生物一般不能利用所有醣類轉換成能量，而葡萄糖是最普遍的能量來源。許多生物都有能力把其他單醣及雙醣代謝成能量，但以葡萄糖為首選。例如，在大腸桿菌中，當遇到乳糖，乳糖操縱子會釋出酶，以消化乳糖，但如果乳糖和葡萄糖都存在乳糖操縱子會受到壓抑的，葡萄糖會首先被消化。多醣也是常見的能量來源，許多生物皆能分解澱粉成葡萄糖，但大部份生物都不能消化纖維素、甲殼素等其他多醣。這些醣只能由某些細菌及原生生物消化。例如，反芻動物和白蟻會利用微生物來處理纖維素。雖然這些複雜的醣不能輕易消化，但它們卻是人類營養的重要部份，稱為食用纖維。食用纖維對人類的最大益處，在於它能促進消化。美國藥物組織建議，每名美國及加拿大人的食物熱量需有45–65%來自醣類，以減低心臟病及肥胖症的風險[22]。聯合國糧食及農業組織與世界衛生組織也聯合建議每個國家制定營養指引，訂立每人的總食物能量中的55至75%來自醣類，最多10%直接來自糖份[23]。发表在《柳叶刀公共健康》（The Lancet Public Health）杂志上的研究结果指出，那些从碳水化合物中获得50%-55%能量的人，与其他摄入碳水化合物偏低和偏高的人相比，死亡风险略有降低。[24]人体压力的增加会产生皮质醇，这种激素能促进饥饿感，并促使人们渴望高脂肪、高能量的食物，如加工过的碳水化合物。[25]
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^Carbohydrate Synthons in Natural Products Chemistry: Synthesis, Functionalization, and Applications Edited by Zbigniew J. Witczak (Wilkes University) and Kuniaki Tatsuta (Waseda University). American Chemical Society (Distributed by Oxford University Press): Washington, DC. 2003. xiv + 210 pp. $135.00.ISBN 978-0-8412-3740-7.. Journal of the American Chemical Society. 2003-06-01,125 (25): 7748–7748.doi:10.1021/ja033524i.
^Ahern, Christopher K. Mathews, Kensal E. Van Holde, Kevin. Biochemistry 3rd ed. Menlo Park, Calif.: Benjamin/Cummings. 1999.ISBN 0-8053-3066-6. 引文格式1维护：冗余文本 (link)
^Campbell, Neil A.; Brad Williamson; Robin J. Heyden.Biology: Exploring Life. Boston, Massachusetts: Pearson Prentice Hall. 2006 [2011-05-15].ISBN 0-13-250882-6. （原始内容存档于2014-11-02）.引文使用过时参数coauthors (帮助)
^Pigman, Ward; Horton, D. Chapter 1: Stereochemistry of the Monosaccharides. Pigman and Horton (编). The Carbohydrates: Chemistry and Biochemistry Vol 1A 2nd. San Diego: Academic Press. 1972: 1–67.引文使用过时参数coauthors (帮助)
^Irvine, James Colquhourn. Progress in the Structural Study of Carbohydrates.. Chemical Reviews. 1927-07-01,4 (2): 203–229.doi:10.1021/cr60014a003.
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^Campbell, Neil A. Biology 4th ed. Menlo Park, Calif.: Benjamin/Cummings Pub. Co. 1998.ISBN 0-8053-1957-3. 引文格式1维护：冗余文本 (link)
^Mancera, M.; Zamora, F., Roffé, I., Bermúdez, M., Alla, A., Muñoz-Guerra, S., Galbis, J. A. Synthesis and Properties of Poly(d-mannaramide)s and Poly(galactaramide)s. Macromolecules. 2004-04-01,37 (8): 2779–2783.doi:10.1021/ma0354851.引文使用过时参数coauthors (帮助)
^Academies, Panel on Macronutrients, Panel on the Definition of Dietary Fiber, Subcommittee on Upper Reference Levels of Nutrients, Subcommittee on Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine of the National. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, D.C.: National Academies Press. 2005.ISBN 0-309-08537-3.
