Depto. Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000 São Paulo, SP, Brazil.
Food Chem. 2013 Oct 1;140(3):581-5. doi: 10.1016/j.foodchem.2013.02.075. Epub 2013 Feb 28.
The main controversy about the DF definition, adopted by the commission of Codex Alimentarius, refers to the inclusion of carbohydrates of 3-9 degrees of polymerisation (DP), decision which may be made individually by the authorities of each country. Due to the possibility of having two definitions and the negative impact it would cause over the harmonisation of nutritional information, a bibliographic review was carried, from 2009 to 2011, aiming to gather justifications for the inclusion of carbohydrates of 3-9 DP in the definition. The current review presents scientific bases that are directed to three topics: physiological aspects; repercussion over the analytical method; and impact on consumers and other users. The decision of including unavailable carbohydrates of 3-9 DP in the definition of DF may cause effective global harmonisation in the nutritional labelling, considering that the main goal is to help consumers choose healthy foods.
关于《食品膳食纤维定义》（DF）的主要争议，是指食品法典委员会（Codex Alimentarius）采用的定义中包含聚合度为 3-9 的碳水化合物，而这一决定可能由每个国家的主管部门单独做出。由于存在两种定义的可能性，以及这对营养信息协调化可能造成的负面影响，我们对 2009 年至 2011 年的文献进行了回顾，旨在收集将聚合度为 3-9 的碳水化合物纳入定义的理由。目前的综述提出了三个主题的科学依据：生理方面；对分析方法的影响；以及对消费者和其他用户的影响。将不可利用的聚合度为 3-9 的碳水化合物纳入 DF 的定义，可能会在营养标签方面实现有效的全球协调，因为主要目标是帮助消费者选择健康食品。
