There are two main types of sugars: monosaccharides and disaccharides. Monosaccharides, the simplest sugars, include glucose, fructose, and galactose. Disaccharides form when two monosaccharides bond, releasing a water molecule. This glycosidic bond is key to the structure and function of disaccharides in our diet.
Sucrose, or table sugar, is the most common disaccharide, made of glucose and fructose. When eaten, enzymes in the digestive system break it down into these two components. The body can convert fructose into glucose, so one molecule of sucrose ultimately provides two glucose molecules for quick energy.
Three important disaccharides in nutrition are maltose, sucrose, and lactose. Maltose, found in germinating grains, consists of two glucose molecules. Sucrose, the familiar table sugar, is used in cooking for its sweetness and solubility.
Lactose, or milk sugar, is present in milk and dairy products, made of glucose and galactose. It is the least sweet and soluble of the sugars, explaining why milk tastes less sweet. Some people lack the enzyme lactase to digest lactose, leading to lactose intolerance.
Recently, concerns have grown over excessive consumption of refined sugars and their effects on health. High intake of added sugars is associated with obesity, type 2 diabetes, and heart disease. Health experts now advise limiting added sugars and choosing natural sources like fruits and dairy for a balanced diet.
Understanding Simple Sugars and Their Role in Nutrition
