“…The added sugars and lipids include mono-and di-saccharides added to foods during processing, preparation, or at the table, with the objective of sweetening and increasing the food palatability and shelf life, improving the texture, inhibiting growth microorganisms in high concentrations, give functional structures, or give more accessibility [4,7]. Added sugars mainly include yellow sugar, corn sweetener, dextrose, fructose, glucose, high fructose corn syrup, honey, lactose, maltose, malt sugar, molasses, raw, turbined sugar, trehalose, and sucrose [9]. They are mostly found in sugary drinks, pastry products, cookies, fruit juices, energy drinks, nectars, fruit juices concentrated fruit, white bread, and breakfast cereals [6].…”