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Subject:
From:
Adedotun Owolabi <[log in to unmask]>
Reply To:
Adedotun Owolabi <[log in to unmask]>
Date:
Sun, 14 Aug 2016 20:07:05 +0100
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Dear All,

I was wondering if I could get a substantial explanation to something am working on. 

The correlation between protein intake early in life and adult obesity. 

Case study of Breastmilk and Infant Formula- Does their protein deliverables cause a negative effect of later obesity? 

I would appreciate succinct response. 
 

Regards
Adedotun Owolabi

> On Aug 10, 2016, at 8:55 AM, Anders Møller <[log in to unmask]> wrote:
> 
> Dear Lilia,
>  
> The FAO Food and Nutrition Paper 77 (http://www.fao.org/uploads/media/FAO_2003_Food_Energy_02.pdf) gives the background and some energy factors for calculation of food energy.
>  
> The Dutch Voedingsraad (Nutrition Council) has published a report on the energy value of sugar alcohols, see attached copy.
>  
> The 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/ALL/?uri=CELEX:32011R1169) contains in Annex XIV the conversion factors to be used in food labelling in Europe.
>  
> There are several other online sources available; here are some links found with Google Scholar::
>  
> https://www.researchgate.net/profile/Geoffery_Livesey/publication/23675304_The_energy_values_of_dietary_fibre_and_sugar_alcohols_for_man/links/00463532c43027820a000000.pdf
>  
> http://jn.nutrition.org/content/129/7/1436S.full
>  
> https://www.researchgate.net/profile/Yves_Boirie/publication/13365490_CastigliaDelavaud_C_Verdier_E_Besle_JM_Vernet_J_Boirie_Y_Beaufrere_B_et_al.._Net_energy_value_of_non-starch_polysaccharide_isolates_(sugarbeet_fibre_and_commercial_inulin)_and_their_impact_on_nutrient_digestive_utilization_in_healthy_human_subjects._Br_J_Nutr_80_343-352/links/0deec52f9005d97ffe000000.pdf
>  
> http://www.inocua.org/site/Archivos/investigaciones/FOS-1.pdf
>  
> ….
>  
> I hope this answers some of your questions.
>  
> All the best,
> 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 lilia masson
> Sent: Wednesday, August 10, 2016 05:50
> To: [log in to unmask]
> Subject: Question about values kcal/g for polyols and other compounds
>  
> QUESTION
> Dear All :   Please I want to bother you if any of  you can help me about  the values  kcal/ gram   assigned,  aproved or recommended  to use for  different compounds  present or added to foods as some organic acids, polyols, etc. according to  the following  list.  Also the literature references about the origin of these values will be a very appreciated information for me :
>  
>  
> Organic acids as acetic, lactic, citric, butyric,         ?   kcal/g
>  
> Polyols (Sorbitol, xylitol, maltitol, isomaltitol, lactitol, mannitol)   ? kcal/g
>  
>  Erythritol                                                         ? kcal/g
>  
> Tagatose                                                       ? kcal/g
>  
> Allulose                                                         ? kcal/g
>  
> Soluble Fiber in general                               ? kcal/g
>  
> Insoluble Fiber in general                            ? kcal/g
>  
> Fructooligosacarides                                    ? kcal/g
>  
> Inulin                                                            ? kcal/g
>  
> Polidextrose                                                 ? kcal/g
>  
> Many thanks in advance if any of you can help me with this question.  With my best regards,
>  
>  
> Dr. Lilia Masson
> Chilean Food Composition Net, LATINFOODS Branch
> Santiago, Chile
>  
>  
>  
>  
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> 
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> 
> <The Energy Value of Sugar Alcohols.pdf>

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