Walk through the doors of any Australian supermarket and you will find aisle after aisle devoted to products containing large amounts of added sugar.

Soft drinks. Chocolate. Lollies. Biscuits. Cakes. Breakfast cereals. Flavoured yoghurts. Energy drinks. Sweetened coffees. Ice creams.

While supermarkets are not manufacturing sugar, they have become Australia's largest retailers of products built around it. That raises an uncomfortable question.

If tobacco products require health warnings because they contribute to disease, should Australians receive similarly prominent warnings about excessive sugar consumption?

Perhaps not identical warnings—but is it time for a more honest conversation?

Sugar is not the enemy. Too much added sugar is.

Medical researchers increasingly distinguish between naturally occurring sugars and added sugars.

An apple contains sugar.

So does an orange.

But those foods also contain fibre, vitamins, minerals and water, slowing the body's absorption of sugar while providing important nutrients.

A bottle of cola is very different.

It delivers a large dose of rapidly absorbed sugar with virtually no nutritional benefit.

The body responds differently.

The cola problem

A single large bottle or fast-food refill can contain astonishing amounts of added sugar.

Because liquids pass through the stomach quickly, people often consume hundreds of calories without ever feeling full.

Numerous long-term studies have associated regular consumption of sugar-sweetened beverages with higher risks of obesity, type 2 diabetes, cardiovascular disease and tooth decay. Researchers continue to investigate the biological pathways, but the evidence linking sugary drinks with poor health has become increasingly consistent.

Cakes aren't everyday food

Supermarket cakes are convenient, colourful and relatively inexpensive.

Many are also examples of highly processed foods that combine sugar, refined flour and saturated fat in combinations specifically designed to encourage repeat consumption.

They are delicious.

That is precisely the point.

Modern food manufacturing has become remarkably effective at engineering products that are difficult to stop eating after just one slice.

Recent research suggests that the health effects of ultra-processed foods extend beyond simply counting sugar or calories, with industrial processing itself increasingly being investigated as an independent contributor to poor health.

Chocolate and confectionery

Chocolate deserves a little more nuance.

Dark chocolate with a high cocoa content generally contains less sugar than milk chocolate and provides naturally occurring plant compounds.

Most confectionery sold in supermarkets, however, is designed primarily as a sweet treat rather than a health food.

The issue is rarely one chocolate bar.

It is the cumulative effect of consuming sugar throughout the day—in drinks, snacks, desserts and processed foods.

Fresh fruit is different

Some people worry that fruit contains "too much sugar."

For most healthy Australians, that concern is misplaced.

Whole fruit comes packaged with fibre, water and nutrients that slow digestion and help regulate blood sugar.

Health authorities around the world continue to recommend regular fruit consumption as part of a healthy diet.

Fruit juice, however, is another matter.

Even 100 per cent fruit juice removes much of the fibre while making it easy to consume the sugar from several pieces of fruit in only a few minutes.

What sugar does inside the body

Scientists continue to refine their understanding, but the broad picture has become clearer.

Excessive intake of added sugar has been linked with:

• Weight gain and obesity.
• Increased risk of type 2 diabetes.
• Higher risk of cardiovascular disease.
• Fatty liver disease.
• Tooth decay.
• Increased overall calorie consumption because sugary foods often fail to satisfy hunger for long.

Research also continues into possible effects on inflammation, gut health and metabolic function.

Should supermarkets display health warnings?

Imagine automatic doors opening beneath a sign reading:

"Many foods sold in this supermarket contain high levels of added sugar. Excess consumption increases the risk of obesity, diabetes and heart disease. Please choose wisely."

Or perhaps a visual campaign showing the long-term effects of excessive sugar intake, much as tobacco packaging now illustrates smoking-related disease.

Would it reduce consumption?

Nobody knows for certain.

But public awareness campaigns helped change attitudes towards smoking, drink driving and seat belts.

Nutrition may eventually follow a similar path.

The real issue

Sugar itself is not poisonous.

Birthday cake has its place.

Chocolate can be enjoyed in moderation.

Ice cream belongs at celebrations.

The problem begins when occasional treats become everyday eating habits.

Australians today are surrounded by inexpensive, heavily marketed, highly processed foods that make consuming large quantities of added sugar remarkably easy.

Perhaps the biggest challenge is not willpower.

It is navigating an environment where the sweetest options are often the most visible, the most convenient and the most aggressively promoted.

Consumers ultimately choose what goes into their shopping trolley.

But making informed choices starts with understanding exactly how much sugar may already be inside it.