ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert.
Dietary Starches and Sugar in Man
presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.
Reihe
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 24.2 cm
Breite: 17 cm
Gewicht
ISBN-13
978-3-540-19560-3 (9783540195603)
DOI
10.1007/978-1-4471-1701-8
Schweitzer Klassifikation
1. The Chemistry of Starches and Sugars Present in Food.- Natural Carbohydrates.- Granular Starch Modifications.- Extensive Chemical and Enzymatic Hydrolysis of Starch.- Simple Natural Carbohydrates and Their Derivatives.- Conclusions.- 2. Structure of Starch in Food: Interaction of Starch and Sugars with Other Food Components.- Gelatinisation, Retrogradation and Resistant Starch.- Changes in Starch During and After Technological Treatments.- Protein-Starch Interaction.- Starch-Lipid Interaction.- Interaction of Starch and Sugars with Minerals.- Sugars and Protein.- Conclusions.- Addendum.- 3. The Digestion of Starches and Sugars Present in the Diet.- Digestion of Dietary Carbohydrates.- Assessment of Dietary Carbohydrate Digestibility.- Factors Affecting the Digestion of Dietary Carbohydrates.- Conclusion.- 4. The Role of the Gut Microflora in the Digestion of Starches and Sugars: With Special Reference to Their Role in the Metabolism of the Host, Including Energy and Vitamin Metabolism.- Classification of Carbohydrates in Foods.- Sugars.- Starches.- The Intestinal Microflora.- Implications of the Interactions with the Microflora.- Conclusions.- 5. Dietary Carbohydrate and the Kinetics of Intestinal Functions in Relation to Hexose Absorption.- The Handling of Carbohydrate by the Mammalian Small Intestine.- Transport Mechanisms for the Monosaccharides.- Characterisation of Transport Mechanisms by Kinetic Analysis.- Fructose Absorption 100 Are There Any Remaining Controversies in Hexose Absorption?.- Absorption of Free Glucose and Galactose Compared with Those Produced from Disaccharides.- Adaptations Induced by Changes in Dietary Carbohydrate.- Conclusion.- 6. The Role of Dietary Starches and Sugars and Their Digestive End Products on Gastrointestinal Hormone Release.- Gastrointestinal Hormones.- Release of Gastrointestinal Hormones by Carbohydrates.- Conclusions.- 7. The Metabolism of Sugars and Starches.- Metabolism: General Considerations.- Glucose Metabolism.- Starch.- Glucose: Whole Body Economy.- Galactose.- Fructose.- Fructose and the Liver.- Fructose and Adipose Tissue.- Fructose Metabolism and Hyperuricaemia.- Polyols.- Carbohydrate Metabolism and Vitamins.- Non-enzymatic Glycosylation.- 8. Glycaemic Responses to Sugars and Starches.- Reasons for Measuring Blood Glucose Concentrations.- Factors Affecting Glycaemic Responses to Meals.- Glycaemic Response to Sugars and Starches in Solution.- Glycaemic Response to Sugars in Solution Versus Solid Food.- Blood Glucose Responses to Meals.- Acute and Chronic Glycaemic Responses to Sugary and Starchy Diets.- Reactive Hypoglycaemia.- Comment.- Summary and Conclusions.- 9. The Relationship Between Lipid Metabolism and Dietary Starches and Sugars.- Plasma Lipids.- Adipose Tissue.- Liver Lipid.- Conclusion.- 10. The Effects on Energy Input and Output of Dietary Starches and Sugars.- History.- Effects on Respiratory Quotient.- Effects on Dietary-Induced Thermogenesis.- Effects on Body Weight.- Possible Explanations for the Differences Between the Effects of Dietary Carbohydrates on Body Weight Loss.- Effects on Carbohydrates on Energy Input.- Conclusions.- 11. The Influence of Starch and Sugar Intake on Physical Performance.- Physical Performance.- Fatigue.- Dietary Carbohydrate Intake and Physical Performance.- Starch and Sugar Intake and Performance.- Pre-exercise Carbohydrate Intake.- Carbohydrate Intake During Exercise.- Summary.- 12. Insulin, Glucagon and Catecholamine Responses to the Ingestion of Various Carbohydrates.- Regulation of Glycaemia During an Oral Glucose Load.- Acute Insulin Response to Carbohydrates.- Acute Glucagon Response to Carbohydrates.- Acute Catecholamine Response to Carbohydrates.- Long-term Effect of Carbohydrate Feeding on the Metabolic and Hormonal Response to a Glucose Load.- Future Research and Overview.- 13. The Effect of Dietary Starches and Sugars on Satiety and on Mental State and Performance.- Satiety Effects of Carbohydrates.- Measurement of Satiety and its Mechanisms.- Satiety Effects of Sugar Solutions.- Satiety Effects of Disguised Maltodextrin.- Satiety Effects of Sweetness and of Energy Metabolism.- An Overview of Carbohydrate Actions in Satiety.- Sugary Versus Starchy Foods.- Practical Implications of Satiety Effects.- Improved Analysis of Satiety Mechanisms.- Effects on Mental Performance and Mood.
