Experts Explore What Constitutes a 'High-Quality' Carbohydrate

Source: Potatoes USA

Nutrition Today published the manuscript “High Quality Carbohydrates: A Concept in Search of a Definition” on December 2 in its November/December issue. The manuscript provides an overview of the Quality Carbohydrate Think Tank that occurred October 2018, hosted by the Alliance for Potato Research and Education (APRE). Attached is the published manuscript.

A panel of four internationally recognized carbohydrate researchers, educators, clinicians, and food chemists discussed the concept of carbohydrate quality and the many factors that should be considered when assessing the quality of a carbohydrate-containing food or meal. Participants included:

• Julie Miller-Jones, PhD, CNS, LN, CFS, FICC, Professor Emeritus, St. Catherine’s University, St Paul, Minn.
• G. Harvey Anderson, PhD, Professor of Nutrition Science & Physiology, University of Toronto
• John Sievenpiper, MD, PhD, FRCPC, St. Michael’s Hospital, Toronto
• Bruce Hamaker, PhD, Distinguished Professor of Food Science, Director, Whistler Center form Carbohydrate Research, Purdue University

The panel of experts are aligned that carbohydrate quality is a multi-faceted issue and that more research on the factors that can be used to assess carbohydrate quality is needed. The participants reached consensus on the following:

• Glycemic Index (GI) is a far-from-perfect marker for carbohydrate quality. The experts pointed out flaws with GI as both a research and clinical measurement. As further support of the group’s conclusions, recent research (Reynolds, reference 34 in the manuscript) has indicated that GI is a poor marker of health outcomes, and that there are other criteria of equal or greater importance in determining carb quality. The experts acknowledge GI can serve as one marker of carbohydrates quality, but not as a standalone marker, it is a limited utility (tool). *Detailed discussion of Glycemic Index can be found on page 12 of the manuscript.
• Carbohydrate quality is a multifactorial issue, and that no one or two metrics accurately define the quality of a carbohydrate-containing food; rather it requires acknowledgement of numerous nutritional, physiological, and chemical attributes, as well as certain socioeconomic considerations.
  - The experts grouped the various factors affecting carbohydrate quality based on a) the context in which a food or meal is consumed (meal and dietary patterns; lifestyle/demographics); b) food composition/chemistry (food matrix; macro/micronutrient content; other factors that impact rate of carbohydrate absorption); and c) physiological endpoints associated with food consumption (postprandial glycemia and lipemia, satiety, etc.) *Details of these factors influencing the quality of carbohydrate foods can be found on page 16 of the manuscript.
• Several research gaps need to be filled if we are to develop a metric, equation or any tool or process for accurately assessing the overall quality of carbohydrate-containing foods. *Details of the research gaps can be found on page 16 of the manuscript.

The attached infographic provides an excellent summary of the manuscript and findings of the think tank. This document can be utilized and reproduced as is, but cannot be altered prior to use.

Potatoes are a perfect example of why it’s important to consider all the factors that impact carbohydrate quality, especially related to the macronutrient content of the dish, the lifestyle, and dietary patterns of the person eating the potatoes. Factors such as the glycemic index will vary greatly based on how the potato is prepared and what the potato is served with and the levels of resistant starch will vary based on any cooling of the potato and the temperature it is ultimately consumed at. As a definition for what constitutes a high-quality carbohydrate containing food continues to develop, potatoes will be central to putting it into perspective.

A medium skin-on white potato (148g/5.3oz) has:

• 27mg vitamin C (30 percent DV)
• 620 mg potassium (15 percent DV)
• 2g fiber (7 percent DV)
• 1.1mg iron (6 percent DV)
• .2mg B6 (10 percent DV)
• 110 calories (26g carbohydrate, 3g protein, 0g fat)

For further information on potato nutrition visit APRE.org and PotatoGoodness.com. Please reach out to media@potatoesusa.com with questions.