Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

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Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

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作者：Elizabete Wenzel de Menezes^a ; ^b ; ^c ; ¹ ; ^{wenzelde@usp.br" class="auth_mail" title="E-mail the corresponding author} ; Fernanda Grande^a ; ^b ; ^c ; Eliana Bistriche Giuntini^a ; ^b ; ^c ; Tá ; ssia do Vale Cardoso Lopes^a ; ^b ; ^c ; Milana Cara Tanasov Dan^a ; ^b ; ^c ; Samira Bernardino Ramos do Prado^a ; ^b ; ^c ; Bernadette Dora Gombossy de Melo Franco^a ; ^b ; ^c ; U. Ruth Charrondiè ; re^d ; Franco Maria Lajolo^a ; ^b ; ^c ; ¹
关键词：Dietary fiber energy ; Food composition database ; Energy content ; Energy calculation
刊名：Food Chemistry
出版年：2016
出版时间：15 February 2016
年：2016
卷：193
期：Complete
页码：128-133
全文大小：477 K

文摘

•: FAO recommends including fiber energy in food total energy calculation.
•: Appreciable energy percentage differences were observed in 321 out of 1753 foods.
•: Energy from fiber affects the energy of vegetables, legumes and fruits individually.
•: In mixed diets, fiber energy may have little impact on total daily energy intake.

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