1. Lecture 3b- 24 Sept. 2018
CARBOHYDRATES II

2. Overview of lecture 3b
Carbohydrates
-blood glucose homeostasis
-functions of carbohydrates
essential or not?
-fad diets

3. Overview of lecture 3b
Carbohydrate content of foods
-impact of diet on health and disease
Functional foods in the management of health and disease
Nutraceuticals in the management of health and disease
Next lecture-fibre -carbohydrates in health and disease
-WHATS NEW IN CARBOHYDRATE
RESEARCH

4. BLOOD GLUCOSE HOMEOSTASIS P. 106-109
Maintaining blood glucose at normal levels is important
-too low-dizzy and weak
-too high-fatigued, confused and difficulty breathing
Regulating hormones - insulin and glucagon
Balancing in normal range - insulin and glucagon

5. Blood glucose homeostasis continued Falling outside normal range
-diet does not regulate blood sugar-the body does
-diabetes-types 1 and 2 and gestational diabetes-elevated blood glucose
-type 1 diabetes -autoimmune attack on pancreatic beta cells
-used to be called insulin dependent diabetes mellitus or
juvenile diabetes
-no cure at the moment
-type 2 diabetes -insulin resistance followed by beta cell failure
-used to be called-non-insulin dependent diabetes mellitus(NIDDM) or adult onset diabetes
-gestational diabetes (GDM) -insulin resistance in pregnancy due to excessive weight gain
-resolves with medical management
-greater risk of type 2 diabetes later on for mum and post-partum child who experienced in utero GDM
-hypoglycemia-low blood glucose from too much insulin or not enough to eat

6. -before and after type 2 diabetes, GDM and hypoglycemia sets in
Blood glucose homeostasis continued
Falling outside normal range continued
-but dietary modifications important-
-before and after type 2 diabetes, GDM and hypoglycemia sets in
-for type 2 diabetes and GDM avoid uneccessary weight gain by dietary change-low fat and rich in complex carbohydrate and fibre
-for hypoglycemia-get enough to eat

7. Blood glucose and diet p. 108-9
glycaemia-blood glucose
glycaemic index of food-ability to provoke a blood glucose response
- effects blood sugar rise
-high glycaemic index foods (eg white bread) causes rapid rise in blood glucose followed by quicker drop in blood glucose
-lower glycaemic foods (eg whole grain bread) - causes less rapid rise in blood glucose followed by slower drop in blood glucose - may reduce chances of getting or worsening type 2 diabetes
-effect of food on blood glucose-if have slow absorption get modest rise in blood glucose and smooth decrease of blood glucose

8. Blood glucose and diet continued
-blood glucose dependent on whether carbohydrate eaten alone or as part of a mixed meal
-eating small meals often is same as low glycemic index-why?

9. Blood glucose and diet continued
-however, glycemic index is controversial
- inadequate science?
- determined for relatively few foods
- when determined it is based on average of multiple tests with a great deal of variability

10. Blood glucose and diet continued
Fad diets
-no apples or oranges but bacon and eggs alright-this is not
good why?

11. Carbohydrates - essential or not?

12. yes- why?
Healthy roles for carbohydrates
1) neural function
2) give structure to molecules
3) metabolically
4) impact on nutrient absorption

13. Carbohydrate functions- healthy
Neural function
brain and nerves really only set up to use glucose
lipids/proteins cannot be used

14. Carbohydrate functions-healthy continued
give structure to molecules
carbohydrate
e.g. glycogen
disaccharides
oligosaccharides
non-carbohydrate
e.g. some proteins (i.e. glycoproteins)

15. Carbohydrate functions-healthy continued metabolically
-energy-heat/fuel
-sparing protein
-burning fat

16. Carbohydrate functions healthy continued
metabolically continued
make other compounds
- glycogen
- fat
- protein (non-essential amino acids)
- DNA/RNA

17. Carbohydrate functions-healthy continued Impact on nutrient handling
non-absorbable oligosaccharides impair carbohydrase activity
starch granules exposed to moist heat and then cooling are less dense and hence less available to enzyme action

18. Unhealthy roles for carbohydrate
glycation (glycosylation) of proteins
proteins-albumin
-hemoglobin
lipoproteins
blood vessels

19. Unhealthy roles for carbohydrate glycation (glycosylation) of proteins continued
albumin glycation or glycosylation
can cause tissue breakdown via stimulating chemical messengers

20. Unhealthy roles for carbohydrate glycation (glycosylation) of proteins continued
Haemoglobin
may set up a chemical reaction that leads to blood vessel breakdown

21. Unhealthy roles for carbohydrate-glycation (glycosylation) of proteins continued
Lipoproteins
low good cholesterol
higher bad cholesterol

22. glucose itself binds to protein in blood vessels-leaky
Unhealthy roles for carbohydrate glycation (glycosylation) of proteins continued
Blood vessels
glucose itself binds to protein in blood vessels-leaky

23. Up next- carbohydrates in health and disease
Influence of:
the diet
nutraceuticals
functional foods

24. Different “regular” foods have differing levels of a variety of carbohydrates-can affect bodily function
Functional foods can manage carbohydrates in the body and can affect bodily function
Nutraceuticals can manage carbohydrates in the body and can affect bodily function

25. Foods Glycaemic index grains (includes breads and pastas)
breads -wheat higher than rye
pastas - lower than breads
rice and pasta about the same as each other

26. Foods continued-glycaemic index continued
Vegetables and fruits on average
Glycemic index
potato > yam
legumes > root veggies
fruits ~ legumes

27. Foods continued
Glycemic index continued
milk products ~ fruits on average
why? lactose=fructose in glycemic index

28. Foods continued
Glycemic index continued
meats - very low glycemic index
- but do not gorge
gorge

29. Health Canada definition
Functional foods
Health Canada definition
A functional food is similar in appearance to, or may be, a conventional food that is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, i.e. they contain bioactive compound.

30. Functional food examples
fish
flax
canola
chicory seed-contains an oligosaccharide

31. Functional food examples

32. Fish
increase insulin sensitivity?
-perhaps due to w3 fatty acids

33. Canola
omega 3 fatty acids
-may increase insulin sensitivity

34. Flax
omega 3 fatty acids may increase insulin sensitivity

35. Chicory seed example of a resistant carbohydrate
affect colonic pH and stool bulking
ol BULKING

36. Nutraceuticals
Health Canada definition
A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with foods. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease.

37. Nutraceutical examples
fish oil
flax lignan complex
flax oil
canola oil
evening primrose oil
hemp oil
chondroitin sulphate
glucosamine

38. Fish oil
omega 3 fatty acids – increased insulin sensitivity in some studies INCREASE?

39. Flax lignan complex
Secoisolariciresinol diglucoside molecule metabolites decrease blood plasma glucose concentrations perhaps via insulin sensitivity increase?

40. Flax oil
Omega 3 fatty acid may increase insulin sensitivity?

41. Canola oil
Omega 3 fatty acid may insulin sensitivity?

42. Evening primrose oil -omega 6 fatty acids
-reduces glucose impact on nerves in diabetes (improves nerve transmission speed)

43. Hemp oil mix of omega 3 and omega 6 fatty acids
speculation-effects as above with omega 3 and omega 6 fatty acids

44. Chondroitin sulphate polysaccharide -found in joints-cartilage
-reduced in arthritis

45. Glucosamine -polysaccharide linked to nitrogen group
-found in cartilage in joints
-reduced in arthritis