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Low-digestible carbohydrates in practice

Hollie A Grabitske1, Joanne L Slavin

  • 1Department of Food Science and Nutrition, University of Minnesota, St Paul, MN 55108, USA.

Journal of the American Dietetic Association
|October 18, 2008
PubMed
Summary

Low-digestible carbohydrates, like fiber and resistant starch, are increasingly used in processed foods for health benefits. Understanding their types and intake is key to managing potential gastrointestinal effects.

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