Session F3: Room 397 | |||
Monday PMFORUM: The glycemic concept: The next wave in nutrition? | |||
| Moderator(s): | L. C. Douglas, GTC Nutrition | ||
| Panelist(s): | I. L. Brown, National Starch Food Innovation J. Roufs, Access Business Group LLC J. Zeiher, GTC Nutrition B. R. Hamaker, Purdue Univ. R. Korstanje, TNO K. Wrick, The Food Group | ||
| Time: | 2:30 PM | ||
| As consumers navigate low-carbohydrate messages promising lasting weight control, abundant energy and good health, they have discovered that good nutrition is not as simple as avoiding carbohydrates. How can the food industry contribute to shaping the message from the homogeneous, simplistic avoidance of the category to a more realistic, heterogeneous representation in which some food choices are health enhancing, while some are purely indulgences? How will the consuming public respond to an evolving carbohydrate message? The glycemic concept is emerging as a viable tool that food manufacturers can use to bring healthier products to a consuming public looking to improve and maintain wellbeing. While the low-carbohydrate message still resonates, it is being restructured in more widely applicable and useful directions. This sets the stage for a new understanding of carbohydrate-based foods and how they affect the body. For example, certain types of carbohydrates extend satiety, lower insulin response and reduce cholesterol. These changes exert positive effects on health and weight maintenance. Ingredients that fit into the evolving glycemic concept are those that are slowly assimilated, exhibit fermentability, and often provide a delayed calorie release; a concept known as the second meal effect. Understanding the implications of and employing glycemic strategies in food products may provide sustainable opportunities for the food industry. These issues will be addressed by an expert panel that will explore the modification of carbohydrate-based ingredients, the physiology and science behind the glycemic concept, testing methods, and the changing landscape that manufacturers and consumers are currently navigating. | |||
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana