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cardiovascular diseases and cancer), and glycaemic index and glycaemic load. This update of existing knowledge and evidence relating to the current recommendations was viewed as essential in the process leading up to a forthcoming Expert Consultation on Carbohydrates in Human Nutrition. Process of undertaking the scientific update and criteria for selecting experts The process and criteria for selecting experts to be invited to prepare the scientific papers on each identified issue relating to carbohydrates were discussed and agreed upon by FAO and WHO. The identification of the issues to be reviewed and possible experts to prepare these papers began in June 2005. The names of possible experts who might prepare or peer-review each scientific review paper were identified after consulting various other nutrition experts on the basis of their competency and expertise in each of the identified areas of work, as well as their independence. The consultation and review of selecting possible experts continued until September 2005. It was agreed that the review papers would be a thorough scientific update of those identified issues related to carbohydrates and of topics for further consideration, both of which are presented in this supplement. It was further agreed that the outcomes of this review process should be seen as the conclusions of the scientific update, not as updated recommendations. By June 2006, the scientific review papers had been completed and peer-reviewed. The papers were then further examined, together with peer reviewer comments, at an authors’ meeting held in Geneva from 17 to 18 July 2006, to identify any gaps or issues needing further consideration before being finalized. The authors’ meeting was also attended by selected expert peer reviewers to ensure a high level of critical review and analysis of each paper. Taking the critical comments received from the peer-review process and the discussions at the authors’ meeting, the scientific review papers were further revised and sent for a second round of peer review before their finalization. Transparency of the process Forty experts were involved in this scientific update, serving either as an author of a review paper or as an expert peer reviewer. Before being officially invited to take part in this work, all experts were requested to declare any possible conflict of interest to ensure the integrity of each expert’s contribution. These declarations of interest, which were carefully assessed by FAO and WHO, would be publicly disclosed after obtaining the expert’s agreement in writing to do so. Public disclosure of experts’ declaration of interest involved (1) announcing the declarations at the authors’ meeting; and (2) appropriately disclosing the declaration in FAO/WHO Scientific Update on carbohydrates C Nishida and F Martinez Nocito the subsequent publication of the papers prepared for the scientific update, that is, this supplement. The primary purpose of this transparency was to ensure open and productive debate on the key issues selected for the scientific update by providing insight into the differing perspectives of all participating experts. The review papers published in this supplement provide the rationale and scientific basis supporting the conclusions and proposals presented by the Scientific Update. In addition, they provide the scientific community with a valuable resource relating to several important nutrition topics. Rapid progress is taking place in a number of scientific fields that affect issues related to human nutrient requirements. Evidence derived from a range of different scientific approaches has helped to clarify the role of diet, some individual dietary components and even particular nutrients in the aetiology of various diseases. Thus, changes in diet have strong effects, both positive and negative, on the health and nutritional status of people throughout the life course, and the potential to promote human health and reduce the risk of a number of chronic diseases. FAO and WHO are committed to continue to provide scientifically sound, evidence-based advice and guidelines on human nutrient requirements and other related topics through a transparent and neutral process. Acknowledgements Special acknowledgement and deep appreciation are expressed by FAO and WHO to Dr Kraisid Tontisirin, the former Director, Nutrition and Consumer Protection Division in FAO; and Dr Prakash Shetty, the former Chief, Nutrition Planning, Assessment and Evaluation Service in the Nutrition and Consumer Protection Division, FAO, for their tremendous support and invaluable contributions in undertaking the Joint FAO/WHO Scientific Update on Carbohydrates in Human Nutrition. FAO and WHO also wish to express special appreciation to the authors of the review papers prepared for the Scientific Update, as well as the expert peer reviewers, who critically evaluated the review papers and provided valuable comments and contributions. We also thank Dr Denise Costa Coitinho, former Director, Department of Nutrition for Health and Development, WHO; Dr Ezzeddine Boutrif, Director, Nutrition and Consumer Protection Division, FAO; and Dr Jorgen Schlundt, Director, Department of Food Safety, Zoonoses and Foodborne Diseases and Acting Director, Department of Nutrition for Health and Development, for their sustained support in carrying out and completing this scientific work. Conflict of interest The authors, Dr Chizuru Nishida and Mr Frank Martinez Nocito, declare no conflict of interest. S3 European Journal of Clinical Nutrition
S4 References FAO/WHO Scientific Update on carbohydrates C Nishida and F Martinez Nocito CCNFSDU (2001). 23rd Session, November 2001 (ALINORM 03/26, paragraphs 133-137). Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU). CCNFSDU (2002). 24th Session, November 2002 (ALINORM 03/26A, paragraphs 113-115). Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU). FAO (1980). Carbohydrates in human nutrition. Report of a Joint FAO/ WHO expert meeting. FAO Food and Nutrition Paper No. 15 Food and Agriculture Organization of the United Nations: Rome. FAO (1998). Carbohydrates in human nutrition. Report of a Joint FAO/ WHO Expert Consultation. FAO Food and Nutrition Paper No. 66 Food and Agriculture Organization of the United Nations: Rome. FAO (2003). Food energy—methods of analysis and conversion factors. Report of a technical workshop. FAO Food and Nutrition Paper No. 77 Food and Agriculture Organization of the United Nations: Rome. FAO (2004). Human energy requirements Report of a Joint FAO/WHO/ UNU Expert Consultation. FAO Food and Nutrition Technical European Journal of Clinical Nutrition Report Series No.1 Food and Agriculture Organization of the United Nations: Rome. Nishida C, Shetty PS (eds). (2004). Diet, nutrition and the prevention of chronic diseases. Background papers of the Joint WHO/ FAO Expert Consultation. Public Health Nutr 7 (Suppl 1A), S99–S250. Shetty PS, Martinez Nocito F (eds). (2005). Human energy requirements. Background papers of the Joint FAO/WHO/UNU expert consultation. Public Health Nutr 8 (Suppl 7A), S929–S1228. Weisell R (2002). The process of determining nutritional requirements. Food Nutr Agric 30, 14–21. WHO (1990). Diet, nutrition and the prevention of chronic diseases. Report of a WHO Study Group. WHO Technical Report Series No. 797 World Health Organization: Geneva. WHO (2003). Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series No. 916 World Health Organization: Geneva. WHO (2004). Global Strategy on Diet, Physical Activity and Health. World Health Organization: Geneva.
Page 5 and 6: Comision Federal de la mejora regul
Page 7 and 8: Subject: MEXICO - Comments on PROY
Page 9 and 10: Item of PROY‐ NOM‐051 A.3.1 & A
Page 11: Annex 1.1: Ziesenitz, S.C.; 1996;
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Page 28 and 29: Volume 61, Supplement 1, December 2
Page 30 and 31: S1 S5 S19 S40 S75 S100 S112 S122 S1
Page 32 and 33: FAO/WHO Scientific Update on carboh
Page 36 and 37: REVIEW Carbohydrate terminology and
Page 38 and 39: Table 2 Energy and macronutrient in
Page 40 and 41: are inulin and fructo oligosacchari
Page 42 and 43: Table 3 Principal physiological pro
Page 44 and 45: National Academy of Sciences in 200
Page 46 and 47: product contained X25% whole grain
Page 48 and 49: Henderson L, Gregory J, Swan G (200
Page 50 and 51: REVIEW Nutritional characterization
Page 52 and 53: Table 1 Nutritional characterizatio
Page 54 and 55: Table 2 Principles of carbohydrate
Page 56 and 57: Table 4 NSP in a selection of foods
Page 58 and 59: asked to consider both the ‘plant
Page 60 and 61: Table 5 Continued Plant-rich diet a
Page 62 and 63: account for any supplemented materi
Page 64 and 65: eaction vessels, with successive tr
Page 66 and 67: similar to the situation with sugar
Page 68 and 69: company working on dietary carbohyd
Page 70 and 71: van Dam RM, Seidell JC (2007). Carb
Page 72 and 73: 2003). In establishing the energy v
Page 74 and 75: combustible energy of the fermentab
Page 76 and 77: glucose, starch, NSP) there is also
Page 78 and 79: generated through bioenergetic inef
Page 80 and 81: Table 4 cE, ME and NME, and content
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(o0.8 kg in the adult), increase af
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B1.4 MJ from protein in men, did no
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food and body weight, height or BMI
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esults may relate not only to the d
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ecologist, who is pre-occupied with
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Table 5 Effect of NSP (dietary fibr
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As already described, almost any ca
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in adolescents. Possible mechanisms
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unit, such as a grant or fellowship
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Conference on Medical Research. Ros
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Prentice AM, Poppitt SD (1996). Imp
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REVIEW Carbohydrate intake and obes
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Total carbohydrate intake Introduct
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composition of the diet did not sub
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European Journal of Clinical Nutrit
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postmenopausal US women (Howard et
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weight loss was greater after 6 mon
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European Journal of Clinical Nutrit
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its carbohydrate content, whereas a
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Table 4 Continued Duration Interven
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Despite a substantially lower GL fo
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increased physical activity has bee
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with normal glucose tolerance: the
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Westerterp KR, Verboeket-van de Ven
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especially the NSP, complicates com
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1.21, 1.35, 1.40 and 1.64. The patt
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esidual confounding provide the jus
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carbohydrate have generated broadly
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There is no good evidence of benefi
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Meyer KA, Kushi LH, Jacobs Jr DR, S
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from prospective studies which have
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Table 3 Prospective studies of diet
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of sucrose-containing foods, such a
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Acrylamide Acrylamide is a chemical
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Nicodemus KK, Jacobs Jr DR, Folsom
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carbohydrate and fat may have a low
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Foods having very different nutrien
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esearch activities and food selecti
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highest satiety score was boiled po
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patients: a new basis for carbohydr
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and lipid levels, to a greater exte
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insufficient for the use of glycaem
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Dr Hans Englyst: Director and share
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Annex 1.4: US‐FDA GRAS Notificati
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FDA/CFSAN/OFAS: Agency Response Let
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Annex 1.5: US Health Claims Regulat
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jlentini on PROD1PC65 with RULES 30
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Annex 1.6: “PalatinoseTM (isomalt
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Isomaltulose is tooth friendly, unl
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CONFIDENTIAL Regulatory Affairs & N
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CONFIDENTIAL General or usual name:
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CONFIDENTIAL Plasma glucose change
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CONFIDENTIAL Rise in blood glucose
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CONFIDENTIAL References Regulatory
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Annex 1.8: Report from Imfeld (Univ
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Annex 2.2: Roberfroid, M.B., 1999;
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Annex 3.2: “Letter of no objectio
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1 Nutrition and Health Claims (CAC/
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Page 251 and 252:
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Annex 3.2: “Letter of no objectio
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