A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US

Healthier carbohydrate (carb)-rich foods are essential for health, but practical, validated indices for their identification are not established. We compared four pragmatic metrics, based on, per 10g of carb:(a) ≥1g fiber (10:1 carb:fiber), (b) ≥1g fiber and <1g free sugars (10:1:1 carb:fiber:fre...

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Detalles Bibliográficos
Autores principales: Liu, Junxiu, Rehm, Colin D., Shi, Peilin, McKeown, Nicola M., Mozaffarian, Dariush, Micha, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7241725/
https://www.ncbi.nlm.nih.gov/pubmed/32437371
http://dx.doi.org/10.1371/journal.pone.0231572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7241725/
https://www.ncbi.nlm.nih.gov/pubmed/32437371
http://dx.doi.org/10.1371/journal.pone.0231572

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