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Toward an Evidence-Based Definition and Classification of Carbohydrate Food Quality: An Expert Panel Report

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OMNI Nutrition Science, Davis, CA 95616, USA
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Nutritional Strategies Inc., Nutrition Research & Regulatory Affairs, Paris, ON N3L0A3, Canada
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Emerita, Department of Nutrition and Exercise Science, St. Catherine University, St. Paul, MN 55105, USA
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Department of Nutrition & Dietetics, Brooks College of Health, University of North Florida, Jacksonville, FL 32224, USA
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Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
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School of Education and Human Development, University of Virginia, Charlottesville, VA 22904, USA
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Center for Public Health Nutrition, University of Washington, Seattle, WA 98195, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Ajmol Ali
Nutrients 2021, 13(8), 2667; https://doi.org/10.3390/nu13082667
Received: 20 June 2021 / Revised: 27 July 2021 / Accepted: 30 July 2021 / Published: 31 July 2021
(This article belongs to the Section Nutrition Methodology & Assessment)
Carbohydrate-containing crops provide the bulk of dietary energy worldwide. In addition to their various carbohydrate forms (sugars, starches, fibers) and ratios, these foods may also contain varying amounts and combinations of proteins, fats, vitamins, minerals, phytochemicals, prebiotics, and anti-nutritional factors that may impact diet quality and health. Currently, there is no standardized or unified way to assess the quality of carbohydrate foods for the overall purpose of improving diet quality and health outcomes, creating an urgent need for the development of metrics and tools to better define and classify high-quality carbohydrate foods. The present report is based on a series of expert panel meetings and a scoping review of the literature focused on carbohydrate quality indicators and metrics produced over the last 10 years. The report outlines various approaches to assessing food quality, and proposes next steps and principles for developing improved metrics for assessing carbohydrate food quality. The expert panel concluded that a composite metric based on nutrient profiling methods featuring inputs such as carbohydrate–fiber–sugar ratios, micronutrients, and/or food group classification could provide useful and informative measures for guiding researchers, policymakers, industry, and consumers towards a better understanding of carbohydrate food quality and overall healthier diets. The identification of higher quality carbohydrate foods could improve evidence-based public health policies and programming—such as the 2025–2030 Dietary Guidelines for Americans. View Full-Text
Keywords: carbohydrate quality; carbohydrate foods; nutrient profiling; fiber; whole grain; glycemic index; glycemic load; diet quality; nutrient density; food groups carbohydrate quality; carbohydrate foods; nutrient profiling; fiber; whole grain; glycemic index; glycemic load; diet quality; nutrient density; food groups
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MDPI and ACS Style

Comerford, K.B.; Papanikolaou, Y.; Jones, J.M.; Rodriguez, J.; Slavin, J.; Angadi, S.; Drewnowski, A. Toward an Evidence-Based Definition and Classification of Carbohydrate Food Quality: An Expert Panel Report. Nutrients 2021, 13, 2667. https://doi.org/10.3390/nu13082667

AMA Style

Comerford KB, Papanikolaou Y, Jones JM, Rodriguez J, Slavin J, Angadi S, Drewnowski A. Toward an Evidence-Based Definition and Classification of Carbohydrate Food Quality: An Expert Panel Report. Nutrients. 2021; 13(8):2667. https://doi.org/10.3390/nu13082667

Chicago/Turabian Style

Comerford, Kevin B., Yanni Papanikolaou, Julie M. Jones, Judith Rodriguez, Joanne Slavin, Siddhartha Angadi, and Adam Drewnowski. 2021. "Toward an Evidence-Based Definition and Classification of Carbohydrate Food Quality: An Expert Panel Report" Nutrients 13, no. 8: 2667. https://doi.org/10.3390/nu13082667

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