Video Teaser: Not all carbohydrates are equal: a look at physiological response and metabolism

Carbohydrates are formed of one or more monosaccharides and can be classified into digestible carbohydrates such as sugars, starch, and maltodextrins and undigestible carbohydrates, also known as dietary fibers. The quality of carbohydrates can be assessed by the energy efficiency and absence of adverse health effects of the carbohydrate alone or in the context of food. Carbohydrates in sugar-sweetened beverages have the highest energy efficiency and the lowest absence of adverse health effects, whereas whole grains have the lowest energy efficiency and have one of the highest absence of adverse health effects. In addition to whole grains and fruits, the absence of adverse health effects of many carbohydrate-containing foods needs to be further investigated. This is a video teaser with key points from the presentation of Prof. Luc Tappy during Nestlé Research Symposium at Nutrition Live-Online 2020.

Click on the link below if you want to see Prof. Luc Tappy’s full talk: https://www.nestlenutrition-institute.org/resources/videos/details/not-all-carbohydrates-are-equal-look-physiological-response-and-metabolism-prof-luc-tappy