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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