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Toward An Evidence-Based Definition And Classification Of Carbohydrate Food Quality: An Expert Panel Report., Judith C. Rodriguez, Kevin B. Comerford, Yanni Papanikolaou, Julie Miller Jones, Joanne Slavin, Siddhartha Angadi, Adam Drewnoski

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(Article Abstract) Carbohydrate-containing crops provide the bulk of dietary energy worldwide. In addition to their various carbohydrate forms (sugars, starches, fibers) and ratios, these foods may also contain varying amounts and combinations of proteins, fats, vitamins, minerals, phytochemicals, prebiotics, and anti-nutritional factors that may impact diet quality and health. Currently, there is no standardized or unified way to assess the quality of carbohydrate foods for the overall purpose of improving diet quality and health outcomes, creating an urgent need for the development of metrics and tools to better define and classify high-quality carbohydrate foods. The present report is based on …