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
Definição de fibra alimentar discussões no Ninth Vahouny Fiber Symposium – Artigo Food Nutr Res 2011
Food Nutrition Research, 2010
Intake of Added Sugars and Selected Nutrients in the United States, National Health and Nutrition Examination Survey (NHANES) 2003-2006
Critical Reviews in Food Science and Nutrition, 2010
The primary objectives of this study, published in Critical Reviews in Food Science and Nutrition (2010;50:228-258), were to utilize National Health and Nutrition Examination Survey (NHANES) to update the reference table data on intake of added sugars from the Institute of Medicine report and compute food sources of added sugars.
Integrating the Totality of Food and Nutrition Evidence for Public Health Decision Making and Communication
Critical Reviews in Food Science and Nutrition, 2010
This article, published in Critical Reviews in Food Science and Nutrition (2010;50 Suppl 1:1–8), defines three clear strategies for the use of weak associations when making nutritional recommendations.
The Definition of Dietary Fiber – Discussions at the Ninth Vahouny Fiber Symposium – Building Scientific Agreement
Food and Nutrition Research, 2010
This article, published in Food and Nutrition Research (2010;54), discusses that the scientific community agrees on maintaining a worldwide consensus regarding the inclusion of non-digestible carbohydrates with ≥DP3 as dietary fiber and on a core, non-exhaustive list of beneficial physiological effects that dietary fibers have.
The State of the Science on Dietary Sweeteners Containing Fructose: Summary and Issues to Be Resolved
Journal of Nutrition, 2009
This article, published in the Journal of Nutrition (2009;139:1269S-1270S), highlights the discussion of the issues that were raised during a workshop sponsored by the North American branch of the International Life Sciences Institute and the USDA Agricultural Research Service surrounding the consumption of fructose.
Events
No results.