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Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption
Advances in Nutrition, 2022
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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.
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Guidance and Perspectives on Highly Processed Foods
Applied Physiology, Nutrition, and Metabolism, 2022
This paper discusses advantages and disadvantages of highly processed foods (HPF) explored at a Food for Health workshop in 2021.
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Global Regulatory Frameworks for Fermented Foods: A Review
Frontiers in Nutrition, 2022
The review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.
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Higher Protein Intake During Caloric Restriction Improves Diet Quality and Attenuates Loss of Lean Body Mass
Obesity, 2022
Increasing dietary protein during caloric restriction improves diet quality and may be another reason for reduced lean body mass.