https://iafns.org/wp-content/uploads/2022/02/Carbohydrate-Quality.jpg 1456 2058 sgibb https://iafns.org/wp-content/uploads/2021/12/IAFNSLogo_Transparent_Webpage.png sgibb2022-02-04 16:04:282022-02-04 16:05:02The Scientific Basis of Communicating Carbohydrate Quality
The Scientific Basis of Communicating Carbohydrate Quality
A workshop was convened jointly with Diabetes Canada to advance the dialogue between scientists and regulatory experts on science-based indices that can be used in communicating physiologic effects of carbohydrates in foods. Experts agreed that the carbohydrate quality of a food would take into account multiple factors, including whole food credentials, the glycemic response to the food, and fiber content as well as nutrients to limit.
This science dialogue was supported by IAFNS Carbohydrates Committee.