CARBOHYDRATES AS A SOURCE OF ENERGY
CARBOHYDRATES AS A SOURCE OF ENERGY
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DOI：
10.1093/ajcn/59.3.682s
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发表时间：
1994-03-01
影响因子：
7.1
通讯作者：
JEQUIER, E
中科院分区：
文献类型：
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作者：
JEQUIER, E
碳水化合物是人类饮食的主要能量来源。膳食碳水化合物的代谢处置是在各种组织中的直接氧化、糖原合成（在肝脏和肌肉中）和肝脏从头脂肪生成。后一种途径在人体中在数量上并不重要，因为在大多数情况下，从头脂肪生成的速率不超过全身脂质氧化的伴随速率。因此，膳食碳水化合物似乎不会通过从头脂肪生成增加个体的脂肪含量。膳食碳水化合物的摄入主要有抑制脂肪氧化的作用，而葡萄糖氧化则增加。膳食碳水化合物参与能量平衡的控制，因为食物摄入的调节部分取决于个体对碳水化合物的需求。因为在大脑等几个器官中有对葡萄糖的强制性需求，所以当饮食具有低碳水化合物、高脂肪含量时，可以看到食物摄入量的自发增加。因此，在日常饮食中增加碳水化合物能量的比例而减少脂肪能量的比例的当前营养建议在调节能量平衡方面具有强有力的科学支持。
Carbohydrates are the main energy source of the human diet. The metabolic disposal of dietary carbohydrates is direct oxidation in various tissues, glycogen synthesis (in liver and muscles), and hepatic de novo lipogenesis. This latter pathway is quantitatively not important in man because under most conditions the rate of de novo lipogenesis does not exceed the concomitant rate of lipid oxidation in the whole body. Thus, dietary carbohydrates do not appear to increase an individual's fat content by de novo lipogenesis. The intake of dietary carbohydrates mainly has the effect of inhibiting fat oxidation while glucose oxidation is increased. Dietary carbohydrates are involved in the control of energy balance because the regulation of food intake depends, in part, on the carbohydrate need of the individual. Because there is an obligatory requirement for glucose in several organs such as the brain, a spontaneous increase in food intake is seen when the diet has a low-carbohydrate, high-fat content. Therefore, the present nutritional advice of increasing the proportion of carbohydrate energy while decreasing that of fat in the everyday diet has strong scientific support in terms of the regulation of the energy balance.