Carbohydrates in Human Nutrition
Monosaccharides are the simplest carbohydrates; they cannot be hydrolyzed to smaller molecules.
- Glucose is made in the body from the digestion of starch and disaccharide’s. The normal blood sugar range is between 3.9-6.1 mmol/litre.
- Fructose is found in fruits and honey. It is converted to glucose in human metabolism.
- Galactose is produced via breakdown of lactose (milk) and then changed to glucose for energy.
Disaccharides are two joined monosaccharides and are the simplest polysaccharides:
Polysaccharides are made of many single saccharide units:
- Starch (stored as glycogen)
- Optimum intake is 4-6g/kg body weight.
- Sucrose intake should not exceed 10%.
Carbohydrates in the diet provide most of the energy to the body. They prevent breakdown of fats and proteins, which would cause excessive production of toxic metabolic by-products.
High intakes of sugar occur in many populations, this is linked to glucose intolerance, hyperlipidemia and an increase in the occurrence of dental caries.
Links[edit | edit source]
Related articles[edit | edit source]
- Lipids and Carbohydrates in Human Nutrition
- Minerals in Human Nutrition
- Trace Elements in Human Nutrition
- Food Contaminants
External Links[edit | edit source]
Bibliography[edit | edit source]
- BENCKO, Vladimir, et al. Hygiene and epidemiology : selected chapters. 2. edition. Prague. 2008. ISBN 80-246-0793-X.