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 Menezesa ; b ; c ; 1 ; wenzelde@usp.br" class="auth_mail" title="E-mail the corresponding author ; Fernanda Grandea ; b ; c ; Eliana Bistriche Giuntinia ; b ; c ; Tá ; ssia do Vale Cardoso Lopesa ; b ; c ; Milana Cara Tanasov Dana ; b ; c ; Samira Bernardino Ramos do Pradoa ; b ; c ; Bernadette Dora Gombossy de Melo Francoa ; b ; c ; U. Ruth Charrondiè ; red ; Franco Maria Lajoloa ; 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
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FAO recommends including fiber energy in food total energy calculation.
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Appreciable energy percentage differences were observed in 321 out of 1753 foods.
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Energy from fiber affects the energy of vegetables, legumes and fruits individually.
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In mixed diets, fiber energy may have little impact on total daily energy intake.