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
Restricted Carbohydrate Diets Below 45% Energy are not Associated with Risk of Mortality in the National Health and Nutrition Examination Survey, 1999–2018
Nutritional Epidemiology, 2024
Physiologic Effects of Isolated or Synthetic Dietary Fiber in Children: A Scoping Review
Current Developments in Nutrition, 2024
Fiber is an integral part of a healthy diet. Studies have shown that the fiber intake in children is below adequate amounts, leading to adverse health outcomes.
Micronutrient Intake from Three Popular Diet Patterns in the United States: Modeled Replacement of Foods Highest in Added Sugar and Sodium Using the National Health and Nutrition Examination Survey, 2005–2018
Nutritional Epidemiology, 2023
Modeled replacement of foods highest in added sugar led to more favorable changes in mean micronutrient intake compared to modeled replacement of foods highest in sodium.
Fat Intake Modifies the Association between Restricted Carbohydrate Diets and Prevalent Cardiometabolic Diseases among Adults in the United States: National Health and Nutrition Examination Survey, 1999–2018
Current Developments in Nutrition, 2023
This study evaluates cross-sectional relationships between carbohydrate restricted diets and cardiometabolic diseases in adult Americans, specifically comparing how amount and type of fat affects the relationship. Diets with carbohydrate intake below recommended amounts were associated with prevalence of cardiometabolic disease.
Quality of Popular Diet Patterns in the United States: Evaluating the Effect of Substitutions for Foods High in Added Sugar, Sodium, Saturated Fat and Refined Grains
Current Developments in Nutrition, 2022
Low diet quality was observed for all popular diet patterns evaluated in this study. Greater efforts are needed to encourage the adoption of dietary patterns that emphasize consumption of a variety of high-quality food groups lower in added sugar, sodium, saturated fat and refined grains.
Events
No results.