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Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates

  • Chapter
Handbook of Starch Hydrolysis Products and their Derivatives

Abstract

Sugars are soluble carbohydrates of fundamental importance in providing energy for the maintenance of life (Department of Health, 1991). Sucrose is the sugar most widely used as a food in the United Kingdom (Department of Health, 1989) and in the last 150 years its consumption has changed such that it is no longer a minor luxury item but a major dietary constituent. Approximately 14% of the energy requirements of an average British adult are supplied by sucrose (MAFF, 1990), approximately 25% of this being obtained from confectionery products. Although there is no evidence that sugars naturally incorporated in the cellular structure of foods (intrinsic sugars) have adverse effects on health, the recent Department of Health Report on Health and Social Subjects reiterated that, “High intake of non-milk extrinsic sugars can have undesirable effects on dental health and, in the obese, can predispose to undesirable metabolic effects” (Department of Health, 1994). A proposal has thus been made that the population’s average intake of extrinsic sugars should not exceed 10% of the total dietary energy (ca. 60 g per day on average; Department of Health 1991). Replacement of the extrinsic sugar sucrose in manufactured foods provides an obvious method of moving towards this goal for health-conscious individuals.

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Authors
  1. D. M. Storey
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  2. A. Zumbe
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Editors and Affiliations

  1. British Sugar Technical Center, Norwich, UK

    M. W. Kearsley (Business Development Manager) & S. Z. Dziedzic (Business Development Manager) (Business Development Manager) &  (Business Development Manager)

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© 1995 Springer Science+Business Media Dordrecht

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Storey, D.M., Zumbe, A. (1995). Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates. In: Kearsley, M.W., Dziedzic, S.Z. (eds) Handbook of Starch Hydrolysis Products and their Derivatives. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2159-4_7

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  • DOI: https://doi.org/10.1007/978-1-4615-2159-4_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5902-9

  • Online ISBN: 978-1-4615-2159-4

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