The environmental impacts of rapidly changing diets and their nutritional quality in China
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DOI: 10.1038/s41893-018-0035-y
Abstract: China’s fast-paced socio-economic transformation has been accompanied by shifting diets towards higher shares of non-starchy foods. Such trends change the dietary health risks but also potentially contribute to growing environmental problems, and thus necessitate an… read more here.
Keywords: quality; starchy foods; nutritional quality; non starchy ... See more keywords
Dietary compounds slow starch enzymatic digestion: A review
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DOI: 10.3389/fnut.2022.1004966
Abstract: Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell… read more here.
Keywords: enzymatic digestion; starch enzymatic; non starchy; digestion ... See more keywords
Multiple Metrics of Carbohydrate Quality Place Starchy Vegetables Alongside Non-starchy Vegetables, Legumes, and Whole Fruit
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DOI: 10.3389/fnut.2022.867378
Abstract: Background Starchy vegetables, including white potatoes, are often categorized as “lower-quality” carbohydrate foods, along with refined grains, 100% fruit juices, sweetened beverages, and sugars, snacks and sweets. Among “higher-quality” carbohydrates are whole grains, non-starchy vegetables,… read more here.
Keywords: vegetables legumes; quality; starchy vegetables; non starchy ... See more keywords