carbohydrates functions: 1) primary function = provide energy 2) structural components of body:...
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![Page 1: Carbohydrates Functions: 1) Primary function = provide Energy 2) Structural components of body: I.e., cartilage 55- 60% of kcal of diet General Formula:](https://reader035.vdocuments.site/reader035/viewer/2022070411/56649c7e5503460f9493324e/html5/thumbnails/1.jpg)
Carbohydrates• Functions:• 1) Primary function = provide Energy• 2) Structural components of body:
• I.e., cartilage
• 55- 60% of kcal of diet
• General Formula: CH20
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Classes of Carbohydrates
• 1) Simple CHO’s• Single or double sugar units (saccharides)
• 2) Oligosaccharides• 3 to 10 saccharide units
• 3) Complex CHO’s• Usu 1,000’s of saccharide units long
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Simple CHO’s Complex CHO’s
• Monosaccharides– Glucose– Fructose– Galactose
• Disaccharides– Maltose– Lactose– Sucrose
• Starch • Glycogen• Fiber
• Oligosaccharides• Inulin• fructoligosaccharide
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Simple CHO’s
• Almost exclusively in plant foods
• Found in fruits, sweets, milk and milk products, table sugar
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MonosaccharidesSimplest CHO’s
• Building blocks of all CHO’s
• Glucose: most common– aka dextrose, blood sugar
• Fructose: fruits, honey, high-fructose corn sugar
• Galactose: part of milk sugar (lactose)
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O
O H
H
C H 2 O H
H O
O H
HH
H O C H 21
2
34
5
6
O
1
23
4
5
6C H
2O H
O H
HO HH O O
H
H
H
HH
O
1
23
4
5
6C H
2O H
O H
HO H
H O
O H
H
H
H
H
Glucose Fructose Galactose-mildy sweet -hardly sweet-Intensely sweet
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O
1
2
6
3
4
5
C H 2 O H
O
1
2
6
3
4
5
C H 2 O H
O
O
1
2
6
3
4
5
C H 2 O H
OH O C H 2
C H 2 O H
O
1
2
6
3
4
5
O O
O
C H 2 O H C H 2 O H
Glucose + glucosemaltose
Galactose + glucoselactose
Glucose + fructosesucrose
Disaccharides
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Maltose
Lactose
Sucrose
maltase
lactase
sucrase
O
O H
C H 2 O H
O
H O
C H 2 O H
O H H O
glucose + glucose
O
1
2
6
3
4
5
C H 2 O H
O
1
2
6
3
4
5
C H 2 O H
galactose + glucose
O
1
2
6
3
4
5
C H 2 O H
O
1
2
6
3
4
5
C H 2 O H
O
O
1
2
6
3
4
5
C H 2 O H
OH O C H 2
C H 2 O H
O
1
2
6
3
4
5
O O
O
C H 2 O H C H 2 O H
O
1
2
6
3
4
5
C H 2 O HOH O C H 2
C H 2 O H1
2
6
3
4
5
glucose + fructose
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Complex CHO’saka Polysaccharides
• Starch– In plant foods – major E reserve for plants– = glucose + glucose + glucose etc.– About 3,000 glucose’s bonded together
• 2 Forms of starch:– 1) amylose– 2) amylopectin
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Amylose
• Straight chain of glucose’s
• 1--> 4 bonds
O O O OO O O
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Amylopectin
• Branched chains of glucose’s:
• 1--> 4 bonds
• 1--> 6 bonds at branch points
O O O OO O O
O O
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Complex CHO’saka Polysaccharides
• Glycogen– Animals synthesize this and store it in liver
and muscle– = glucose + glucose + glucose etc.– 1-->4 bonds and 1-->6 bonds
O O O OO O O
O O
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Amylopectin vs. Glycogen
Made by plants Made by animals
Branched VERY HIGHLY Branched
1 --> 4 1 --> 4
1-->6 1 --> 6
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ProteinLipidsInorganic substances
LigninCelluloseHemicellulosePectins
GumsMucilagesAlgal polysaccharidesSuberinCutin
PlantCell Wall
Non-cell wall plant parts
DietaryFiber
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Complex CHO’saka Polysaccharides
• Fiber– Cellulose = very common fiber– = glucose + glucose + glucose etc.– 1-->4 bonds
O
O O
C H 2 O H C H 2 O H
O O
O
C H 2 O H C H 2 O H
O Etc...Etc...
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Fiber
• NO Human enzymes can break down fiber
• Bacterial enzymes in intestines can break down fiber
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Dietary Fiber
Soluble Insoluble
SomeHemicellulose
Pectin
Gums
MucilagesLignin
CelluloseSome
Hemicellulose
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Soluble Fibers
adsorptionor binding
of
Fecal bile acids
Lipid absorption
Serum cholesterol
Bileacids
Lipid
Minerals
Altered mineral balance
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Soluble Fibers
GelFormation
Transit Time
Nutrient Absorption
Gastric Emptying
Slow Glucose Absorption
Feeling ofFullness
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Insoluble & soluble Fibers
Water-holdingcapacity
Fecal volume
Colon Transit Time(speed movemn’t thru gut)
Defecation Frequency( constipation)
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Insoluble & Soluble Fibers
Fermentability/Degradability
Colonic Na+ and H2O absorption2˚ bile acid
synthesis
Lactate
GI Lumenacidification
Short ChainFatty Acids
Inhibit TumorFormation
EnterocyteEnergy
Mucosal CellProliferation
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Fiber in Foods:
• In general, whole, unprocessed foods contain more fiber than their processed versions
• Most fiber-rich foods have a mix of various types of fibers
• Require about 25 to 35 grams/day
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Fiber in Foods:Processing of foods
Apple = 5 g
Applesauce = 2 g
Apple juice = 0.2 g
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Increasing Fiber in the Diet:
Consumption of veggies, fruits, beans, whole-grain products
• Whole fruits instead of fruit juice
• Use whole-grain flour instead of white flour
• Brown rice instead of white rice
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Dilute CHO’s vs. Concentrated CHO’s Sugar in Fruit vs. Sugar in Candy
This Sugar comes with
Vitamins, Minerals and Fiber
NO fiber or very little
Typically fewVitamins and Minerals/kcal
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Ingredients List:
• Sucrose• Glucose• Maltose• Dextrose• Fructose• High-fructose Corn
Syrup
• Brown Sugar• Honey• Confectioner’s
Sugar• Invert Sugar• Levulose• Raw Sugar• Turbinado Sugar
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Sugar Intake Guideline
• < 10% of total kcal
• This applies to concentrated refined sugars (I.e., candies, sweets),not fruits or milk products
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Suggestions to Reduce Sugar Intake:
• Substitute Water or Fruit Juices for soft drinks
• Unsweetened cereals
• Reduce sugar in recipes
• Use sweet spices, I.e., allspice, anise, cinnamon, ginger, vanilla, coconut
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Dental Caries
• Bacteria feast on sugars and release acids that decay tooth enamel
• Not only the amount of sugar eaten
• How much the food clings to teeth
• How frequently eaten
• Baby bottle syndrome
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Digestion of CHO’s
• Digestion begins in mouth, w/ salivary amylase
• Fiber delays gastric emptying
• Pancreatic amylase
• Lactase, maltase, sucrase are brush border enzymes (made by sm. Intestines)
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The Fate of CHO’s in your body:• 1) satisfy immediate energy needs of all
your cells
• 2) Extra CHO’s converted to glycogen and stored in muscles and liver
• 3) Extra CHO’s converted to fat in liver and stored in adipose cells
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Maintaining Blood Glucose Levels
• Critical to maintain blood glucose
• Too low ---> shaky, weak, headache
• Too high ---> sleepy, chronically high causes organ damage
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Eat a Meal
Blood Glucose
Pancreas releasesInsulin
Liver picksup glucose Muscle picks
up glucose
Adipose picksUp glucose
Results in Blood Glucose
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Fasted
Blood Glucose
Pancreas releasesGlucagon
Liver breaksdown glycogen Muscle breaks
down glycogen
Adipose releases fat
Results in Blood Glucose
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When Blood Glucose is Low, A Snack with CHO, Fat and Protein is Best:
• CHO: good source of glucose and stimulates insulin secretion
• Protein: stimulates glucagon which opposes insulin to prevent the body cells from picking up too much glucose too fast
• Fat:slows digestion --> slows absorption
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Serum Cholesterol:
• Strongest Hypocholesterolemic Effect:– Psyllium, Guar Gum, Oat Gum
• Moderate Hypocholesterolemic Effect:– Oat Bran, Soybean fibers
• No Hypocholesterolemic Effect:– Wheat, Corn, Rice Brans
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Hypoglycemia
• Abnormally low blood glucose level
• Symptoms =
• Recommend:
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Diabetes
• IDDM (insulin-dep. diabetes mellitus)
• Aka: juvenile onset, type I
• About 10% of all cases
• NIDDM (non-insulin dep. Diabetes mellitus)
• Aka: adult-onset, type II
• About 90% of all cases
• 2x the risk to heart dx.• Majority obese
- a major cause of blindness, kidney failure, amputations, male impotence
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Diabetes Risk for Women:
• Overweight women 8 times more likely to get diabetes than normal weight women
• Obese women 20 times more likely to get diabetes than normal weight women
• Women who do ≥ 7 hours moderate exercise/wk, 30% lower risk than women who exercise < 1/2 hour / wk
• Diets: high fiber & PUFA’s, low in SFA and trans fats 50% lower risk
NEJM, 2001, 345, 785, 829; J Nat Cancer Inst, 2001, 93, 937
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Number of New Diabetes Cases (NIDDM) 0-19 years
J Pediatr, 1996, 128,608-615
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Number of New Diabetes Cases (NIDDM) 10-19 years
J Pediatr, 1996, 128,608-615
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Percentage of New Diabetes (NIDDM) Cases, 0 - 19 years
J Pediatr, 1996,128,608-615
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Rising Incidence of NIDDM in Youth• 0-19 year olds:
– Before 1992, 3-4% of all new cases of diabetes were NIDDM
– After 1992, 16% of all new cases of diabetes were NIDDM
– 4 - fold INCREASE
• 10-19 year olds:– Before 1992, 3-4% of all new cases of diabetes were
NIDDM– After 1992, 33% of all new cases of diabetes were
NIDDM– 10 - fold INCREASE
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Increased risks for Diabetics:
• Hypertension
• Coronary Heart
Disease
• Stroke
• Amputations
• Blindness
• Kidney, liver damage
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Blood Glucose Levels:• Normal: 70 - 110 mg/dL of blood
• Below 40 mg/dL (2.2mmol/L) --> coma, seizure, death
• Above approx. 180 mg/dL (10 mmol/L) -->– Immediate effects: glycosuria, caloric loss,
thirst, hunger– Chronic effects: renal, retinal, nerve, blood
vessel damage
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Blo
od g
luco
se (
mg/
dL
)250
200
150
100
50
Time (hours)1 2
Diabetes
Normal
ReactiveHypoglycemia
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Glycemic Index
• = a quantitative ranking of foods based on their postprandial blood glucose response (above fasting glucose) compared to a reference food
• The reference food is either:– White bread (50 g available cabohydrate)– Glucose (50 g)
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Glycemic Response
White BreadSpaghetti
50
25
0
-25Δ , /Plasma Glucose mg
dL
InsulinemicResponse,Time min
,Time min
0306090120150180
030609012015018050 g CHO
Eur J Clin Nutr,1991,45,489-99,,JAMA 2002,287,2414-23
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Factors that affect a food’s GI
• Particle size: as particle size : GI
• Differences in cooking
• Starch composition: amylose v. amylopectin
• Fiber content
• Ripeness
• Food processing
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Application of GI• Diabetes: the GI helps in control of blood
glucose and insulin responses
• Sports performance: Different GI foods more effectively replenish glycogen stores after exercise: High GI foods replenish glycogen better than low GI foods
• Appetite Research: Low GI foods produce greater satiety than high GI foods
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Obese Children
High GI meal(instant oatmeal)
Low GI meal(steel cut oats)
(Identical energy & macronutrient intake)
Ad libitum energy consumption monitored throughout rest of day
Energy intake 53% HIGHER in High GI group
Result:
Ludwig et al., Pediatrics, 1999, 103, E261-66