Report of a Joint FAO/WHO Expert Consultation
Rome, 14-18 April 1997
Reprinted 1998
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M-86
ISBN 92-5-104114-8
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Description
Availability and consumption
Physiology
Carbohydrates in the diet
Energy balance
Physical activity
Carbohydrate and behaviour
Carbohydrate through the life cycle
Obesity
Non-insulin dependent diabetes mellitus (NIDDM)
Cardiovascular disease
Cancer
Gastrointestinal diseases other than cancer
Dental caries
Other conditions
Definition of glycemic index (GI)
Factors influencing the blood glucose responses of foods
Calculation of glycemic index of meals or diets
Practical application of the glycemic index
Physiologic and therapeutic effects of low glycemic index foods
Rationale and framework
Principles of carbohydrate food choices
Carbohydrate nutrient and food goals
Translation from carbohydrate nutrients to foods
Considerations for target audiences
References cited in the foregoing table
Introduction
Global trends in production and consumption of carbohydrate foods
Dietary carbohydrate composition
Dietary Fibre and Resistant Starch Analysis
Effects of Food Processing on Dietary Carbohydrates
Digestion, absorption and energy value of carbohydrates
Physiological Effects of Dietary Fibre
Carbohydrate Food Intake and Energy Balance
The Role of Carbohydrates in Exercise and Physical Performance
Sugar and Human Behaviour
Carbohydrates and Non-communicable Diseases
References