Better food product design for improved cardiovascular risk

Transcription

1 Better food product design for improved cardiovascular risk Nutrition and cardiovascular disease food matters live... Thursday 24th November 2016, ExCel, London, UK. Dr. Fraser Courts (Nutrition Specialist, Campden BRI)

2 Introduction We have increasingly good evidence for dietary patterns to influence (+ and -) cardiovascular risk. Various reasons: food industry not incentivised to act on this knowledge. It s possible to nudge our food supply chain towards cardiovascular health outcomes with limited sensory loss. Case-study: whole-product reformulation of a classic readymeal towards lower cardiovascular risk.

3 Making food choices for health The consumer is increasing keen to make the right nutritional choices. To do this, the consumer relies on on-pack messaging:

4 Single-target messaging

5 Single-target messaging Piecemeal, on-pack messages: Message type Conditions for use Regulation Example Nutrition claims FOP Traffic lights Health claims Authorised for use where a single nutrient is present beyond a threshold level in a product Convey the quantities of four individual public health nutrients and energy in a product on the FOP. Convey the health properties of a single nutrient or ingredient present beyond a threshold level in a product EC 1924/2006 articles 7, 8 and 9 FSA guidance EC 1924/2006 articles 13 and 14

6 Can we really view food this way? What about the composition of the whole food, or the whole diet? Total carbohydrates Available carbohydrates Oligosaccharides n-3 FAs Trans-fats Sugars Fibre Monosaccharides Total protein Amino acid profile Only Fructose one food Disaccharides in the total diet! Total fats n-6 FAs ALA Total energy Saturated FAs DHA SCFAs Minerals Protein Magnesium bioavailability 2.1 mg iron / 100 g product or per Zinc portion Phosphorus Phytochemicals significant amount PUFAs MUFAs Water Ethanol Polyphenols Stilbenes Glucosinolates Other vitamers Provitamins Vitamin A Vitamin E Copper Vitamin D Phytates Vitamins Vitamin B1-12 Potassium Calcium Vitamin K Phenolic acids Vitamin C Citric acid Iodine Iron

7 Designing consumer food products to improve cardiovascular health A healthy diet isn t about focussing on a single nutrient. Necessary to look at the whole composition of a product in the context of cardiovascular health, rather than single nutrients. Next-up: a case-study of food product development with multiple-compositional targets for CV health.

8 Our approach to development Identify evidenced dietary patterns for CV health Translate pattern to nutrientbased targets Nominate benchmark product to be reformulated Assess contribution of product components to nutrient targets Assess contribution of components to sensory targets Reformulation process Assess success DASH-sodium / OmniHeart Nutritional and consumer assessment Chilled lasagne readymeal

9 Mass (/ 2000 kcal) Energy (% total energy) 1. Identify dietary patterns DASH-sodium / OmniHeart dietary patterns well-evidenced to reduce blood pressure. Mean 11.5/5.7 mm Hg reduction in Sys/Di blood pressure (hypertensives) after 8 weeks. Reduction of 20/10 mm Hg associated with approx. halving of CVD risk. Targets: Total fat 27 Saturated fat 6 Unsaturated fat 21 Carbohydrates 48 Protein 25 TOTAL 100 Cholesterol (mg) 150 Fibre (g) 31 Potassium (mg) 4700 Magnesium (mg) 500 Calcium (mg) 1240 Sodium (mg) 2300

10 2. Translation to nutrient targets Macronutrient DASH / OmniHeart Target (% dietary energy) kcal of a 2000 kcal daily diet* Mass per day (g) Total fat Saturated fat Unsaturated fat Carbohydrates Protein * 2000 kcal is the average daily energy requirement of an adult female How do we translate this to a ready-meal?

11 2. Translation to nutrient targets In ratio to the total energy of the portion: Macronutrient DASH / OmniHeart Target mass per kcal of a 2000 Target (% dietary Mass 200 kcal per portion day (g) kcal daily portion diet* energy) (g) Total fat Saturated fat Unsaturated fat Carbohydrates Protein

12 2. Translation to nutrient targets The same concept applies to the micronutrients (which do not bear energy): Micronutrient DASH / OmniHeart Target / day Mass in a 2000 kcal daily diet Target mass per 200 kcal portion Cholesterol (mg) Fibre (g) Potassium (mg) Magnesium (mg) Calcium (mg) Sodium (mg)

13 7. Finished product BENCHMARK HEARTY

14 % of target % of target 7. Nutritional evaluation Macronutrients Micronutrients Benchmark 'Hearty' 300 Benchmark 'Hearty'

15 7. Labeling: FOP traffic lights HEARTY Each portion of 'Hearty' (445 g) contains Energy Fat Saturates Sugars Salt 1774 kj 10 g 4.5 g 13.8 g 1.1 g 424 kcal 21 % 15 % 22 % 15 % 19 % of an adult's reference intake BENCHMARK Each portion of benchmark (445 g) contains Energy Fat Saturates Sugars Salt 3228 kj 47 g 26.7 g 16.9 g 5.6 g 772 kcal 39 % 67 % 134 % 19 % 93 % of an adult's reference intake

16 7. Labeling: Nutrition claims Claim Condition Benchmark Hearty' Unit Energy reduced 30% reduced energy kcal / 100 g Low fat g fat / 100 g Low saturated fat g sat fat / 100 g Low salt g salt / 100 g Source of fibre g fibre / 100 g High protein kcal protein / 100 kcal High potassium mg / 445 g portion High magnesium mg / 445 g portion High calcium mg / 445 g portion

17 7. Consumer evaluation BENCHMARK HEARTY Central location consumer test (Leamington Spa). 56 consumers from Campden BRI consumer database. 9-point hedonic liking.

18 9-point hedonic liking score 7. Consumer evaluation: hedonics 9 8 Hedonic assessment Benchmark 'Hearty' Appearance Aroma Flavour Texture Overall Liking (n = 56 consumers)

19 Conclusions Product formulation is often forced down the simplified route due to a lack of messaging mechanism and/or technical skills to control multiple nutrient targets. Demonstration that it is possible to nudge our food supply chain towards better cardiovascular health outcomes with limited sensory loss. Still doesn't consider nutrient-nutrient interactions, bioavailability, synergistic effects (less evidence out there). Now offered as a product development or renovation service.

20 Contact: Dr. Fraser Courts Nutrition Specialist, Campden BRI +44 (0)