NTDT200 Lecture Notes - Lecture 10: High Fructose Corn Syrup, Diabetes Mellitus Type 2, Hyperglycemia

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Soucy, Irene

Document Summary

Preferred source for brain, nerve cells, and developing red blood cells. Humans lack enzyme to split bond between sugars. Resistant starches- starch is trapped within the starch. Carried to the liver and converted to glucose. Exported back into the blood as glucose. Stores as glycogen in liver and muscles. Consume at least half of all grains as whole grains. Whole grain kernels have the entire grain kernel, including the bran, germ, and. Brown rice, quinoa, buckwheat,bulgur, millet, oatmeal, rolled oats, wild endosperm rice, whole grain barley, whole rye and whole wheat. Trait has a genetic component, ethnicities more prevalent. A liquid blend of both glucose and fructose. Cheap to produce and having a slightly sweeter perception. The fructose content, which generates most of the sweetness, varies between. Generally recognized as safe by the fda. Patients have a problem with regulating glucose(sugar) Normally blood glucose is tightly regulated (normal blood glucose: 70-99 mg/dl)