Topic 5: Dietary Carbohydrates Flashcards
week 5 (13 cards)
What are the three types of monosaccharides?
Glucose, Fructose, Galactose
What are the three types of disaccharides?
Maltose (glucose + glucose), Sucrose (glucose + fructose), Lactose (glucose + galactose)
What distinguishes monosaccharides from disaccharides?
Monosaccharides are single sugar units; disaccharides are made of two sugar units joined together.
What is soluble fibre?
Fibre that dissolves in water, forms a viscous gel, and is easily fermented in the colon (e.g., gums, pectins).
What are the health benefits of soluble fibre?
Reduces risk of CVD and type 2 diabetes by slowing digestion and aiding in blood glucose control.
What is insoluble fibre?
Fibre that does not dissolve in water, is non-viscous, less fermentable, and promotes bowel movements (e.g., cellulose, lignin).
What are resistant starches?
Starches that escape digestion in the small intestine and are fermented in the large intestine, acting as prebiotics.
What are common food sources of carbohydrates?
Fruits, vegetables, legumes, whole grains, dairy, and foods containing added sugars.
Which foods are high in resistant starch?
Whole grains, legumes (RS1), raw potatoes, unripe bananas (RS2), cooked then cooled starches (RS3), modified starches (RS4).
What does FODMAP stand for?
Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols.
Why can FODMAPs cause digestive symptoms?
They are poorly absorbed in the small intestine, drawing in water and fermenting in the colon, producing gas.
What are common symptoms of FODMAP sensitivity?
Bloating, distension, flatulence, constipation, abdominal pain, and nausea.
Give examples of high FODMAP foods.
Apples, pears, watermelon (fructose); milk, yoghurt (lactose); onions, garlic (fructans); legumes (GOS); mushrooms, stone fruits (polyols).
