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
The Family of Dietary Fibers: Dietary Variety for Maximum Health Benefit
Nutrition Today, 2013
Read more about The Family of Dietary Fibers: Dietary Variety for Maximum Health Benefit
The Confusing World of Dietary Sugars: Definitions, Intakes, Food Sources and International Dietary Recommendations
Food & Function, 2012
This review defines sugars, provides the sugar content of major food sources, summarizes health concerns about dietary sugars, and compiles dietary guidelines for sugars issued by various organizations
Preparing for the 2015 Dietary Guidelines: Health and Culinary Attributes of Refined Grains, Added Fibers and Bran
Cereal Foods World, 2012
This publication summarizes 2011 AAACC International Annual Meeting Hot Topic Session provided an opportunity to explore the current scientific understanding of the nutritional and culinary value of including refined grains, added fibers, and bran in the diet.
Fructose Malabsorption and Intolerance: Effects of Fructose With and Without Simultaneous Glucose Ingestion
Critical Reviews in Food Science and Nutrition, 2011
To help health professionals accurately identify and treat this condition, this article reviews clinical data related to understanding fructose malabsorption and intolerance.
Added Sugars, Nutrient Intakes, and Grain-Based Foods
Cereal Foods World, 2010
Dietary guidances, around the world, all have similar concerns about added sugar as a potential source of excess calories. This feature article, published in the September issue of Cereal Foods World, explains added sugars by defining, measuring, and sharing how they are used.
Read more about Added Sugars, Nutrient Intakes, and Grain-Based Foods
Events
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