Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report

Carbohydrate foods (≥40% energy from carbohydrates) are the main source of energy in the US diet. In contrast to national-level dietary guidance, many regularly consumed carbohydrate foods are low in fiber and whole grains but high in added sugar, sodium, and/or saturated fat. Given the important co...

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Detalles Bibliográficos
Autores principales: Comerford, Kevin B., Drewnowski, Adam, Papanikolaou, Yanni, Jones, Julie Miller, Slavin, Joanne, Angadi, Siddhartha S., Rodriguez, Judith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005444/
https://www.ncbi.nlm.nih.gov/pubmed/36904287
http://dx.doi.org/10.3390/nu15051288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005444/
https://www.ncbi.nlm.nih.gov/pubmed/36904287
http://dx.doi.org/10.3390/nu15051288

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