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Thursday, 23 June 2016

References

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149. UK Nutrition Epidemiology Group (1993). Diet and cancer: A review of the epidemiological literature. The Nutrition Society, London.
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152. Stephen, A.M., Haddad, A.C., Phillips, S.F. (1983). Passage of carbohydrate into the colon; direct measurements in humans. Gastroenterology 85: 589-95.
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156. Thun, M.J., Calle, E.E., Namboodiri, S., Flanders, W.D., Coates, R.J, Byers, T., Boffetta, P., Garfinkel, L., Heath, C.W. Jr. (1992). Risk factors for fatal colon cancer in a large prospective study. Journal of the National Cancer Institute84: 1491-1500.
157. Johnson, I.T. (1995). Butyrate and markers of neoplastic change in the colon. European Journal of Cancer Prevention 4: 365-72.
158. Hague, A., Paraskeva, C. (1995). The short chain fatty acid butyrate induces apoptosis in colorectal tumour cell lines. European Journal of Cancer Prevention 4: 359-64.
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160. Jenkins, D.J.A., Wolever, T.M.S. Slow release carbohydrate and the treatment of diabetes. The Proceedings of the Nutrition Society 1981;40:227-35.
161. Jenkins, D.J.A., Taylor, R.H., Goff, D.V., Fielden, H., Misiewicz, J.J., Sarson, D.L., Bloom, S.R., Alberti, K.G.M.M. Scope and specificity of acarbose in slowing carbohydrate absorption in man. Diabetes 1981;30:951-54.
162. Cummings, J.H., Macfarlane, G.T. The control and consequences of bacterial fermentation in the human colon. Journal of Applied Bacteriology 1991;70:443-59.
163. Nordgaard, I., Mortensen, P.B., Langkilde, A.M. Small intestinal malabsorption and colonic fermentation of resistant starch and resistant peptides to short-chain fatty acids. Nutrition 1995;11:129-37.
164. Roediger, W.E.W. The place of short-chain fatty acids in colonocyte metabolism in health and ulerative colitis: the impaired colonocyte barrier. In: Cummings, J.H., Rombeau, J.L., Sakata, T., eds. Physiological and clinical aspects of short-chain fatty acids. Cambridge University Press, Cambridge, 1995, pp. 337-51.
165. Sakata, T. Effects of short-chain fatty acids on the proliferation of gut epithelial cells in vivo. In: Cummings, J.H., Rombeau, J.L., Sakata, T., eds. Physiological and clinical aspects of short-chain fatty acids. Cambridge University Press, Cambridge, 1995, pp. 289-305.
166. Wolever, T.M.S., Jenkins, D.J.A. Effect of fiber and foods on carbohydrate metabolism. In: Spiller, G., ed. Handbook of dietary fiber in human nutrition, CRC Press Inc., Boca Raton, FL, pp. 111-162.
167. Jenkins, D.J.A., Wolever, T.M.S., Leeds, A.R., Gassull, M.A., Dilawari, J.B., Goff, D.V., Metz, G.L., Alberti, K.G.M.M. Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. British Medical Journal1978;1:1392-94.
168. Wood, P., Braaten, J., Scott, F.W., Riedel, K.D., Wolynetz, M.S., Collins, M.W. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition1994;72:731-43.
169. Wolever, T.M.S. In vitro and in vivo models for predicting the effect of dietary fiber and starchy foods on carbohydrate metabolism. In: Kritchevsky, D., Bonfield, C., eds. Dietary fiber in health and disease. Eagan Press, St. Paul, MN, 1995, pp. 360-77.
170. Gordon, D.T. Total dietary fiber and mineral absorption. In: Kritchevsky, D., Bonfield, C., Anderson, J.W., eds. Dietary fiber: chemistry, physiology and health effects. Plenum Press, New York, 1990, pp. 105-28.
171. Kelsay, J.L. Effects of fiber on vitamin bioavailability. In: Kritchevsky, D., Bonfield, C., Anderson, J.W., eds. Dietary fiber: chemistry, physiology and health effects. Plenum Press, New York, 1990, pp. 129-35.
172. Trinidad, T.P., Wolever, T.M.S., Thompson, L.U. Availability of calcium for absorption in the small intestine and colon from diets containing available and unavailable carbohydrates: an in vitro assessment. International Journal of Food Sciences and Nutrition 1996;47:83-88.
173. Trinidad, T.P., Wolever, T.M.S., Thompson, L.U. The effect of acetate and propionate on calcium absorption from the rectum and distal colon of humans. American Journal of Clinical Nutrition 1996;63:574-78.
174. Glinsmann, W.H., Park, Y.K. (1995). Perspective on the 1986 Food and Drug Administration assessment of the safety of carbohydrate sweeteners: uniform definitions and recommendations for future assessments. American Journal of Clinical Nutrition 62(1 Suppl), 161S-168S.
175. Glutton, A. (1994). Sweetness with no extra waist. Food Processing July, 27-30.
176. Ackermann, L.G.J. (1990). Structure elucidation of and synthetic approaches to monatin, a metabolite from sclerochiton ilicifolius. Ph.D. Thesis, University of Stellenbosch, Stellenbosch, 1 - 164.
177. Keyes, P.H. Recent advances in dental caries research: Bacteriology. International Dental Journal 1962;12:443-464.
178. Stephan, R.M., Miller, B.F. A quantitative method for evaluating physical and chemical agents which modify production of acids in bacterial plaques on human teeth. Journal of Dental Research 1943,22:45-51.
179. Imfeld, T. Identification of low-risk dietary components. Basel, Karger, 1983.
180. Gustafson, B., Quensel, C., Lanke, L., et al. The Vipeholm dental caries study: the effect of different carbohydrate intake on caries activity in 436 individuals observed for five years. Acta Odontologica Scandanavica1954;11:232-64.
181. Palin-Palokas, T., Hausen, H., Heinonen, 0. Relative importance of caries risk factors in Finnish mentally retarded children. Community Dentistry and Oral Epidemiology 1987;15:19-23.
182. Pulgar-Vidal, 0., Schrder, U. Dental health status in Latin-American preschool children in Malm. Swedish Dental Journal 1989; 13:103-109.
183. Devlin, J.T., Williams, C. Foods, Nutrition and Sports Performance; a final consensus statement. Journal of Sports Sciences 1991; 9 (Suppl 9):iii.
184. Ahlborg, B., Bergstrom, J., Brohult, J., Ekelund, L-G., Hultman, E., Maschio, G. Human muscle glycogen content and capacity for prolonged exercise after different diets. Forsvarsmedicin 1967;3:85-99.
185. Hermansen, L., Hultman, E., Saltin, B. Muscle glycogen during prolonged severe exercise. Acta Physiologies Scandinavica 1967;71:129-139.
186. Costill, D.L., Gollnick, P.D., Jansson, E.D., Saltin, B., Stein, E.M. Glycogen depletion pattern in human muscle fibres during distance running. Acta Physiologica Scandinavica 1973;89:374-383.
187. Gollnick, P.D., Armstrong, R.B., Saubert, I.V.C.W., Sembrowich, W.L., Shepherd, R.E., Saltin, B. Glycogen Depletion patterns in human skeletal muscle fibers during prolonged work. Pfluegers Archives 1973;344:1-12.
188. Bergstrom, J., Hermansen, L., Hultman, E., Saltin, B. Diet, muscle glycogen and physical performance. Acta Physiologica Scandinavica 1967;71:140-150.
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FAO TECHNICAL PAPERS
FAO FOOD AND NUTRITION PAPERS
1/1Review of food consumption surveys 1977- Vol. 1 Europe, North America, Oceania, 1977 (E)
1/2Review of food consumption surveys 1 977 - Vol. 2 Africa, Latin America, Near East, Far East, Vol. 2 Africa, Latin America, Near East, Far East, 1979 (E)
2Report of the joint FAO/WHO/UNEP conference on mycotoxins, 1977 (E F S)
3Report of a joint FAO/WHO expert consultation on dietary fats and oils in human nutrition, 1977 (E F S)
4JECFA specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers, 1978 (E)
5JECFA - guide to specifications, 1 978 (E F)
5 Rev 1JECFA - guide to specifications, 1983 (E F)
5 Rev 2JECFA - guide to specifications, 1991 (E)
6The feeding of workers in developing countries, 1976 (E S)
7JECFA specifications for identity and purity of food colours, enzyme preparations and other food additives, 1978 (E F)
8Women in food production, food handling and nutrition, 1979 (E F S)
9Arsenic and tin in foods reviews of commonly used methods of analysis, 1 979 (E)
10Prevention of mycotoxins, 1979 (E F S)
11The economic value of breast feeding, 1979 (E F)
12JECFA specifications for identity and purity of food colours, flavouring agents and other food additives, 1979 (E F)
13Perspective on mycotoxins, 1 979 (E F S)
14Manuals of food quality control:
14/1Food control laboratory, 1979 (Ar E)
14/1 Rev 1The food control laboratory, 1986 (E)
14/2Additives, contaminants, techniques, 1980 (E)
14/3Commodities, 1979 (E)
14/4Microbiological analysis, 1979 (E F S)
14/5Food inspection, 1981 (Ar E) (Rev 1984, E S)
14/6Food for export, 1979 (E S)
14/6Rev 1 Food for export, 1990 (E S)
14/7Food analysis general techniques, additives, contaminants and composition, 1986 (C E)
14/8Food analysis quality, adulteration and tests of identity, 1986 (E)
14/9Introduction to food sampling, 1988 (Ar C E F S)
14/10Training in mycotoxins analysis, 1990 (E S)
14/11Management of food control programmes, 1991 (E)
14/12Quality assurance in the food control microbiological laboratory, 1992 (E F S)
14/13Pesticide residue analysis in the food control laboratory, 1993 (E F)
14/14Quality assurance in the food control chemical laboratory, 1993 (E)
14/15Imported food inspection, 1993 (E F)
14/16Radionuclides in food, 1994 (E)
15Carbohydrates in human nutrition, 1980 (E F S)
16Analysis of food consumption survey data for developing countries, 1980 (E F S)
17JECFA specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives, 1980 (E F)
18Bibliography of food consumption surveys, 1981 (E)
18 Rev 1Bibliography of food consumption surveys, 1984 (E)
18 Rev 2Bibliography of food consumption surveys, 1987 (E)
18 Rev 3Bibliography of food consumption surveys, 1990 (E)
19JECFA specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents and other food additives, 1981 (E F)
20Legumes in human nutrition, 1982 (E F S)
21Mycotoxin surveillance - a guideline, 1982 (E)
22Guidelines for agricultural training curricula in Africa, 1982 (E F)
23Management of group feeding programmes, 1982 (E F P S)
23 Rev 1Food and nutrition in the management of group feeding programmes, 1993 (E F S)
24Evaluation of nutrition interventions, 1982 (E)
25JECFA specifications for identity and purity of buffering agents, salts, emulsifiers, thickening agents, stabilizers, flavouring agents, food colours, sweetening agents and miscellaneous food additives, 1982 (E F)
26Food composition tables for the Near East, 1983 (E)
27Review of food consumption surveys 1981, 1983 (E)
28JECFA specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, 1 983 (E F)
29Post-harvest losses in quality of food grains, 1983(E F)
30FAO/WHO food additives data system, 1984 (E)
30 Rev 1FAO/WHO food additives data system, 1985 (E)
31/1JECFA specifications for identity and purity of food colours, 1 984 (E F)
31/2JECFA specifications for identity and purity of food additives, 1 984 (E F)
32Residues of veterinary drugs in foods, 1985 (E/F/S)
33Nutritional implications of food aid an annotated bibliography, 1985 (E)
34JECFA specifications for identity and purity of certain food additives, 1986 (E F)
35Review of food consumption surveys 1985, 1986 (E)
36Guidelines for can manufacturers and food canners, 1986 (E)
37JECFA specifications for identity and purity of certain food additives, 1986 (E F)
38JECFA specifications for identity and purity of certain food additives, 1988 (E)
39Quality control in fruit and vegetable processing, 1988 (E FS)
40Directory of food and nutrition institutions in the Near East, 1987 (E)
41Residues of some veterinary drugs in animals and foods, 1988 (E)
41/2Residues of some veterinary drugs in animals and foods Thirty-fourth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1990 (E)
41/3Residues of some veterinary drugs in animals and foods. Thirty-sixth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/4Residues of some veterinary drugs in animals and foods. Thirty-eighth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)
41/5Residues of some veterinary drugs in animals and foods. Fortieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1993 (E)
41/6Residues of some veterinary drugs in animals and foods. Forty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994(E)
41/7Residues of some veterinary drugs in animals and foods. Forty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994 (E)
41/8Residues of some veterinary drugs in animals and foods. Forty-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1996 (E)
41/9Residues of some veterinary drugs in animals and foods. Forty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1997 (E)
42Traditional food plants, 1988 (E)
42/1Edible plants of Uganda. The value of wild and cultivated plants as food, 1989 (E)
43Guidelines for agricultural training curricula in Arab countries, 1988 (Ar)
44Review of food consumption surveys 1988, 1988 (E)
45Exposure of infants and children to lead, 1989 (E)
46Street foods, 1990 (E/F/S)
47/1Utilization of tropical foods: cereals, 1989 (E F S)
47/2Utilization of tropical foods: roots and tubers, 1989 (E F S)
47/3Utilization of tropical foods: trees, 1 989 (E F S)
47/4Utilization of tropical foods: tropical beans, 1989 (E F S)
47/5Utilization of tropical foods: tropical oil seeds, 1989(E F S)
47/6Utilization of tropical foods: sugars, spices and stimulants, 1989 (E F S)
47/7Utilization of tropical foods: fruits and leaves, 1990 (E F S)
47/8Utilization of tropical foods: animal products, 1990(E F S)
48Number not assigned
49JECFA specifications for identity and purity of certain food additives, 1990 (E)
50Traditional foods in the Near East, 1991 (E)
51Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation, 1991 (E F)
52/1Compendium of food additive specifications -Vol. 1, 1993 (E)
52/2Compendium of food additive specifications -Vol. 2, 1993 (E)
52 Add. 1Compendium of food additive specifications -Addendum 1, 1992 (E)
52 Add. 2Compendium of food additive specifications -Addendum 2, 1993 (E)
52 Add. 3Compendium of food additive specifications -Addendum 3, 1995 (E)
52 Add. 4Compendium of food additive specifications -Addendum 4, 1996 (E)
52 Add. 5Compendium of food additive specifications -Addendum 5, 1997 (E)
53Meat and meat products in human nutrition in developing countries, 1992 (E)
54Number not assigned
55Sampling plans for aflatoxin analysis in peanuts and corn, 1993 (E)
56Body mass index - A measure of chronic energy deficiency in adults, 1 994 (E F S)
57Fats and oils in human nutrition, 1995 (Ar E F S)
58The use of hazard analysis critical control point (HACCP) principles in food control, 1995 (E F S)
59Nutrition education for the public, 1995 (E F S)
60Food fortification: technology and quality control, 1996 (E)
61Biotechnology and food safety, 1996 (E)
62Nutrition education for the public - Discussion papers of the FAO Expert Consultation, 1996 (E)
63Street foods, 1997 (E/F/S)
64Worldwide regulations for mycotoxins 1995 - A compendium, 1997 (E)
65Risk management and food safety, 1997 (E)
66Carbohydrates in human nutrition, 1998 (E)
67Les activités nutritionnelles au niveau communautaire, 1998 (F)
Availability: March 1998

Ar - Arabic
C - Chinese
E - English
F - French
P - Portuguese
S - SpanishMultil - Multilingual
* Out of print
** In preparation
The FAO Technical Papers are available through the authorized FAO Sales Agents or directly from Sales and Marketing Group, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy.
In their efforts to improve nutrition, FAO and the World Health Organization (WHO) periodically convene Expert Consultations to provide advice to developing and developed counties. A primary objective of these consultations is the review of the state of knowledge on the role of various nutrients in the human diet, and the formulation of practical recommendations. The latest in a series of experts reports on nutrients, Carbohydrates in human nutrition gives the report and recommendations of a Joint Exprets Consultation on this subject which was held in Rome from 14 to 18 April 1997. The report discusses key factors that may influence consumption, health, food production and processing, food marketing and labelling. It gives recommendations about terminology and a classifications scheme for dietary carbohydrates; an energy value for dietary fibre; the minimum dietary energy intake from carbohydrates; the consumption of carbohydrate-rich foods, with emphasis on traditional foods; and the use of the glycaemic index. An extensive bibliography is included.

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