1. Kanter, Mitchell M. PhD


The terms "high- and low-quality carbohydrate" are often ascribed to individual foods as a means of describing the healthfulness of the food in question, without any empirical definition of what constitutes high or low quality. This article summarizes the views of experts on the concept of carbohydrate quality and the numerous factors that should be considered when assessing the quality of a carbohydrate-containing food or meal.