Carbohydrates

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

doi:10.1016/B978-0-323-66162-1.00003-2

Carbohydrates

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

Research output: Chapter in Book/Report/Conference proceeding › Chapter

4 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 language	English (US)
Title of host publication	Present Knowledge in Nutrition
Subtitle of host publication	Basic Nutrition and Metabolism
Publisher	Elsevier
Pages	37-50
Number of pages	14
ISBN (Electronic)	9780323661621
ISBN (Print)	9780128198421
DOIs	https://doi.org/10.1016/B978-0-323-66162-1.00003-2
State	Published - 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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10.1016/B978-0-323-66162-1.00003-2

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title = "Carbohydrates",

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.",

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T1 - Carbohydrates

AU - Ahnen, Rylee T

AU - Mottet, Rachel

AU - Omolo, Morrine

AU - Slavin, Joanne L

PY - 2020/1/1

Y1 - 2020/1/1

N2 - 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.

AB - 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.

KW - Added sugar

KW - Carbohydrates

KW - Dietary fiber

KW - Glycemic response

KW - Lactose intolerance

KW - Prebiotics

KW - Starch

KW - Sugar

KW - Whole grains

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DO - 10.1016/B978-0-323-66162-1.00003-2

M3 - Chapter

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SN - 9780128198421

SP - 37

EP - 50

BT - Present Knowledge in Nutrition

PB - Elsevier

ER -

Carbohydrates

Abstract

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