LONG-TERM OBJECTIVE
The Committee on Carbohydrates addresses scientific issues related to function and use of carbohydrates, facilitates dialogue, and disseminates science to improve awareness and understanding of carbohydrates and their health effects.
CURRENT ACTIVITIES AND EVENTS
The Committee on Carbohydrates provided input on the 2010 Dietary Guidelines through submission of summaries of committee-sponsored publications describing the health effects of added sugars, fructose, and fiber. The 2009 publication “Intake of Added Sugars and Select Nutrients in the United States,” which showed that higher added sugar intakes were associated with higher proportions of individuals with intakes of nutrients below the estimated average requirement, was cited in the 2010 Dietary Guidelines Advisory Committee Report. Prior to the release of the 2010 Dietary Guidelines Advisory Committee Report, the Committee on Carbohydrates sponsored a review of international dietary guidance on sugars, noting that a lack of consistent procedures produces varying recommendations across countries. To assist with harmonized implementation of the Codex fiber definition, the committee organized a consensus session at the Vahouny fiber conference. Clear participant consensus around the inclusion of carbohydrates with degrees of polymerization between 3 and 9 in the definition of fiber was established and session proceedings were published in the article “The Definition of Dietary Fiber: Discussions at the Ninth Vahouny Fiber Symposium – Building Scientific Agreement.”
PRESENTATIONS
AACC International 2011: Preparing for the 2015 Dietary Guidelines: Attributes of Refined Grains, Added Fibers, and Bran
The ILSI North America Technical Committee on Carbohydrates sponsored this session during the American Association of Cereal Chemists (AACC) 2011 Annual Meeting this fall. The session provided point/counterpoint presentations on the nutritional and culinary impact of refined grains, added fibers, and bran in the diet. In addition to the presentations, attendees were invited to discuss the current scientific understanding of the nutritional and culinary value of these carbohydrate components and to identify science gaps and research opportunities that might inform the 2015 Dietary Guidelines deliberations. The following presentations are available:
2011 ICC Cereal Conference
The slides from the Dietary Fiber Definition presentation, made on behalf of the ICC Cereal Conference during spring 2011, are available here.
Codex Committee on Nutrition and Foods for Special Dietary Uses
The Committee on Carbohydrates was instrumental in organizing a symposium in 2008 in partnership with the World Health Organization, ILSI Europe, and ILSI South Africa. The following presentations are available:
WEBINARS
Family of Fibers Online Learning Module
Despite continued recommendations for increased consumption of whole grains, fruits, and vegetables, less than 5% of all DRI age and gender subgroups meet recommended dietary fiber intakes. In response, Alison Dilzer, an ILSI North America intern and doctoral candidate at the University of Massachusetts, Amherst, and Julie Jones, PhD, St. Catherine University, developed the “Family of Fibers: Dietary Variety for Maximum Health Benefits” module for the American Dietetic Association (ADA). The module is free for ADA members and reviews the properties of fibers and how consumption of a variety of fibers provides the maximum health benefits.
The module covers the following topics:
- Physiological effects of fibers inherently found in food (intrinsic) and fibers added to food
- A brief global history of the fiber definition and the analytical methods used to define fibers
- Specific examples of currently available fiber sources, as well as the gap in recommendations compared with intakes
- The relationship between the definition of fiber and labeling
- Tips for identifying foods rich in fibers using the ingredient statement and the Nutrition Facts Panel
Registration is free for ADA members and is $49 for nonmembers.
From Science to Communication: Understanding Fructose, HFCS, and Sugars CPE Module
This self-study continuing professional education module on fructose, high-fructose corn syrup, and sugars was developed in partnership with the International Food Information Council (IFIC). The module is accessible here.
PUBLICATIONS