Gordon Bacon, CEO & Dr. Julianne Curran Manager-Market Innovation

Transcription

1

2 Gordon Bacon, CEO & Dr. Julianne Curran Manager-Market Innovation

3 Canadian Pulses Pea Bean Lentil Chickpea Yellow Pinto Large green Kabuli Green Navy (White) Small green Desi Marrowfat Black Red Austrian Winter Kidney Maple Romano Small Red

4 World Trade in Pulses Argentina 3% Turkey 3% Others 17% Canada 38% India 4% Myanmar 4% Australia 5% France 6% China 10% US 10%

5 Sustainable solutions: affordable, healthy, nutritious food contributing to more sustainable farming systems

6 Decrease Cost Increase Value

7 Safety Reliability Affordability Service, etc. Increase Value

8 Decrease Cot Increase Value Marketing Messages Health (3) Nutrition (4) Environment (3) Targets Audiences Food/retail companies Media Consumer Influencer Government Trade Research Regulatory Government Training CSCA Members International Trade Grower groups Pilots Coalitions/company Prototypes Food Sector

9 Pulses The Marketable Attributes NUTRITION High Fibre High Protein Nutrient Dense Low fat HEALTH Cardiovascular health Diabetes Weight management SUSTAINABILITY GHG emissions Soil health Water Biodiversity

10 The Sustainable Solution: Pulses use half the nonrenewable energy inputs of other crops reduce the environmental footprint of your grocery cart are efficient users of green water

11 Energy to Create Nitrogen in Plant-Available Forms Biological Nitrogen Fixation Haber Bosch Process Lightning vs. Solar Energy Fossil Fuel Energy

12 Reducing Non-renewable Energy Use 70% of the nonrenewable energy used in cropping systems in western Canada is attributable to inorganic N fertilizers (Zentner et al. 2004) Adapted from Zentner et al. (2004) Soil & Tillage Research 77:

13 Pulses: lowering GHGs 2 Reducing the need for commercial nitrogen fertilizers, pulses reduce nitrous oxide (N 2 O) emissions from crop rotations. Over the full rotation difference of 696 Kg CO2 per hectare With pea No pea Adapted from Lemke et al. (2007) Agron. J. 99:

14 Pulses, along with no-till practices, have been shown to increase soil C, helping to pull CO2 out of the air. Pulses: lowering GHGs

15 Pulses: lowering GHGs Pulses, along with no-till practices, have been shown to increase soil C, helping to pull CO2 out of the air. Statistics Canada (2007) & AAFC (2010)

16 Gan et al Unpublished results, Agriculture and Agri-Food Canada

17 Energy Intensity of Pulses vs. Other Foods Adapted from: Carlsson-Kanyama et al. Ecological Economics 00 (2003) Food and life cycle energy inputs: consequences of diet and ways to increase efficiency.

18 Pulses The Marketable Attributes NUTRITION High Fibre High Protein Nutrient Dense Low fat HEALTH Cardiovascular health Diabetes Weight management SUSTAINABILITY GHG emissions Soil health Water Biodiversity

19 Pulses: A strong dietary candidate for nutrition and chronic disease issues Julianne Curran, PhD

20 Pulses Pulses: The Marketing Brand Attributes Essence NUTRITION Fibre Protein Low fat Nutrient Dense HEALTH BENEFITS Cardiovascular health Weight management Diabetes

21 FibreIntakes High levels of dietary fibreare associated with: significantly lower prevalence rates for coronary heart disease and stroke (Anderson et al, 2009) improved serum lipid concentrations (Brown et al, 1999) improved blood glucose control in diabetes (Anderson et al, 2004) bowel regularity (Cummings, 2001)

22 Pulses & Fibre 1 cup of pulses per day = grams of fibre = ½ our daily fibre requirement

23 Plant Protein To minimize the amount of saturated fat in the diet, Canada s Food Guide suggests that people regularly choose beans and other meat alternatives such as lentils and tofu. Legumes (beans, peas and lentils) are also sources of folate and fibre. Eating more vegetable protein, while cutting back on easily digested carbohydrates may benefit the heart. A 20-year prospective study of 82,802 women found that those who ate lowcarbohydrate diets that were high in vegetable sources of fat orprotein had a 30 percent lower risk of heart disease, compared to women who ate high-carbohydrate, low-fat diets. HaltonTL, Willett WC, Liu S, et al. Low-carbohydrate-diet score and the risk of coronary heart disease in women. N Engl J Med. 2006; 355:

24 Pulses & Protein Protein in raw pulses (dry weight basis) Protein (%) Pea Bean Lentil Chickpea Soy 39% Wheat 15% Rice 7% Protein in cooked pulses (wet basis): 8-9%

25 Pulses & Protein In Canada, nutrient content claims for protein (e.g. Good source of protein etc.) can only be made if that food has a protein rating > 20 in a reasonable daily intake amount. Protein Rating = Existing PER values of common foods from Health Canada Food PER Pulses Beans, navy (dry) 1.2 Chickpeas, cooked 1.6 Kidney beans 1.1 Lentils, cooked 0.3 Pea flour 1.2 Protein in a Reasonable Daily Intake x Protein Efficiency Ratio (PER) Other legumes Pinto beans 0.5 Peanuts 1.7 Soybeans, heated 2.3 Soy protein 2 PER = weight gain (g) / protein consumed (g) Meats/Eggs Beef or veal, muscle 2.7 Egg white 3 Egg, whole 3.1 Fish 2.7 Pork, ham 2.7 Poultry 2.7

26 New PER Data Source = Protein Rating of Excellent Source = Protein Rating > 40 Adj. PER Protein in Protein Rating 250 ml Black Bean 1.74 (0.19) (2.81) Chickpea 2.36 (0.10) (1.56) Kidney Bean 1.68 (0.23) (3.45) Navy Bean 1.58 (0.11) (1.81) Pinto Bean 1.91 (0.39) (5.85) Split Green Pea 0.92 (0.36) (5.91) Split Yellow Pea 1.52 (0.39) (6.20) Split Red Lentil 1.00 (0.22) (4.55) Whole Green Lentils 1.35 (0.36) (6.67) Casein 2.50 House et al, Unpublished data.

27 PDCAAS Results & Protein Content Claims in U.S. Excellent source of protein : PDCAAS > 0.2 and amount of protein >20% DRV of 50g Good source of protein : PDCAAS > 0.2 and >10% DRV PDCAAS = amino acid score x true protein digestibility AA Score TPD% PDCAAS %DRV in 250 ml Black Beans Chickpeas Navy Beans Pinto Beans Red Kidney Beans Split Green Peas Split Red Lentils Split Yellow Peas Whole Green Lentils Casein 1.01 House et al, Unpublished data..

28 Pulses are Nutrient Dense Nutrient Dense = foods that provide substantial amounts of vitamins and minerals and relatively few calories

29 General Indication of Nutrition Claims for Pulses Nutrient Claim (based on 250mL reference amount and 250mL serving size) (any changes at smaller serving sizes 175mL and 125mL are noted) Potassium Excellent source Claim drops to good source at 175mL; Claim drops to source at 125mL Fibre Very high source Claim drops to high source at 125mL Protein Good source For chickpeas (based on previous PER data) Calcium Source Claim is lost at 175mL and 125mL Iron Excellent source Claim drops to good source at 125mL Vitamin K Source Claim is lost at 125mL Thiamin Good source Claim drops to source at 125mL Riboflavin Source Claim is lost at 125mL Niacin Good source Claim drops to source at 175mL and 125mL Vitamin B6 Folate Pantothenate Source Excellent source Source Phosphorus Good source Claim drops to source at 125mL Magnesium Excellent source Claim drops to good source at 175mL and 125mL Zinc Excellent source Claim drops to good source at 175mL; Claim drops to source at 125mL Selenium Source Claim is lost at 125mL Copper Excellent source Claim drops to good source at 175mL; Claim drops to source at 125mL Manganese Excellent source

30 Pulses & CVD research In 2010, a published meta-analysis of 10 human clinical trials (268 participants) found consuming a non-soy legume diet for a minimum of 3 weeks resulted in reduced total cholesterol and LDL-cholesterol. (Bazzano et al, Nutr, Metab& Cardiovascular Diseases, 2010) eating pulses regularly: total cholesterol: 11.8mg/dL (5.5%) bad LDL cholesterol: 8 mg/dl(6.6%) may lower the risk of CVD

31 Pulses & CVD meta-analysis (Bazzano et al, Nutr, Metab & Cardiovascular Diseases, 2010) 10 randomized controlled trials Combined data = 268 participants 188 men Age ranged from High, borderline high, and normal cholesterol Not taking cholesterol lowering drugs 4 trials in the U.S.; 2 in Australia; 2 in Spain; 1 in Chile; 1 in New Zealand

32 Pulses & CVD meta-analysis (Bazzano et al, Nutr, Metab & Cardiovascular Diseases, 2010) Study durations ranged from 3 8 weeks Most were crossover designs Intervention diets included addition of mixed legume dishes, whole chickpeas, field bean flour, whole pinto beans, canned baked beans Dose amounts ranged from g/day (mean = 140 g/d= ~ 1 cup) Control diets were calorie and macronutrient matched, often with a wheat-based or canned vegetable substitution

33 Pulses & CVD meta-analysis (Bazzano et al, Nutr, Metab & Cardiovascular Diseases, 2010) Pooled mean net changes from a legume diet: Total cholesterol: mg/dl(1.2 to -31.4) = 5.5% HDL cholesterol: 0.85 mg/dl(-4.03 to 5.91) LDL cholesterol: mg/dl( to 0.0) = 6.6% Triglycerides: mg/dl( to 0.80)

34 Pulses & Diabetes 18 published research studies have reported that pulses have a significantly lower glycemic index than carbohydrate-containing control foods. More than 30 published studies have found that pulse consumption results in significant reductions in post-meal peak glucose or area under the curve compared to carbohydratecontaining controls like rice, pasta, white bread. Research underway: Development of Low Glycemic Index Breads from Pulses David Jenkins, University of Toronto

35 Pulses & Diabetes The Canadian and American Diabetes Associations recommend the consumption of dietary pulses as a means of optimisingdiabetes control through lowering the GI and increasing the dietary fibre content of the diet. Pulses & Diabetes In 2009, a published meta-analysis of 41 long-term human clinical trials found that long-term pulse consumption (pulses alone, as part of low glycemicindex or high fibrediet) resulted in: fasting blood glucose HbA1c (marker of long term blood sugar control) fasting insulin levels (Sievenpiper et al. Diabetologia, 2009)

36 Pulses & Diabetes meta-analysis (Sievenpiper et al. Diabetologia, 2009) 11 trials investigating pulses alone Mostly crossover (7/11; 5 with washout) Mean sample size of 23 Pulse types included chickpeas, black-eyed peas and various beans (red and white kidney, black, pinto, fava and white Mean dosage was g/day (~1 cup) Mean duration was 6.7 weeks

37 Pulses & Diabetes meta-analysis (Sievenpiper et al. Diabetologia, 2009) Pooled analysis showed that fasting blood glucose and fasting blood insulin were significantly decreased by pulses alone. FBG decreased by FBI decreased by No significant changes in glycosylatedblood proteins (GP) and HOMA of insulin resistance for studies with pulses alone. Significant reductions in GP were observed when diets were high fibreor low GI.

38 The pulse industry and AAFC have made significant investments in pulses, nutrition & health research over the last few years. Heart disease Diabetes Weight management