HES 2823 1nd Edition Lecture 4 Outline of Last Lecture I. Carbohydrates (continued)A. PolysaccharidesII. DigestionIII. Blood Glucose Regulation Outline of Current Lecture I. Blood Glucose Regulation (continued)A. Blood Glucose TestB. Unhealthy RegulationC. Glycemic IndexCurrent LectureI. Blood Glucose Regulation-2 -1 0 1 2 3 4 5020406080100120140160Glucose Tolerance TestTime (in hours)Blood Glucose Concentration (in mg/100ml)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.A. Blood Glucose Test1. Fasting occurs before the 0 hour, at which point glucose is introduced to the body2. The levels rise and peak around one hour after food consumption and then return to normal levels between two and three hours after original ingestion3. Insulin increases by along the same trend as the glucose levels as it instructs body cells to uptake glucose4. Once the glucose and insulin levels have returned to normal concentrations, glucagon levels begin to rise, telling the cells to break down the glucagon to prevent glucose levels from decreasing to 05. Blood glucose levels should oscillate up and down consistently and mildlyB. Unhealthy Regulation1. Diabetesa. 10% if US population affectedb. Hyperglycemia: hyper = high; glyc = sugar; emia = in the blood  too much sugar in the bloodi. Eventually the kidneys begin to clear the blood of glucose, excreting the sugar through urineii. Associated with both types of diabetesc. Two typesi. Type 1 Diabetes- Sufferers do not produce adequate insulin (none or very little)- Previously called juvenile onset diabetes- Causes too much glucose to remain in blood without insulin to tell cells to absorb the carbohydrate (CHO)- Medicated with insulin therapyo Too much insulin can cause blood glucose levels to lower too much, resulting in a diabetic comao Difficult to mimic pancreatic insulin secretions through self-medicatingii. Type 2 Diabetes- Insulin resistant- Too much glucose remains in the blood even though insulin is present to tell cells to absorb it- Associated with obesity- A current US epidemic- Medicated with hypoglycemic drugs2. Hypoglycemia: hypo = under; glyc = sugar; emia = in the blooda. Blood glucose concentration levels do not remain high enough, causing fatigue, headaches, and grogginessb. Not life-threateningc. Timely meals prevent any symptomsd. Often undiagnosed3. Glucose Tolerance Test Examplea. Food A: cornflakesi. Starch: a glucose polymerii. More closely follows the trend of the above graph and the glucose concentration levels because of more pure glucoseiii. Glycemic Index: 90b. Food B: chocolatei. Sucrose: glucose and fructoseii. The trending line associated with this food does not rise as significantly as cornflakes because fructose comprises half of the sugar present in the substanceiii. Glycemic Index: 50C. Glycemic Index (GI): measure of how much a food affects glucose levels in blood when compared to pure glucose1. Only displays how much glucose is in blood, not how much enters cells2. Only conveys individual food items consumed alone, thus it is possible to lower the glycemic index of the initial food when combined with different foods3. Remember that all monosaccharides are converted to glucose if not already in this forma. Example: 100 g of starch = 100 g of glucosei. The starch (glucose polymer) is digested, or broken down into monomers of glucose, and delivered to cells with minimal lossesb. Example: 100 g of sucrose = 100 g of glucosei. The sucrose (fructose and glucose) is digested, broken down into the monosaccharides, and the fructose converted to glucoseii. The glucose is then delivered to the cells with minimal losses4. US dietary guidelines for GI from field experts communicate that the GI is irrelevant for average and healthy human being, who regulates blood glucose levels normally5. High and low GIa. High GIi. Characteristics: high starch, low fatii. Examples: refined grains, pastas, bread, rice, corn, potatoesb. Low GIi. Characteristics: high fructose, high lactoseii. Examples: dairy, fruitc. Not every food has an obvious high or low GId. CHO digestion occurs in the small intestinei. The more fat in the stomach due to particular food intake, the more slowly food is released from the stomach into thesmall intestineii. This explains why low GI foods do not raise glucose levels as much as high GI foods6. Functional Use of GIa. Long term physical activity (endurance) – do not pertain to brief periods of exerciseb. Activity in correlation with dieti. Exercising during the peak of glucose levels or prior to eating is not bestii. Activity after insulin and glucose levels are restored to normal after eating also not bestiii. Insulin has 2 messages: use CHO (uptake glucose) and do not use fat- CHO storage is much smaller than fat storage- If one depletes his CHO stores, his muscles will lack fuel, depending on more energy than present in the bloodiv. It is best to consume low GI foods before long term physical