Carbohydrates
Carbohydrates, chiefly in the form of cereal grains and root vegetables, are the major sources of energy for most peoples of the world. They provide from 45% to 50% of the calories of the American diet and a far higher percentage for many other peoples. They are the cheapest and the most easily digested form of human and animal energy. The protein-sparing function of carbohydrates, whereby they supply the energy needs and "spare" protein for other purposes, is an important consideration if the supply of protein is limited. "Carbohydrate, the fuel of life" applies to more people than does the more common phrase, "Bread, the staff of life."
The proportion of total calories derived from common carbohydrate foods around the world throws light on the respective standards of living in various countries. Most of the peoples of Asia, the Middle Eastern countries, Africa, and Latin America derive over 80% of their calories from grains and potatoes or other root vegetables.
As economic standards have gone up, the amount of sugar in the diet has increased whereas the amount of starch from cereal grains has decreased proportionately. Approximately 53% of the carbohydrate in the American diet is consumed as sugar. Refined cane and beet sugars and other caloric sweeteners supply approximately 18% of the total calories. Corn syrup, especially high-fructose corn syrup (HFCS) used in soft drinks, accounts for the increase in the latter category. Tthe Dietary Goals suggest that the consumption of refined sugars including caloric sweeteners be reduced to 10% of total calories. This would mean a reduction in the amount of sugar-sweetened soft drinks, cereals, baked products, and candy consumed. The typical grains and other carbohydrate foods used in different countries are mentioned as the food sources are discussed.
