What are the types of carbohydrates?

From the Guidelines

Carbohydrates are best categorized into three main types: sugars, starch, and fiber, as these terms are preferred when referring to common food carbohydrates 1. When considering the types of carbohydrates, it's essential to understand that terms such as simple sugars, complex carbohydrates, and fast-acting carbohydrates are not well defined and should be avoided 1. The most recent and highest quality study, published in 2008, recommends a dietary pattern that includes carbohydrate from fruits, vegetables, whole grains, legumes, and low-fat milk for good health 1.

Key Points to Consider

• The total amount of carbohydrate in meals and snacks is more important than the source or type 1.
• Monitoring carbohydrate, whether by carbohydrate counting, exchanges, or experienced-based estimation, remains a key strategy in achieving glycemic control 1.
• The use of glycemic index and load may provide a modest additional benefit over that observed when total carbohydrate is considered alone 1.
• Sucrose-containing foods can be substituted for other carbohydrates in the meal plan or, if added to the meal plan, covered with insulin or other glucose-lowering medications, with care taken to avoid excess energy intake 1.

Recommendations for Carbohydrate Intake

• A dietary pattern that includes carbohydrate from whole, unprocessed foods is encouraged for good health 1.
• People with diabetes are encouraged to consume a variety of fiber-containing foods, but evidence is lacking to recommend a higher fiber intake for people with diabetes than for the population as a whole 1.
• Sugar alcohols and nonnutritive sweeteners are safe when consumed within the daily intake levels established by the Food and Drug Administration (FDA) 1.

Clinical Implications

The preferred terms for common food carbohydrates are sugars, starch, and fiber 1. Understanding these different types helps in making informed dietary choices to maintain proper energy levels and overall health. It is crucial to prioritize the total amount of carbohydrate in meals and snacks, rather than the source or type, to achieve glycemic control 1.

From the Research

Types of Carbohydrates

• Simple carbohydrates (sugars) 2, 3, 4
• Complex carbohydrates (starch and dietary fiber) 2, 5, 3, 6, 4

Classification of Carbohydrates

• Based on chemical structure:
  • Sugars (simple carbohydrates) 5, 3, 4
  • Starch (complex carbohydrates) 5, 6
  • Non-starch polysaccharides (dietary fiber) 3, 6
• Based on digestibility:
  • Digestible carbohydrates (simple and complex) 3
  • Non-digestible carbohydrates (fiber) 3
  • Resistant starch (partly indigestible) 6

Subtypes of Carbohydrates

• Simple carbohydrates:
  • Sucrose 4
  • High fructose corn syrup 4
  • Mono- and disaccharides 4
• Complex carbohydrates:
  • Starch (amylose and amylopectin) 6, 4
  • Dietary fiber (polysaccharides, lignin, and other substances) 3, 6
  • Arabinoxylans (cereal cell wall polysaccharides) 6
  • Arabinogalactans (plant tissue polysaccharides) 6