The International Carbohydrate Quality Consortium (ICQC) is a non-profit, worldwide organization whose mission is to support, summarize and disseminating the science around dietary carbohydrate and health with a focus on quality and to harmonize the work of scientists from academia, industry and government. Our activities focus primarily on carbohydrate nutrition and health promotion.
IQCQ was created on June 7, 2013 in Stresa, Italy, in response to scientific, governmental and public needs to have more clarity on the science around dietary carbohydrates and health. Scientific world experts in carbohydrate quality joined a two-day meeting held in Stresa with the goal of summarizing the evidence of the possible impact of carbohydrate quality on chronic diseases and summarize the points of agreement in a consensus statement. Our founders envisioned the organization to move forward the science around carbohydrates by determining the gaps and possible solutions, creating new collaborations, encouraging scientific dialogue and harmonizing the carbohydrate dialogue within academia, industry and governmental bodies.
ICQC has two chairs and 27 members who in turn take coordinating duties. All members and chairs are academic scientists and/or from non-profit organizations.
David J.A. Jenkins, MD, PhD, DScUniversity Professor and Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Director, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
Walter C. Willett, MD, DrPHFredrick John Stare Professor of Epidemiology and Nutrition Chair, Department of Nutrition, Harvard School of Public Health (Boston, USA)
Arne Astrup, MD, DMScProfessor, Department of Nutrition, Exercise and Sports (NEXS) Faculty of Science, University of Copenhagen (Copenhagen, Denmark).
Livia Augustin, PhDStudy Investigator and Coordinator National Cancer Institute Naples (Italy); Research Fellow, Risk Factor Modification Centre, St. Michael’s Hospital (Toronto, Canada)
Sara Baer-SinnottPresident, Oldways (Boston, USA)
Alan W. Barclay, PhDProfessor, University of Sydney (Sydney, Australia)
Inger Björck, PhDProfessor and Managing Director Antidiabetic Food Centre, Lund University (Lund, Sweden)
Jennie C. Brand-Miller, PhDProfessor, University of Sydney, Charles Perkins Centre (Sydney, Australia)
Furio Brighenti, DrPHProfessor of Human Nutrition, Department of Food Science University of Parma (Parma, Italy)
Monica Bullo, PhDProfessor Rovira i Virgili University and CIBERobn Obesity and Nutrition, Tarragona (Spain);
Andrea Poli, MDPresident, Nutrition Foundation of Italy, Milan (Italy)
Anette E. Buyken, PhDProfessor, University of Paderborn (Paderborn, Germany).
Antonio Ceriello, MDHead of Research at the Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) (Barcelona, Spain); Department of Cardiovascular and Metabolic Diseases, IRCCS Multimedica Sesto San Giovanni (Milan, Italy)
Cyril W.C. Kendall, PhDResearch Associate, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto (Toronto, Canada) and Adj. Professor College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon (Canada); Director 3D Knowledge Synthesis and Clinical Trial Foundation, Toronto (Canada).
Carlo La Vecchia, MDDepartment of Clinical Sciences and Community Health, Università degli Studi di Milano, Milan (Italy)
Geoffrey Livesey, PhDDirector, Independent Nutrition Logic, Wymondham (UK)
Simin Liu, MD, ScDProfessor, Departments of Epidemiology and Medicine, Brown University (Providence, USA)
Anne-Maria, AasProfessor, Oslo University Hospital (Norway)
Marie-Ann HaSenior Lecturer, Anglia Ruskin University (UK)
Kathy UsicCEO Glycemic Index Foundation (Australia)
Gabriele Riccardi, MDFull Professor of Endocrinology and Metabolic Diseases, Department of Clinical Medicine and Surgery, Federico II University, Naples (Italy)
Ulf Riserus, PhDProfessor Clinical Nutrition and Metabolism Unit, Uppsala University (Sweden)
Salwa W. Rizkalla, MD, PhD, DScSenior Researcher, Institute Cardio-Metabolism and Nutrition, ICAN, Assistance Publique Hôpitaux de Paris, Pitié Salpêtrière Hospital, Paris (France).
Salas-Salvado J, MD, PhDProfessor, Rovira i Virgili University and CIBERobn Obesity and Nutrition, Tarragona (Spain)
John L. Sievenpiper, MD, PhDProfessor, University of Toronto (Canada); director 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital (Toronto, Canada)
Antonia Trichopoulou, MD, PhDProfessor and Director, WHO Collaborating Centre for Food & Nutrition, Department of Hygiene and Epidemiology, University of Athens Medical School, and Vice President, Hellenic Health Foundation (Athens, Greece)
Thomas M.S. Wolever MD, PhDProfessor, Department of Nutritional Sciences, University of Toronto (Toronto, Canada)
Evidence suggests that the role of specific forms of carbohydrates in obesity and on risk of diabetes and coronary heart disease may vary depending on carbohydrate quantity and quality (dietary fiber, whole grains content, glycemic index). Although there is scientific evidence that whole grains and low glycemic index carbohydrate foods are beneficial to health it is difficult to implement dietary strategies that include them due to lack of a standard definition and a clear legislation of whole grains and lack of food labeling for a carbohydrate quality indicator. To address these issues, NFI – Nutrition Foundation of Italy, will organize the 4th ICQC meeting in the birthplace of the Mediterranean diet (Cilento, Italy) during the summer of 2019.
|2014 - ICQC response to Health Canada evaluation of GI claims-BJN||download|
|2015 - ICQC consensus statement on GI-GL-GR-NMCD||download|
|2015-Low vs high glycemic index diets-Response to Sacks et al-JAMA||download|
|2016-Reply to Bray on GIGL. Lancet||download|
|2017-Glycemic response glycemic index and second meal effect-AJCN||download|
|ICQC Whole Grain Scientific Consensus 2017||download|