Sucrose dietary

For many years, there has been concern by medical professionals and nutritionists over the effects of dietary sugar on human health. Sucrose has been imphcated as a cause of juvenile hyperactivity, tooth decay, diabetes meUitus, obesity, atherosclerosis, hypoglycemia, and nutrient deficiencies. 

Other studies indicate that sucrose does not cause hyperactivity. Carbohydrate ingestion increases levels of serotonin (5-hydroxytryptamine), a brain neurotransmitter that promotes relaxation and sleep. Dietary sucrose should theoretically have a calming effect and reduce activity, manifestations which have been observed in case studies (63). To date, clinical investigations have failed to show a significant connection between sucrose consumption and aggressive or dismptive behavior (66). 

The rising incidence of obesity has not paralleled sucrose consumption. The FDA Task Force concluded that sugars have no unique role in obesity and that dietary fat rather than carbohydrate is a significant contributor to this condition (62,67,68). However, sugar can promote weight gain in individuals with life-styles marked by excess caloric intake and insufficient exercise. 

The Sugars Task Force s Select Committee on Nutrition and Human Needs recommended a daily consumption of sugars at 10% of total calories, which approximates current (11%) daily intake levels in the United States. At this level, sucrose does contribute to the development of dental caries however, no firm evidence exists that it causes dietary imbalances or deficiencies of vitamins (qv), minerals, or trace nutrients (62). 

Early applications of crystalline fructose focused on foods for special dietary applications, primarily calorie reduction and diabetes control. The latter application sought to capitalize on a signiftcandy lower serum glucose level and insulin response in subjects with noninsulin-dependent diabetes melUtus (21,22) and insulin-dependent diabetes (23). However, because fmctose is a nutritive sweetener and because dietary fmctose conversion to glucose in the hver requires insulin in the same way as dietary glucose or sucrose, recommendations for its use are the same as for other nutritive sugars (24). Review of the health effects of dietary fmctose is available (25). 

The pentose phosphate pathway is an alternative route for the metabolism of glucose. It does not generate ATP but has two major functions (1) The formation of NADPH for synthesis of fatty acids and steroids and (2) the synthesis of ribose for nucleotide and nucleic acid formation. Glucose, fructose, and galactose are the main hexoses absorbed from the gastrointestinal tract, derived principally from dietary starch, sucrose, and lactose, respectively. Fructose and galactose are converted to glucose, mainly in the liver. 

Polymeric formulas typically have low osmolality of 300 to 500 mOsm/kg. These formulas also usually supply essential vitamins and minerals in amounts similar to the Adequate Intakes or Recommended Dietary Allowances for these nutrients when the formula is delivered in amounts adequate to meet the macronutrient requirements of most patients. Many polymeric formulas are inexpensive relative to oligomeric formulas. Most polymeric formulas are lactose-free and gluten-free, as are most modern tube feeding products. Products designed to be used as oral supplements generally are polymeric and often have sucrose or other simple sugars added to improve taste. 

Massey, L. K., Hollingberry, P. W., Acute effects of dietary caffeine and sucrose on urinary mineral excretion of healthy adolescents, Nutrition Research, 8, 1005, 1988. 

The standard diet used in our experiments is a semipurified, cholesterol-free preparation that is composed of 25% protein, 40% sucrose, 13% coconut oil, 1% corn oil, 15% cellulose, 5% mineral mix, and 1% vitamin mix. This diet has been shown to induce an endogenous hypercholesterolemia and lead to atherosclerosis in rabbits and monkeys (4, 5). The specific question addressed by our series of investigations is whether the type of dietary protein, when all other dietary components are constant, can influence the development of hyperlipoproteinemia and atherosclerosis. More specifically, we have examined the effects of the individual amino acids, lysine and arginine, and their ratios in the diet on plasma and hepatic lipids as well as the development of arterial plaques. 

Sucrose and Dental Caries The most prevalent infection in humans worldwide is dental caries, which stems from the colonization and destruction of tooth enamel by a variety of acidifying microorganisms. These organisms synthesize and live within a water-insoluble network of dextrans, called dental plaque, composed of (al 6)-linked polymers of glucose with many (a 1 >3) branch points. Polymerization of dextran requires dietary sucrose, and the reaction is catalyzed by a bacterial enzyme, dextran-sucrose glucosyltransferase. 

Isomaltase-sucrase deficiency This enzyme deficiency results in an intolerance of ingested sucrose. This disorder is found in about ten percent of Greenland s Eskimos, whereas two percent of North Americans are heterozygous for the deficiency. Treatment is to withhold dietary sucrose. 

A freshly cleaned tooth surface quickly becomes coated with a thin pellicle of salivary proteins. This provides a surface for growth of dental plaque, which contains many bacteria and adhesive polysaccharides such as dextrans.1 The latter are generated from dietary sucrose by such bacteria as Streptococcus mutans. (Chapter 20) and others.131 Many factors affect the probability of tooth decay. 

Most forms of Cr(III) are not absorbed and utilized by the body. For this reason, and because of the increased use of sucrose and other refined foods, a marginal human chromium deficiency may be widespread.604 605 This may result not only in poor utilization of glucose but also in other effects on lipid and protein metabolism.597 However, questions have been raised about the use of chromium picolinate as a dietary supplement. High concentrations have been reported to cause chromosome damage606 and there may be danger of excessive accumulation of chromium in the body.607... 

Sweetness is one of the most important taste sensations for humans. Sucrose has been widely used for its sweetness as well as for functional properties such as texture, mouthfeel, bulking agent, and preservative. However, the specialized dietary requirements of diabetics and health concerns about obesity and dental caries have prompted a considerable research effort into the development of alternative sweeteners (1-6). 

Sweetener/ carbohydrate Relative sweetness (Sucrose =1) Solubility (g/100 g water at 20°C) Insulin- dependent metabolism Caloric value (kcal/g) Approval for use in soft drinks Dietary fibre approval ... 

The second and third of these steps depend on a supply of appropriate carbohydrate substrates, most favorably sucrose, in the mouth. The latter can become available either directly (sugar ingested in food or drink) or be derived from dietary starch by the action of bacterial or salivary amylases, or both. Of particular relevance in this context is the trapping of carbohydrates as or on food particles remaining in the mouth for considerable periods. 

The most abundant carbohydrate ingested by humans is of the starch type— amylose and amylopectin (about 200 g/day). Smaller quantities of carbohydrate enter the digestive tract in the form of lactose (about 7 g) and sucrose (about 20 g see Chapter 9 for structures). All dietary carbohydrates must be digested to monosaccharides to be absorbed. 

A study using whole-body calorimetry showed that there was no significant difference in net fat accumulation in lean or obese women when fed controlled excess of dietary energy supplied by the monosaccharides glucose and fructose, the disaccharide sucrose, or fat (McDevitt et al., 2000). 

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