Biovita Project Biodiversity and Mediterranean Diet

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1 International Scientific Symposium Biodiversity and Sustainable Diets 3-5 November, FAO, Rome Biovita Project Biodiversity and Mediterranean Diet Giuseppe Maiani National Research Institute for Food and Nutrition

2 State of the Art: Epic-Elderly Prospective- Main Results Source:Trichopoulou et al., 2005

adults TAC was positively correlated with the intake of fruit,

3 State of the Art: ATTICA study - adherence to the Mediterranean Diet is associated with total antioxidant capacity in healthy adults TAC was positively correlated with the intake of fruit, vegetables, olive oils Source: Pitsavos et al., 2005 Am J Clin Nutr

4 Mediterranean Diet as a Sustainable Diet Mediterranean Diet appears as a valid model of sustainability from the health, environment and economic point of view, helping to support quality in food and in the meantime helping to promote sustainable resource management through environmental sound farming systems linked to territorial characterisation and to local cultural heritage.

5 Mediterranean Score Mediterranean Score (MS): A dietary score that assessed adherence to a Mediterranean-style relying on plant foods and unsaturated lipids. 8 scores corresponding to 8 key food items defining Mediterranean diet (e.g. monounsaturated and saturated fats ratio). 0-3=no Mediterranean-Style 4-8=Mediterranean- Style (de Groot et al., 1996) Since 60s Italian diet was less and less Mediterranean with MS progressively lowering (from 5 to 3). Increase of saturated fats and animal protein source (meat and milk) are the responsible of this findings Source: Rossi et al., 2002

6 Sample distribution and mean consumption* (g/die) of food groups calculated by MDS class Low (MDS 3) Diet Quality Medium (MDS 4-5) High (MDS 6) % P Cereals (g/die) 225±53 248±71 267± Vegetables (g/die) 167± ± ± Legumes (g/die) 7±19 18±27 22± Fruit (g/die) 162± ± ± Fish (g/die) 39±40 61±62 88± Meat (g/die) 161± ±65 114± Milk and derivatives (g/die) 305± ± ± Alcohol (g/die) 9±11 8±12 5±10 n.s. ratio MUFA/SFA 1.8±0.4 2± ± * values adjusted to energy intake (2500 kcal for men and 2000 kcal for women) From Project Qualità Alimentare

7 Diet quality and lifestyle Smoking habits Low (MDS 3) Diet Quality Medium (MDS 4-5) High (MDS 6) % % % Smoker No smoker Ex smoker Diet Sport practice Socio-economic level Average-low High Body mass index <25 kg/m kg/m kg/m Cardiovascular disease risk* * Based on the values of waist circumference: waist circumference 94 cm for men, waist circumference 80 cm for women From Project Qualità Alimentare

8 Diet quality and biochemical parameters 35,0 30,0 25,0 20,0 9,0 8,0 7,0 6,0 5,0 15,0 4,0 10,0 5,0 0,0 1 ß-Carotene 3,0 2,0 1,0 0,0 1 ß-Cryptoxanthyn pg/ml 1, , ,96 0, ,92 0,9 20 0,88 1 Vitamin E 0 TNFa IL 10 From Project Qualità Alimentare Low Medium High

9 Specific Aims: BIOVITA Project : tools for describing the Italian agro-alimentary system -Identification and valorization of Italian local, traditional and certified products with protected designation of origin (vegetable and animal products). -Identification and characterisation of markers and parameters in order to describe nutritional, organoleptic and sensorial quality. -Evaluation of nutritional and organoleptic properties of horticultural products derived from different cultivation systems and along the whole food chain. -Identification of feeding strategies in dairy cattle for the production of functional foods (milk and milk derived products). -Development of technologies for the conservation and enhancement of milk and dairy products.

10 BIOVITA Project : tools for describing the Italian agro-alimentary system Specific Aims: -Study of parameters responsible for tipicity of selected products through Magnetic Resonance Imaging. -Assessing functionality of selected food through in vitro, ex vivo and in vivo models. -Analysis of the economic impact of commercialization and promotion of local products in national and international markets. -Implementation of Food Composition Table. -Dissemination.

Bioactive molecules and Total Antioxidant Capacity in radishes PGI (Protected Geographical Identification) Radish Lutein (mg/kg) β-carotene (mg/kg) Quercetin (mg/kg) Kaempferol (mg/kg) Apigenin

11 Bioactive molecules and Total Antioxidant Capacity in radishes PGI (Protected Geographical Identification) Radish Lutein (mg/kg) β-carotene (mg/kg) Quercetin (mg/kg) Kaempferol (mg/kg) Apigenin (mg/kg) Treviso 1 year of cultivation 1.35± ± ± ± ± year of cultivation 1.20± ± ± ± ±1.00 Castelfranco 1 year of cultivation 0.99± ± ± ± ± year of cultivation 1.41± ± ± ± ±0.99 Radish FRAP (mmol/kg) TEAC (mmol trolox/kg) Treviso 1 year of cultivation 11.40± ± year of cultivation 12.14± ±0.21 Castelfranco 1 year of cultivation 12.72± ± year of cultivation 4.08± ±0.1

12 Bioactivity of radish polyphenolic extracts TEER Ohms/cm 2 Radish of Treviso 2009 Time/min TEER Ohms/cm 2 Radish of Treviso 2010 Time/min TEER Ohms/cm 2 Radish of Castelfranco 2009 Time/min TEER Ohms/cm 2 Radish of Castelfranco 2010 Time/min

Bioactive molecules and Total Antioxidant Capacity in different Italian

β-carotene (mg/kg) Vitamin C (mg/100g) FRAP (mmol/kg) TEAC (mmol trolox/kg)

91 Bianco Piacentino 37.68±3.97 0.12±0.01 3.97±0.21 3.19±0.30 5.63±0.

47 Rosso di Sulmona 42.55±7.79 0.15±0.03 6.18±0.62 3.28±0.04 7.82±0.

13 Bioactive molecules and Total Antioxidant Capacity in different Italian traditional cultivars of garlic Garlic cultivars Lutein+Zeaxanthin (mg/kg) β-carotene (mg/kg) Vitamin C (mg/100g) FRAP (mmol/kg) TEAC (mmol trolox/kg) Rosso di Proceno 55.19± ± ± ± ±0.91 Bianco Piacentino 37.68± ± ± ± ±0.18 Rosso di Castelliri 57.06± ± ± ± ±0.47 Rosso di Sulmona 42.55± ± ± ± ±0.75 Cultivar Rosso di Castelliri shows vitamin C content and antioxidant properties significantly higher than values obtained for other cultivars.

80±0.89 Wild 1.38±0.22 7.54±1.11 ** 5.70±0.27 ** 83.86±14.73 *** *** P<0.0001; ** P<0.

14 Bioactive molecules and Total Antioxidant Capacity in cultivated and wild plums Plums Lutein +Zeaxanthin β-carotene Vitamin C FRAP (mg/kg) (mg/kg) (mg/100g) (mmol/kg) Cultivated 1.48± ± ± ±0.89 Wild 1.38± ±1.11 ** 5.70±0.27 ** 83.86±14.73 *** *** P<0.0001; ** P<0.01 Wild plums show FRAP, β-carotene and Vitamin C values significantly higher than the values obtained for cultivated plums.

15 Effect of cooking on bioactive molecules and Total Antioxidant Capacity in cultivated and wild chicory *Vitamin C concentration in boiled and panfried product is not detectable

Survey on traditional food consumption in selected Italian geographical areas and assessment of nutritional status in healthy subjects Study Protocol The study is conducted in three geographical

16 Survey on traditional food consumption in selected Italian geographical areas and assessment of nutritional status in healthy subjects Study Protocol The study is conducted in three geographical areas In each area are selected 300 subjects of both sexes (20-50 years) NORTH CENTER SOUTH Lifestyle questionnaire Demographic data (age, sex...) Socio-economic status Physical activity Alcohol consumption Smoking habits Semi-quantitative food frequency questionnaire Cereals Legumes Vegetables Fruit Meat Fish Milk and derivatives Sweets Oils and fats Other food SUB SAMPLE 100 subjects for area; selected on the basis of food consumption Biochemical assessment of the Anthropometric measurements nutritional status

17 Biochemical assessment of the nutritional status Total cholesterol mean values by consumption of fruit and vegetables and food rich in anthocyanins HDL cholesterol mean values by consumption of fruit and vegetables and food rich in anthocyanins mg/dl mg/dl Low Medium High Low Medium High LDL-cholesterol mean values by consumption of fruit and vegetables and food rich in anthocyanins Triglycerides by consumption of fruit and vegetables and food rich in anthocyanins mg/dl Low Medium High mg/dl Low Medium High related to consumption of food rich in anthocyanins related to fruit and vegetables consumption

18 Conclusion Results of BIOVITA Project contribute to improvement of Mediterranean food composition data and Mediterranean diet patterns. Promotion of certified traditional food products represents the basis for the development of integrated and holistic agrofood system.

19 List of participants: Azzini E., Ciarapica D., Durazzo A., Foddai MS., Intorre F., Mauro B., Palomba L., Polito A., Venneria E., Zaccaria M. Thanks for your attention!

The Mediterranean Diet: The Optimal Diet for Cardiovascular Health

The Mediterranean Diet: The Optimal Diet for Cardiovascular Health Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health Cardiovascular Disease Prevention International