Sugar (Ingredient)

No. Sugar as an ingredient presents a low risk, although candy, sugar cubes, and other foods that contain sugar are choking hazards. To reduce the risk, prepare and serve any food for baby’s age and developmental ability. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Sugar allergies are rare. However, baked goods, desserts, and other foods containing sugar often contain common food allergens. It is important to introduce each common food allergen and rule out a food allergy before sharing prepared foods that contain multiple potential food allergens. This way, when you are ready to share a prepared food, you will be confident that baby has already eaten any common food allergens in it. This approach can also help you narrow the possibilities of which food is responsible should baby have an allergic reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

There is no universal standard. Aim for a gentle balance: reduce sugar when you can, enjoy food when you can’t, and aim to share a variety of food. Restrictions and strict rules around food can have unintended consequences, including a preoccupation and a strained relationship with sweet food for the whole family, including baby. If you feel an urge to measure, monitor, or track sugar, gently remind yourself that nutrition perfectionism is not realistic. An occasional taste of dessert or food with sugar isn’t a cause for concern.

Baby’s weight and growth are influenced by many factors and not by food alone. As long as baby is thriving and growing consistently with themselves as their own benchmark, baby is healthy. Focus on creating balance by sharing a variety of food flavors, colors, and textures, and try not to make a big deal of food with sugar. This approach not only nourishes baby with the food they need to thrive, but helps baby develop into a child who feels comfortable in their own skin.

Babies are born with a preference for sweet flavor, and it is entirely normal for babies to like sweet-tasting food. It is also normal for babies to need lots of exposure to other foods to build appreciation and familiarity with different flavors.

Around 6 months of age, babies are naturally curious and open to exploring all different kinds of food. This developmental window significantly narrows during toddlerhood, which is why we suggest sharing a variety of food as soon as baby is ready to start solids. If you want a child to appreciate different foods and flavors, introduce those foods early on, so that they can get comfortable with them before the natural stage of selectivity arrives in toddlerhood. 

See Sugar in Food for Babies for more information.

Avoid sugar substitutes when possible, such as artificial sweeteners like sucralose and saccharin and others like stevia, monk fruit, and more. Overall, information regarding the safety of sugar substitutes for babies is limited. Some research also demonstrates that regularly offering sugar substitutes may negatively impact taste perception, blood sugar regulation, and gut microbiome diversity, though more research is needed.