Balanced carbohydrate diet

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In a varied and balanced diet, the percentage ratio of macronutrients to total carbohydrate calories should provide between 50-55% of the total caloric value.


Carbohydrates in the diet


Carbohydrates are the nutrients that contribute the least calories to the diet (3.75 Kcal / g); In addition, they have a greater thermogenic effect and higher storage costs than fats. They increase the basal metabolism and produce a high satiating effect, since they occupy a greater volume, thus decreasing appetite.

From the nutritional point of view, two types of carbohydrates in food are distinguished:

simple carbohydrates (sugars) or fast absorption. They are so called because they hardly need to undergo digestion processes and as soon as they reach the intestine they are absorbed and pass into the blood. They should be consumed in moderation.

Complex or slow-absorbing carbohydrates (starch: potato, rice, bread, etc.). They undergo several transformations during the digestion process, so the passage of glucose to the blood occurs more gradually and in smaller quantities. They also provide fiber, of which its preventive role in obesity, hypercholesterolemia, diabetes, constipation, colon diseases, and even in some types of cancer is known.

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