CARBOHYDRATES

1
CARBOHYDRATES

• Sugars, Starches, The Dentist, and Atkins
• Lecture 4
• February 4, 2008
• Dr. Hirsch

2
Six Classes of Nutrients

• Carbohydrate
• Protein
• Fat
• Vitamins
• Minerals
• Water

3
Macronutrients Outline

• Basics and General Info
• Composition, Structure, Nomenclature
• Dietary Sources
• Functions in the Body
• Health Implications Carbohydrates and Health
• Carbohydrates as Ingredients
• Physical Functionality

4
Carbohydrate Basics

• Primary role provide the body with energy
• Ultimate Targets brain and nervous system
• Considered an ideal fuel
• as compared to other sources of calories
• Less expensive than protein.
• Multiple health benefits
• High-fat diets are associated with chronic
  disease

5
General Carbohydrate Info

• Constitute ¾ of biological world
• Made of carbon and water Cn(H2O)n
• All carbohydrates are composed of single sugars,
  alone or in various combinations

6
Carbohydrate StructureSimple Sugars are the
Building Blocks

• MONOsaccharides

All carbohydrates are composed of single sugars,
alone or in various combinations
DIsaccharides
7
Carbohydrate Structure Basics
8
Carbohydrate Structure Basics
9
Simple SugarGlucose Blood Sugar

• most common carbohydrate
• also known as dextrose
• main source of energy
• most quickly absorbed

10
Simple SugarFructose Fruit Sugar

• absorbed much slower than glucose
• predominantly metabolized in the liver
• does not require insulin to be used
• natural sources include
• fruits, some vegetables
• honey, sugar cane and sugar beets
• generally refined from corn starch
• 15 to 80 sweeter than sucrose

11
Simple SugarSucrose

• Single most abundant pure organic chemical in the
  world
• Table sugar
• Whether raw or refined, common sugar is sucrose

12
Complex Carbohydrates

• Long chains of sugars
• Also called polysaccharides
• poly many
• saccharides sugar unit
• Starch
• Fibers

13
Carbohydrate Sources

• Carbohydrate-rich foods are obtained almost
  exclusively from plants
• Milk is the only animal-derived food that
  contains significant carbohydrate
• Made by green plants during photosynthesis

14
Dietary Recommendations
15
Recommended Sources
Increase intake of complex carbohydrates
and fewer foods like thesefoods that no longer
resemble their original farm-grown products.
We are advised to choose plenty of whole foods
like this
16
(No Transcript)
17
(No Transcript)
18
Carbohydrate Function and Uses in the Body

• Primary role to provide the body with energy
• Energy 4 cal/g

• Digestion enables breakdown of polysaccharides
  into GLUCOSE
• Cells need glucose 24hrs/day
• Stored in the form of glycogen
• Brain and nervous system cannot store glucose

glucose

• Can you tell when your sugar stores are low?
• Nauseous, dizzy, anxious, lethargic, irritable

19
Effect of Carbohydrates
Glycemic Index

• A numerical system
• Measures extent of rise in circulating blood
  sugar a carbohydrate triggers
• number, blood sugar response

20
Glycemic Index

• estimate of how quickly food affects your blood
  sugar

21
Factors Influencing GI

• Biochemical structure of the carbohydrate
• Absorption process
• Size of the food particle
• Contents and timing of the previous meal
• Co-ingestion of fat, fiber, or protein

22
Glycemic Index

• High GI 70 potatoes, white bread
• Low GI
• Not just about individual foods about your diet

23
Examples of GI values
http//diabetes.about.com/library/mendosagi/ngilis
ts.htm
24
Diabetes

• An inability to regulate blood glucose levels
• A disease in which an individual does not produce
  or properly use insulin

• Results in
• abnormally high levels of glucose in blood
• Because of
• lack or ineffectiveness of insulin
• hormone that is needed to convert sugar, starches
  and other food into energy needed for daily life
• the true cause continues to be a mystery,
• although both genetics and environmental factors
• such as obesity and lack of exercise play roles

American Diabetes Association www.diabetes.org
25
Type I vs. Type II Diabetes
Type 1 Insulin Dependent
Type 2 Non- Insulin Dependent
Incidence

• 5-10 of cases
• Pancreas unable to make insulin to meet needs
• Genetic predisposition environmental factors
• Insulin injections
• Dietary Intervention
• Reduce the amount of simple sugars
• Eat foods w/ dietary fiber
• Person will lose weight

• 90-95 of cases
• Maybe insufficient insulin or cells maybe
  unresponsive to insulin
• Genetic predisposition obesity
• Dietary intervention
• Weight loss intervention
• Person is always hungry
• Increase in obesity

Insulin
Risk factor
Treatment
26
Lactose Intolerace

• Insufficient production of the enzyme lactose

Lactose
Lack enzyme to cleave this bond
Disaccharide goes into large intestine where gas
producing bacteria break it down for us
27
Carbohydrates and Health

• Dietary fiber and prevention of chronic diseases
• Carbohydrates and weight loss
• Carbohydrates and dental health

28
Complex Carbohydrates

• Starch
• digestible plant polysaccharide
• Fiber
• indigestible polysaccharide residues of food
• Cannot be broken down by human digestive enzymes
• some broken down by bacteria in the digestive
  tract
• few, if any, calories because not digested
• Examples cellulose, hemicellulose, pectin, gums

Polysaccharide long chain of 10 or more glucose
molecules linked together the chains can be
straight or branched another term for complex
carbohydrates
29
Dietary Fiber

• Components of the cell walls of plants
• cereal grains, fruits, vegetables
• Polymer of monosaccharides
• Human digestive enzymes cannot break down
• Cellulose 3000 glucose

30
Carbohydrates and prevention of chronic
diseasesHealth Benefits of Fiber

• Reduce the risk of
• Heart disease
• Diabetes
• Diverticular disease (gastrointestinal - GI)
• Other
• Relieves Constipation
• Hemorrhoids
• Lowers the GI/GL
• Makes you feel full

31
Dietary Fiber - Two groups

• Insoluble
• fibers that mostly do not dissolve in water
• not digested by bacteria in the large intestine
• Soluble
• fibers that either dissolve or swell in water or
• are metabolized by bacteria in the large
  intestines

32
Fiber Sources
http//www.hsph.harvard.edu/nutritionsource/fiber.
html
33
List of Whole Grains

• Amaranth
• Barley
• Brown rice
• Whole-wheat pasta or couscous
• Flaxseed
• Oats
• Quinoa
• Rye

34
Complex Carbohydrates

• Whole grain refers to a grain that is milled in
  its entirety (all but the husk), not refined.
• Whole grains include wheat, corn, rice, rye,
  oats, amaranth, barley, buckwheat, sorghum, and
  millet two othersbulgur and couscousare
  processed from wheat grains.

35
Complex Carbohydrates

• Whole food a food that is altered as little as
  possible from the plant or animal tissue from
  which it was takensuch as milk, oats, potatoes,
  or apples.
• The more a food resembles the original,
  farm-grown product, the more nutritious it is
  likely to be

36

• HOW DID YOU DO?
• The more often you choose the items listed above,
  the higher your diet is likely to be in
  sugars.You may need to cut back on
  sugar-containing foods, especially those you
  checked as 3 to 5 times a week or more.This
  does not mean totally eliminating these foods
  from your diet.

37
2. Carbohydrates and Weight Loss

• Low carb diets
• Diet and low calorie foods

38
Low Carbohydrate DietsTalking about diet
composition NOT calories

• For weight loss
• the low-carb and low-fat diets end up in a
  statistical tie after a year
• People lose weight faster on low-carb diets,
  those taking the low-fat route catch up in a year

39
Atkins Today
http//www.atkins.com/articles/atkins_superior_nut
rition
40
South Beach Diet
http//www.southbeachdiet.com/sbd/publicsite/how-i
t-works/how-it-works.aspx
41
Top 2007 Food Product Sales

• South Beach Diet 237MM
• Dreyers/Edys Slow Churned 229MM
• Breyers Double Churned 135MM
• Dannons Activia 128MM
• Coke Zero 121MM
• Gatorade Rain 120MM

42
3. Carbohydrates and Dental HealthDental Caries
(Cavities)
Cavities
Bacterial Sugars

• MECHANISM
• Bacterial acid dissolves enamel
• Carbohydrate serves as food for bacteria
• Plaque on teeth sugars stay in but acids dont
  go out
• CARIOGENIC FOOD FACTORS
• Fermentable contains sugars
• Sticky
• Stays in mouth a long time (think taffy)

43
Roles of CHO in Food as Ingredients

• Sweetness
• Texture
• Forms crystals
• Preservative (in high concentration)
• Color
• Caramelization (color)
• React with amino acids (Maillard reaction)
• Health benefits

44
Sweetness

• Sugar Crystalline Relative
• Sweetness (RS)
• Fructose 180
• Sucrose 100
• Glucose (a, b) 74, 82
• Lactose (a, b) 16, 32
• Raffinose 1
• Note Sucrose is reference value 100

45
Artificial Sweeteners

• Non-Carbohydrates
• Cyclamate 30x
• Acesulfame K 200x
• Saccharine 300x
• Aspartame 300x
• Sucralose 600x

• Benefits
• Calories
• Dental
• Limitations
• Functionality
• Safety/Perception
• Successes!

Skyrocketing business Expected growth to 2008
8.3 Approx US Sales 1.4B
46
Sucralose SPLENDA Applications

• Baked goods and baking mixes
• Beverages, alcoholic
• Beverages and beverage mixes,
• Breakfast cereals
• Cheeses
• Chewing gum
• Coffee and tea
• Condiments and relishes
• Confections and frostings
• Dairy product substitutes
• Fats and oils
• Frozen dairy desserts and mixes
• Fruit and water ices
• Gelatins, puddings, and fillings
• Gravies and sauces
• Hard candy and cough drops

• Herbs, seeds, spices, seasonings, blends,
  extracts, and flavorings
• Jams and jellies
• Meat products
• Milk products
• Processed fruits and fruit juices
• Processed vegetables and vegetable juices
• Snack foods
• Soft candy
• Soups and soup mixes
• Sugar substitutes
• Sweet sauces, toppings, and syrups
• Nutritional products dietary supplements
• Pharmaceuticals

47
Polysaccharides in Foods

• Starches
• Modified Starches
• Gums
• Celluloses

48
Gums

• Label Declaration
• Guar
• Locust Bean Gum
• Gum Arabic
• Carrageenan
• Alginate
• Dextran
• Xanthan Gum
• Cellulose Gel (MCC)
• Cellulose Gum (CMC)
• Pectin

• Types of Applications
• Bakery, Confections
• Beverages
• Cultured Systems
• Emulsions
• Sauces
• Gravies
• Salad Dressings
• Frozen Desserts
• Meat and Poultry
• Water and Milk Gels

49
Mayonnaise comparison