Canadian Ingredients for Foods and Supplements. Kelley Fitzpatrick, M.Sc. NutriTech Consulting
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1 Canadian Ingredients for Foods and Supplements Kelley Fitzpatrick, M.Sc. NutriTech Consulting
2 Evolution of Natural Health Products 2000 BC Here, eat this root 1000 AD That root is heathen. Say this prayer 1850 AD That prayer is superstition. Drink this potion 1940 AD That potion is snake oil. Swallow this pill 1985 AD That pill is ineffective. Take this antibiotic 2013 AD That antibiotic no longer works. Eat this root
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4 Functional Food. Similar in appearance to (or may be) a conventional food that is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, ie. they contain bioactive compound. Health Canada, 2008
5 Natural Health Product product isolated or purified from foods that is generally sold in medicinal forms not usually associated with foods. A natural health product is demonstrated to have a physiological benefit or provide protection against chronic disease. Health Canada, 2008
6 Acceptable Disease Reduction or Therapeutic Claims (Foods) Oats or Barley and Blood cholesterol lowering Plant Sterols (Phytosterols) and BC lowering Unsaturated fatty acids and BC lowering Psyllium Products and BC lowering Calcium and Osteoporosis Fruits, vegetables and Cancer Dietary fat, Saturated fat, Cholesterol, Trans fatty acids and CHD Sodium and Hypertension
7 Unacceptable Claims in Canada (Claims approved in United States) Whole Grains and Coronary Heart Disease Dietary Fat and Cancer Fibre-containing Grain Products, Fruits and Vegetables and Cancer
8 NHP REGULATION Pre-market Approval Claims Efficacy data in submission Application for Clinical Trials Adverse Event Reporting Responsible for post-market surveillance GMP Topical products Yes Structure/function Risk reduction Treatment Yes Yes Yes License Holder Required Yes
9 FFNHP Industry Survey % of Firms by Source Ingredient Herbs and / o r sp ices 2 6 % Ot her 2 % Oil seed s 2 2 % M eat and p o ult ry, o r ot her animal pro d uct s 3 % V eg et ab les 5% F ruit s 6 % Pulse/ Leg umes 8 % Grains and cereals 2 0 % Seaf o od o r o t her marine sp ecies 8 %
10 Functional components Alpha-carotene/Betacarotene Source Carotenoids Fruits, Vegetables, Herbs Potential benefits Neutralize free radicals, which may cause damage to cells Lutein Alfalfa Reduce the risk of macular degeneration Insoluble Fibre Dietary Fibre Wheat Bran, Flax, Hemp, Pulses (Legumes) Reduce risk of breast or colon cancer Beta-Glucan Oats, barley Reduce risk of CVD. Protect against some cancers; lower LDL and total cholesterol Soluble Fibre Psyllium, Flax, Hemp, Pulses Reduce risk of CVD. Protect against some cancers; lower LDL and total cholesterol Resistant Starch Potato Reduce risk of CVD. Lower LDL and total cholesterol
11 Functional components Long chain omega-3 Fatty Acids-DHA/EPA Plant based omega-3 Fatty Acids- Alpha-linolenic acid (ALA) Plant based omega-6 Fatty Acids; Gamma-linolenic acid (GLA) Conjugated Linoleic Acid (CLA) Anthocyanidins Source Fatty Acids Salmon and other fish oils Canola, Flax, Hemp Borage, Evening Primrose Sunflower oil Phenolics Fruits, Berries (Saskatoon, Seabuckthorn, others) Potential benefits Reduce risk of CVD. Improve mental, visual functions Reduce risk of CVD. Reduce Blood Pressure Balance hormone levels. Treatment of skin disorders. Improve body composition. Decrease risk of certain cancers Neutralize free radicals; reduce risk of cancer Catechins Tea Neutralize free radicals; reduce risk of cancer Flavonones Citrus Neutralize free radicals; reduce risk of cancer
12 Functional components Source Potential benefits Phenolics con t Flavones Fruits/vegetables Neutralize free radicals; reduce risk of cancer Lignans Flax, rye, vegetables Prevention of cancer, renal failure Tannins (proanthocyanidines) Stanol ester Cranberries, cranberry products, cocoa, chocolate Plant Sterols Corn, soy, canola, wood oils Improve urinary tract health. Reduce risk of cardiovascular disease Lower blood cholesterol levels by inhibiting cholesterol absorption Fructo-oligosaccharides (FOS) Prebiotics/Probiotics Jerusalem artichokes, shallots, onion powder Improve quality of intestinal microflora; gastrointestinal health Lactobacillus Yogurt, Other dairy Improve quality of intestinal microflora; gastrointestinal health
13 Functional components Isoflavones: Daidzein Genistein Bioactive peptides Diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. D-fagomine, D-chiroinositol Source Soy Phytoestrogens Soybeans and soy-based foods Plant Proteins Flax, Peas, Hemp, Soy, Potato Fenugreek Buckwheat Bioactives Potential benefits Menopause symptoms, such as hot flashes Protect against heart disease and some cancers; lower LDL and total cholesterol Decrease blood pressure Balancing hormone levels Decrease blood sugar levels
14 Canada s Strength in Research Strong, cost-effective research capability Strong research networks Government funding programs Access to premium agricultural and marine resources One stop shop for all aspects of FFNHP research from field to plate Strong historical research focus
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