The scientific basis for healthful carbohydrate profile

Abstract

Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5-10% of total energy intake. To achieve this public health goal a collective effort from different entities including governments, food & beverage industries and consumers is required. Some food companies have committed to continually reduce sugars in their products. Different solutions can be used to replace sugars in food products but it is important to ensure that these solutions are more healthful than the sugars they replace. The objectives of this paper are, (1) to identify carbohydrates and carbohydrates sources to promote and those to limit for dietary intake and food product development, based on current knowledge about the impact of carbohydrates on the development of dental caries, obesity and cardio-metabolic disorders (2) to evaluate the impact of food processing on the quality of carbohydrates and (3) to highlight the challenges of developing healthier products due to the limitations and gaps in food regulations, science & technology and consumer education.

Castanea spp. Agrobiodiversity Conservation: Genotype Influence on Chemical and Sensorial Traits of Cultivars Grown on the Same Clonal Rootstock

“…Other cultivars (e.g., 'Mansa,' 'Marrone della Val di Susa,' and 'Neirana della Val di Susa') showed higher contents of fructose than glucose. The higher fructose amount compared to the glucose one may be important to define chestnuts as a potential functional food for consumers suffering from type 2 diabetes, as fructose shows a lower glycemic index than glucose and, consequently, the postprandial glycemic peak due to fructose is lower than the glycemic peak due to glucose, as well as the insulin response [82]. As evidenced by the Tukey's test, the 'Mansa' cultivar significantly differed (p < 0.05) from the other samples, followed by 'Canepina', as mentioned above, and 'Brunette' and 'Gentile', which reported quantities close to 50 g•kg −1 DW.…”

Glycemic Index of Five Ghanaian Corn and Cassava Staples

“…Most Ghanaian meals are mainly composed of carbohydrate [18] and grouping them according to their distinct glycemic response has wiped away the notion that foods that are rich in carbohydrates are not suitable for persons with metabolic diseases such as diabetes and obesity. Studies have shown that carbohydrates are of different quality [1,5]. According to a study conducted by Bornet et al [19], even though glucose has a nauseating effect after it has been ingested, it remains the reference material that has no variation in its preparation as compared to white bread which showed different mode of preparation in different study areas.…”

“…Carbohydrates are one of the three energy-yielding macronutrients required for the optimum functioning of the human body [1]. They provide energy for the body, especially the brain and the nervous system.…”

“…Most Ghanaian diets are carbohydrate-based and most families plan their meals around them. Sources of carbohydrates include maize, cassava, rice, millet and yam [1,5]. Carbohydrates vary in terms of their physical structure, chemical forms, particle size and fiber content which instigate different plasma glucose and insulin response [6].…”

Structural Features, Modification, and Functionalities of Beta-Glucan

“…In the 21st century, an interest in food formulations containing complex polysaccharides continues to rise, owing to the bioactivities and health-promoting functions of these polysaccharides [1,2]. Polysaccharides are an indispensable component of many foods.…”