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
Post Consumer Brands
Potatoes USA
ACADEMIC ADVISORS
GOVERNMENT ADVISOR
David Baer, PhD, US Department of Agriculture, Agriculture Research Service
Projects Supported by the Committee:
Publications
Global Evaluation of the Use of Glycaemic Impact Measurements to Food or Nutrient Intake
Public Health Nutrition, 2021
Development and Validation of Test for ‘Leaky Gut’ Small Intestinal and Colonic Permeability Using Sugars in Healthy Adults
Gastroenterology, 2021
Oral monosaccharides and disaccharides are used to measure in vivo human gut permeability through urinary excretion. Baseline 12C-mannitol excretion precludes its use; 13C-mannitol is the preferred probe for small intestinal permeability.
Finding the Sweet Spot: Measurement, Modification and Application of Sweet Hedonics in Humans
Advances in Nutrition, 2021
Sweetness is a sensation that contributes to the palatability of foods, which is the primary driver of food choice. Thus, understanding how to measure the appeal of sweetness and how to modify it are key to effecting dietary change for health.
Rare Sugars and their Health Effects in Humans: A Systematic Review and Narrative Synthesis of the Evidence from Human Trials
Nutrition Reviews, 2022
Little is known about the unique physiological and cardiometabolic effects of rare sugars in humans. The objective of this study was to conduct a systematic review and synthesis of controlled intervention studies of rare sugars in humans, using PRISMA guidelines.
Scoping Review and Evidence Map on the Relationship Between Exposure to Dietary Sweetness and Body Weight-Related Outcomes In Adults
Advances in Nutrition, 2022
A scoping review and evidence map were completed to characterize the research investigating dietary sweetness and body weight. The aim is to identify and map studies that investigate total dietary sweetness, sweet food/beverage, sugar, or sweetener intake and body weight-related outcomes.
Events
No results.