ABSTRACT
Introduction ...................................................................................................... 12 Types of carbohydrates ................................................................................... 12
Food sources of carbohydrate ................................................................... 13 Trends in carbohydrate intake ................................................................... 15
Total carbohydrate ........................................................................................... 17 Overweight and obesity ............................................................................. 18 Type 2 diabetes ............................................................................................ 21 The need for more specific and health-oriented classifications of carbohydrate ................................................................................................ 25
Glycemic index and glycemic load ................................................................ 27 Overweight and obesity ............................................................................. 29 Type 2 diabetes ............................................................................................ 32
Fiber ................................................................................................................... 36 Overweight and obesity ............................................................................. 37 Type 2 diabetes ............................................................................................ 39
Whole grains ..................................................................................................... 42 Overweight and obesity ............................................................................. 42 Type 2 diabetes ............................................................................................ 44
Sugar-sweetened beverages ........................................................................... 46 Overweight and obesity ............................................................................. 47 Type 2 diabetes ............................................................................................ 48
Insulin index and load ..................................................................................... 50 Summary and public health implications .................................................... 51 References .......................................................................................................... 53
Introduction Carbohydrates are macromolecules that are named for their constituent components of carbon, hydrogen, and oxygen (hydrate). Along with fat and protein, carbohydrates are one of three major nutrients that can be metabolized into energy. On average, carbohydrates provide 4 kcal of food energy per gram and the majority of total energy in the human diet.
