Carbohydrates

Rylee T Ahnen, Rachel Mottet, Morrine Omolo, Joanne L Slavin

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Carbohydrates are ubiquitous in the human dietary pattern and provide a widely accepted, often affordable, food for many consumers. Because of this, carbohydrates often serve as the primary energy source for many individuals, and their role in developing and maintaining a healthy eating pattern cannot be overlooked. In this chapter, the structure and function of carbohydrates is discussed, as well as their digestion, absorption, and metabolism. Dietary recommendations for carbohydrates, as well as the food sources that provide them in the diet, are discussed, as are the various health outcomes for which carbohydrates are thought to influence. Lastly, current trends in carbohydrate consumption are detailed, and thoughts for future research in carbohydrate science are presented.

Original languageEnglish (US)
Title of host publicationPresent Knowledge in Nutrition
Subtitle of host publicationBasic Nutrition and Metabolism
PublisherElsevier
Pages37-50
Number of pages14
ISBN (Electronic)9780323661621
ISBN (Print)9780128198421
DOIs
StatePublished - Jan 1 2020

Bibliographical note

Publisher Copyright:
© 2020 International Life Sciences Institute (ILSI). Published by Elsevier Inc. All rights reserved.

Keywords

  • Added sugar
  • Carbohydrates
  • Dietary fiber
  • Glycemic response
  • Lactose intolerance
  • Prebiotics
  • Starch
  • Sugar
  • Whole grains

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