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
Seeking Public Comment and Stakeholders for New Sugars Project
The Technical Committee on Carbohydrates is initiating a project on Sugars and Health Outcomes to be conducted by Tufts University. The goal is to better understand the metabolic and physiological effects, and possible health outcomes, resulting from sugar intake, through evaluation of the current state of evidence and development of a Future Research Needs (FRN) report for study designs and considerations aimed at researchers and funding organizations. This process is based on the current Agency for Healthcare Research Quality’s FRN process. We will also build an open evidence-map database of the science of sugar intake and health outcomes through a systematic, transparent and reproducible process. As part of this open process, we encourage public comments on the proposal, found here. Additionally, the FRN process involves a balanced and diverse stakeholder panel to prioritize the top tiered FRN topics. If you are interested in being considered as a stakeholder for this process, please let us know.
Please email Courtney Gaine (email@example.com) with your comments by June 3, 2013, and if you are interested in being considered as a stakeholder by May 28, 2013.
The Endocrine Society’s 95th Annual Meeting and Expo, San Francisco, CA — 15-18 June 2013
POSTER: Fructose Consumption and Non-alcoholic Fatty Liver Disease: A Systematic Review and Meta-Analysis
Saturday, 15 June 2013, 1:45pm – 3:45pm PDT
Presenter: Mei Chung, PhD, MPH – Tufts University
For information on this poster, click here.
Experimental Biology Meeting, Boston, MA — Saturday, 20 April 2013
SCIENTIFIC SESSION: Strategies to Optimize the Impact of Nutritional Surveys and Epidemiological Studies
Click here for the session program. P
resentation slides and videos from this recent EB 2013 session are available here
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:
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.
Archer Daniels Midland Company
BENEO - Group
Campbell Soup Company
The Coca-Cola Company
Dr Pepper Snapple Group
General Mills, Inc.
The Hershey Company
Kraft Foods Group
McCain Foods USA
McNeil Nutritionals, LLC
Tate & Lyle
Suzanne Harris, PhD
ILSI Research Foundation
Julie Jones, PhD
St. Catherine University
David Klurfeld, PhD
US Department of Agriculture
Courtney Gaine, PhD, RD
Science Program Manager
ILSI North America
1156 15th Street, NW
Washington, DC 20005
Tel: 202.659.0074 (ext. 121)
Download the Committee on Carbohydrates fact sheet here.