21 st November

Transcription

1 21 st November 2013

2 Structure What do consumers eat? Prawn nutrition Dietary reference values (HP diets) Appetite control Future research sustainability and health

3 UK Protein intake top 10 (from NDNS survey) 1. Chicken and turkey dishes 20.3% 2. Beef and veal dishes 15.5% 3. Baked beans 7.0% 4. Eggs 6.7% 5. Bacon and ham 6.6% 6. Meat pies and pastries 6.3% 7. Oily fish 5.4% 8. Sausages 4.2% 9. Pork and pork dishes 3.9% 10. White fish coated and/or fried 3.9% Henderson et al (2003) The National Diet & Nutrition Survey: adults aged 19 to 64 years. Volumes 1-4. Stationery Office, Norwich: HMSO.

4 What fish do we eat in the UK?

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8 Macronutrient composition

9 Good fats! Prawns contain about 195mg cholesterol/ 100g, which is less than an egg (250mg). Fats essential for good health, and prawns can contribute to a healthy lifestyle. It is the processing, cooking and sauces added to prawns that can make it an unhealthy choice. Prawns a rich source of Vitamin E, essential antioxidant vitamin.

10 Micronutrient status

11 Nutritional Summary Why to include shellfish (prawns) in your diet? Shellfish provide proteins, vitamins and minerals and are low in fat and an excellent source of Omega-3 fatty acid. Need more public information on type of fats for health, still the public misconception that shellfish (cold water prawns) are high in cholesterol. High-protein and low in fat good choice for calorie counting? Current UK recommendations advise two portions of seafood a week, (one oily fish), which prawns can be part of. Public increased awareness of type of fish, with Hugh s Fish Fight and issues of sustainability and cost and good for health

12 Nutritional Summary Appetite control the role of shellfish and cold water prawns on appetite control for weight loss? Health enhancing qualities of cold water prawns impact on markers of metabolic health in chronic and acute feeding studies?

13 Example of daily hunger pattern More Hungry Typical Meal Protein Enriched Meal Less Hungry Breakfast Lunch Dinner n=12 obese men, unpublished data

14 Three levels of operation: Expression of appetite Behavioural pattern when and what you eat Peripheral physiology & metabolism blood samples Brain activity fmri & PET scanning

15 Assessment of Motivation to Eat Hunger the subjective expression of a willingness or motivation to obtain and eat food Appetite the disposition or desire to eat a specific food Satiation within meal termination of eating (fullness & pleasantness) Satiety between meal interval (fullness) Adapted from: Johnstone AM (2010), Food Science and Technology, 24, 30-33

16 Expression of appetite Behavioural (appetite and motivation to eat) Type of protein WL diet - meat v s vegetable on hunger Type of meal - palatability Amount of protein and carbohydrate on ad libitum feeding Mechanistic (hormones, amino acid profile) Single amino acids and peptides Gut-brain interaction+ palatability - IV or ng feeding? Free-living context Large scale high-protein weight loss study Meta analysis of long-term HP diets

17 Work Package 3. Microbiota, gut function and biomarkers of appetite and related health claims Lead scientists; Dr Alexandra Johnstone and Prof Harry Flint

18 High protein diets for appetite control? Normal-protein intake, at maintenance energy requirements, in the UK population, is around 13% of energy intake, which for: A normal weight (75 kg) male, represents 1.56 MJ (371 kcal) or 92 g/d protein A normal weight (60 kg) female, 1.05 MJ (250 kcal) or 62 g/d protein. There is no real consensus on the definition of a high-protein diet, but many studies have used protein at 30% of energy. For example, 30% of 8.4 MJ (2000 kcal diet) is 148 gprotein, only 50% more than the normal intake for a male. It is important to note this does not mean that subjects eat double the amount of protein (g), because during weight loss, energy intake is restricted. Protein-enriched diets can be classified as 20% protein from energy. Johnstone AM. High protein diets for appetite control and weight loss the holy grail of dieting? British Journal of Nutrition (2009) 101,

19 Protein Induced Satiety A dose dependent satiating effect of protein has been shown, with quite a range of concentrations of protein offered acutely, in a single meal, to subjects who are in energy balance and weight stable. Persistent protein-induced satiety has been shown when a high protein diet is given for 24 hup to several days. Tomé D et al. Mechanisms responsible for the protein-induced suppression of food intake. Am J Clin Nutr 2009;90:838S-843S Role of type, amount (gor %) and interactions with energy density not defined.

20 Meal requirements Protein enriched (30% protein) Moderate carbohydrates (40%) Low fat (30%) Vegetable - one serving per dish The range is based on the principle that protein fills you up more than carbohydrate or fat do, and so keeps you fuller for longer. And because you feel fuller for longer, you should be able to control hunger more, reducing the temptation to snack.

21 Fuller Longer : 4 weeks 5% weight loss over 4 weeks; total average weight loss is 4.73 kg (p<0.001) 0-0,5-1 -1, , ,5-4 -4, Week ,99 91, Day 1 Day 29

22 Fuller Longer : 8 weeks Weight loss over 8 weeks

23 Test day lunch -HP Vs NP: fish and meat Paella Seafood Risotto Cottage pie Singapore noodles

24 Test Day Visual Analogue Scales Hunger Normal Protein Lunch High Protein Lunch 50.0 VAS Rating :30 09:30 08:15 Breakfast 10:30 11:30 12:30 13:30 13:15 Lunch 14:30 15:30 Time DIET effect (p=0.007); DIET-TIME effect (p=0.003) & onwards No meal provision effect 16:30 17:30 18:30 19:30 20:30 21:30 22:30

25 Diogenes study: prevention of weight regain Larsen et al. (2010) Diets with High or Low Protein Content and Glycemic Index for Weight-Loss Maintenance New England Journal of Medicine, 363: Weight regain was 0.93 kg less for participants on a high protein diet than for those on a low protein diet Fewer participants in the high-protein, low-gi groups dropped out of the project than in the low protein, (~26% vs. ~37%)

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27 Definition of a sustainable diet Diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. UN General Assembly, Report The Right to Food, to the Human Rights Council, GE

28 There is a real need to evaluate how plants can be used as sustainable alternative protein sources with a focus on partial replacement of meat in healthy, balanced diets SUSTAINABLE FOOD PLANTS: Identification and characterisation of plant varieties (rich in proteins) that can be grown locally, and establish their nutritional attributes: comprehensive foods analysis, as macro-, micro-, and non-nutrients. HUMAN DIETARY INTERVENTION STUDIES: Investigation of dietary components (i.e. protein-rich plants) and their impact on human health. CONSUMER STUDIES: Identification, understanding of potential barriers of acceptance and change within both the agri-food supply chain and consumers for novel plant based food (i.e. protein-rich). The research will create an informed platform to advise-assist-support the Food Industry to respond to change

29 Thanks to Claire Fyfe at the Rowett Thank you, Questions?