Exploiting Natural Structures for Healthier Carbs : Ingredients of the Future

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1 Exploiting Natural Structures for Healthier Carbs : Ingredients of the Future Cathrina Edwards BSc ANutr PhD Research Fellow, IFR & Jacek Obuchowicz FRSC CChem PhD Innovation Director, NFI

2 Blood Glucose Blood Glucose Starch in the Diet Starch (carbohydrate) is a major source of dietary energy. Starch is a target for managing/preventing type 2 diabetes/obesity. There are significant variations in metabolic responses to starch. High Glycaemic Low Glycaemic Return of hunger Satiety Time Time REFERENCES: Jenkins D et al (2002). The American Journal of Clinical Nutrition, 76 (1): 266S-273S.

3 Digestion of Starch Blood glucose responses are determined by the rate, extent and site of starch digestion... MOUTH: Salivary α-amylase SMALL INTESTINE: Pancreatic α-amylase COLON: Microbial fermentation which is influenced by the susceptibility of starch to digestive enzymes

4 Natural Structures Some plant structures are naturally resistant to digestion. - e.g., plant cell walls (fibre) protect starch from being digested/released. However, these structures are often destroyed during processing or food preparation. High nutrient content, readily absorbed High nutrient content, not well absorbed Preserving natural structures could limit nutrient/energy release from food REFERENCES: Noah, L. et al. (1998). J. Nutr. 128, ; Edwards, C. H. et al. (2015). Food Funct 6,

5 Metabolic effects of food structure Nutrients entrapped in resistant food structures are not absorbed. Meals/foods containing same ingredients and/or composition but differing in structure can have completely different effects: Pumpernickel vs. wholemeal (whole kernels with protective outer layers). Whole beans vs. bean flour (cellular encapsulation). Chunks of wheat vs. wheat flour (tissue structure and particle size). GLUCOSE INSULIN REFERENCES: Liljeberg H, G. Y., Björck I. (1992). Eur. J. Clin. Nutr. 46, ; Golay, A. et al. (1986). Diabetes Care 9, ; Edwards CH, Grundy M, Grassby T, Vasilopoulou D, Frost G, Butterworth PJ, Berry SE, Sanderson J, Ellis PR. (2015) Amer. J. of Clin. Nutr., 102 (4):

6 From Science to Impact: Structuring nutritional solutions to obesity and type 2 diabetes molecules to meals to fruition

7 Weight Management and Diabetes Diabetes is the fastest-growing health threat facing our nation. Over three million people are living with diabetes in England.* Globally 422 Million adults have diabetes. WHO projects that diabetes will be the 7th leading cause of death in Being overweight or obese is the main modifiable risk factor for type 2 diabetes. In England, obese adults are five times more likely to be diagnosed with diabetes than adults of a healthy weight. 1 in 3 adults aged over 18 years is overweight and 1 in 10 is obese. (WHO) Consumers Rising awareness of health issues Propelling the growth of diabetic foods. (Global diabetic food market was valued at US$ million in 2013) Manufacturers are keen on introducing new low calorie food products with lower sugar and fat. Are diabetic foods the answer or could smarter food solutions exist? *UK state of the Nation 2016 (Diabetes UK); Public Health England (2014) Adult obesity and type 2 diabetes. Gateway number:

8 Resistant Starch Consumer consumption How much resistant starch does a typical western-style diet provide? Consumers of a western-style diet eat very little RS (currently estimated at 4-6 g/person/day) and not enough dietary fibre overall (generally less than 20g dietary fibre/person/day). It has been estimated that an intake of at least RS 20g/person/day is desirable to improve health status and lower the risk of some chronic diseases. UK Guidelines on carbohydrates and health recommends that the population's fibre intake should increase to 30g a day of dietary fibre/person/day, which includes Resistant Starch. BUT not all fibre is equal and it is difficult to communicate clear dietary advice and health messages to the consumer.

9 Our approach Investigate natural structures in crops, process and ingredients so to maintain their benefits and functionality. Delivering good carbohydrates in a consumer accessible format. Agronomy: Varietal selection on functionality rather than yield. (better crops = better nutrition) Eg, Micronutrient-dense and nutraceutical-rich species and varieties of food crops Harvesting: Focussed on getting the product to consumer in perfect condition. (Nutritional harvesting) Processing: Identify acceptable processing steps that can maintain or elevate the goodness of the crop, without having a unfeasible cost impact. Eg, Fermentation trends, sprouted grains, ohmic heating, PEF Ingredients: Delivering ingredients that can directly replace a current product but with lower glycaemic load.

10 Case Study: Barley Max TM Agronomy approach: Non GM (conventional breeding) varietal development of Barley grain (CSIRO). Assessed for impact to improve health by delivering higher levels of resistant starch and dietary fibre. Realized not all fibre has equal impact. Resistant starch is best at producing short chain fatty acids and feeding the microbiome BARLEYMax TM Lower Glycemic Index (GI) than regular barley. Lower Glycemic load (GI x quantity/100) Higher levels of resistant starch.

11 Case study: New Ingredients Understanding the science, agronomy, ingredient processing is delivering: New ingredients can be developed by changing food processing and microstructure to enhance starch resistance. Cost acceptable, differentiated, clean label solutions These ingredients can be used in bulk in everyday products The resulting products will be low-glycaemic, have a lower caloric value, and an increased fibre content, thus having a major potential to impact on consumer health.

12 Summary Increasing starch resistance to digestion is feasible. Food structure can be used to control the glycaemic potency and caloric impact of starch (and other nutrients) Enhancing resistant starch in staple food products can have a beneficial effect on health. Resistant starch-enhanced ingredients can be applied in a broad range of everyday products for a substantial impact on major health problems such as obesity and diabetes.

13 Acknowledgements Myriam Grundy Ellen Lever Terri Grassby Sarah Berry Peter Butterworth Jeremy Sanderson Peter Ellis Marie Maillot Fred Warren Keith Waldron Pete Wilde Alan Marson Sandra Hill Stephen Jordan-Bird Gary Frost Shatha Alrabiah Andrew Bailey Jonathan Swift Grant Campbell Silvia Galindez-Najera