Cargando…

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...

Descripción completa

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:
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
_version_ 1784905082168410112
author Comerford, Kevin B.
Drewnowski, Adam
Papanikolaou, Yanni
Jones, Julie Miller
Slavin, Joanne
Angadi, Siddhartha S.
Rodriguez, Judith
author_facet Comerford, Kevin B.
Drewnowski, Adam
Papanikolaou, Yanni
Jones, Julie Miller
Slavin, Joanne
Angadi, Siddhartha S.
Rodriguez, Judith
author_sort Comerford, Kevin B.
collection PubMed
description 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 contribution of higher-quality carbohydrate foods to affordable healthy diets, new metrics are needed to convey the concept of carbohydrate quality to policymakers, food industry stakeholders, health professionals, and consumers. The recently developed Carbohydrate Food Quality Scoring System is well aligned with multiple key healthy messages on nutrients of public health concern from the 2020–2025 Dietary Guidelines for Americans. Two models are described in a previously published paper: one for all non-grain carbohydrate-rich foods (e.g., fruits, vegetables, legumes) known as the Carbohydrate Food Quality Score-4 (CFQS-4), and one for grain foods only known as the Carbohydrate Food Quality Score-5 (CFQS-5). These CFQS models provide a new tool that can guide policy, programs, and people towards improved carbohydrate food choices. Specifically, the CFQS models represent a way to unify and reconcile diverse ways to describe different types of carbohydrate-rich foods (e.g., refined vs. whole, starchy vs. non-starchy, dark green vs. red/orange) and make for more useful and informative messaging that better aligns with a food’s nutritional and/or health contributions. The present paper’s aims are to show that the CFQS models can inform future dietary guidelines and help support carbohydrate food recommendations with other health messages aimed at promoting foods that are nutrient-dense, fiber-rich, and low in added sugar.
format Online
Article
Text
id pubmed-10005444
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-100054442023-03-11 Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report Comerford, Kevin B. Drewnowski, Adam Papanikolaou, Yanni Jones, Julie Miller Slavin, Joanne Angadi, Siddhartha S. Rodriguez, Judith Nutrients Article 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 contribution of higher-quality carbohydrate foods to affordable healthy diets, new metrics are needed to convey the concept of carbohydrate quality to policymakers, food industry stakeholders, health professionals, and consumers. The recently developed Carbohydrate Food Quality Scoring System is well aligned with multiple key healthy messages on nutrients of public health concern from the 2020–2025 Dietary Guidelines for Americans. Two models are described in a previously published paper: one for all non-grain carbohydrate-rich foods (e.g., fruits, vegetables, legumes) known as the Carbohydrate Food Quality Score-4 (CFQS-4), and one for grain foods only known as the Carbohydrate Food Quality Score-5 (CFQS-5). These CFQS models provide a new tool that can guide policy, programs, and people towards improved carbohydrate food choices. Specifically, the CFQS models represent a way to unify and reconcile diverse ways to describe different types of carbohydrate-rich foods (e.g., refined vs. whole, starchy vs. non-starchy, dark green vs. red/orange) and make for more useful and informative messaging that better aligns with a food’s nutritional and/or health contributions. The present paper’s aims are to show that the CFQS models can inform future dietary guidelines and help support carbohydrate food recommendations with other health messages aimed at promoting foods that are nutrient-dense, fiber-rich, and low in added sugar. MDPI 2023-03-05 /pmc/articles/PMC10005444/ /pubmed/36904287 http://dx.doi.org/10.3390/nu15051288 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Comerford, Kevin B.
Drewnowski, Adam
Papanikolaou, Yanni
Jones, Julie Miller
Slavin, Joanne
Angadi, Siddhartha S.
Rodriguez, Judith
Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title_full Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title_fullStr Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title_full_unstemmed Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title_short Application of a New Carbohydrate Food Quality Scoring System: An Expert Panel Report
title_sort application of a new carbohydrate food quality scoring system: an expert panel report
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005444/
https://www.ncbi.nlm.nih.gov/pubmed/36904287
http://dx.doi.org/10.3390/nu15051288
work_keys_str_mv AT comerfordkevinb applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT drewnowskiadam applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT papanikolaouyanni applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT jonesjuliemiller applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT slavinjoanne applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT angadisiddharthas applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport
AT rodriguezjudith applicationofanewcarbohydratefoodqualityscoringsystemanexpertpanelreport