Energy percentage from carbohydrates

Table 15.5 Percentage Antarctic expeditions of energy derived from carbohydrate, fat and protein and total energy of food taken in several...

Expedition leader Year of expedition Percentage energy from Carbohydrate Fat Protein Approx, total energy (MJ) supplied for the expedition per man per day... 

LDL-cholesterol ("bad cholesterol") is reduced when saturated fats are replaced with FUFAs or w ith carbohydrates. Howev er, HDLsaturated fats arc replaced with FUFAs or with carbohydrates. These responses indicate that dietary monounsaturates may be of more value than FUFAs or carbohydrates. However, this statement should be vici cd with caution because it has not been established that an elevated HDLhumans prevents formation of atherosclerotic lesions and cardiovascular disease. High levels of saturated fatty acids in dietary fats are a risk factor for cardiovascular disease. The percentage of energy derived from fat is recommended to be reduced to 30%, but not much below this level. 

Figure 7.14 Average and desirable percentage of energy intake from different types of carbohydrate.

Figure 1 Trends in energy consumption by carbohydrate food group as a percentage of total carbohydrate in developed and developing countries, obtained from food balance data in 1994. Data obtained from FAO/WHO (1998). Carbohydrates in human nutrition. Report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Papers 19 66 1-140.

Carbohydrates are important in the nutrition of all people and nearly all domestic animals. The edible carbohydrates and fats provide approximately 90% of the calories in the diet of North Americans (Jf), and a large but variable percentage is furnished by the carbohydrates. No doubt a large portion of all the food energy ever used by humans was derived from starches and sugars, the major carbohydrates in nutrition. 

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