CarboNews 8 Eng. 6/02 REV4
نویسنده
چکیده
With this increased interest in carbohydrates, paradigm shifts are occurring. Gaps in tables of food composition for carbohydrates are gradually being filled. Traditionally, carbohydrates in food have been determined by “difference” after analyzing other food constituents. Realizing the limitations of this method, many food databases are beginning to use direct chemical analysis to provide quantitative estimates of the various carbohydrate components. Unfortunately, there continues to be limited information on the intake of carbohydrate constituents (e.g. sugars) since much of intake data is based on food disappearance data. There are discrepancies between disappearance and actual intake – one calculation demonstrated sugar consumption by disappearance to be 25 teaspoons (per person per day) more than actual intake. Thus, there is a recognized need for accurate intake data.
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