A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report

Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although...

Descripción completa

Detalles Bibliográficos
Autores principales: Drewnowski, Adam, Maillot, Matthieu, Papanikolaou, Yanni, Jones, Julie Miller, Rodriguez, Judith, Slavin, Joanne, Angadi, Siddhartha S., Comerford, Kevin B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003092/
https://www.ncbi.nlm.nih.gov/pubmed/35406096
http://dx.doi.org/10.3390/nu14071485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003092/
https://www.ncbi.nlm.nih.gov/pubmed/35406096
http://dx.doi.org/10.3390/nu14071485

Ejemplares similares