Suggestion box

Please e-mail me your questions about nutrition-Answers presented following week

on line notes are not complete transcripts of lectures

2

Addition to lecture 2A-

-use a lactose-free dairy product (lactose removed when lactose-free dairy product is made) e.g. some lactose-free milk products are currently available.

3

chicory seed-food additive

-resistant carbohydrate causing decreased pH-

due to short chain fatty acid production

4

Questions about diet/exercise recordsProject (or essay option)?

5

Lecture 4a- 26 January 2015CARBOHYDRATES IV

6

   

Overview of lecture 4A

Carbohydrates- sugars in health and disease- complex carbohydrates in health

and disease- where are carbohydrates found- dietary recommendations- what’s new and exciting

- next lecture-FIBRE

7

Carbohydrates in health-sugars

Nutrient deficiencies- empty kcal

Dental caries – sugar will cause caries and therefore good oral hygiene important

Obesity – when consumed in excess sugars cause obesity due to conversion of sugar to fat- see next slide first point

8

Carbohydrates in health-sugars continued

Heart disease –lots of refined sugar leads to alterations in blood lipids in carbohydrate sensitive individuals-due to increased insulin response that builds fat

Misbehaviour in children and criminal behaviour in adults – myth-nothing to support scientifically these suggestions

9

Carbohydrates in health continuedBut sugars in foods are not all bad-many functional properties of carbohydratesin foods- e.g. taste, physical and chemical properties and antimicrobial purposes

Weight control-foods rich in complex carbohydrate are usually low in fat and added sugars and provide

-less kcal per bite-also satiety and delayed hunger due to

glycemic index issue

10

Carbohydrates in health continued

Complex carbohydrate foods also help withHeart disease

-high complex carbohydrate and low cholesterol diets reduce risk of heart disease-such high complex carbohydrate and low cholesterol diets are low in animal fat and cholesterol and high in soluble fibres and vegetable proteins

11

Carbohydrates in health-starches continuedCancer-lower risk with high complex carbohydrate diet that has loads of green and yellow vegetables and citrus fruit-nature of preventative effect is not clear

Type 2 diabetes-lower risk with high complex carbohydrate diets-most likely due to such diets being low in fat- also likely due to lower glycemic index issue

12

Carbohydrates in foodsGlucose- e.g. fruits, veggies, honeyFructose- e.g. fruit and honeyGalactose-rarely in food -mostly in form of lactose

Sucrose-minimal amounts in some fruits and veggies- e.g. beetsMaltose -none naturally in foodLactose - milk and other dairy products

Oligosaccharides – e.g. inulin – chicory, Jerusalem artichoke

Starch- e.g. potatoesGlycogen- e.g.- meats little rapid conversion to lactic acid at slaughter

13

DIETARY Recommendations-DRI

Carbohydrates be 45-65 % of energy or 900-1300 kcal of carbohydrate or 225-325 grams of carbohydrate per total energy intake of 2000 kcal/day

-carbohydrates from a variety of sources with increases in complex carbohydrates are recommended

14

DIETARY RecommendationsDRI- Added sugars (simple sugars)-no more than 25 % of calories- but that is 500 kcal or 125 grams (31 teaspoons) of sugars- this is too much

WHO and FAO – recommend less than 10 % of calories as added sugars-200 kcal or 50 grams-this is better idea than the DRI recommendation-in March 2014, WHO proposed that a reduction to below 5% of total energy intake per day would have additional benefits. Five per cent of total energy intake is equivalent to around 25 grams (around 6 teaspoons) of sugar per day for an adult of normal Body Mass Index (BMI).

https://www.uoguelph.ca/hpc/sites/uoguelph.ca.hpc/files/files/RP_Cranberry%20Orange%20Spritzer.pdf

15

https://www.uoguelph.ca/hpc/sites/uoguelph.ca.hpc/files/files/RP_Cranberry%20Orange%20Spritzer.pdf

Reducing added sugar

16

What is new in carbohydrates?Glycaemic index review by Health Canada

Aziz, A, Dumais, L., Barber J. Health Canada's evaluation of the use of glycemic index claims on food labels. American J. Clin Nutr. 2013 Aug;98(2):269-74. doi: 10.3945/ajcn.113.061770. Epub 2013 Jun 12.

•Nutrition Research Division and the Nutrition Regulations and Standards Division, Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Canada. alfred.aziz@hc-sc.gc.ca

17

What is new in carbohydrates?Aziz et al. American Journal of Clinical Nutrition 98:269-74(2013).“Health Canada's assessment identified 3 areas of concern with respect to GI labelling:

1)the GI measure has poor accuracy and precision for labelling purposes;

2) as a ratio, the GI does not vary in response to the amount of food consumed and the partial replacement of available carbohydrates with unavailable carbohydrates, whereas the glycemic response does;

3) an unintended focus on the GI for food selection could lead to food choices that are inconsistent with national dietary guidelines. Hence, Health Canada's current opinion is that the inclusion of the GI value on the label of eligible food products would be misleading and would not add value to nutrition labeling and dietary guidelines in assisting consumers to make healthier food choices. “

18

What is new in carbohydrates?

Artificial sweeteners – linked to weight gain and to increased risk of type 2 diabetes- a number of papers

Saccharin changes gut microbiota in mice which in turn contributes to glucose intolerance and hence the risk of type 2 diabetesNature 514, 181–186 (09 October 2014)