Nutritional facts of fruit and health benefits

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1 Training 2 - Fruit consumption Ohrid, 23 June 2009 Nutritional facts of fruit and health benefits Julie Mardon Enita Clermont, France

2 Introduction Taste Texture Color Fruit Safety (pesticides, microbiological qality) Nutritional quality Aroma Nutritional quality = health prevention Nutrient content One of the key priority of the EU Is there a relationship between fruit intake and health?

3 Introduction You can enhance your chances for a long and healthy life by changing your: Mother Father DIET and activity level

4 Introduction Low intake of fruits and vegetables was associated with excess mortality in men (Kuopio Ischaemic Heart Disease Risk Factor Study) : F&V < 133 g F&V > 408 g Cumulative all-cause mortality according to the fifths of intake of fruits, berries and vegetables (Rissanen et al., J. Nutr. 133: , 2003)

5 Nutritional facts of fruits

6 Nutritional facts of fruits

7 Nutritional facts of fruits

8 Fruits : «low energy density» foods

9 Fruits : «low energy density» foods

10 Fruits : «low energy density» foods Low calorie content 20 to 70 kcal/100 g & High micronutrient content Fruit consumption contributes to decrease daily calorie intake while providing a high level of essential nutrients Prevention of overweight and obesity?

Fruits : «low energy density» foods WHO report: Dietary intake of fruit and vegetables and management of body weight (2005) Fruit and vegetables may play an important role in weight

11 Fruits : «low energy density» foods WHO report: Dietary intake of fruit and vegetables and management of body weight (2005) Fruit and vegetables may play an important role in weight management How fruit and vegetables could affect energy regulation? Low energy density (high water, low fat content) High fibre content (associated with increased satiety and decreased energy intake)

12 Fruits : «low energy density» foods

13 Fruits as a source of fibres

14 Fruits as a source of fibres

15 Fruits as a source of fibres Fibres Remnants of edible plant cell polysaccharides (nondigestible carbohydrates) and associated substances resistant to hydrolysis by human alimentary enzymes (Cherbut, Brit J Nut, 2002, 87 Suppl. 2, S159-S162) Complex group of substances Classified according to their solubility and fermentescibility Well-known physiological effects : Influence the digestion process Affect transit through their fermentation in the large intestine

16 Fruits as a source of fibres Fibre intake: 15 g (median intakes evaluated from 16.5 to 17.9 g/d for men and 12.1 to 13.8 g/d for women in the United States ; FNB, 2005). Recommendations (Institute of Medicine) : to consume 14 g /1 000 calories. Fibres content of fruits: TDF, total dietary fiber; TNS, total nonstarch polysaccarides; SNSP, soluble nonstarch polysaccarides; INCP, insoluble noncellulose polysaccarides; CELL, cellulose; and LIG, lignin. (Anderson and Bridges, Am J Clin Nutr l988;47:440-7)

17 Healh effects of fibres: Nutritional facts of fruits (James et al., Intern Med J 2003; 33: )

18 Fruits as a source of antioxidant micronutrients

19 Fruits as a source of antioxidant micronutrients

20 Fruits as a source of antioxidant micronutrients Vitamin C or ascorbic acid Water-soluble vitamin Fruits rich in vitamin C: strawberries, lemons, kiwi fruit, melons, oranges, grapefruit, tomatoes... Functions: strong antioxidant involved in prevention of the effects of free radicals. involved in the synthesis of collagen, neurotransmitters and carnitine acts as an enzyme co-factor involved in the gastrointestinal absorption of iron. Vitamin E or tocopherols Fat-soluble compounds synthesised only by plants Fruits containing vitamin E: peanuts, almonds, hazelnuts, avocado... Functions: strong antioxidant involved in prevention of the effects of free radicals.

21 Fruits as a source of antioxidant micronutrients

22 Fruits as a source of antioxidant micronutrients Iron Functions: present in haem proteins (haemoglobin, myoglobin and cytochromes), involved in oxygen transport or electron transfer, in the biological function of many enzymes Copper Functions: involved in the function of several enzymes, part of the body's antioxidant defence system, preventing damage to cells and tissues.... Selenium Functions: included in proteins, part of the body's antioxidant defence system, preventing damage to cells and tissues, involved in the immune system's function, thyroid hormone metabolism, reproduction... Zinc Functions: constituent of numerous metalloenzymes, involved in the synthesis of genetic material, cell division,...

23 Fruits as a source of antioxidant micronutrients And other micronutrients! Carotenoids Natural pigments synthesized by plants and microorganisms 600 carotenoids found in nature, 40 present in a typical human diet Carotenoids concentrations in F&V vary with : plant variety growing conditions degree of ripeness storage conditions time of harvest Biological mechanisms : conversion to retinoids (provitamin A activity) modulation of enzymatic activities (proinflammatory molecules) antioxidant properties activation of genes expression

24 Fruits as a source of antioxidant micronutrients Carotenoids: main compounds and food sources (1) Lycopene Food sources tomato (2) α-carotene (3) β-carotene carrots, apricots, pumpkin, (4) β -cryptoxanthin (5) zeaxanthin (6) lutein HO HO HO OH OH Mango, peaches, plums, oranges, kiwi, green fruits and vegetables

25 Fruits as a source of antioxidant micronutrients Polyphenols Several thousand of molecules found in higher plants, and several hundreds in edible plants! Secondary metabolites of plants (defense against UV radiation, aggression by pathogens) Polyphenol concentrations in F&V vary with numerous factors Biological mechanisms : modulation of enzymatic activities and cell receptors antioxidant properties other specific biological actions?

26 Fruits as a source of antioxidant micronutrients Polyphenols: structures and classification (Manach et al., Am J Clin Nutr 2004; 79: )

27 Fruits as a source of antioxidant micronutrients Polyphenols: food sources and daily intake Total Polyphenol Content of fresh fruit Total polyphenol intake is considered to be 1g/d. Fruit and vegetable intake accounts for 28% to 40% of daily polyphenol intake. Other main contributors : coffee tea wine fruit juices cereals (Brat et al., J Nutr. 136: , 2006)

28 Fruits as a source of antioxidant micronutrients Reactive oxygen species Antioxidants small molecules that carry one or more unpaired electron Oxidative stress

29 Fruits as a source of antioxidant micronutrients Oxidative damage Reactive oxygen species are reactive compounds that react with and potentially alter the structure and function of several cellular components (cell membranes, lipoproteins, proteins, carbohydrates, DNA )

30 Fruits as a source of antioxidant micronutrients Oxidative stress and cardiovascular disease Oxidative stress and cancer LDL oxidation DNA damage (mutation)

Fruits as a source of antioxidant micronutrients Reactive oxygen species small molecules that carry one or more unpaired electron Oxidative stress Antioxidants substances

31 Fruits as a source of antioxidant micronutrients Reactive oxygen species small molecules that carry one or more unpaired electron Oxidative stress Antioxidants substances which inhibit or delay oxidation of a substrat Endogenous: Superoxide dismutases (Cu, Zn) Catalases Glutathion peroxidase (Se) Exogenous: Vitamin E Vitamin C Polyphenols Carotenoids

Fruits as a source of antioxidant micronutrients Fruit intake and cardiovascular disease The risk of CHD was decreased by 4% for each additional portion per day of fruit

32 Fruits as a source of antioxidant micronutrients Fruit intake and cardiovascular disease The risk of CHD was decreased by 4% for each additional portion per day of fruit and vegetable intake and by 7% for fruit intake. Pooled estimate of relative risk (RR) and 95% CI of ischemic heart disease rates for one portion increment per day of fruit.

Fruits as a source of antioxidant micronutrients Fruit intake and cancer A validated food frequency questionnaire was administered in nine areas to 77,891 men and women aged 45 74 years.

33 Fruits as a source of antioxidant micronutrients Fruit intake and cancer A validated food frequency questionnaire was administered in nine areas to 77,891 men and women aged years. Higher consumption of fruit, but not vegetables, was associated with significantly lower risk of CVD. Consumption of fruit or vegetables was not associated with decreased risk of total cancer.

34 Fruits as a source of antioxidant micronutrients What about antioxidant supplements?

Fruits as a source of antioxidant micronutrients Authors conclusions: We found no evidence to support antioxidant supplements for primary or secondary prevention.

35 Fruits as a source of antioxidant micronutrients Authors conclusions: We found no evidence to support antioxidant supplements for primary or secondary prevention. Vitamin A, beta-carotene, and vitamin E may increase mortality. Future randomised trials could evaluate the potential effects of vitamin C and selenium for primary and secondary prevention. Such trials should be closely monitored for potential harmful effects. Antioxidant supplements need to be considered medicinal products and should undergo sufficient evaluation before marketing.

36 Fruits as a source of alkali nutrients to fight against low grade acidosis

37 Fruits as a source of alkali nutrients Western diets (rich in proteins and salt) are known to generate an acid load which can lead to a disturbance of metabolism homeostasis Fruits are rich in dietary organic anions mainly present as K salts (K citrate, K malate, ) These anions finally yield KHCO 3 which is used by the kidneys to neutralise fixed acidity Western diets NaCl Proteins Sulfur amino-acids PH X Homeostasis disturbance Kidney health (kidney stones) Bone health (urinary Ca losses) KHCO 3 Hypertension K, Mg, organic acids Fruits (and vegetables)

38 cheeses (+13 à +33) parmesan cheddar gouda camembert trout oat flakes chicken (Demigné, 2007) Fruits as a source of alkali nutrients Potential Renal Acid Load (PRAL) broccoli leek water melon strawberry apple lettuce ananas orange tomato French bean eggplant potatoes cabbage apricot carrot egg lean pig beef herring haddock spaghetti noodle & egg cornflakes white rice rye bread White bread lentil wholemeal bread yoghourt peas whole milk banana blackcurrant spinach Fruits, vegetables Cereals, legumes Cheeses -10 Meats, fishes Milk & yogurts 0,49xprotéines xP 0.021xK 0.026xMg 0.013xCa meats & fishes (+ 8) cereals & legumes (+ 4) milk& yogurts (+ 1) fruits & vegetables (- 3)

39 Conclusion

40 Conclusion Large potential of health gain by increasing fruit and vegetable intake! Promotion of Fruit consumption represents an enormous public health challenge in the European Union What about european recommendations on dietary intake? EFSA expects to deliver the first part of its work related to energy and macronutrient, such as fats, proteins and carbohydrates, by Work on micronutrients (vitamins and minerals) will start in mid So Let s have 5 pieces of fruit a day!

41 Conclusion Another way to promote F&V intake??? Green Lutein Zeaxanthin Indoles Vitamin K Potassium Spinach Cabbage Lettuce Broccoli Yellow - orange β-caroten Viamin A Bioflavonoids Vitamin C Potassium Carrots Oranges Bananas Red Vitamin C Lycopene Anthocyanins Tomatoes Strawberries Blue purple Anthocyanins Vitamin C Phenolics Blueberries Eggplant White Allium Allicin Garlic Onions

42 Thank you for your attention

F. To provide energy, to spare body protein, to prevent ketosis. G. Food sources include breads, vegetables, fruit, and milk.

F. To provide energy, to spare body protein, to prevent ketosis. G. Food sources include breads, vegetables, fruit, and milk. Nutrition: Nutrients for the Body Nutrients are chemical substances supplied by food that the body needs for growth, maintenance, and repair. The six nutrients are: 1. Carbohydrates. 2. Proteins. 3. Fats.