Food biochemistry and related diseases / A bioquímica dos alimentos e doenças relacionadas

Abstract

Biochemistry in the kitchen aims to explore the chemical composition of foods and diseases that are related to these chemical components. Among the foods are outstanding for their nutritional value and important for man the sweeteners, milk and bread. Sweeteners or sweeteners are substances of low or nonexistent energetic value that provide a food with a sweet taste. Milk is considered the noblest of foods, with exceptional nutritional value, rich in protein, carbohydrates, fats, minerals and water; Being highly consumed in the world by all age groups and of great importance for human health. And finally, the loaves, rich in carbohydrates, is a product obtained by cooking a dough prepared with flour containing the gluten-forming proteins. Faced with these foods there are some diseases where individuals have restrictions on components that their body does not accept, such as the patient with phenylketonuria, who can not consume the sweetener aspartame by causing a buildup of phenylalanine in the bloodstream; Lactose intolerance where the carrier has restrictions with foods that are derived from milk, because his body does not have the ability to digest lactose; And also as celiac disease, in which carriers of this intolerance should not consume food that has gluten protein, such as bread, where it atrophies the small intestine. It is concluded that it is of the utmost importance to be aware and to have the due knowledge of the foods that will be ingested, since not knowing its constituents can cause undesirable effects.

Keywords

• sweetener
• milk
• bread