Related Experiment Video
Updated: Jun 13, 2025
07:19
Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar
Published on: August 6, 2018
19.8K
Nutrient analysis of three low-carbohydrate diets differing in carbohydrate content
Lani Banner1, Beth H Rice Bradley2, Jonathan Clinthorne1
1Simply Good Foods USA, Inc., Denver, CO, United States.
Frontiers in Nutrition
|September 16, 2024
Summary
Well-designed low-carbohydrate diets can be nutritionally adequate. These plans met or exceeded most nutrient recommendations, including essential vitamins, minerals, and fiber, while limiting added sugars and improving fat and sodium profiles compared to typical American diets.
Area of Science:
- Nutrition Science
- Dietary Studies
Background:
- Low-carbohydrate diets are gaining popularity.
- Concerns about nutrient adequacy persist despite evidence of safety and efficacy.
Purpose of the Study:
- To assess the nutrient adequacy of three distinct low-carbohydrate meal plans (20, 40, and 100 grams of net carbohydrate per day).
Main Methods:
- Nutrient analyses were performed using USDA Food Data Central.
- Evaluation of three 7-day low-carbohydrate meal plans.
Main Results:
- All plans exceeded recommendations for numerous vitamins (A, C, D, E, K, B vitamins) and calcium.
- Fiber recommendations were met or exceeded for most adult females and older males.
- Plans were adequate in protein, limited added sugars, and offered improved fat and sodium profiles compared to the average American diet.
Conclusions:
- Well-constructed low-carbohydrate meal plans can be nutritionally adequate for adults.
- These findings address persistent concerns regarding the nutrient density of carbohydrate-restricted diets.
Related Concept Videos
01:15Carbohydrates: Dietary Sources and Requirements
443
Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
443
01:34Introduction to Carbohydrates
12.4K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
12.4K
01:36Carbohydrate Metabolism
10.9K
Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in...
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in...
10.9K
01:25Metabolic States of the Body: The Absorptive State
670
During the absorptive state, which lasts approximately four hours after a meal, the body absorbs nutrients from the gastrointestinal tract. The carbohydrates, proteins, and lipids we consume are broken down into monosaccharides, amino acids, and free fatty acids for absorption. While carbohydrates and proteins are absorbed as-is, lipids are absorbed in their broken-down forms and then re-esterified into triglycerides within enterocytes before being packaged into chylomicrons. These absorbed...
670
01:24Metabolic States of the Body: Fasting and Starvation
1.2K
During the initial hours of fasting, the body uses up its glycogen stores as an energy source. Once these glycogen reserves are depleted, the body begins breaking down stored triglycerides and structural proteins. During this stage, glycerol becomes a key substrate for gluconeogenesis, while free fatty acids undergo beta-oxidation to provide energy for tissues, such as skeletal muscle. In the fasting state, the body spares protein breakdown as much as possible to conserve muscle and structural...
1.2K
00:57Carbohydrate Digestion
114.2K
Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
114.2K