Cereal Foods World, Vol. 63, No. 3
Print To PDF
Carbohydrate Quality: Who Gets to Decide?
University of Minnesota, St. Paul, MN, U.S.A.
The primary roles of carbohydrates in the diet are to provide energy to all cells in the body and to provide dietary fiber. It is recommended that adults consume 45–65% of their calories from carbohydrates and that young children obtain a higher percentage of their calories from fat. Dietary guidance supports consumption of carbohydrate-rich foods, including whole grains, vegetables, pulses, fruits, and dairy products. Recommendations also exist for dietary fiber intake (14 g/1,000 kcal), with support for limiting added sugars to ≤10% of total calorie intake in the U.S. diet. Carbohydrates are the primary source of energy for most people. To balance their energy needs, sedentary individuals should decrease consumption of high-calorie carbohydrates.
Trying to reach content?
View Full Article
if you don't have access, become a member
- Goldfein, K. R., and Slavin, J. L. Why sugar is added to food: Food science 101. Comp. Rev. Food Sci. Food Safety. DOI: 10.1111/1541.4337.12151. 2015.
- Grabitske, H. A., and Slavin, J. L. Gastrointestinal effects of low-digestible carbohydrates. Crit. Rev. Food Sci. Nutr. 49:327, 2009.
- Havemeier, S., Erickson, J., and Slavin, J. Dietary guidance for pulses: The challenge and opportunity to be part of both the vegetable and protein food groups. Ann. N.Y. Acad. Sci. DOI: 10.1111/nyas.13306. 2017.
- Hess, J., Latulippe, M. E., Ayoob, K., and Slavin, J. The confusing world of dietary sugars: Definitions, intakes, food sources and international dietary recommendations. Food Funct. 3:477, 2012.
- Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press, Washington, DC, 2005.
- Mobley, A. R., Slavin, J. L., and Hornick, B. A. The future of grain foods recommendations in dietary guidance. J. Nutr. 143:1527S, 2013.
- Slavin, J. Fiber and prebiotics: Mechanisms and health benefits. Nutrients 5:1417, 2013.
- Slavin, J. L., and Lloyd, B. Health benefits of fruits and vegetables. Adv. Nutr. 3:506, 2012.