Carbohydrates

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.

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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 science 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 science 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 science 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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				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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IAFNS participated in the American Society for Nutrition Annual meeting - NUTRITION 2023 - presenting new work on funded projects.

					Are We Ready? Resilience as a Biomarker for a "Healthy" Gut Microbiome 
											Expand
					
Monday, July 24, 2023


2:00-3:30 pm ET


In partnership with the Nutritional Microbiology GEM and the International Scientific Association for Probiotics and Prebiotics


Chair: J. Phil Karl, PhD, RD, USARIEM


Speakers:

Curtis Huttenhower, PhD

Harvard T.H. Chan School of Public Health
Abigail Johnson, PhD, RD

School of Public Health

University of Minnesota
Jotham Suez, PhD

Johns Hopkins Bloomberg School of Public Health

Supported by: IAFNS Gut Microbiome Committee

					It's Time to Quantify Intake Recommendations for Dietary Bioactives
											Expand
					
Sunday, July 23, 2023


8:00-9:30 a.m. E.T.


In partnership with the Research Interest Section on Bioactives


Chairs:

Johanna Dwyer, DSc, RD

Tufts University School of Medicine
Charlene Van Buiten, PhD

Food Science and Human Nutrition

Colorado State University
Speakers:

It is time to translate research evidence into quantified dietary bioactive intakes

John Erdman, Jr., PhD

University of Illinois at Urbana-Champaign
Flavan-3-ols evidence translated into a quantified guideline

Gunter Kuhnle, PhD

University of Reading

Reading, England, United Kingdom
It's time to quantify lutein intakes to support normal vision

Paul Bernstein, MD, PhD

University of Utah
It's time to quantify omega-3 intakes to support normal pregnancy term

Susan Carlson, PhD

University of Kansas Medical Center
Panel on next steps to communicate recommended intakes through health care providers.

Speakers and Julie Poteet, OD MS CNS FONS, Ocular Wellness and Nutrition Society

A collaboration with the IAFNS Lipids Committee and Bioactives Committee


For more information, see here.

					USDA Global Branded Food Products Database Part of session: "Public Data Sharing - New Norms, Current State of Affairs, and Best Practices Going Forward"
											Expand
					
Tuesday, July 25, 2023


8:30-9:30 a.m. E.T.


Supported by: USDA Global Branded Food Products Database Partners


Presenters:


Kyle McKillop, MS, USDA-ARS


Alanna Moshfegh, MS, RD, USDA-ARS


For more information, see here.

					Sodium Contributions of Categories of Food Obtained from Restaurants and Stores, Estimated by Considering Foods in Their As-Eaten Form: NHANES, 2009-2018
											Expand
					
Poster Number: P14-041-23


Sunday, July 23, 2023


12:45-1:45 p.m. E.T.


Presenters:


Debra R. Keast, PhD, Food and Nutrition Database Research


Patricia Guenther, PhD, RD, Guenther Consulting


Supported by: IAFNS Sodium Committee


For more information, see here.

					 The Broader Dietary Value and Consequences of Top Food Categories of Sodium Intake
											Expand
					
Poster Number: P24-001-23


Monday, July 24, 2023


11:45 a.m. - 12:45 p.m. E.T.


Presenter: Mavra Ahmed, PhD, University of Toronto


Co-authors:

Anthea Christoforou, PhD

University of Toronto
Mary R. L'Abbe, PhD

University of Toronto
Christine Mulligan, BSc

University of Toronto
Alena P. Ng, Msc.

University of Toronto

Supported by: IAFNS Sodium Committee


For more information, see here.

					An Overview of Reviews on the Association of Low-Calorie Sweetener Consumption With Body Weight and Adiposity
											Expand
					
Poster Number: P31-025-23


Monday, July 24, 2023


12:45-1:45 p.m. E.T.


Presenter: Kelly Higgins, PhD, MPH, USDA ARS


Co-authors:

Rita Rawal, PhD, RD

USDA-ARS
Matthew Kramer

USDA-ARS (retired)
David J. Baer, PhD

USDA-ARS
David Klurfeld, PhD

Indiana University,

School of Public Health-Bloomington

Supported by: IAFNS Low- and No-Calorie Sweetener Committee.


For more information, see here.


 

					Low-Carbohydrate Dietary Patterns are Associated with Beneficial Long-term Changes in Systemic Markers of Inflammation in the Framingham Offspring Cohort
											Expand
					
Poster Number: P29-002-23


Monday, July 24, 2023


11:45 a.m. - 12:45 p.m. E.T.


Presenter: Ghaida Aloraini, Tufts University


Co-authors:

Nicola M. McKeown, PhD

Boston University
Alice H. Lichtenstein, DSc

JM USDA Human Nutrition Research Center on Aging, Tufts University
Sai Krupa K. Das, PhD

JM USDA Human Nutrition Research Center on Aging, Tufts University
Paul F. Jacques, DSc

Tufts University

Supported by: IAFNS Lipids Committee


For more information, see here.


 



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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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