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
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