Carbohydrates are found in many dietary sources. Basic diets in virtually every culture contain foods that are loaded with varying amounts and types of carbohydrates. Double sugars, otherwise known as disaccharides, are a type of carbohydrate that is contained in many foods.
Carbohydrates
Based on a typical 2,000-calorie diet, the Food and Drug Administration recommends that 45 to 65 percent of total daily calories should be in the form of carbohydrates. In addition, the FDA recommends that daily carbohydrate intake should be approximately 300 g. The primary function of carbohydrates is to serve as the fuel that provides energy for the body to function. Virtually all organs, tissues and muscles utilize carbohydrates. Dietary sources of carbohydrates are quickly absorbed in the digestive tract into the bloodstream, becoming an accessible source of energy for cellular use.
Double Sugars
Carbohydrates are molecular structures composed of one or more simple sugar units. Singular basic sugar units are called monosaccharides. Oligosaccahrides contain between two and 10 linked units. Polysaccharides are carbohydrate molecules that contain greater than 10 linked units. When oligosaccharides are composed of two linked sugar units, they are called disaccharides.The primary disaccharides found in the diet are sucrose, lactose and maltose.
Sucrose
Commercially produced from sugar cane and sugar beets, sucrose is the major disaccharide found in the diet. Sucrose is a double sugar consisting of linked fructose and glucose units. Sucrose can be found in honey, maple sugar, fruits and vegetables. Since sucrose provides a very sweet taste, it is also found in many sweetened beverages. Inside the digestive tract, sucrose is cleaved by enzymes into fructose and glucose, which are then absorbed into the body.
Lactose
Lactose is a disaccharide that is primarily found in dairy products. It is composed of a linked glucose and galactose unit. Lactase is the enzyme required to separate lactose into glucose and galactose for absorption into the body. Infants and certain genetic populations may lack this enzyme and may develop symptoms such as bloating and cramping when consuming lactose. The condition is known as lactose intolerance and products are available for older children and adults to use if needed to aid in the digestion of lactose. (See References 4)
Maltose
Maltose is a major product formed from the breakdown of starch. It is composed of two linked glucose units. Although maltose is not commonly found in foods itself unless added as malt to cereal and beer, maltose is formed from the breakdown of foods high in starch such as cornmeal, potatoes, and grains. The linked glucose molecules can be absorbed once separated by enzymes. (See References 3 and 4)
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