Journal List J Physiol Anthropol v. J Physiol Anthropol. Published online May Author information Article notes Copyright and License information Disclaimer.
Corresponding author. Yukie Tsuchida: pj. Received Sep 28; Accepted May 6. This article has been cited by other articles in PMC. Abstract Background Our previous experiment showed that the light intensity exposed on the subjects during evening time had no effect in the following morning on the efficiency of the digestion and absorption of dietary carbohydrates ingested at a usual suppertime.
Methods Twelve female university students volunteered as paid participants. Results The efficiency of the digestion and absorption of dietary carbohydrates in the breakfast under late suppertime conditions was higher than that under usual suppertime conditions. Conclusions Having a late supper showed a worse effect on postprandial serum glucose profiles the following morning.
Keywords: Suppertime, Carbohydrate absorption, Postprandial serum glucose profile, Breath hydrogen test. Methods Subjects Twelve female university students volunteered as paid participants. Age years Open in a separate window. Figure 1. Table 2 Nutrient composition of the test meal for the examination Days 2, 4.
Weight g Energy kcal Protein g Table 3 Nutrient composition of the meal on the day before the examination Days 1, 3. Figure 2. Table 4 Gastrointestinal activity values. Figure 3. Figure 4. Discussion In this study, we aimed to find the effect of having supper late in the evening at on digestion and the absorption of dietary carbohydrates the following morning compared to that when having supper at a usual time at Conclusions Having a late-supper showed the non-beneficial effect on postprandial glucose profiles the following morning.
Competing interests The authors have no conflict of interest to declare. References Cabinet Office Government of Japan, editor. Part 1. Chapter 2. Tokyo: Nikkei Printing Inc; Issues and Initiatives for Promotion Measures of Shokuiku; pp.
Part 4. Obesity and shift work: chronobiological aspects. Nutr Res Rev. The effect of taking supper just before going bed on the energy metabolism during the hours of sleep. J Jpn Soc Obesity. The influence of eating rhythm on diet-induced thermogenesis in young women. Circadian variation of diet-induced thermogenesis. Most carbohydrate foods contain many saccharides linked together, which are known as polysaccharides.
Carbohydrate digestion begins in the mouth and is complete when the polysaccharides are broken down into single sugars, or monosaccharides, which can be absorbed by the body. Carbohydrate digestion begins in the mouth. The salivary glands in the mouth secrete saliva, which helps to moisten the food. The food is then chewed while the salivary glands also release the enzyme salivary amylase, which begins the process of breaking down the polysaccharides in the carbohydrate food.
Log in or sign up first. Weegy: Pancreas is responsible for the manufacturing and secretion of many digestive enzymes and bicarbonate. Masamune M. Weegy: Digestion is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract. S hare your vie w. Post comments, photos and videos, or broadcast a live stream, to friends, family, followers, or everyone.
Share thoughts, events, experiences, and milestones, as you travel along the path that is uniquely yours. Share your world. Popular Conversations. Almost all of the carbohydrates, except for dietary fiber and resistant starches, are efficiently digested and absorbed into the body. Some of the remaining indigestible carbohydrates are broken down by enzymes released by bacteria in the large intestine.
The products of bacterial digestion of these slow-releasing carbohydrates are short-chain fatty acids and some gases. The short-chain fatty acids are either used by the bacteria to make energy and grow, are eliminated in the feces, or are absorbed into cells of the colon, with a small amount being transported to the liver.
Colonic cells use the short-chain fatty acids to support some of their functions. The liver can also metabolize the short-chain fatty acids into cellular energy.
The yield of energy from dietary fiber is about 2 kilocalories per gram for humans, but is highly dependent upon the fiber type, with soluble fibers and resistant starches yielding more energy than insoluble fibers. Since dietary fiber is digested much less in the gastrointestinal tract than other carbohydrate types simple sugars, many starches the rise in blood glucose after eating them is less, and slower.
These physiological attributes of high-fiber foods i. Less than an hour later you top it off with a slice of haupia pie and then lie down on the couch to watch TV. Insulin sends out the physiological message that glucose is abundant in the blood, so that cells can absorb it and either use it or store it. The result of this hormone message is maximization of glycogen stores and all the excess glucose, protein, and lipids are stored as fat.
A typical American Thanksgiving meal contains many foods that are dense in carbohydrates, with the majority of those being simple sugars and starches. These types of carbohydrate foods are rapidly digested and absorbed. Blood glucose levels rise quickly causing a spike in insulin levels. Contrastingly, foods containing high amounts of fiber are like time-release capsules of sugar.
A measurement of the effects of a carbohydrate-containing food on blood-glucose levels is called the glycemic response. The glycemic responses of various foods have been measured and then ranked in comparison to a reference food, usually a slice of white bread or just straight glucose, to create a numeric value called the glycemic index GI.
Foods that have a low GI do not raise blood-glucose levels neither as much nor as fast as foods that have a higher GI. A diet of low-GI foods has been shown in epidemiological and clinical trial studies to increase weight loss and reduce the risk of obesity, Type 2 diabetes, and cardiovascular disease. The type of carbohydrate within a food affects the GI along with its fat and fiber content. Increased fat and fiber in foods increases the time required for digestion and delays the rate of gastric emptying into the small intestine which, ultimately reduces the GI.
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