Sponsored Satellite Program: Importance of Carbohydrate Quality

Sponsored By: 

Chair(s)

• 

  Wendy Johnson, PhD, MPH, RD

  Director, Public Policy and Public Affairs
  Nestlé USA
  Arlington, Virginia, United States

Co-Chair(s)

• 

  Kim-Anne Lê, PhD

  Senior Nutrition Scientist
  Nestlé Research
  Lausanne 26, Switzerland

Speaker(s)

• 

  Luc Tappy, MD

  external scientific collaborator
  Inselspital Bern, Switzerland
  Cugy, Switzerland
• 

  John Sievenpiper, MD, PhD, FRCPC

  Associate Professor
  University of Toronto and St. Michael's Hospital
  toronto, Ontario, Canada
• 

  Flavia Fayet-Moore, PhD, MNutrDiet, APD, RNutr, FASLM

  CEO
  Nutrition Research Australia
  Sydney, New South Wales, Australia
• 

  Dariush Mozaffarian, MD, DrPH

  Dean
  Friedman School of Nutrition Science and Policy, Tufts University
  Boston, Massachusetts, United States

Dietary carbohydrates are our main source of energy and are found in a wide variety of both healthy and unhealthy foods. Various authorities have established dietary recommendations for carbohydrates, but even when consumed within recommended levels, complex carbohydrates, fibers and sugars have different impacts on risk for obesity, cardio-metabolic disorders and dental caries. Consequently, diets balanced for different types of carbohydrates may be beneficial. This session will explore four topics related to balanced carbohydrates. First, we will present the physiological responses to different types of carbohydrates and their impact on long-term health. Next, the impact of processing and food form will be explored. The third presentation will evaluate the impact of substituting refined carbohydrates with healthier carbohydrate sources on overall diet quality. Finally, we will propose clear, practical and validated approaches to help consumers identify healthier carbohydrate options and guide the food industry to develop and promote healthier carbohydrate-containing products.

Learning Objectives:

• Define the role of carbohydrate quantity and quality in health and disease.
• Describe the impact of processing on carbohydrate/fiber quality.
• Identify different types of carbohydrates and their ratios to improve the balance of carbohydrates in the diet.

Presentations:

• 12:30 PM – 12:50 PM EDT

  Not All Carbohydrates are Equal: A Look at Physiological Response and Metabolism (Sponsored Satellite Program)
  Luc Tappy, MD – Inselspital Bern, Switzerland
• 12:50 PM – 1:10 PM EDT

  Importance of Carbohydrate Quality over Quantity for Cardiometabolic Health: Role of Processing and Food Form (Sponsored Satellite Program)
  John L. Sievenpiper, MD, PhD, FRCPC – University of Toronto and St. Michael's Hospital
• 1:10 PM – 1:30 PM EDT

  Carbohydrate Quality Metrics and Its Association with Population Nutrient Intakes and Diet Quality in Australia (Sponsored Satellite Program)
  Flavia Fayet-Moore, PhD, MNutrDiet, APD, RNutr, FASLM – Nutrition Research Australia
• 1:30 PM – 1:50 PM EDT

  Carbohydrate Quality: Relevant Metrics and Implications for Consumers and Policy Makers (Sponsored Satellite Program)
  Dariush Mozaffarian, MD, DrPH – Friedman School of Nutrition Science and Policy, Tufts University