Carbohydrates in the diet

Bakery products

Potatoes

Pasta

Carbohydrates should pay 58-60% of the energy intake. These are sugars:

• Simple – (monosaccharides, disaccharides).
• Compound – (polysaccharides – starch and fiber).

Fiberis a plant material resistant to the digestive enzymes of the GIT. It alleviates the rise in glycemia after a meal, has a positive effect on the action of insulin , has a satiating effect, lowers cholesterol ..

The recommended daily intake

The recommended daily carbohydrate intake is approximately 4-6 g / kg / day.

Function

Carbohydrates are a source of muscle energy. They are an important building block and an equally important taste factor. Fiber function - see above

Excess

Excessive intake of simple sugars is related to:

1. Unnecessarily increased energy intake and subsequently obesity .
2. With glucose intolerance.
3. Hyperlipidemia.
4. Increased risk of tooth decay.

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

Deficiency

Lack of fiber increases the risk of:

• Colon tumors;
• Ischemic heart disease;
• Chronic ischemic disease of the lower limbs.

The optimum ratio of the major nutrients in the total energy value

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

Links

Related articles

• Saccharides (biochemistry, clinically important carbohydrates) • Saccharides (1. LF UK, NT)
• Lipids • Lipids (1. LF UK, NT) • Dietary Fats • Fats as energy source • Lipid degradation and ketone metabolism • Fatty acids
• Proteins in food • Proteins (1. LF UK, NT) • aminoacids
• Types of food • Minerals in food • Trace elements
• Nutritional recommendation
• Diabetes mellitus

References

• BENCKO, Vladimír. Hygiena – učební texty k seminářům a praktickým cvičením. 2. edition. Univerzita Karlova, 2002. 204 pp. ISBN 80-7184-551-5.