Cummings J H, Roberfroid M B, Andersson H, Barth C, Ferro-Luzzi A, Ghoos Y, Gibney M, Hermansen K, James W P, Korver O, Lairon D, Pascal G, Voragen A G
Dunn Clinical Nutrition Centre, Cambridge, UK.
Eur J Clin Nutr. 1997 Jul;51(7):417-23. doi: 10.1038/sj.ejcn.1600427.
The current view of dietary carbohydrates as simply providing us with energy is outdated. Because of their varied chemistry and physical form the rate and extent to which the different types are digested in and absorbed from the small intestine varies. This in turn leads to affects on satiety, blood glucose and insulin, protein glycosylation, lipids and bile acids. Some carbohydrates reach the colon where they are fermented and affect many aspects of large bowel function, colonocyte and hepatic metabolism. A new framework for classifying and measuring food carbohydrates is needed to allow a greater understanding of the role of individual species in health and to inform the public of their importance. A classification based primarily on molecular size (degree of polymerisation) into sugars, oligosaccharides and polysaccharides, is suggested, with sub-groups identified by the nature of the monosaccharides. Greater knowledge of the chemical and physical properties of carbohydrates allow a more precise relation with physiology and health to be drawn. The Carbohydrate Group met in Paris in December 1995 at the invitation of Gerard Pascal, Director of CNERNA. Financial support for the meeting was provided by CNERNA.
当前认为膳食碳水化合物仅仅为我们提供能量的观点已经过时。由于其化学和物理形式多样，不同类型的碳水化合物在小肠中被消化和吸收的速率及程度各不相同。这进而会对饱腹感、血糖和胰岛素、蛋白质糖基化、脂质及胆汁酸产生影响。一些碳水化合物会到达结肠，在那里被发酵，并影响大肠功能、结肠细胞和肝脏代谢的多个方面。需要一个新的框架来对食物碳水化合物进行分类和测量，以便更深入地了解不同种类在健康中的作用，并向公众宣传它们的重要性。建议主要基于分子大小（聚合度）将碳水化合物分为糖、寡糖和多糖，并根据单糖的性质确定子类别。对碳水化合物化学和物理性质的更多了解，有助于更精确地阐明其与生理和健康的关系。碳水化合物小组于1995年12月应国家营养与饮食研究中心（CNERNA）主任杰拉德·帕斯卡的邀请在巴黎召开会议。会议的资金支持由CNERNA提供。
