Table of Contents
In the last couple of decades, carbohydrates have experienced an increasing amount of negative campaigning. In general, the main argument is that carbohydrates have been viewed as the root cause for obesity, diabetes and several other diseases including heart disease and behavioral disorders. However, there can often be a lack of appreciation that not all carbohydrates are equal in their health effects.
Beyond this, now there has even been confusion as to whether high fiber diets with whole grains are good for you or bad. This is mostly a result of strong claims made by people with large online followings and promoting specific diets.
What does the best evidence tell us about different carbohydrate types and impacts on health outcomes? Should carbohydrates be viewed as inherently harmful? How solid is the evidence on whole grains, legumes and other high-fiber carbohydrate-rich foods?
To help us tease through the science in this area, in this episode we get some answers from nutrition epidemiologist, Dr. Andrew Reynolds.
Andrew Reynolds, PhD
Dr. Andrew Reynolds is a nutrition epidemiologist working with achievable lifestyle and environment change in the prevention and management of non-communicable diseases, such as type 2 diabetes and cardiovascular disease. He primarily conducts randomised controlled trials and meta-analyses. Much of his work is to inform evidence-based dietary or clinical guidelines, policy, and food reformulation.
- Carbohydrate quantity – Is there a U-shaped curve of risk?
- What is carbohydrate “quality”?
- Evidence to date on carbohydrate quality and health
- Pros and cons of using GRADE to rate nutrition research
- Evidence on fiber and whole grains intakes in people with diabetes
- Receive our free weekly email: the Sigma Synopsis
- Further Reading: