Abstract
To stimulate discussion around the topic of 'carbohydrates' and health, the Brazilian branch of the International Life Sciences Institute held the 11th International Functional Foods Workshop (1-2 December 2011) in which consolidated knowledge and recent scientific advances specific to the relationship between carbohydrates and health were presented. As part of this meeting, several key points related to dietary fiber, glycemic response, fructose, and impacts on satiety, cognition, mood, and gut microbiota were realized: 1) there is a need for global harmonization of a science-based fiber definition; 2) low-glycemic index foods can be used to modulate the postprandial glycemic response and may affect diabetes and cardiovascular outcomes; 3) carbohydrate type may influence satiety and satiation; glycemic load and glycemic index show links to memory, mood, and concentration; 4) validated biomarkers are needed to demonstrate the known prebiotic effect of carbohydrates; 5) negative effects of fructose are not evident when human data are systematically reviewed; 6) new research indicates that diet strongly influences the microbiome; and 7) there is mounting evidence that the intestinal microbiota has the ability to impact the gut-brain axis. Overall, there is much promise for development of functional foods that impact the microbiome and other factors relevant to health, including glycemic response (glycemic index/glycemic load), satiety, mood, cognition, and weight management.
| Original language | English (US) |
|---|---|
| Article number | 19214 |
| Journal | Food and Nutrition Research |
| Volume | 57 |
| DOIs | |
| State | Published - Jan 1 2013 |
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Keywords
- Biomarkers
- Carbohydrates
- Cognition
- Fiber
- Fructose
- Functional food
- Glycemia
- Gut health
- Microbiome
- Mood
- Prebiotic
- Satiety
- Weight
Cite this
ILSI Brazil International Workshop on Functional Foods : A narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health. / Latulippe, Marie E.; Meheust, Agnès; Augustin, Livia; Benton, David; Berčík, Přemysl; Birkett, Anne; Eldridge, Alison L.; Faintuch, Joel; Hoffmann, Christian; Miller Jones, Julie; Kendall, Cyril; Lajolo, Franco; Perdigon, Gabriela; Prieto, Pedro Antonio; Rastall, Robert A.; Sievenpiper, John L.; Slavin, Joanne; De Menezes, Elizabete Wenzel; Berezovsky, Mariela.
In: Food and Nutrition Research, Vol. 57, 19214, 01.01.2013.Research output: Contribution to journal › Review article
}
TY - JOUR
T1 - ILSI Brazil International Workshop on Functional Foods
T2 - A narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health
AU - Latulippe, Marie E.
AU - Meheust, Agnès
AU - Augustin, Livia
AU - Benton, David
AU - Berčík, Přemysl
AU - Birkett, Anne
AU - Eldridge, Alison L.
AU - Faintuch, Joel
AU - Hoffmann, Christian
AU - Miller Jones, Julie
AU - Kendall, Cyril
AU - Lajolo, Franco
AU - Perdigon, Gabriela
AU - Prieto, Pedro Antonio
AU - Rastall, Robert A.
AU - Sievenpiper, John L.
AU - Slavin, Joanne
AU - De Menezes, Elizabete Wenzel
AU - Berezovsky, Mariela
PY - 2013/1/1
Y1 - 2013/1/1
N2 - To stimulate discussion around the topic of 'carbohydrates' and health, the Brazilian branch of the International Life Sciences Institute held the 11th International Functional Foods Workshop (1-2 December 2011) in which consolidated knowledge and recent scientific advances specific to the relationship between carbohydrates and health were presented. As part of this meeting, several key points related to dietary fiber, glycemic response, fructose, and impacts on satiety, cognition, mood, and gut microbiota were realized: 1) there is a need for global harmonization of a science-based fiber definition; 2) low-glycemic index foods can be used to modulate the postprandial glycemic response and may affect diabetes and cardiovascular outcomes; 3) carbohydrate type may influence satiety and satiation; glycemic load and glycemic index show links to memory, mood, and concentration; 4) validated biomarkers are needed to demonstrate the known prebiotic effect of carbohydrates; 5) negative effects of fructose are not evident when human data are systematically reviewed; 6) new research indicates that diet strongly influences the microbiome; and 7) there is mounting evidence that the intestinal microbiota has the ability to impact the gut-brain axis. Overall, there is much promise for development of functional foods that impact the microbiome and other factors relevant to health, including glycemic response (glycemic index/glycemic load), satiety, mood, cognition, and weight management.
AB - To stimulate discussion around the topic of 'carbohydrates' and health, the Brazilian branch of the International Life Sciences Institute held the 11th International Functional Foods Workshop (1-2 December 2011) in which consolidated knowledge and recent scientific advances specific to the relationship between carbohydrates and health were presented. As part of this meeting, several key points related to dietary fiber, glycemic response, fructose, and impacts on satiety, cognition, mood, and gut microbiota were realized: 1) there is a need for global harmonization of a science-based fiber definition; 2) low-glycemic index foods can be used to modulate the postprandial glycemic response and may affect diabetes and cardiovascular outcomes; 3) carbohydrate type may influence satiety and satiation; glycemic load and glycemic index show links to memory, mood, and concentration; 4) validated biomarkers are needed to demonstrate the known prebiotic effect of carbohydrates; 5) negative effects of fructose are not evident when human data are systematically reviewed; 6) new research indicates that diet strongly influences the microbiome; and 7) there is mounting evidence that the intestinal microbiota has the ability to impact the gut-brain axis. Overall, there is much promise for development of functional foods that impact the microbiome and other factors relevant to health, including glycemic response (glycemic index/glycemic load), satiety, mood, cognition, and weight management.
KW - Biomarkers
KW - Carbohydrates
KW - Cognition
KW - Fiber
KW - Fructose
KW - Functional food
KW - Glycemia
KW - Gut health
KW - Microbiome
KW - Mood
KW - Prebiotic
KW - Satiety
KW - Weight
UR - http://www.scopus.com/inward/record.url?scp=84874734142&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84874734142&partnerID=8YFLogxK
U2 - 10.3402/fnr.v57i0.19214
DO - 10.3402/fnr.v57i0.19214
M3 - Review article
VL - 57
JO - Food and Nutrition Research
JF - Food and Nutrition Research
SN - 1654-6628
M1 - 19214
ER -