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FAO/WHO Scientific Update on carbohydrates in human nutrition: introduction

European Journal of Clinical Nutrition volume 61, pages S1–S4 (2007)Cite this article

Since the 1950s, FAO and WHO have regularly held joint expert meetings to review the state of scientific knowledge on the role of various nutrients in the human diet, that is, proteins, fats and oils, and most vitamins, minerals and trace elements, to provide guidance on their requirements and recommended intakes (Weisell, 2002).

The Joint FAO/WHO Expert Meeting on Carbohydrates in Human Nutrition held in Geneva from 16 to 26 September 1979 was the first to focus on the topic of carbohydrates (FAO, 1980) and aimed to review the role of carbohydrates as determinants of human health and diseases. It was wide ranging in scope and addressed the important role of carbohydrates (1) as sources of energy contributing to the improvement of human nutritional status; (2) as determinants of the sensory qualities of foods, that is, flavour and texture and the acceptability of foods; (3) and their influence on the physiology and pathology of the large intestine, particularly through a deeper understanding of the role of dietary fibre; (4) as potential determinants of dental caries, obesity, cardiovascular disease and diabetes; and (5) as they relate to the nutrition of infants and young children, including the role of lactose and its inclusion in weaning foods.

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Acknowledgements

Special acknowledgement and deep appreciation are expressed by FAO and WHO to Dr Kraisid Tontisirin, the former Director, Nutrition and Consumer Protection Division in FAO; and Dr Prakash Shetty, the former Chief, Nutrition Planning, Assessment and Evaluation Service in the Nutrition and Consumer Protection Division, FAO, for their tremendous support and invaluable contributions in undertaking the Joint FAO/WHO Scientific Update on Carbohydrates in Human Nutrition. FAO and WHO also wish to express special appreciation to the authors of the review papers prepared for the Scientific Update, as well as the expert peer reviewers, who critically evaluated the review papers and provided valuable comments and contributions. We also thank Dr Denise Costa Coitinho, former Director, Department of Nutrition for Health and Development, WHO; Dr Ezzeddine Boutrif, Director, Nutrition and Consumer Protection Division, FAO; and Dr Jorgen Schlundt, Director, Department of Food Safety, Zoonoses and Foodborne Diseases and Acting Director, Department of Nutrition for Health and Development, for their sustained support in carrying out and completing this scientific work.

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Authors and Affiliations

  1. Department of Nutrition for Health and Development, World Health Organization (WHO), Geneva, Switzerland

    C Nishida

  2. Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations (FAO), Rome, Italy

    F Martinez Nocito

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  1. C Nishida
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  2. F Martinez Nocito
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Correspondence to C Nishida.

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Conflict of interest

The authors, Dr Chizuru Nishida and Mr Frank Martinez Nocito, declare no conflict of interest.

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Nishida, C., Martinez Nocito, F. FAO/WHO Scientific Update on carbohydrates in human nutrition: introduction. Eur J Clin Nutr 61 (Suppl 1), S1–S4 (2007). https://doi.org/10.1038/sj.ejcn.1602935

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