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...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Public Library of Science (PLoS)
2020-01-01
|
Series: | PLoS ONE |
Online Access: | https://doi.org/10.1371/journal.pone.0231572 |
id |
doaj-16d9439e230748208f9805543234f467 |
---|---|
record_format |
Article |
spelling |
doaj-16d9439e230748208f9805543234f4672021-03-03T21:44:25ZengPublic Library of Science (PLoS)PLoS ONE1932-62032020-01-01155e023157210.1371/journal.pone.0231572A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US.Junxiu LiuColin D RehmPeilin ShiNicola M McKeownDariush MozaffarianRenata MichaHealthier 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:free sugars), (c) ≥1g fiber and <2g free sugars (10:1:2 carb:fiber:free sugars); and (d) ≥1g fiber and, per each 1 g of fiber, <2g free sugars (10:1 carb:fiber, 1:2 fiber:free sugars; or 10:1|1:2). Using 2013-2016 National Health and Nutrition Examination Survey /Food and Nutrient Database for Dietary Studies, we assessed, overall and for 12 food categories, whether each metric discriminated carb-rich products higher or lower (per 100g) in calories, total fat, saturated fat, protein, sugar, fiber, sodium, potassium, magnesium, folate, and 8 vitamins/minerals. Among 2,208 carb-rich products, more met 10:1 (23.2%) and 10:1|1:2 (21.3%), followed by 10:1:2 (19.2%) and 10:1:1 (16.4%) ratios, with variation by product sub-categories. The 10:1 and 10:1|1:2 ratios similarly identified products with lower calories, fat, free sugars, and sodium; and higher protein, fiber, potassium, magnesium, iron, vitamin B6, vitamin E, zinc and iron. The 10:1:2 and 10:1:1 ratios identified products with even larger differences in calories and free sugars, but smaller differences in other nutrients above and lower folate, thiamine, riboflavin, and niacin; the latter findings were attenuated after excluding breakfast cereals (~9% of products). These novel findings inform dietary guidance for consumers, policy, and industry to identify and promote the development of the healthier carb-rich foods.https://doi.org/10.1371/journal.pone.0231572 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Junxiu Liu Colin D Rehm Peilin Shi Nicola M McKeown Dariush Mozaffarian Renata Micha |
spellingShingle |
Junxiu Liu Colin D Rehm Peilin Shi Nicola M McKeown Dariush Mozaffarian Renata Micha A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. PLoS ONE |
author_facet |
Junxiu Liu Colin D Rehm Peilin Shi Nicola M McKeown Dariush Mozaffarian Renata Micha |
author_sort |
Junxiu Liu |
title |
A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. |
title_short |
A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. |
title_full |
A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. |
title_fullStr |
A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. |
title_full_unstemmed |
A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US. |
title_sort |
comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the us. |
publisher |
Public Library of Science (PLoS) |
series |
PLoS ONE |
issn |
1932-6203 |
publishDate |
2020-01-01 |
description |
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:free sugars), (c) ≥1g fiber and <2g free sugars (10:1:2 carb:fiber:free sugars); and (d) ≥1g fiber and, per each 1 g of fiber, <2g free sugars (10:1 carb:fiber, 1:2 fiber:free sugars; or 10:1|1:2). Using 2013-2016 National Health and Nutrition Examination Survey /Food and Nutrient Database for Dietary Studies, we assessed, overall and for 12 food categories, whether each metric discriminated carb-rich products higher or lower (per 100g) in calories, total fat, saturated fat, protein, sugar, fiber, sodium, potassium, magnesium, folate, and 8 vitamins/minerals. Among 2,208 carb-rich products, more met 10:1 (23.2%) and 10:1|1:2 (21.3%), followed by 10:1:2 (19.2%) and 10:1:1 (16.4%) ratios, with variation by product sub-categories. The 10:1 and 10:1|1:2 ratios similarly identified products with lower calories, fat, free sugars, and sodium; and higher protein, fiber, potassium, magnesium, iron, vitamin B6, vitamin E, zinc and iron. The 10:1:2 and 10:1:1 ratios identified products with even larger differences in calories and free sugars, but smaller differences in other nutrients above and lower folate, thiamine, riboflavin, and niacin; the latter findings were attenuated after excluding breakfast cereals (~9% of products). These novel findings inform dietary guidance for consumers, policy, and industry to identify and promote the development of the healthier carb-rich foods. |
url |
https://doi.org/10.1371/journal.pone.0231572 |
work_keys_str_mv |
AT junxiuliu acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT colindrehm acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT peilinshi acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT nicolammckeown acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT dariushmozaffarian acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT renatamicha acomparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT junxiuliu comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT colindrehm comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT peilinshi comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT nicolammckeown comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT dariushmozaffarian comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus AT renatamicha comparisonofdifferentpracticalindicesforassessingcarbohydratequalityamongcarbohydraterichprocessedproductsintheus |
_version_ |
1714815352880234496 |