Dietary fibres and polyols: A way forward to carbohydrate management for healthy world

Transcription

1 1 Dietary fibres and polyols: A way forward to carbohydrate management for healthy world Laetitia GUERIN DEREMAUX Biology & Nutrition Department Manager ROQUETTE Jointly organised by:

2 Presentation 2 Part I: Introduction Part II: Nutritional benefits of POLYOLS Part III: Nutritional benefits of DIETARY FIBRES Part IV: Conclusion

3 Part I: INTRODUCTION 3

4 Introduction 4 Diabetes and obesity: 2 important health concerns High pressure lifestyle and unhealthy eating habits lead to an increase of these lifestyle diseases Importance to develop alternatives to replace sucrose and digestible carbohydrates in foodstuffs One possible promising strategy consists in reducing energy intake, post prandial glycaemia and increasing satiating properties of food products while maintaining the normal ecology of the oral cavity Polyols and Dietary fibres could contribute to achieve these objectives

5 5 Part II: NUTRITIONAL BENEFITS OF POLYOLS Definition & Classification of polyols Metabolism of polyols Glycaemic & Insulinaemic responses of polyols Polyols & Oral Health

6 Definition & Classification of polyols Polyols are hydrogenated carbohydrates used as sugar replacers Mainly derived from cereal starch contained in corn or wheat Produced by catalytic hydrogenation of sugars: 6 Occurrence of an alcohol group (>C=OH) in place of the carbonyl group (>C=O) Caloric value: defined by the current legislation in various countries [2.4kcal in Europe] Substitution of sugars (4kcal/g) Reduction of the energy load of the foods

7 Livesey, 2003 Definition & Classification of polyols POLYOL FORMULA SACCHARIDE TYPE SYNONYMS ERYTHRITOL C 4 H 10 O 4 Mono Hydrogenated erythrose XYLITOL C 5 H 12 O 5 Mono Hydrogenated xylose MANNITOL C 6 H 14 O 6 Mono Hydrogenated mannose SORBITOL C 4 H 10 O 4 Mono Hydrogenated glucose SORBITOL SYRUP Mixed mono and smaller amounts of other hydrogenated saccharides Hydrogenated glucose syrup LACTITOL C 12 H 24 O 11 Di Hydrogenated lactose ISOMALT C 12 H 24 O 11 Mixed di Hydrogenated isomaltulose MALTITOL C 12 H 24 O 11 Di Hydrogenated maltose 7 MALTITOL SYRUP POLYGLYCITOL Mixed, 50% di and less amounts of mono and higher saccharides Mixed, <50% di and of other especially oligo and polysaccharides Hydrogenated high maltose glucose syrup Hydrogenated starch hydrolysate

8 Metabolism of polyols Outcome of polyols in the organism after oral uptake: 8 Goossens & Gonze, 1996

9 Metabolism of polyols The outcome of polyols in the digestive tract varies according to the metabolic pathways followed, their uptake, digestion and excretion: 9 POLYOL ABSORPTION in the SMALL INTESTINE (g/100g) FERMENTATION in the COLON (g/100g) URINARY EXCRETION after INTESTINAL ABSORPTION (g/100g) SORBITOL <2 MANNITOL XYLITOL <2 MALTITOL <2 ISOMALT <2 ERYTHRITOL LACTITOL 2 98 <2 Livesey, 2003

10 Glycaemic & Insulinaemic responses 10 Glycaemic index (GI) and insulinaemic index (II) are pertinent parameters for differentiating high carbohydrate products «The incremental area under the blood glucose response curve of a 50g carbohydrate portion* of a test food expressed as a percentage of the response to the same amount of carbohydrate from a standard food taken by the same subject» (Food and Agriculture Organization, 1998) When the testing of the 50g available carbohydrate portion is not practical, smaller portions can be used We speak about «Glycaemic and insulinaemic responses» *: 50g of available carbohydrate

11 Glycaemic & Insulinaemic responses Example summarised from the literature: Glycaemic curves for sugars and polyols (Livesey, 2003) 11 Glucose Glucose Sucrose Maltitol Isomalt Lactitol Sucrose Xylitol Sorbitol Erythritol Mannitol

12 Glycaemic & Insulinaemic responses Glycaemic and insulinaemic responses of polyols (glucose=100): (Livesey, 2003) 12 POLYOL GLYCAEMIC RESPONSE INSULINAEMIC RESPONSE SORBITOL 9 11 MANNITOL 0 0 XYLITOL MALTITOL ISOMALT 9 6 ERYTHRITOL 0 2 LACTITOL 6 4 Polyols have a low impact on plasma glucose concentration and only stimulate a very low level of insulin production.

13 Polyols & Oral Health 13 Unlike sugars, polyols are non cariogenic because they are not fermented by microorganisms in the oral cavity The lack of acid production helps maintain tooth mineralisation due to decreased tooth demineralisation Described in a recent Scientific Opinion from EFSA Polyols are well characterized by telemetric evaluation with regard to the qualification as being safe for teeth Official methodology (Imfeld, 1982 & 1983) Intraoral plaque ph telemetry test

14 Polyols & Oral Health Example ph telemetry curves obtained for 4 polyols. Sucrose is used as a reference 14 Polyols are «safefor teeth» PC=Paraffin chewing

15 Polyols : conclusion 15 A large number of publication describes the nutritional benefits of polyols for the organism. In particular, polyols can be used for nutritional purposes in suitable foodstuffs to prevent a diet that is excessively high in sugar and calories. Thus, polyols may be useful to reduce the prevalence of obesity and other metabolic disorders but also contribute to improve oral health.

16 16 Part III: NUTRITIONAL BENEFITS OF DIETARY FIBRES Definition & Classification of fibres Example Metabolism of soluble fibres Impact of fibres on satiety & weight management > Way of action and literature > Example a soluble fiber NUTRIOSE

17 Definition & Classification of fibres 17 Definitions differ somewhat around the world Since 2008, European regulation defines the dietary fibres as: «Carbohydrate polymers with three or more monomeric units, which are neither digested nor absorbed in the human small intestine and belong to the following categories : > Edible carbohydrate polymers naturally occurring in the food as consumed; > Edible carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means and which have a beneficial physiological effect demonstrated by generally accepted scientific evidence; > Edible synthetic carbohydrate polymers which have a beneficial physiological effect demonstrated by generally accepted scientific evidence. (Official Journal of the European Union Commission directive 2008/100/EC of 28 october 2008 amending Council Directive 90/496/EEC)

18 Definition & Classification of fibres Proposition of classification of dietary fibre based on physiochemical characteristics: 18 DIETARY FIBRE «Soluble» fibres «Insoluble» fibres Fermentable Non or poorly fermentable Non viscous Viscous β glucans Glucomannan Pectins Gum (guar) Cellulose Non viscous Lignin Inulin Fructo oligosaccharides Resistant dextrins (from transf. of starch) Polydextrose Adapted from Lefranc Millot, 2011

19 Definition & Classification of fibres An insufficient consumption of dietary fibres contributes to the development of chronic disorders 19 It is now evident that individual components and characteristics of dietary fibres have different physiological effects among: > Bowel habit > Constipation > Inflammatory bowel disease > Modulation of gut environment > Coronary heart disease > Diabete > Satiety and weight management > Mineral absorption >..

20 Metabolism of soluble fibres Example Metabolic fate of soluble fibers 20 Consumption of soluble fiber Small intestine Colon Low absorption in the small intestine High colonic fermentation Energy released Glucose Fibre Hours Faeces Partial faecal excretion Small intestine Colon (ROQUETTE Internal data)

21 Fibres & Satiety/Weight management Fibre acts as a physiological regulator of energy intake: 21 > High fibre foods have a much lower energy density compared to high fat foods (Rools, 2000) > Fibre rich foods are accompanied by increased efforts and/or time of mastication inducing secretion of saliva and gastric juice, resulting in an expansion of the stomach (Heaton, 1973) > Fibre reduces the absorption efficiency of the small intestine (Heaton, 1973), leading to lower postprandial glucose levels and leading to reduction of fat and protein absorption (Howarth et al., 2001) > Fibre may influence fat oxidation and fat storage (Slavin et al., 2007) > Fibres induce peristaltism acceleration and gut mucosa thickness increase (Sinaud, 2002) > Fermentable fibres produce SCFA which induce activation of GPR43 on L cells and stimulates satiety hormones as PYY and GLP 1 (Cani et al., 2007; Karabi et al., 2006) > Fibre increase faecal energy excretion (Rigaud et al. 1978)

22 Fibres & Satiety/Weight management 22 Results from observational and intervention studies have shown that increased fibre intake were associated or not to weight management: > Consumption of an additional 14g/d of fibre result in a bodyweight loss of 1.9kg and energy intake decrease of 10% over 3.8 months (Howarth et al., 2001) > A meta analysis reports a mean weight loss of approximatively 1kg over a 8 week period associated to fiber consumption 15 studies (Anderson et al., 2009) > 12 weeks of supplementation of polydextrose induce a slight but not significant reduction in bodyweight compared to placebo (Schwab et al., 2006) > Results from available human trials with a minimal duration of 12 weeks do not support a beneficial impact of resistant maltodextrin on bodyweight reduction (Fujiwara et al. 1993; Kawasaki et al., 2000; Kishimoto et al., 2000a/2000b ) > 2 clinical studies have demonstrated positive effets of a resistant dextrin NUTRIOSE on satiety and weight management over 3 months (Guérin Deremaux et al., 2011a; Guérin Deremaux et al. 2011b)

23 Example: a soluble fibre NUTRIOSE 2 clinical trials have demonstrated the positive impact of a soluble fiber on satiety and weight management: 23 International Journal of Food Sciences and Nutrition 2011; 62(6): Nutrition Research 2011; 31:

24 Example: a soluble fibre NUTRIOSE 34g/day of NUTRIOSE induces a significant decrease in bodyweight of 1.5kg over 12 weeks associated to a reduction of the daily energy intake (3,079 kj/day) in chinese overweight men 24

25 Example: a soluble fibre NUTRIOSE NUTRIOSE decreases the hunger score over time in overweight chinese volonteers when added to a beveragefrom8 to 24g with time and dose responses relationship. The bodyweight reductionissignificant from 14g/day. Placebo 8g NUTRIOSE /day 14g 18g NUTRIOSE /day 24g NUTRIOSE /day 25

26 Dietary fibres : conclusion 26 Dietary fibres from different sources do not all produce the whole range of positive physiological effects generally expected with fibre consumption. Their effects are specific to individual components. Dietary fibre supplementation is a useful tool to target the recommended daily intake of fibre inducing health benefits. There is evidence that the increase of the consumption of some high fibre foods may induce satiety resulting in weight management.

27 Part IV: CONCLUSION 27

28 Conclusion It is possible to launch various food formulations containing polyols and fibres with different objectives: > to respect the nutritional recommendations > to reach nutritional claims > to keep the pleasure of taste and texture 28 For that, a large range of food applications exists:

29 29 Thank you very much for your attention!