Whole Foods and Optimum Nutrition

Transcription

1 Whole Foods and Optimum Nutrition

2 Evolution of food and health Objectives Describe why functional foods may be helpful Describe probiotics and prebiotics and their impact on health Define what are food additives and how they impact your health Describe the eating habits of different cultures

3 Evolution of Health Care 2000 BC- Here, eat this root 1000 AD- That root is heathen. Here, say this prayer 1850 AD- Prayer is superstitious. Here drink this potion AD That potion is snake oil. Here swallow this pill 1985 AD-That pill is ineffective. Here, take this antibiotic Ad That antibiotic doesn t work anymore, Here, eat this root.

4 Nutritional titles you should know Dietary supplements Fortified foods Product that is intended to supplement the diet Vitamin or mineral Herb or other botanical Amino acids Carnitine, glutamine, arginine, to name a few Extracts Combination of the previously mentioned items Enriched vitamins and minerals

5 Functional foods Nutritional titles you should know Provide a health benefit beyond the traditional nutrients it contains Think oat meal, green tea, and garlic Medical foods Food formulated under the supervision of a physician Nutraceuticals Coined by Stephen DeFelice, M.D. Very much the same as functional foods

6 Functional Foods- Where did it all start? First introduced in Japan in the mid-1980s Processed foods containing ingredients that aid specific bodily functions in addition to being nutritious Known as FOSHU or Foods for Specified Health Use 100 products are licensed as FOSHU foods in Japan

7 Functional Foods Two types Unmodified Whole foods like fruits and vegetables Modified foods Fortified foods including those that have been fortified with nutrients or enhanced with phytochemicals or botanicals Most exploited by food industry

8 Aging population Growth of functional foods sales in America Autonomy in health care Increased healthcare costs Advancing evidence that diet can regulate disease progression Changes in food regulation Published studies

9 Functional Foods From Plant Sources Plant-based diet can reduce the risk of chronic disease Fruits and vegetables reduce risk of chronic illness and cancer by 50% Plant chemicals known as phytochemicals Health professionals are recognizing the role of phytochemicals Nutrition Labeling and Education Act of 1990 (NLEA) Allowed disease- or health-related messages on food labels

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11 Functional Foods

12 Manufacturers claims for foods (functional) Calcium and Osteoporosis Dietary saturated fat & cholesterol and risk of coronary heart disease Fiber container grain products Fruits & vegetables and cancer Dietary soluble fiber (oats and psyllium) and coronary heart disease and diabetes Folate and neural tube birth defects Soy and Coronary Heart Disease

13 Functional Component Source Potential health benefit Lutein Green vegies Healthy vision Omega 3 fatty acids Salmon, fatty fish May reduce risk of cardiovascular disease and improve mental, visual functions Anthocyanidins Berries, red grapes Bolster antioxidant defenses

14 Scientific Research Strong Evidence Substantial scientific agreement relationship of a dietdisease relationship Supported by Clinical Trials Examples: Soy Protease inhibitors, phytosterols, saponins, phenolic acids, phytic acid, and isoflavones CVD, menstrual symptoms, and cholesterol Whole oat products Dietary source of the cholesterol-lowering soluble fiber b- glucan that has been shown to lower cholesterol there by reducing risk of heart disease Fatty Fish, Omega 3 fatty acids Benefit people with pre existing heart disease 2 (4oz.) servings a week

15 Scientific Research Moderate Evidence Scientific evidence supporting diet-disease relationship is not conclusive Examples: Catechins in green tea reduce risks of certain types of cancers and osteoarthritis Lycopene in tomato products reduce prostate cancer Broccoli and other Cruciferous Vegetables Sulfur containing compounds Beneficial emphasis on cancer and cardiovascular disease.

16 Low Evidence Some scientific evidence suggest a relations ship but is limited or not conclusive Scientific Research Examples Garlic Reduction of total and LDL cholesterol The vast majority of recent randomized, placebo-controlled studies do not support a role for garlic in lowering blood lipids Lutein in spinach, kale, collard greens Reduction of macular degeneration Addition of lutein did not further reduce risk of progression to advanced AMD ( 2013 study)

17 Probiotics

18 More Probiotic Advantages Increase production of lactic acid Lowers the ph of intestines inhibiting bacterial growth Decreases the production of a variety of toxic or carcinogenic metabolites Aid absorption of minerals

19 Even More Probiotic Advantages Improve production of galactosidase enzymes that break down lactose Produce antimicrobial substances that inhibit pathogenic bacteria growth Produce vitamin B and vitamin K Prevent harmful bacteria from colonizing the intestines

20 Prebiotics

21 What is a Food Additive? The Legal definition The term food additive means any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding Definition can be found in sec 201(s) of the FFDCA Act and in 21 CFR 170.3(e)(1).

22 Food Additives Direct additives Added to foods for specific reason Xanthan gum used in salad dressings, fillings, pudding, and other baked goods so that the texture is good. Indirect additives Unintentionally become part of a food

23 Food Additive Function/Purpose Prolong shelf life Change/preserve color Enhance flavor Improve nutritional value Compensate for vitamin and mineral deficiencies Maintain freshness Prevent spoiling Facilitate food processing

24 Foods are meant to spoil; eating foods with synthetic additives are usually harmful. In the case of BHT, several studies have concluded that it is carcinogenic.... Some of the more ubiquitous additives to avoid include: --MSG (monosodium glutamate) Word of Caution

25 Additives to avoid Artificial sweetener Aspartame Monosodium glutamate High fructose syrup Trans fats

26 Unintentional Additives Insecticides Fungicides Herbicides Plant Growth Regulators Hormones and Antibiotics

27 Dirty Dozen and Clean 15

28 Aborigines tribes of Australia The Aborigines tribes of Australia were hunter/gathers Diabetes and obesity were none existent Food sources were kangaroos, turtles, seafood, larvae, and plant stuff

29 Western society influence in eating habits of the Aborigines Aborigines have adopted a Western diet of fats, carbohydrates, and protein sources with many foods processed Increased rates of obesity, diabetes, high triglycerides, heart disease, and hypertension Lack of exercise and alcohol consumption leads to poor health

30 Purpose: Take a group of Aborigines who were Westernized with diet and activity and put them back to the hunter/gathers lifestyle and determine if improvements in health were obtained Kerin O Dea 7 Week Study Co-factors: All of the group had medical conditions such as metabolic syndrome, diabetes, obesity, and blood lipid disturbances Methods: Drove them deep into the bush country and requested that they hunt, fish, and get food stuff like their ancestors

31 Findings of the O Dea study All lost weight ( average 18 pounds) Fasting blood sugars went to normal ranges Triglycerides improved to normal levels Looked much better

32 Food sources in the bush Protein Kangaroo, turtle, fish, and birds Carbohydrates Yams, honey, and figs Fats From above

33 Implications Simple diet without fortification results in health benefits Eating simple foods reverses many of the signs and symptoms of western diet abuse Group of 10 were returned to society and probably resumed the Western diet, their health problems returned Think Paleolithic diet

34 You want color in your life and diet!

35 Eating well

36 Take home messages Eat less and mostly plants Introduce colorful food into your diet Eat and cook ethnic food ( not in a box) Functional foods are good as long as they are not added to processed foods Eat whole foods that your grandmother would serve you When shopping- stay to the perimeter of the store Consider organic foods if they are on the dirty dozen list Eat balanced meals ( fats are good) Try for fish twice week especially small fish Western diets hurt most people in the long run Returning to a simple diet that excludes processed foods results in dramatic changes to blood chemistry Hunter/gatherer actually is good exercise. You need to work for your food. Returning to a Western diet results in reversal of all the good

37 References Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), Falguera, V., Aliguer, N., & Falguera, M. (2012). An integrated approach to current trends in food consumption: Moving toward functional and organic products?. Food Control, 26(2), Joint, F. A. O., World Health Organization, & WHO Expert Committee on Food Additives. (2012). Evaluation of certain food additives: seventy-sixth report of the Joint FA. World Health Organization. Pollan, M. (2008). In Defense of Food. New York, NY: Penguin Books. Winter, C. K. (2012). Pesticide residues in imported, organic, and suspect fruits and vegetables. Journal of agricultural and food chemistry, 60(18),