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From:
Susanne Westenbrink <[log in to unmask]>
Reply To:
Susanne Westenbrink <[log in to unmask]>
Date:
Thu, 21 Dec 2017 09:15:36 +0100
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Dear David,

In the Netherlands we consider available carbohydrates as the sum of 

'sugars' and starch, but not including polyols and organic acids. 'Sugars' 

we define as the sum of mono and disaccharides (sucrose, glucose, 

fructose, lactose, maltose, galactose) present in the food. 

With kind regards,

Susanne







Susanne Westenbrink

Rijksinstituut voor Volksgezondheid en Milieu (RIVM) / National Institute 

for Public Health and the Environment

Centrum voor Voeding, Preventie en Zorg / Centre for Nutrition, Prevention 

and Health Services

PO Box 1

3720 BA Bilthoven

The Netherlands

tel:  +31 (0) 30 274 2448

fax: +31 (0) 30 274 4466

e-mail: [log in to unmask]

for more information on  the Dutch food composition database see 

http://www.rivm.nl/nevo

http://nevo-online.rivm.nl







From:   Anders Møller <[log in to unmask]>

To:     [log in to unmask], 

Date:   20-12-2017 22:22

Subject:        Re: Available Carbohydrates

Sent by:        Food Composition Discussion Group 

<[log in to unmask]>







Dear David,

 

A nice subject for a good discussion J

 

In European legislation sugars are defined like this ” ‘sugars’ means all 

monosaccharides and disaccharides present in food, but excludes polyols” 

(REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE 

COUNCIL of 25 October 2011 on the provision of food information to 

consumers, 

http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1169&from=en

).

 

In the Codex Alimentarius Food Labelling Standard the definition is 

“Sugars means all mono-saccharides and di-saccharides present in food” 

(General Standard for the Labelling of Prepackaged Foods – CODEX STAN 1 – 

1985, amended 2010, 

http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCODEX%2BSTAN%2B1-1985%252FCXS_001e.pdf

).

 

In past Danish regulations, the definition included mono-, di- and 

trisaccharides.

 

Season’s Greetings from Roskilde,

Anders

 

 

Anders Møller

Danish Food Informatics

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

 

 

 

 

From: Food Composition Discussion Group [

mailto:[log in to unmask]] On Behalf Of Mark Wahlqvist

Sent: Wednesday, December 20, 2017 21:50

To: [log in to unmask]

Subject: Re: Available Carbohydrates

 

The approach suggested of Available Carbohydrates will obscur the 

extensive differences in functionality of the various carbohydrates.It 

will add to the present confusion through oversimplification of food 

macronutrients ,playing into the hands of food mischief- makers. Much 

difference among carbohydrates sources resides in food structure, without 

which informed decision-making about macronutrients is not possible.Let's 

not pretend otherwise.

Regards

Professor Mark L Wahlqvist MD FRACP,FAFPHM,FAIFST

Past President IUNS

 

On 21 Dec. 2017 07:01, "Haytowitz, David" <[log in to unmask]> 

wrote:

Hello:

   As we redesign our Nutrient Databank System we will be adding 

“Available Carbohydrates” to the database.   We understand “Available 

carbohydrate” to be the sum of sugar and starch, However, we wonder which 

sugars are included in the value for sugar.  Is the value for sugars just 

the sum of the individual monosaccharides and disaccharides (sucrose, 

glucose, fructose, lactose, maltose, galactose) or do they include other 

sugars (Dextrins, inulin, oligosaccharides, organic acids and sugar 

alcohols)?

  Thanks,

 

David

 

David B. Haytowitz

Nutritionist

Nutrient Data Laboratory, USDA-ARS

10300 Baltimore Ave.

B-005, Rm. 161, BARC-West

Beltsville, MD   20705

Ph. 301-504-0714

[log in to unmask]

 

 

 

 

 

 









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