Question

In the diet of a diabetic patient, the recommended carbohydrate intake should preferably be in the form of

• A. Monosaccharides
• B. Dissaccharides
• C. Polysaccharides
• D. Oligosaccharides

Hint:

Complex = Slow = Safe.
Simple = Fast = Danger (for Diabetics).
Think of complex carbs like a "Slow-release battery" for the body.
Always opt for "Whole" foods over "Refined" sugars.

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
Diabetes is a condition where the body cannot effectively manage blood glucose levels. The question asks which type of carbohydrate is safest for such patients to consume.
Detailed Explanation:

• Simple vs. Complex Carbohydrates:
Monosaccharides (like Glucose) and Disaccharides (like Table Sugar/Sucrose) are "simple" sugars. They are absorbed very rapidly by the gut, leading to a sudden and dangerous "spike" in blood sugar levels.
Polysaccharides (like Starch and Cellulose) are "complex" carbohydrates.

• Digestion and Glycemic Index:
Polysaccharides consist of long chains of sugar molecules. The body must first break these chains down into simple sugars before they can be absorbed.
This enzymatic breakdown takes time, resulting in a slow and steady release of glucose into the bloodstream.
This slow release helps maintain stable blood sugar levels and prevents the insulin-demand spikes that are harmful to diabetic patients.

• Role of Fiber:
Many polysaccharides in the diet (like whole grains, beans, and vegetables) come with high fiber content. Fiber further slows down digestion and absorption.

• Clinical Recommendation:
Doctors recommend foods with a "Low Glycemic Index." Foods rich in complex polysaccharides (brown rice, oats, whole wheat) typically have a much lower GI than sugary foods or refined white flour.

Step 3: Final Answer:
Diabetic patients should prefer Polysaccharides because they provide a slower, more controlled release of energy.