Carbohydrates in food

Bakery

Potatoes

Pasta

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%.

Links

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

References

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