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From:
Brigitte Buri <[log in to unmask]>
Reply To:
Brigitte Buri <[log in to unmask]>
Date:
Thu, 21 Dec 2017 10:25:17 +0000
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Dear David



In the Swiss Food Composition Database the available carbohydrates is the sum of starch  and sugar  and make up the part of the available carbohydrates. Sugar we define also as the sum of mono and disaccharides.



Kind Regards,



Brigitte





Brigitte Buri, BSc BFH

Ernährungsberaterin SVDE

Projektverantwortliche Schweizer Nährwertdatenbank



www.naehrwertdaten.ch

[cid:image003.png@01D37A4E.606780B0]



Schweizerische Gesellschaft für Ernährung SGE

Schwarztorstrasse 87 | Postfach | CH-3001 Bern

T +41 31 385 00 15 | F +41 31 385 00 05

Wissen, was essen.  www.sge-ssn.ch<http://www.sge-ssn.ch/>











Von: Food Composition Discussion Group [mailto:[log in to unmask]] Im Auftrag von Susanne Westenbrink

Gesendet: Donnerstag, 21. Dezember 2017 09:16

An: [log in to unmask]

Betreff: Re: Available Carbohydrates



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]<mailto:[log in to unmask]>

for more information on  the Dutch food composition database see

http://www.rivm.nl/nevo

http://nevo-online.rivm.nl<http://nevo-online.rivm.nl/>







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

To:        [log in to unmask]<mailto:[log in to unmask]>,

Date:        20-12-2017 22:22

Subject:        Re: Available Carbohydrates

Sent by:        Food Composition Discussion Group <[log in to unmask]<mailto:[log in to unmask]>>

________________________________







Dear David,



A nice subject for a good discussion ☺



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]<mailto:[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]<mailto:[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<https://maps.google.com/?q=10300+Baltimore+Ave&entry=gmail&source=g>.

B-005, Rm. 161, BARC-West

Beltsville, MD   20705

Ph. 301-504-0714<tel:(301)%20504-0714>

[log in to unmask]<mailto:[log in to unmask]>































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