The Carbohydrates Committee addresses outstanding scientific issues through discovery, research tools and translational messaging related to how carbohydrate-rich foods, food components and formulations are associated with consumption behavior, diet quality and health outcomes.
Why is this research important?
Carbohydrates are an important source of energy and nutrients in the food supply. The committee focuses its work on understanding sugar, fiber, and carbohydrate quality as they relate to human health.
Research Focus Areas:
- Advance scientific evidence and research tools to further understanding of how fiber relates to human health outcomes.
- Characterize nutrient intakes and overall diet quality of various carbohydrate restricted or modified diet patterns.
- Clarify and communicate research tools examining causal relationships between energy containing food/ingredients and body composition.
- Promote informed decision-making on food choices - focused on carbohydrate quality.
IAFNS is currently offering graduate student and post-doc stipends for research using the comprehensive database (click here to apply).
Archer Daniels Midland Company
BENEO - Group
Cargill, Incorporated
General Mills, Inc.
The Hershey Company
Ingredion Incorporated
Mondelēz International
Potatoes USA
ACADEMIC ADVISORS
GOVERNMENT ADVISOR
David Baer, PhD, US Department of Agriculture, Agriculture Research Service
Projects Supported by the Committee:
Publications
Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption
Advances in Nutrition, 2022
Read more about Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption
Micronutrient Intake from Three Popular Diet Patterns in the United States: Modeled Replacement of Foods Highest in Added Sugar and Sodium Using the National Health and Nutrition Examination Survey, 2005–2018
Nutritional Epidemiology, 2023
Modeled replacement of foods highest in added sugar led to more favorable changes in mean micronutrient intake compared to modeled replacement of foods highest in sodium.
Global Evaluation of the Use of Glycaemic Impact Measurements to Food or Nutrient Intake
Public Health Nutrition, 2021
While there is some consensus around measures of glycaemic impact, others present opportunities for harmonisation.
Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption
Advances in Nutrition, 2022
Guidance on tolerable intake levels of different non-digestible carbohydrates is needed because overconsumption can lead to undesirable gastrointestinal side effects, further widening the gap between actual and suggested fiber intake levels. In this review, we synthesize the literature on gastrointestinal effects of NDCs that the FDA accepts as dietary fibers and present tolerable intake dose recommendations for their consumption.
Read more about Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption
Finding the Sweet Spot: Measurement, Modification and Application of Sweet Hedonics in Humans
Advances in Nutrition, 2021
Sweetness is a sensation that contributes to the palatability of foods, which is the primary driver of food choice. Thus, understanding how to measure the appeal of sweetness and how to modify it are key to effecting dietary change for health.
Events
No results.