Carbohydrates provide most humans with the majority of their energy requirements. In the
average western diet, approximately 50 per cent of absorbable carbohydrates are ingested
as starch with lesser proportions of sucrose, lactose, and fructose. In addition, small amounts
of the absorbable sugar trehalose and non-absorbable carbohydrates including stachyose,
raffinose and cellulose are ingested (McMichael, 1976; Gray, 1981). Specific patterns of
sugar intake are affected by a variety of cultural and economic factors. It has become …