Food Systems in Health

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Food Systems in Health

• Session 2
• Health Implications

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Food, Health, Nutrition

• Julie B. Hirsch, Ph.D.
• Director, Product Development, WellGen, Inc.
• Member Adjunct Faculty of Food Science, Rutgers
• June 29 2006

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CONTENT
Worth being familiar with
Important to know
Big Ideas Enduring Understandings
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3 Key Concepts (i.e. BIG ideas)

• FOOD
• Food is a very complex system made up of lots of
  many individual components
• HEALTH
• Functional foods are the healthy foods
• NUTRITION
• There are no bad foods, just bad diets
• (includes poor diet choices and maybe bad
  parenting)

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FOOD is a very complex system made up of lots of
many individual components
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FOOD

• Any substance that is eaten or otherwise taken
  into the body to sustain physiological life,
  provide energy and promote nutrition

the stuff that sits on your plate
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What is the make-up of Food?

• Array of chemicals including
• Water
• Nutrients
• Colors
• Flavors
• Other known and unknown compounds
• Textures

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Six Classes of Nutrients

• Carbohydrate
• Protein
• Fat
• Vitamins
• Minerals
• Water

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Provide Energy?

• Carbohydrate
• Protein
• Fat
• Vitamins
• Minerals
• Water

• YES
• YES
• YES
• NO
• NO
• NO

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Vitamins are

• a group of organic compounds
• do NOT supply calories
• a disparate group of compounds
• they have little in common either chemically or
  in their metabolic function
• water soluble or fat soluble

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The Power of Vitamins

• elimination from the diet must result in a
  more-or-less clearly defined deficiency disease,
  and restoration must cure or prevent that
  deficiency disease

Vitamins are ESSENTIAL
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Water Soluble Vitamin Functions

• Water Soluble Vitamins
• Vitamin C
• B Vitamins
• Thiamin (B1)
• Riboflavin (B2)
• Niacin
• Vitamin B6
• Folic Acid
• Vitamin B12
• Pantothenic Acid
• Biotin

Skin, bones, infections
Release energy from MACROnutrients
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Fat Soluble Vitamin Functions

• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K

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Vitamins and Solubility

• Water Soluble
• Vitamin C
• B Vitamins
• Thiamin
• Riboflavin
• Niacin
• Pantothenic Acid
• Biotin
• Vitamin B6
• Folic Acid
• Vitamin B12

• Fat Soluble
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K

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Composition Examples
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Composition Examples
Salmon Little Carbohydrate Some Fat LOTS
Protein LOTS of Antioxidants
Chocolate LOTS Carbohydrate Good Amount Fat Some
Protein LOTS of Antioxidants
Tea No macronutrients NO micronutrients LOTS of
Antioxidants
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What is the make-up of Food?

• Array of chemicals including
• Water
• Nutrients
• Colors
• Flavors
• Other known and unknown compounds
• Textures

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HEALTH
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Functional Foods are Healthy Foods
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HEALTH

• A continued state of soundness and vigor of body
  and mind

It is reflected in low infant mortality,
longevity, low morbidity to infectious and
chronic disease (i.e. increased resistance).
feeling good inside and out
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Functional Food

• 1. Foods or dietary components that may provide a
  health benefit beyond basic nutrition1
• 2. General term for foods that provide an
  additional physiological benefit beyond that of
  meeting basic nutritional needs2

Inherently Functional ? Fresh produce Fresh
fruit Fresh vegetables ? Skim milk ? Orange
Juice
Imposed Functional ? Fortified Enhanced
foods Breads Energy bars Margarines
1http//www.ific.org/nutrition/functional/index.cf
m 2Boyle and Anderson, Personal Nutrition, 5th
ed. p.194
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Composition Examples
Salmon Little Carbohydrate Some Fat LOTS
Protein LOTS of Antioxidants
Chocolate LOTS Carbohydrate Good Amount Fat Some
Protein LOTS of Antioxidants
Tea No macronutrients NO micronutrients LOTS of
Antioxidants
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What is the make-up of Food?

• Array of chemicals including
• Water
• Nutrients
• Colors
• Flavors
• Other known and unknown compounds
• Textures

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Nutraceuticals

• Naturally-derived, bioactive compounds that have
  health promoting, disease preventing or medicinal
  properties
• May be delivered in the form of
• Food (Functional Food)
• Dietary Supplement
• or in both forms

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Origin of healthy
INTACT Plants and Foods
Bioactives Functional Components
Nutraceuticals
Dietary Supplements
Botanicals Nutrients and Non-Nutrients
Fortified with Nutraceuticals
Whole Foods
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Antioxidants

• chemicals that prevent the oxidation of other
  compounds

Think RUST
antioxidants prevent it in your body
Other terms Non-nutrients Phytochemicals Nutraceu
ticals Bioactives
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Phytonutrients
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Chocolate and Health

• Biological Effects
• Anti-angiogenic
• Anti-thrombotic
• Vasodilatory
• Anti-carcinogenic
• Anti-inflammatory

Blumberg, J. Nutr. 133 3244S-3246S, 2003
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Salmon and Health

• Heart

Blumberg, J. Nutr. 133 3244S-3246S, 2003
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Tea and Health

• Biological Effects
• Anti-angiogenic
• Anti-bacterial
• Anti-carcinogenic
• Anti-diabetic
• Anti-inflammatory
• Anti-thrombotic
• Anti-oxidant
• Anti-viral
• Hypocholesterolemic
• Hypoglycemic
• Vasodilatory

Mechanism of Action?
Blumberg, J. Nutr. 133 3244S-3246S, 2003
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Tea Composition is Complex

• FLAVONOIDS
• Flavan-3-ols
• Catechins Theaflavins
• Epigallocatechin (EGC) ? Theaflavin (TF1)
• Catechin (C) ? Theaflavin-3-gallate (TF2a)
• Epicatechin (EC) ? Theaflavin-3'-gallate (TF2b)
• Epigallocatechin gallate (EGCG) ?
  Theaflavin-3,3'-digallate (TF3)
• Gallocatechin gallate (GCG)
• Epicatechin gallate (ECG)
• Catechin gallate (CG)
• FLAVONOLS
• Kaempferol
• Myricetin
• Quercetin

Bhagwat et. al. 2003. http//www.nal.usda.gov/fnic
/foodcomp/Data/Other/IFT2003_TeaFlav.pdf
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NUTRIGENOMICS
addresses the role of diet in gene expression
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FAT

• MACRONUTRIENTS, an Example

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Good Fats/Bad FatsThink Blood and Brain

• BAD
• raise LDL
• lower HDL "good cholesterol
• Saturated
• Sources Meat, dairy, eggs and seafood (Animal)
  coconut, palm oil (Plant)
• Trans
• Sources Fried foods, processed foods with
  hydrogenated oils

• ?GOOD
• lower total cholesterol
• lower LDL bad cholesterol
• Monounsaturated
• Sources Nuts, canola, olive oil
• Polyunsaturated
• Sources Seafood (Animal), Corn, soy, safflower,
  sunflower (Plant)
• Omega 3s polyunsaturates

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Health Benefits from Lipids

• Cardiovascular health
• Infant nutrition memory enhancement
• Body weight management
• Natural defense

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Omega-3 Fatty Acid claims
?

• Examples of some structure/function claims
• Omega-3s support cardiovascular health
• Omega-3s support healthy brain function
• Omega-3s support healthy brain and eye
  development
• Omega-3s support a healthy immune system
• Omega-3s are beneficial for health maintenance
• In using a structure/function claim the
  manufacturer is responsible for ensuring the
  accuracy and truthfulness of the claims the FDA
  does not pre-approve the claims, however, they
  must be truthful and not misleading

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Omega 3 Products
?
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Trans Fats
?

• Associated with increased risk of coronary heart
  disease
• metabolic studies a 1994 estimated 30,000
  premature CHD deaths annually could be
  attributable to consumption of trans fatty acids
• Because of the weight of the evidence, the FDA
  now requires including trans fatty acid content
  on the food label

Willett WC, Ascherio A. Trans fatty acids Are
the effects only marginal? Am J Public Health
1994 84722-724.
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NUTRITION
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There are no bad foods, just bad diets
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NUTRITION

• The sum of biochemical and physiological
  processes concerned with the growth, maintenance,
  and repair of the living body as a whole, or of
  its constituent organs
• Graham Lusk, The Science of Nutrition, 1928

what happens to food once it passes your lips
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Functions of Food

• Provide energy (satisfy hunger)
• Provide nutrients (satisfy nutrition)
• Detect, treat, prevent illness manifestations
• Initiate and maintain interpersonal
  relationships
• Determine extent of interpersonal distance
• Express socio-religious beliefs
• Express social status prestige
• Recognize special achievement
• Cope with psychological stress
• Reward/punish influence others behaviors
• Detect, treat, prevent cultural behavior
  deviations

PHYSIO LOGICAL
EMOTION
PSYCHO LOGICAL
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Origins of Nutrition Basic 4

• Meat
• Dairy
• Vegetables
• Grains

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Basic 4 is OLD History
70s
60s
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1992 Food Guide Pyramid
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2005 MyPyramid
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Diet Food, Nutrition, Health

• Diet is related to five of the leading causes of
  death
• Heart disease
• Cancer
• Stroke
• Diabetes
• Hypertension
• Early nutrition science efforts concentrated on
  eliminating deficiency diseases
• eliminated today in 1st world (like USA) given
  abundant food supply and practice of fortifying
  food with essential nutrients
• Today, overnutrition, poor dietary habits, and
  environmental/lifestyle factors,contribute to
  development of degenerative and chronic diseases

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HOW DO YOU MAKE THE RIGHT FOOD CHOICES?
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Nutrition Labels
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Dietary Reference Intakes (DRIs)

• Reference values
• quantitative estimates of nutrient intakes
• used for planning and assessing diets for
  healthy people
• Refer to average daily nutrient intake of
  individuals over time

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Labeling Requirements

• Macronutrients
• Micronutrients
• vitamin A
• vitamin A as beta-carotene
• vitamin C
• calcium
• iron

RDI Reference Daily Intake reference value for
vitamins, minerals and protein
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Nutrition Facts - requirement
1
Calories
Calories
Fat
2
Macronutrients
Cholesterol
Micronutrients
3
Sodium
Others Cholesterol Sodium
4
Carbohydrate
Protein
Vitamin A Vitamin C Calcium Iron
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More Nutrition Facts
Can add more nutrients to the Nutrition Facts
panel if you fortify
Can highlight healthfulness by including
unsaturated fats
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More Facts

• Gotta have the label even if theres not much to
  say!

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Labeling Requirements

• Macronutrients
• Micronutrients
• vitamin A
• vitamin A as beta-carotene
• vitamin C
• calcium
• iron

If there is no RDI technically a
non-nutrient, do not need to label
RDI Reference Daily Intake reference value for
vitamins, minerals and protein
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Nutrients vs. Non-Nutrients

• Nutrients (RDIs)
• vitamin A
• vitamin C
• thiamin
• riboflavin
• niacin
• calcium
• iron
• vitamin D
• vitamin E
• vitamin B6
• folic acid
• vitamin B12
• phosphorus
• iodine
• magnesium

• Non-Nutrient (NO RDIs)
• natural, bioactive chemical compounds that have
  health promoting, disease preventing or medicinal
  properties
• Examples, include any
• Nutraceuticals
• Phytochemicals
• Bioactives
• Antioxidants
• Botanicals

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Health claims on labels
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Types of Claims allowed
LEAST Scientific Evidence

• Health Claims
• Qualified Health Claims
• Structure/Function Claims

MOST Scientific Evidence
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WHAT ABOUT OVEREATING?
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Its All About Calorie Balance

• If you eat more calories than your body uses,
  they will be stored as fat

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Its All About Calorie Balance

• One pound of body fat is equal to 3,500 Kcal
• In theory, losing one pound requires a deficit of
  3,500 calories

Eating 500 fewer calories per day - or expending
500 more calories - would result in losing one
pound per week
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Calories and Energy Balance NOT Higher order
math

• Calories IN Calories OUT Maintain Weight
• Calories IN gt Calories OUT GAIN Weight
• Calories IN lt Calories OUT LOSE Weight

To maintain a desirable weight, energy intakes
should not exceed energy needs
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Want to Lose Weight?

• Calories
• Fat
• Carbs?

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Obesity
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December 13-19, 2003
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(No Transcript)
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Obesity Prevalence 1960s 1990s
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Obesity Trends Among U.S. AdultsBRFSS, 1985
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1986
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1987
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1988
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1989
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1990
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1991
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1992
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1993
(BMI 30, or 30 lbs overweight for 5 4
person)
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Obesity Trends Among U.S. AdultsBRFSS, 1994
(BMI 30, or 30 lbs overweight for 5 4
person)
78
Obesity Trends Among U.S. AdultsBRFSS, 1995
(BMI 30, or 30 lbs overweight for 5 4
person)
79
Obesity Trends Among U.S. AdultsBRFSS, 1996
(BMI 30, or 30 lbs overweight for 5 4
person)
80
Obesity Trends Among U.S. AdultsBRFSS, 1997
(BMI 30, or 30 lbs overweight for 5 4
person)
81
Obesity Trends Among U.S. AdultsBRFSS, 1998
(BMI 30, or 30 lbs overweight for 5 4
person)
82
Obesity Trends Among U.S. AdultsBRFSS, 1999
(BMI 30, or 30 lbs overweight for 5 4
person)
83
Obesity Trends Among U.S. AdultsBRFSS, 2000
(BMI 30, or 30 lbs overweight for 5 4
person)
84
Obesity Trends Among U.S. AdultsBRFSS, 2001
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
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Obesity Trends Among U.S. AdultsBRFSS, 2002
(BMI 30, or 30 lbs overweight for 5 4
person)
(BMI ?30, or 30 lbs overweight for 54 person)
No Data lt10 1014
1519 2024 25
86
Obesity Trends Among U.S. AdultsBRFSS, 2003
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
87
Obesity Trends Among U.S. AdultsBRFSS, 2004
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
88
Obesity Trends Among U.S. AdultsBRFSS, 1991,
1996, 2004
(BMI ?30, or about 30 lbs overweight for 54
person)
1996
2004
No Data lt10 1014
1519 2024 25
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Prevalence of Obesity and Dieting 1960s 1990s
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Who do we BLAME?

• FOOD
• LIFESTYLE
• TRANSPORTATION
• COMMUNITIES

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3 Key Concepts (i.e. BIG ideas)

• FOOD
• Food is a very complex system made up of lots of
  many individual components
• HEALTH
• Functional foods are the healthy foods
• NUTRITION
• There are no bad foods, just bad diets
• (includes poor diet choices and maybe bad
  parenting)

92
Food Science Resources

• http//members.ift.org/IFT/Education/TeacherResour
  ces/

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Thank You
Julie B. Hirsch, Ph.D. WellGen,
Inc. jhirsch_at_wellgen.com