Most foods contain some form of carbohydrate. Carbohydrates break down once ingested, either into starch, fiber or sugars. The simple forms of sugars are fast-acting, supplying the body with a quick rise in insulin from fast digestion, notes the American Diabetes Association. Monosaccharides and disaccharides are the main categories of simple sugars, and these further break down into specific types of sugars.
Fructose
Fructose contains one sugar unit, or monosaccharide, and it is found naturally in fruits, such as apples, grapes and peaches. A synthesized version of fructose, refined by the food industry decades ago, created a product known as high fructose corn syrup, notes the Fructose Information Center. This simple sugar helps prolong the shelf life of beverages, nutrition bars and energy foods. Fructose is the sweetest simple sugar, also providing flavor enhancement due to retaining moisture, and beneficial for maintaining the integrity of frozen fruits during storage. Foods with fructose have low glycemic index, which deters the insulin spikes and dips in blood glucose.
Glucose
Glucose is a monosaccharide, commonly referred to as dextrose, according to Elmhurst College. Glucose is transported from the intestines into the bloodstream, then to the tissues of the body. Colorado State University indicates that glucose supplies energy and depending on the food source, can store as starch in the body for later energy use. Foods containing glucose include starches, such as, potatoes and bread or fruits such as, pomegranates, kiwi and figs.
Galactose and Ribose
Galactose and ribose are monosaccharides, however, ribose is not normally abundant in food sources. Galactose is a component found mostly in milk products. Once absorbed, galactose undergoes a series of chemical reactions that transform the simple sugar into a form of glucose, notes Elmhurst College. Ribose is made naturally in the body but has to be supplemented in the diet through Vitamin B2.
Maltose
Maltose contains two units of sugar and is a disaccharide. Maltose is less sweet in flavor than glucose, and is found in some vegetables and grains. Maltose is commonly known as the simple sugar used in making beer, notes Elmhurst College. During the fermentation and malting process of grain and beer the maltose sugar is produced. Some malted breakfast cereals contain this simple sugar, as well as some infant formulas.
Lactose and Sucrose
Two additional disaccharides are lactose and sucrose. Both simple sugars contain glucose, with sucrose also having fructose, and lactose also containing galactose. Sucrose is commonly found in table sugar, cane sugar and beet sugar. Lactose is found in dairy products such as milk, cheese and yogurt.
Member Comments