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Accuracy of the Atwater factors and related food energy conversion factors with low-fat, high-fiber diets when energy intake is reduced spontaneously
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Because carbohydrates vary greatly in digestibility and metabolic potential, the conventional Atwater factor of 17 kJ/g for carbohydrate can no longer be accepted as a reliable figure.
“Conventionally (on the basis of Atwater factors), 1 g of carbohydrate was assumed to provide 17 kJ/g (4 kcal/g); however, as carbohydrates vary greatly in their digestibility and metabolic potential, this can no longer be accepted as a reliable figure (Zou et al., 2007).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Zou et al., 2007
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Research works printed but not linked: 18
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Cited by
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606
Metadata
- Authors
- Zou, M. L., Moughan, P. J., Awati, A., & Livesey, G.
- Affiliations
- Riddet Institute (NZ)
- Corresponding author
- Zou, Maggie L
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2007-12
- Volume
- 86
- Issue
- 6
- Pages
- 1649-1656
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2145224634
- Cited by
- 73
- References
- 0
- Citations by year
- 2026: 7 · 2025: 2 · 2024: 7 · 2023: 5 · 2022: 3 · 2021: 4 · 2020: 6 · 2019: 4 · 2018: 7 · 2017: 3 · 2016: 7 · 2015: 2 · 2014: 2 · 2013: 4 · 2012: 4
- FWCI
- 1.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- UCLA - Biblioteca de Ciencias de la Salud (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutrition and Health Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- Atwater factors, metabolizable energy, low-fat high-fiber diet, dietary fiber, cereal fiber, energy availability, energy balance
- MeSH terms
- Adult, Biological Availability, Edible Grain, Dietary Fats, Dietary Fiber, Eating, Energy Metabolism, Female, Fruit, Humans, Male
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