Multiple Metrics of Carbohydrate Quality Place Starchy Vegetables Alongside Non-starchy Vegetables, Legumes, and Whole Fruit

Abstract

BackgroundStarchy vegetables, including white potatoes, are often categorized as “lower-quality” carbohydrate foods, along with refined grains, 100% fruit juices, sweetened beverages, and sugars, snacks and sweets. Among “higher-quality” carbohydrates are whole grains, non-starchy vegetables, legumes, and whole fruits.ObjectiveTo apply multiple nutrient profiling (NP) models of carbohydrate quality to foods containing >40% carbohydrate by dry weight in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017-18).MethodsCarbohydrate foods in the FNDDS (n = 2423) were screened using four recent Carbohydrate Quality Indices (CQI) and a new Carbohydrate Food Quality Score (CFQS-4). Cereal products containing >25% whole grains by dry weight were classified as whole grain foods.ResultsBased on percent items meeting the criteria for 4 CQI scores, legumes, non-starchy and starchy vegetables, whole fruit, and whole grain foods qualified as “high quality” carbohydrate foods. Distribution of mean CFQS-4 values showed that starchy vegetables, including white potatoes placed closer to non-starchy vegetables and fruit than to candy and soda.ConclusionPublished a priori determinations of carbohydrate quality do not always correspond to published carbohydrate quality metrics. Based on CQI metrics, specifically designed to assess carbohydrate quality, starchy vegetables, including white potatoes, merit a category reassignment and a more prominent place in dietary guidance.

Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers

“…High-quality foods containing carbohydrates are an essential component of a healthy diet 44 . Recent studies 13,15 have proven that high quality carbohydrates, which mainly include starch, count the potato (baked and boiled) among high quality foods. Starch content is one of key characteristics for food processing purposes as it determines the consistency and texture of the nal product 45 .…”

Toward a New Definition of “Healthy” Food: Issues and Challenges

“…Most reduced sodium-canned vegetables passed. White potatoes (baked/boiled/roasted/stewed) passed, although other studies questioned their nutritional value [ 12 ]. Canned collards, greens, kale, mustard greens, pumpkin, blackened peas, lima beans, and sweet potatoes failed.…”

New metrics of dietary carbohydrate quality

“…A recent assessment of carbohydrate quality by Drewnowski et al [1 ▪ ] followed the WHO guidance to expand the scope of carbohydrate-rich foods to include fruits, vegetables, pulses, and whole grains [4 ▪▪ ]. This scoring system was built on the previously discussed metrics, but with the addition of potassium and sodium, two nutrients of public health concern, and a whole grain content of more than 25% dry weight.…”

“…Many populations derive the bulk of their diets from staples such as cereal grains (rice, wheat, barley, corn, millet, and rye), tubers (potato, yam, and cassava), and legumes (beans, chickpeas, and peas) [1 ▪ ]. Many carbohydrate-rich foods are also sources of protein, vitamins, and minerals [1 ▪ ]. For these reasons, the nutritional quality of carbohydrate-rich foods is central to the overall quality of the diet.…”

“…Carbohydrates are the most widely consumed nutrient in the diet, accounting for 55% to more than 80% of total daily energy. Many populations derive the bulk of their diets from staples such as cereal grains (rice, wheat, barley, corn, millet, and rye), tubers (potato, yam, and cassava), and legumes (beans, chickpeas, and peas) [1 ▪ ]. Many carbohydrate-rich foods are also sources of protein, vitamins, and minerals [1 ▪ ].…”