed foods like baked goods, beverages, sauces, and snacks. It consists of 50% glucose and 50% fructose, providing 4 kcal/g with a glycemic index (GI) of ~65.

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Weight Gain and Obesity:  Increased body fat due to excess calories and lack of satiety. High GI (65) causes rapid blood sugar spikes, triggering hunger; linked to overeating in processed foods. A 2013 meta-analysis (BMJ) associates >10% energy from added sugars with 27% higher obesity risk. Individuals with sedentary lifestyles, poor diet quality, or high processed food intake.  Cane sugar is a source of empty calories—it provides energy but no essential nutrients. Excess intake can lead to fat accumulation, especially visceral fat, which is linked to metabolic disorders

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Type 2 Diabetes:  Elevated blood sugar leading to insulin resistance and diabetes. Frequent spikes strain pancreatic insulin production; a 2014 study (JAMA Intern Med) links >25% energy from sugar to a 38% higher diabetes risk. People with prediabetes, family history, or overweight conditions. It contributes to blood sugar spikes, especially when consumed in processed foods and beverages. 

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Cardiovascular Disease:  Increased risk of heart disease, hypertension, and stroke. Excess fructose (metabolized by the liver) raises triglycerides and LDL cholesterol; AHA notes >100 g/day doubles cardiovascular risk in some studies. Those with hypertension, high cholesterol, or existing heart conditions. Diets high in added sugar are associated with higher triglyceride levels, increased blood pressure, and chronic inflammation, all of which raise cardiovascular risk. 

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Fatty Liver Disease:  Non-alcoholic fatty liver disease (NAFLD) from fructose overload. Liver converts excess fructose to fat. A 2013 study (Nature) shows >25 g/day fructose (from sugar) correlates with NAFLD risk. People with sedentary habits, obesity, or high soda/soft drink intake.

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Inflammation and Metabolic Syndrome:  Chronic low-grade inflammation linked to insulin resistance, hypertension, and abdominal obesity. High sugar intake triggers pro-inflammatory cytokines; a 2018 review (Nutrients) associates >15% energy from sugar with metabolic syndrome. Individuals with genetic predisposition or poor lifestyle factors.

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Nutrient Displacement:  Reduced intake of vitamins, minerals, and fiber due to "empty calories. Sugar-heavy diets replace nutrient-dense foods (e.g., vegetables, fruits); linked to deficiencies in long-term studies. Children, low-income groups, or those relying on processed foods.

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Dental Caries:  Tooth decay and cavities from acid production by oral bacteria. Sugar feeds Streptococcus mutans, producing enamel-eroding acids; WHO links frequent exposure to caries prevalence. Children, individuals with poor oral hygiene, or high-sugar diet consumers. Sugar feeds harmful bacteria in the mouth, leading to plaque buildup, cavities, and gum disease. This is especially problematic in sugary drinks and sticky sweets.​

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The American Heart Association recommends:
•     No more than 25 grams (6 teaspoons) of added sugar per day for women.
•     No more than 36 grams (9 teaspoons) for men.​