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BPK 110 > 6: Carbohydrates > Flashcards

6: Carbohydrates Flashcards

1
Q

What are the three main types of carbohydrates?

A

Sugars, starches, and fibre

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2
Q

Why is fibre unlike other carbohydrates?

A

fibre has monosaccharides bonded together in a way that humans cannot digest

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3
Q

Define intrinsic sugars and give examples

A

Sugars naturally found in many foods
- Fruits and milk

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4
Q

Define extrinsic sugars (added sugars)

A

Sugars added to foods by the food industry to enhance the flavour of processed foods

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5
Q

What are the three main monosaccharides (single sugars) found found in food

A

Glucose (most common), fructose, galactose

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6
Q

Monosaccharides (Single Sugars):
Define Glucose

A
  • building block of most other longer carbohydrates like starch and fibre
  • main monosaccharide found in the blood (blood sugar)
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7
Q

Monosaccharides (Single Sugars):
Functions of Glucose

A
  • fuel the needs of all cells in body, (brain cells, red blood cells), both have an absolute requirement for glucose
  • Glucose can be metabolized into ATP, the body’s main energy currency
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8
Q

Monosaccharides (Single Sugars):
Where is Fructose found

A
  • fruit sugar, found in many fruits as well as some vegetables and honey
  • significantly sweeter than glucose and other sugars. Therefore added to processed foods to increase perceived sweetness
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9
Q

Monosaccharides (Single Sugars):
Where is Galactose found

A
  • milk sugar because it’s found in milk
  • similar in sweetness to glucose
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10
Q

Disaccharides (Double Sugars):
What are the three most common disaccharide in the diet?

A

sucrose, maltose and lactose

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11
Q

How are Disaccharides (Double Sugars) made, what is its structure

A

sugars with two monosaccharide units

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12
Q

Disaccharides (Double Sugars):
Sucrose (Table Sugar)

A

Glucose + Fructose = Sucrose

  • typically white or brown
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13
Q

Disaccharides (Double Sugars):
What enzyme breaks down sucrose

A

Enzyme Sucrase
- breaks down sucrose into its respective two sugars, then absorbed at the villi of the small intestine

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14
Q

T/F: brown sugar is healthier than white sugar

A

False, no clear advantage to consuming brown sugar over white.
- Brown sugar is white sugar mixed with molasses
- very similar nutritionally

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15
Q

Disaccharides (Double Sugars):
Maltose (Malt Sugar)

A
  • Starch, formed from a long chain of glucose molecules
  • Mouth enzymes break down longer starch chains, forming glucose-glucose disaccharide maltose
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16
Q

Disaccharides (Double Sugars):
What enzyme breaks down Maltose

A

Enzyme Maltase
- in the small intestine, enzyme maltase breaks down maltose into glucose molecules, which can then be absorbed

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17
Q

Disaccharides (Double Sugars):
Lactose (Milk Sugar)

A

Glucose + Galactose = Lactose

  • main sugar found in milk
  • enzyme lactase breaks it down
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18
Q

What is Lactose Intolerance

A

Condition where people lack the enzyme lactase that helps separate glucose and galactose molecules in lactose

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19
Q

What are Extrinsic Sugars

A
  • added sugars into food by manufacturers to increase sweetness
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20
Q

What are Intrinsic Sugars

A

Naturally found in foods

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21
Q

Both brown and white sugar are sucrose that originates from what foods

A

Sugar cane or beets

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22
Q

T/F: Both Intrinsic and Extrinsic Sugars Must be Grouped Together on an Ingredients List

A

False, only extrinsic sugars are grouped together on an ingredients list

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23
Q

Oligosaccharides (Few Sugars)

A
  • between 3 and 10 monosaccharides in their chain
  • considered fibres, because humans lack enzymes needed to digest them
  • Most common oligos = fructooligosaccharides (FOSs) and galactooligosaccharides (GOSs)
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24
Q

Why are Oligosaccharides prebiotic

A
  • cannot be broken down by enzymes in small intestine, bacteria in the large intestine can ferment them
  • prebiotics because bacteria use them for food and growth
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25
Q

What are Polysaccharides (Many Sugars)

A
  • chains of monosaccharides greater than 10 units in length
  • composed of long glucose chains
  • 2 types of polysaccharides (starches and fibre)
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26
Q

Polysaccharides (Many Sugars):
Starch

A
  • long glucose chain, either straight (amylose) or branched (amylopectin)
  • get starch from eating plant foods
  • Amylopectin, most common carb in the human diet
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27
Q

How are Polysaccharides: Starch, digested

A
  1. broken down into oligosaccharides
  2. then into disaccharides
  3. eventually into monosaccharide glucose
  4. then absorbed
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28
Q

Polysaccharides (Many Sugars):
What is Fibre

A

Composed of long chains of glucose molecules like starch

  • Fibre = PLANT substances such as cellulose, dextrin and inulin that human enzymes cannot break down
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29
Q

T/F: No chemical digestion of fibre in the small intestine

A

True, fibres reach the large intestine predominantly undigested.
- bacteria ferment certain fibres into short-chain fatty acids. Short-chain fatty acids are then absorbed and contribute to our energy intake

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30
Q

T/F: Fibres are predominantly composed of glucose, and is a source of glucose to the body

A

False. Even though fibres are predominantly composed of glucose, fibre is not a source of glucose to the body. Instead, it is potentially a source of short chain fatty acids

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31
Q

Whether fibre can or cannot be fermented into short chain fatty acids primarily depends on what

A

whether it is soluble or insoluble fibre

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32
Q

Soluble Fibre

A

Dissolves in water to form a gelatinous solution
- Bacteria in large intestine can ferment soluble fibre to produce short-chain fatty acids
- provides 2-3 kcal/g

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33
Q

Foods that have Soluble Fibre

A

Oats, apples, beans, peas, citrus fruits, barley and psyllium

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34
Q

Soluble fibre has what health benefits

A
  • may improve cardiovascular health
  • regulate blood glucose
  • lower blood cholesterol
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35
Q

Insoluble fibre

A
  • Does not dissolve readily in water
  • Passes through digestive tract virtually unchanged, not fermented by bacteria in large intestine
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36
Q

Health benefits of Insoluble fibre

A

May promote digestive health

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37
Q

High sources of Insoluble fibre in food

A

Wheat, bran, beans, potatoes, cauliflower

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38
Q

Glycogen

A
  • synthesizing long chains of glucose mlcs with the aim of storing them
  • glycogen stored in our muscles and around our liver
  • only store so much carbohydrate – typically around 0.5-2 kg
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39
Q

Unrefined Carbohydrates

A

Unrefined sources of carbs are consumed in their entire form; entire grain is used

Ex: whole grain wheat, whole grain oats

40
Q

Refined Carbohydrates

A

Refined sources of carbohydrates have part of the grain removed, typically the bran and germ layer
- lowers nutrient density of plant

41
Q

T/F: whole wheat is the same as whole grain wheat

A

False, whole wheat is not the same as whole grain wheat; not fully a whole grain but contains more fibre than a refined grain

42
Q

Carbohydrate Digestion

A
  1. Mouth, salivary amylase begins digestion of starch
  2. Stomach, HCl inactivates salivary amylase, no carb digestion here
  3. Pancreatic amylase secret into small intestine to continue digestion
  4. Microvilli of small intestine also secrete carb digesting enzymes
  5. Undigested carb pass onto large intestine; further broken by bacteria
  6. Any remaining undigested carb is excreted
43
Q

Digestion and Absorption of Carbohydrates at the Villi

A
  1. Brush border intestinal cells release carb digesting enzymes to finish digesting job of amylase
  2. Small intestine villi absorbs carbs digested into monosaccharides
  3. Glucose, fructose, galactose absorb across small intestine wall into blood capillaries
  4. Liver metabolizes fructose/galactose, live stores glucose as glycogen
44
Q

Lactose Intolerance

A
  • insufficient secretion of enzyme lactase
  • lactose cannot be digested in small intestine, bacteria in large intestine ferment it
  • Leads to production of methane gas
45
Q

What is Glycemic Response and its association with diets

A

spike in blood glucose that follows a meal once glucose enters the general circulation
- Diets that produce a lower GR associated with a lower risk of type 2 diabetes, CVD and obesity

46
Q

Glycemic index

A

relative ranking of a food’s potential to spike blood sugar on a 100-point scale

47
Q

Glycemic load (GL)

A

more accurate assessment of blood glucose will spike since it considers the food’s GI plus the actual amount of carbohydrate within the food

48
Q

What are the glycemic index of common foods

A

Low GI (< 55): non-starchy veggie, soy milk, less sweet fruit, 100% whole wheat

Med GI (56-69): ice cream, rice, sweeter fruits, bread, whole grain wheat

High GI (>70): candy, watermelon, chips, white rice/bread, muffins

49
Q

Blood Sugar Regulation –
Role of Insulin and Glucagon

A

bodies try to establish glucose homeostasis
- Insulin and glucagon are blood glucose-regulating hormones (secreted by pancreas)

50
Q

Blood Sugar Regulation:
Hypoglycemia

A
  • Low blood glucose levels
  • tiredness, lethargy and irritability
51
Q

Blood Sugar Regulation:
Hyperglycemia

A
  • elevated blood sugar levels
  • damage blood vessels, kidneys and promote diabetes
52
Q

Endocrine Pancreas

A

secretion of hormones insulin and glucagon into blood to regulate blood glucose

53
Q

Exocrine Pancreas

A
  • secretes pancreatic juice into the small intestine
  • Pancreatic amylase, lipase and protease promote digestion of carbs, lipids and proteins
54
Q

Insulin lowers blood glucose levels - process

A
  1. Normal blood glucose
  2. After meal, blood glucose concentration increases
  3. Pancreas secretes insulin into blood due to increase in blood glucose
  4. Insulin bines to receptors on cells
  5. Finding of insulin to receptors bring glucose channels to sell surface
  6. Glucose leaves blood and enters cells through glucose channels
  7. Blood glucose returns to normal
55
Q

Glucagon and blood glucose

A

When blood glucose levels drop, pancreas releases glucagon
- Glucagon increases blood glucose by promoting three main processes (glycogenolysis, gluconeogenesis, lipolysis)

56
Q

Glucagon and blood glucose:
Glycogenolysis

A

Conversion of glycogen to glucose

57
Q

Glucagon and blood glucose:
Gluconeogenesis

A

Conversion of certain amino acids into glucose

58
Q

Glucagon and blood glucose:
Lipolysis

A

Breakdown of stored lipids
- glycerol from triglycerides can then be used to make glucose

59
Q

Carbohydrate functions:
Energy provision

A

Carbs main role is to provide energy
- glucose is main carb and used as source of energy by all body tissues
- Cells metabolize glucose to capture its energy as ATP

60
Q

Carbohydrate functions:
Protein sparing

A

If body does not consume enough carbs in diet, certain amino acids are used to make glucose through gluconeogenesis
- leads to breakdown of body protein
- Getting enough carbs in diet, prevent this from happening and helps maintain protein and tissues (muscles)

61
Q

Carbohydrate functions:
Fat burns in a carbohydrate flame

A
  • Sufficient dietary carbs are needed to maintain the citric acid cycle
  • diet very low in carbs, products of lipid metabolism cannot enter citric acid cycle and will instead form ketones bodies to fuel body needs
62
Q

Carbohydrates and health:
Diabetes

A
  • chronically elevated blood glucose levels, due to bodies,inability to regulate (both acute/chronic symptoms)
63
Q

Carbohydrates and health:
Acute diabetes symptoms

A

Increased thirst, tiredness/lack of energy, slow healing infections, frequent urination, weight loss

64
Q

Carbohydrates and health:
Chronic diabetes symptoms

A

Neuropathy/numbness, cardiovascular disease, blindness, kidney disease, amputation

65
Q

Carbohydrates and health:
Type one diabetes

A
  • Approximately 10% of cases
  • immune system attacks, insulin secreting cells of pancreas = no insulin to promote glucose uptake into cells and out of blood
66
Q

Carbohydrates and health:
Type two diabetes

A
  • approximately 90% of cases
  • Pancreas still secrete insulin but cells lose sensitivity to it (insulin resistance)
67
Q

Carbohydrates and health:
Gestational diabetes

A
  • Elevated blood glucose and impaired glucose management that first occurs during pregnancy
  • Approximately 5% of pregnant women develop it
  • Increases future risk for type two diabetes and mother
68
Q

Carbohydrates and health:
Risk factors for type 1 diabetes

A

Unknown

69
Q

Carbohydrates and health:
Risk factors for type 2 diabetes

A

Obesity, physical inactivity, genetics, family history, gestational diabetes, diets high in processed foods sugars, fat

70
Q

Carbohydrates and health:
Prevention of type 1 diabetes

A

No preventative measures have been established

71
Q

Carbohydrates and health:
Prevention of type 2 diabetes

A
  • Lifestyle changes: weight balance (loss), reduction in caloric intake (fat), physical activity
  • Medication
72
Q

Carbohydrates and health:
Management of type 1 diabetes

A

No cure
- Insulin injection
- Lifestyle

73
Q

Carbohydrates and health:
Management for type 2 diabetes

A

No cure
- lifestyle, blood sugar monitoring, medication, insulin injections, bariatric surgery (shrink size of stomach)

74
Q

Sir Frederick Banting

A

Discovered insulin

75
Q

Carbohydrates and health:
Hypoglycemia

A
  • Low blood glucose
  • Dizziness, hunger, headache, irritability, tiredness, mental confusion
  • 2 types of chronic hypoglycemia (reactive, and non-reactive)
76
Q

Carbohydrates and health:
Reactive hypoglycemia

A

Low blood glucose due to excessively high release of insulin
- Occurs 2 to 5 hours after meal

77
Q

Carbohydrates and health:
Non-reactive hypoglycemia

A

“Fasting hypoglycemia”
- May or may not be related to meals
- May occur due to fasting medications, pregnancy, alcohol abuse, liver, heart, kidney disorders

78
Q

Carbohydrates and health:
Sugar and health

A
  • Sugar is not inherently bad or good
  • Foods high in extrinsic sugars are often energy dense and nutrient poor
  • Diet high in extrinsic sugars, increase risk of CVD, diabetes and obesity
79
Q

Carbohydrates and health:
Non-nutritive sweeteners (NNSs)

A

“Sugar substitutes, artificial sweeteners”
- negligible number of calories and nutrients but sweet tasting flavour
- 30-1300 x sweeter than sugar
- Effects on weight and disease are still being studied

80
Q

Carbohydrates and health:
Is Aspartame Safe?

A
  • most rigorously studied food additive
  • Large scale systemic reviews have found no link between aspartame and cancer logical symptoms
81
Q

Carbohydrates and health:
Carbohydrates and weight management

A
  • Carb intake does not increase caloric intake, weight will not be gained
  • Liquid sources of carbs (sugar, sweetened beverages, decrease in fullness), increase caloric consumption
  • Fiber is associated with lower BMI due to ability to increase fullness
82
Q

Carbohydrates and health: carbohydrates and dental caries

A

Cavities: holes that develop in teeth, promote pain and tooth loss
- Sugars provide food for bacteria to grow and thrive = bacteria release acid when act on sugar damaging tooth enamel

83
Q

Carbohydrates and health:
Carbohydrates on CVD

A
  • diet high and sugars, refined carbs pose a greater CVD risk
  • diet high in fibre associated with lower CBD risk (soluble fiber, lower bad cholesterol, regulates blood sugar)
84
Q

Carbohydrates and health:
FODMAPs and IBS

A
  • short chain carbs are not fully absorbed in small intestine and are fermented by bacteria in large intestine, producing gas (may promote IBS symptoms)
  • Reducing FODMAPs (fermentable oligosaccharides, disaccharide, monosaccharide, and polyols) may improve IBS symptoms
85
Q

High FODMAP foods that may promote IBS

A

Vegetables, fruits, carb dense foods, lipid dense foods, protein dense foods

86
Q

Carbohydrates and health:
Fibre and colon cancer

A
  • dietary fibre intake may reduce risk of developing colon cancer
  • individuals who consume more fibre have lower risk of colon cancer
  • Fiber made dilute concentrations of cancer causing agents, promote removal or minimize damage they can cause
87
Q

Recommendations of carbs

A
  • Limit added sugars to no more than 10% of total energy intake, and ideally below 5% of total energy intake
  • Consume fibre rich foods aiming for approx 25 g/day woman and 38 g/day men
88
Q

Recommendations of carbs

A
  • Limit added sugars to no more than 10% of total energy intake, and ideally below 5% of total energy intake
  • Consume fibre rich foods aiming for approx 25 g/day woman and 38 g/day men
89
Q

What is known as milk sugar

A

Lactose and galactose

90
Q

Bacteria ferment certain fibres into __________, which can be absorbed and used for energy

A

Short chain fatty acids

91
Q

Bacteria ferment certain fibres into __________, which can be absorbed and used for energy

A

Short chain fatty acids

92
Q

T/F: body stores about a quarter of its energy as glycogen

A

False, at most, glycogen storage accounts for a few kilograms of stored energy

93
Q

Lactase is brush border enzyme, which means it is secreted by the __________, which are collectively known as the brush border

A

Microvilli

94
Q

Diabetes Canada recommends that those with diabetes consume foods that produce a lower ____________

A

Glycemic response

95
Q

__________ is the conversion of certain amino acids into glucose

A

Gluconeogenesis

96
Q

What is the main role of carbs in human body?

A

Fuelling body needs

97
Q

T/F: Obesity is an outcome of diabetes

A

False, obesity is a risk factor, not an outcome

BPK 110 (10 decks)

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