Sucrose is commonly found as table sugar, which is added to processed foods such as biscuits, yoghurts, and soft drinks. Additionally, it occurs naturally in fruits and vegetables. Foods containing starch, such as bread, pasta, cereals, and potatoes, may also need to be restricted or avoided, depending on individual tolerance. However, many children experience improved tolerance of these carbohydrates by the age of three to four years.

Foods to Avoid

Sucrose is naturally found in many fruits and root vegetables, and is heavily added to processed items.

Fruits & Vegetables: Apples, bananas, oranges, mangoes, sweet potatoes, onions, carrots, and sweet corn.

Added Sugars & Condiments: Table sugar, brown sugar, honey, maple syrup, ketchup, BBQ sauce, and most commercial salad dressings.

Processed Items: Flavored yogurts, ice cream, sweetened cereals, and most cured or processed meats (which often use sugar fillers).

Safe Foods

Whole, unprocessed foods and lean proteins contain little to no sucrose.

Proteins: Unseasoned chicken, turkey, beef, pork, fish, and eggs.

Vegetables: Spinach, leafy greens, zucchini, cucumbers, and bell peppers.

Fruits (Low Sucrose): Strawberries, blueberries, raspberries, and kiwi.

Dairy: Plain, unsweetened yogurt, hard cheeses, and butter.

Permitted Sweeteners

If you want to add sweetness without triggering symptoms, you can utilize:

Glucose or Dextrose

Stevia or Monk fruit sweeteners

Sugar alcohols (e.g., erythritol or xylitol), though these should be consumed in moderation to avoid digestive distress.

For further guidance or specialized recipes, consult the UW Health Low Sucrose Diet Guide or resources like CSID Cares.