Carbohydrates in food

Carbohydrates should cover 58-60% of the energy intake. These are sugars:
 * Simple - (monosaccharides, disaccharides).
 * Compound - (polysaccharides - starch and fiber).

Fiber is a plant material resistant to the digestive enzymes of the GIT. It moderates the rise of glycemia after a meal, favorably affects the action of insulin, has a satiating effect, and lowers the cholesterol level.

Recommended daily dose
The recommended daily intake of carbohydrates is approximately 4-6 g/kg/day'.

Function
Carbohydrates are the source of muscle energy. They are an important structural component and an equally important factor in taste. fiber function - see above.

Excess
Excessive intake of simple sugars is associated with:
 * 1) Unnecessarily increased energy supply and subsequently with obesity.
 * 2) With 'glucose intolerance.
 * 3) Hyperlipidemia.
 * 4) Increased risk of tooth decay'.

One-sided excessive supply of coarse fiber 'reduces the absorption of important elements (Fe, Cu, Zn, Ca'') and other protective substances.

Lack
Lack of fiber increases the risk of:
 * colon tumors;
 * CHD;
 * ICHDK.

Optimal ratio of main nutrients in total energy value

 * Protein: 12-14%.
 * Carbohydrates: 58-60%.
 * Fats: 28-30%.

Related Articles

 * Carbohydrates (biochemistry, clinically relevant carbohydrates) • Carbohydrates (1. LF UK, NT)
 * Lipids • Lipids (1. LF UK, NT) • Fats in food • Lipids as an energy source • Degradation of lipids and metabolism of ketone bodies • Fatty acids
 * Proteins in food • Proteins (1. LF UK, NT) • Amino acids
 * Types of food • Mineral substances in food • Trace elements in food • Microorganisms in food • Foreign substances in food
 * Nutritional recommendations
 * Diabetes mellitus