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Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption

Advances in Nutrition, 2022

Non-Digestible Carbohydrates provide functional attributes to processed foods, including sugar or fat replacers, thickening agents, and bulking agents. Additionally, NDCs are incorporated into processed foods to increase their fiber content. Although consumption of NDCs can benefit health and contribute functional characteristics to foods, they can cause gastrointestinal symptoms, such as bloating. As gastrointestinal symptoms negatively affect consumer well-being and their acceptance of foods containing NDC ingredients, it is crucial to consider tolerance when designing food products and testing their physiological health benefits in clinical trials.

Read more about Perspective: Assessing Tolerance to Nondigestible Carbohydrate Consumption

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.

Read more about Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption

An Updated Framework for Industry Funding of Food and Nutrition Research: Managing Financial Conflicts and Scientific Integrity

The Journal of Nutrition, 2022

The IAFNS Assembly on Scientific Integrity has updated its Guiding Principles for Funding Food Science and Nutrition Research to provide a modernized framework for minimizing bias and promoting integrity in industry-funded research.

Read more about An Updated Framework for Industry Funding of Food and Nutrition Research: Managing Financial Conflicts and Scientific Integrity

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