Nutrition ScienceHigh-Quality Carbohydrates A Concept in Search of a DefinitionKanter, Mitchell M. PhD Author Information Mitchell M. Kanter, PhD, serves as a technical consultant to FoodMinds and as the Chief Science Officer for the Alliance for Potato Research and Education. The author discloses that the panel and article development are supported by funds from the Alliance for Potato Research and Education. The author has no other conflicts of interest to disclose. Correspondence: Mitchell M. Kanter, PhD, Food Minds, 328 S Jefferson St, Ste 750, Chicago, IL 60661 ([email protected]). Nutrition Today: 11/12 2019 - Volume 54 - Issue 6 - p 289-295 doi: 10.1097/NT.0000000000000377 Buy Metrics Abstract 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. Copyright © 2019 Wolters Kluwer Health, Inc. All rights reserved.