FAO/WHO Scientific Update on carbohydrates in human nutrition: conclusions

Mann, J I; Cummings, J.H.; Englyst, Hans N.; Key, Tim; Liu, Simin; Riccardi, Giuseppe; Summerbell, Carolyn; Uauy, Ricardo; Dam, Rob M. van; Venn, Bernard; Vorster, Hester H.; Wiseman, Martin

doi:10.1038/sj.ejcn.1602943

Cited by 200 publications

(149 citation statements)

References 7 publications

Supporting

Mentioning

140

Contrasting

Unclassified

Order By: Relevance

“…The recognition that polysaccharides added to foods, notably hydrocolloids, could have effects similar to those originating from plant cell walls led to a redefinition of dietary fibre to include "polysaccharides and lignin that are not digested in the human small intestine" (Trowell et al, 1976). The definition and delimitation of "dietary fibre" has been much debated and related both to physiological considerations and to methods that can be used for dietary fibre analysis in foods (FAO/WHO, 1998;Asp, 1995 and1996;Englyst and Hudson, 1996;Englyst and Englyst, 2005;Englyst et al, 2007).…”

Section: Dietary Fibrementioning

confidence: 99%

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

Products¹

2010

EFS2

321

126

View full text Add to dashboard Cite

This Opinion of the EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) deals with the establishment of Dietary Reference Values for carbohydrates and dietary fibre. Nutritionally, two broad categories of carbohydrates can be differentiated: "glycaemic carbohydrates", i.e. carbohydrates digested and absorbed in the human small intestine, and "dietary fibre", non-digestible carbohydrates passing to the large intestine. In this Opinion, dietary fibre is defined as non-digestible carbohydrates plus lignin. The absolute dietary requirement for glycaemic carbohydrates is not precisely known but will depend on the amount of fat and protein ingested. The Panel proposes 45 to 60 E% as the reference Intake range for carbohydrates applicable to both adults and children older than one year of age. Although high frequency of intake of sugar-containing foods can increase the risk of dental caries, there are insufficient data to set an upper limit for (added) sugar intake. Based on the available evidence on bowel function, the Panel considers dietary fibre intakes of 25 g/day to be adequate for normal laxation in adults. A fibre intake of 2 g/MJ is considered adequate for normal laxation in children from the age of one year. Although there is some experimental evidence that a reduction of the dietary glycaemic index and glycaemic load may have favourable effects on some metabolic risk factors such as serum lipids, the evidence for a role in weight maintenance and prevention of diet-related diseases is inconclusive. KEY WORDSCarbohydrates, dietary fibre, sugars, added sugars, glycaemic carbohydrates, oligosaccharides, starch, lignin, glycaemic index, glycaemic load, dietary requirements, blood lipids, lipid profile, glucose tolerance, insulin sensitivity, body weight, type 2 diabetes, blood pressure, cardiovascular disease, coronary heart disease, dental caries, gastrointestinal function, colorectal cancer, mineral absorption SUMMARYFollowing a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on Population Reference Intakes for the European population, including carbohydrates and dietary fibre.Nutritionally, two broad categories of carbohydrates can be differentiated: "glycaemic carbohydrates", i.e. carbohydrates digested and absorbed in the human small intestine, and "dietary fibre", non-digestible carbohydrates passing to the large intestine.The main glycaemic carbohydrates are monosaccharides, disaccharides, malto-oligosaccharides, and starch. In this Opinion the term "sugars" is used to cover monosaccharides and disaccharides. The term "added sugars" refers to sucrose, fructose, glucose, starch hydrolysates (glucose syrup, highfructose syrup) and other isolated sugar preparations used as such or added during food preparation and manufacturing. Sugar alcohols (polyols) such as sorbitol, xylitol, mannitol, and lactitol, are usually not included in the term "sugars". However, they are partly metabolised and i...

show abstract

Section: Dietary Fibrementioning

confidence: 99%

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

Products¹

2010

EFS2

321

126

View full text Add to dashboard Cite

show abstract

“…The values of the nutritional constraints, summarized in Table 1, were derived from WHO recommendations for proteins (7,33) , carbohydrates (34) , total fat, linoleic acid, α-linolenic acid, DHA and EPA, total PUFA (35) , cholesterol, SFA and free sugars (7) ; from the French recommendations for fibre, ten vitamins and nine minerals (36) ; and from the Nordic Nutrient (33) Carbohydrates (% of total energy) 50-75 -applied applied (34) Fats (% of total energy) 20-35 -applied applied (35) Linolenic acid (% of total energy) >0·5 --applied (35) Linoleic acid (% of total energy) 2·5-9·0 --applied (35) EPA + DHA (g/d) >0·25 --applied (35) PUFA (% of total energy) 6-11 --applied (35) SFA (% of total energy) <10 --applied (7) Cholesterol (mg/d) <300 --applied (7) Free sugars (% of total energy) <10 --applied (7) Na (mg/d) 1500-2365 1500-2759 --applied (37) Fibre…”

Section: Diet Modelling By Linear Programmingmentioning

confidence: 99%

How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

Pérignon

Gabriel

Ferrari

et al. 2016

Public Health Nutr.

150

133

View full text Add to dashboard Cite

Objective: To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Design: Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). Setting: France. Subjects: Adults (n 1899). Results: In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %. Conclusions: Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.

show abstract

“…There are now a number of systematic reviews on the effect of GI in the management of diabetes and CHD (2,5,6) .…”

Section: Overviewmentioning

confidence: 99%

Glycaemic index, appetite and body weight

Ford

Frost

2010

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Much interest has been focused on the relationship between glycaemic index and body-weight loss, some of which is fuelled by popular media. However, there is a number of potential mechanisms that could be triggered by reducing the glycaemic index of the carbohydrate consumed in the diet. For example, the effect of foods on the gastrointestinal tract and the effect on blood glucose both could lead to potential appetite effects. Acute meal studies seem to point to an effect of glycaemic index on appetite regulation. However, the results of longerterm studies of weight loss are not as clear. In the present review a possible reason for this variation in outcome from the weight-loss studies will be discussed. The present review focuses on the possibility that the fermentable fibre content of the low-glycaemic-index diet may be important in weight-loss efficacy. A novel receptor that binds SCFA, the products of carbohydrate fermentation, has recently been described on the enteroendocrine L-cell in the colon. This cell releases a number of anorectic hormones and could offer an explanation of the appetite suppressant effects of fermentable carbohydrates. It could also explain the variability in the results of glycaemic-index weight-loss studies.

show abstract

FAO/WHO Scientific Update on carbohydrates in human nutrition: conclusions

Cited by 200 publications

References 7 publications

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

Glycaemic index, appetite and body weight

Contact Info

Product

Resources

About