Carbohydrate Science at IAFNS

The IAFNS Carbohydrates Committee mobilizes members from government, industry and academia to drive, fund and lead actionable science in support of public health.

Carbohydrates Research

Through its tripartite model—bringing together scientists from government, academia and industry—the Carbohydrates Committee addresses scientific issues through discovery, research tool development, and translational messaging on how carbohydrates in foods are associated with consumption, diet quality and health.

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:

  • How fiber relates to human health outcomes.
  • Characterize nutrient intakes and overall diet quality of  various diets.
  • Examine relationships between energy and body composition.
  • Promote informed decision-making on carbohydrate quality.
Right Hand Box Image for Carbs Webpage Revisions
Fruit and Veg for Carbs Page 2nd Image

Explore recent publications and events from the Carbohydrates Committee.

Join Us >

Committee Members

Carbohydrates Committee Members

FOCUS AREAS

Fiber & Human Health Diet Patterns Energy and Body Composition Carbohydrate Quality
Fiber & Human Health

Advance scientific evidence and research tools to further understanding of how fiber relates to human health outcomes.

IAFNS and the Institute of Food Technologists collaborated to explore how food product developers can formulate using fibers that deliver human health benefits.

Learn More

Diet Patterns
Energy and Body Composition
Carbohydrate Quality

Fiber Database

Diet-Related Fibers & Human Health Outcomes Database

Access Database

IAFNS is currently offering graduate student and post-doc stipends for research using the comprehensive fiber database (click here to apply).

Projects Supported by the Committee

Translating Carbohydrate Quality Into Evidence-Based, Consumer-Relevant Approaches

Reducing Carbohydrate Confusion At IAFNS, we advance food safety through rigorous research, collaboration, and science-based guidance. Clarifying Carbohydrate Choices Consumer confusion about carbohydrates can lead […]

Metabolic and Physiological Effects of Added Fibers for Children Across the Age Spectrum

Science for Growing Bodies At IAFNS, we advance food safety through rigorous research, collaboration, and science-based guidance. Clarifying how added fibers support health during growth […]

Assess Macronutrient Intakes and Diet Quality for Contemporary Consumer Diets

Diet Quality Implications At IAFNS, we advance food safety through rigorous research, collaboration, and science-based guidance. Understanding Restrictive Diets A wide range of self-selected contemporary […]

Sharing Our Science

Committee Publications

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Committee Events

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The Role of the Gut Structure and Function in Health and Disease: The Celiac Disease Paradigm

February 26, 2025

Virtual, Event

The intestine is a critical site for interaction between the host and the external environment. Its complex structure plays key roles in selective absorption of nutrients or other dietary or environmental components, with implications for local and systemic effects which will be explored in this webinar.

Read more about The Role of the Gut Structure and Function in Health and Disease: The Celiac Disease Paradigm

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				IAFNS_LogoMarks_10OCT2020
				ift logo2
	
	
The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).

	Presenters in the webinar include:

Joanne Slavin, University of Minnesota

Paula Trumbo, Retired FDA

Bruce Hamaker, Purdue University

Nicola McKewon, Boston Univ &

Kara Livingston Staffier, Consultant

Hannah Holscher, University of Illinois Urbana-Champaign
		
	
	McKeown Handout
		
		
	
	Holscher Handout
		
	
Agenda for Webinar.


This webinar enables food product developers to formulate using fibers that deliver human health benefits. Experienced academic and regulatory experts will address how to determine whether a specific "added" fiber has a human health benefit and can be counted as fiber on the label, whether it has a "prebiotic" effect. The webinar also explores the advantages of blending fibers such as for a medical food application, as well as introduce tools to help you evaluate digestive tolerance and select a fiber with demonstrated human health effects through randomized clinical trials.


The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).


This project was supported by the IAFNS Carbohydrates Committee.



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