Dietary Carbohydrates Flashcards Preview

DEMS EXAM 2 > Dietary Carbohydrates > Flashcards

Flashcards in Dietary Carbohydrates Deck (14)
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1
Q

What is glycemic index?

A

The change in blood glucose that occurs from eating food; high-glycemic index raises your blood glucose a lot, while low-glycemic index raises your blood just a little.

2
Q

What is a major limitation of the glycemic index?

A

It only captures blood glucose – not fructose.

3
Q

The best studies for evaluating the health effects of diet are ________________.

A

long-term interventional studies, in which one group receives an intervention (such as telling them to eat healthy and exercise) and one doesn’t

4
Q

What four things have been associated with increased risk for diabetes?

A
  • Increased intake of dietary carbohydrates
  • Increased intake of high-fructose corn syrup
  • Reduced intake of whole grains
  • Obesity (which is also associated with carbohydrates)
5
Q

Uniquely, fructose can cause _______________.

A

insulin resistance in the absence of weight gain

6
Q

How does fructose metabolism differ from glucose metabolism?

A

Fructose bypasses the regulatory enzyme phosphofructokinase and goes into the TCA cycle. Thus, it can add to TCA cycle energy production or lipogenesis without being regulated.

7
Q

The greatest risk for development of diabetes seems to come from ______________.

A

a diet rich in high glycemic index food and low in fiber

8
Q

For a 70 kg person with an average energy expenditure, energy intake should be roughly ________.

A

2,100 kcal/day

9
Q

What percent do the macronutrients make up in a typical person’s diet?

A

Protein: 15%
Fats: 30%
Carbohydrates: 55%

10
Q

The average American consumes _______ per day in added sugars.

A

94 grams

11
Q

What three things make fructose problematic in sugar metabolism?

A

Its entrance is not regulated by insulin.
It bypasses phosphofructokinase and thus passes straight into the TCA cycle (increasing triglyceride levels through lipogenesis).
It does not stimulate a rise in insulin release.

12
Q

What chemical structure explains the high glycemic index of starchy foods such as white bread, potatoes, and pasta?

A

Amylopectin – a highly branched polysaccharide that allows many points of catabolic degradation

13
Q

True or false: insoluble fiber creates more bulk than soluble fiber (gram for gram).

A

False. Soluble fiber absorbs water and thus achieves a larger bulk than insoluble fiber.

14
Q

Ultimately, the Finnish trial and other gold-standard trials have shown that diets with ______________ are best at preventing diabetes.

A

high carbs but low calories

(this effect might be due to weight loss, as other trials have shown that low-carb and low-calorie diets are even better at preventing diabetes)