NPS1-7 The role of nutraceuticals in health along with basic nutrition
GLOBAL NUTRIENT SECURITY AND NUTRIENT BIOAVAILABILITY
H. Lelieveld1, I. Odriozola-Serrano2, G. Oms-Oliu2, O.
Martin-Belloso2
1GHI Association, c/o Department Food Science &
Technology, Universität Für Bodenkultur, Vienna, Austria
2Department of Food Technology, University of Lleida, Agrotecnio Center, Lleida, Spain
A billion people suffer from hunger, but even if people re- ceive their energy supply, they often do not receive enough es- sential nutrients. In many cases these nutrients are in the food, but not bioavailable, thus, attention should be paid to making nutrients accessible to the organism. Preservation technologies are being used to obtain safe and stable food, in addition, feasi- bility of using these technologies to enhance the bioavailability of certain nutrients present in food products is under study.
Depending on the food matrix, the presence of antagonistic agents may substantially compromise nutrient bioavailability.
Thereby, an update on the state of the art of processing tech- nologies regarding the effects on nutrient bioavailability on di- fferent foods will be presented through the discussion of some of the key aspects that rule the enhancement or decrease of nutrient bioavailability in preserved food. As fruits and vegeta- bles are rich sources of nutrients and other health-related com- pounds, case studies on various plant foods will be presented to illustrate the ability of thermal and nonthermal food preserva- tion technologies for increasing nutrient accessibility to the or- ganism. Although an improvement of nutrient bioavailability is important for population in general, this is a critical concern for people who do not have a guaranteed food security.
Key words: Food security, nutrient bioavailability, proces- sing technologies.
ANCIENT WISDOM AND NUTRACEUTICALS - IN- TERNATIONAL PERSPECTIVE
L R. Juneja
Taiyo Kagaku Co., Ltd.,Yokkaichi, Mie, Japan
The role of diet in health maintenance and disease preven- tion has been known for centuries based on experience and epidemiological data. We have explored functionality of green tea and various other botanical by various scientific studies to confirm the health benefits. Many studies on various nutraceu- ticals based on ancient secrets will be discussed. The relations- hip between food and health is complex and continuously evol- ving with recent increased consumer awareness of nutrients and nutraceuticals and their delivery system that has begun to appear in a tremendous increase in the market size
Key words: Botanicals, disease prevention, nutraceuticals.
DRUG-INDUCED NUTRIENT DEPLETION: UNMET CLINICAL NEED OR LABEL WARNING?
M P. Palthur
Indigene Pharmaceuticals, Inc., Hyderabad, India The depletion of nutrients by drug treatments and iatroge- nic nutritional deficiencies is a long-standing problem in the current health care. Although the disease itself is the primary factor in the progression of symptoms, scientific literature with varied level of evidence indicate the role of nutrient depletion in the progression of disease. Furthermore, drug-induced nu- trient depletion seems to be understated in the current drug re- view and approval process as an adverse drug reaction among the cluster of adverse reactions and side-effects on patient safety information sheets. Drug-Induced Nutrient Depletion is complex and appropriate system of comprehensive disease ma- nagement program is yet to be evolved. This session is inclined to raise debate and call for action on Drug-Induced Nutrient Depletion issues rather than reviewing the published literature.
Various options for debate including, nutrition panel review as a component of drug approval are proposed. Furthermore, repurposing of nutraceuticals and the co-existence and inte- gration of nutraceuticals and pharmaceuticals is proposed as a prospective product solution.
Key words: Drugs, health care, nutrient depletion.
Paralleled Symposia
Ann Nutr Metab 2013;63(suppl 1): 1-1960 Published online: September 13, 2013
MAPPING FRUIT, VEGETABLE AND PHYTONU- TRIENT CONSUMPTION GLOBALLY
Y. Lin
Supplement Product Development, Amway Corpo- ration, USA.
Fruits and vegetables are important sources of key nutrients, such as potassium, dietary fiber, folic acid, vitamins A, C and E with recommended intakes. Additionally, they contain natura- lly occurring phytochemicals, which may have health benefits beyond basic nutrition, despite having no recommended in- takes at this time. By utilizing the World Health Survey (WHS) Data and Global Environment Monitoring System (GEMS) Data which maps clusters, new global research will reveal, by global cluster as defined by the World Health Organization, the number of servings of fruit and vegetables consumed, the top fruits and vegetables consumed based on volume intake, and indicate the most concentrated phytonutrient sources among the fruits and vegetables being consumed. These findings will provide the foundation for further research documenting any global phytonutrient shortfalls. The research design mirrors an earlier protocol, which quantified the “phytonutrient gap” or intake shortfalls of nine phytonutrients found predominantly in fruits and vegetables among the US population (published February 2012 in the paper entitled “Phytonutrient Intake by Adults in the United States in Relation to Fruit and Vegetable Consumption” in the Journal of the Academy of Nutrition and Dietetics.
Key words: Fruit, vegetable, phytonutrient consumption
COLLABORATIVE FUNCTIONAL FOOD AND NU- TRACEUTICAL RESEARCH OPPORTUNITIES IN CANADA
L. Milligan
Advanced Foods and Materials Canada, Guelph, Ontario, Canada
The research and development landscape in Canada is di- verse and complex. There are numerous world-class resources to aid discovery, scale-up, and commercialization of innova- tive food and health products, and Advanced Foods and Ma- terials (AFM) Canada is the portal to engage with them. Our extensive network across Canada includes Universities, Gover- nment research labs, contract development centers, , business enterprises, producer groups, and private and public funding organizations. Evolving into an independent, self-sufficient, non-profit organization from AFMNet (a Network of Centres of Excellence in food research founded in 2003), AFM Canada gains awareness , and facilitates the translation, of laboratory
breakthroughs into commercial success and has managed a portfolio of over $25 million in multidisciplinary and multi- sectoral R&D funding and has successfully raised an additional
$13 million in leveraged financing from other sources, leading toward the generation of numerous start-up companies, pa- tents, licenses, and the development of highly qualified person- nel. AFM Canada is actively managing more than 25 innova- tive projects, including over $2.5 million in public and private project funding, producing technologies that will have a posi- tive impact on the well-being of consumers around the world.
Key words: Collaboration, R&D, network, funding, univer- sity.
PS1-7Cultural differences in diet and nutrition across Europe. Impact on health
NUTRITION AND POLITIC – EASTERN COUNTRIES’
EFFECT OF TRANSFORMATION M. Schlegel-Zawadzka
Department of Human Nutrition, Institute of Public Health, Jagiellonian University Medical College, Krakow, Poland
The transformation from a communist into a capitalist sys- tem in East European countries had an influence on their popu- lation in many aspects. Among them were dietary habits, con- sumer preferences and food security. Since early twenty-first century, when several countries joined theEuropean Union, this influence started to increase. Several facts should be mentioned in connection with food nutritional value – the development of new food formulations, application of new technology in food industry, changes in agricultural (animal and plant) pro- duction, the introduction of new food packaging for extending the shelf life and increase in food imports, which had not been before. Changes occurred in dietary habits, structure of fat con- sumption in favour of poultry meat. However, several negative effects can be also observed, such as increased consumption of sugar, sweets, fat and salt, irregular meals, food intake higher that the energy demand. These phenomena are reflected in the increase of the incidence of civilization diseases.
Key words: Politic, food security, civilization diseases
DIET AND HEALTH IN THE MIDDLE OF EUROPE H. Boeing
German Institute of Human Nutrition, Potsdam- Rehbrüecke, Germany
Eating habits in the middle of Europe are influenced by the local production of food. However, with the common Euro- pean market, these local eating practices were more and more influenced by ideas of a healthy diet originating either from the South or recently from the North of Europe. The most promi- nent example is the Mediterranean diet index mainly characte- rized by olive oil, fish, raw vegetables, fruits and less meat and dairy products. Recently, a Nordic healthy diet index was pro- posed consisting of fish, cabbage, rye bread, oatmeal, apples, pears and root vegetables. Both types of indices have shown to be associated with reduced mortality and chronic disease risk in their regions, but also other populations.
The future diet in the middle of Europe have the change to combine the advantages of both types of indices since most components of the two indices also belong traditionally to the diet in middle Europe or have found acceptance during the last decades. Very interesting is the combination of the fiber com- ponent from the Northern diet with the vegetable component from the Southern diet. In the middle of Europe, the intake of fiber rich bread as well as the intake of raw vegetables is a widespread dietary practice, however, with some modification compared to the original indices. Compared to the North, fi- ber rich wheat products instead of rye products are often been eaten. Compared to the South, not only fruiting and leafy ve- getables such as tomatoes and lettuce are eaten, but also root vegetables such as carrots. Despite these differences, inverse risk relation could be observed for particularly these two die- tary components in cohort study analyses from Middle Europe.
In conclusion, the diet of the middle of Europe has the change to select the best preventive dietary components, iden- tified either in Northern or Southern Europe, and to combine them in the daily dietary practice, since their consumption is already been introduced in principle for a long time.
Key words: Diet, European Union, Mediterranean diet
IS THE MEDITERRANEAN DIET THE BEST ONE IN EUROPE?
M. Porrini
Department of Food, Environmental and Nutritio- nal Sciences, University of Milan, Milan, Italy
Since the first data from the seven countries study, nume- rous surveys showed that adherence to a Mediterranean diet (MD) can significantly decrease the risk of mortality from car- diovascular diseases and cancer, as well as the incidence of age associated cognitive decline.
The MD was identified as the traditional dietary pattern from Crete, Greece and southern Italy in the early 1960s, cha- racterized by high consumption of whole grains, legumes, nuts, fruits, vegetables and olive oil and moderate consumption of fish. For decades, researchers have been intrigued by the health benefits of its numerous components, but also by the role of the overall dietary pattern. The rationale is that food items and nutrients may have synergistic or antagonistic effects. Further- more, the combination of healthy food choice with healthy weight, physical activity, a well ordered life, and a proper dose of sunlight may increase the beneficial effects.
There are other diets associated with a reduced risk of chro- nic diseases, such as the traditional Okinawan diet and the mo- dern DASH diet (Dietary Approaches to Stop Hypertension), as well as dietary patterns identified by a statistical approach (e.g. factor or cluster analysis), such as the Prudent pattern.
In Europe, considerable differences in food habits exist among different countries, even if a sort of south-north gra- dient is present from Mediterranean to Western dietary pat- terns. However, southern countries are moving away from the Mediterranean model, as revealed also by a survey conducted in southern Italy (the Moli-sani project). On the other side, an interesting experience comes from the North Karelia Project, launched in Finland in the 1970s to help reducing the high co- ronary mortality. The results confirm how the Mediterranean
“lesson” may be helpful in improving lifestyle and promoting health.
Key words: Mediterranean diet, dietary pattern, lifestyle
DOES LOCAL DIET LEAD TO MORE SUSTAINABLE DIET?
I. Thorsdottir
School of Health Sciences, University of Iceland, Reykjavik, Iceland
Background and objectives: Growing interest for locally produced healthy foods is linked to actions needed because of climate change. Striving to avoid transporting food long dis- tances is an example of such actions. The vision to go back from the all-a-like global food production to varying cultural foods supports this interest. More knowledge about food, nutrition and health has also led to increased interest in locally produced food. The objective of this paper is to explore whether a local diet leads to a more sustainable diet.
Methods: Sustainable diet can be defined as
-a diet that can be the diet of a population continued over a long time without damage to the environment i.e. based on sustainable use of resouces and without harmful pollution,
-a diet that promotes health of the population at all ages and conditions and takes the impact of diet in early life on health later into consideration, -a diet that preserves biodiversity.
Results from several studies on local foods for vulnerable groups (infants, children, adults with metabolic syndrome) will be discussed and evidence for recommending local diet as more sustainable diet.
Results: Investigations show a need for better adherence to the old Nordic recommendation on vitamin D intake. A mino- rity of 7 year-old children (22.4%) were following the vitamin- D intake recommendations during autumn in Iceland. About 65% of the children had sub-optimal vitamin-D blood levels.
In the SYSDIET randomized contolled study the dietary quali- ty of a Nordic population with metabolic syndrome was found unsatisfactory. A change to a Healthy Diet including local foods (e.g. rye bread, barley, fish, vegetables, fruit and berries, rape seed oil) improved the nutritional quality of the intake sig- nificantly.
Conclusions: Studies on local diets in the Nordic countries indicate they are more sustainable and promote health in seve- ral vulnerable groups in the population.
Key words: Local dietes, Nordic diet, sustainability, Vita- min D.
PS1-7 B Professionalism and Capacity Building in Nutrition – a UK perspective
PROFESSIONALISM AND CAPACITY BUILDING IN NUTRITION – A UK PERSPECTIVE
A. Jackson1,2, L. Milliner1
1Association for Nutrition, UK
2Institute of Human Nutrition, University of Southampton, UK
Professor Jackson and Leonie Milliner will update the con- ference on developments in the UK to regulate the practice of nutrition to build capacity and develop workforce competence in evidence-based nutrition. The lecture will outline the role of the Association for Nutrition (AfN), the Voluntary Regulator for Registered Nutritionists in the United Kingdom, and I the Association’s work to restructure the register, define competen- cy standards for entry to the nutrition profession, and deve- lop a modern, responsive and internationally-focused course accreditation for higher-education providers. They will outline AfN’s work, funded by the UK’s Department of Health’s Third Sector Investment Programme, and building on AfN’s role as the Voluntary Regulator, to set standards, recognise and quality assure the skill and competence of the wider workforce across health and social care. AfN’s view is that it is vital everyone who uses or provides nutrition information and advice has the skill, confidence and capacity to do so safely and effectively, sup- ported by sound, evidence-based scientific practice. The lec- ture will give an overview of UK regulatory developments and provide an update on our work to develop AfN Certification
to assess, maintain and enhance the nutrition competence of those who give nutrition advice to the public, including online assessment of nutrition skills leading to AfN Certificate of Nu- trition Competence, and Course Certification, which recogni- ses evidence-based and effective nutrition training. Finally, we will provide an overview of AfN’s strategic objectives for the next five years; to provide leadership to the international com- munity and share our skills and knowledge in capacity building in the workforce, at both the professional and lower levels, to the benefit of all.
The lecture will be of interest to those involved in capacity building and skill development, in the governance of professio- nal, regulatory or statutory bodies in nutrition, to course lea- ders in higher and further education, to employers and com- missioners of training programmes.
You can find out about AfN’s work to support the wider workforce for the protection of the public, on www.associa- tionfornutrition.org.
Key words: Capacity building, nutrition education, leader- ships, training.
PS2-15Linking food security and nutrition edu- cation to improve infant and young child feeding AGRICULTURE-NUTRITION LINKAGES: POTEN- TIALS AND LIMITATIONS FOR IMPROVING YOUNG CHILDREN´S DIETS THROUGH LOCAL FOODS E. Muehlhoff
Food and Agriculture Organization of the United Nations
Growing attention is being given to the pathways through which agriculture and food systems can play a stronger role in improving nutrition. Aiming toward more nutrition-sensitive agriculture means recognizing the value of diversified food production systems, particularly for smallholders and adding nutritional value to production systems by translating increa- sed income and food availability into more nutritious family diets. Nutrition sensitive agriculture also means recognizing the importance of adequate food and a nutritionally sound diet for women and young children, particularly during the 1000 day period between conception and the first two years of life.
FAO has been promoting improved complementary feeding for children 6-23 months by empowering rural families to enrich young childrens´ diets using local foods. A multi-sectoral ap- proach is encouraged to foster linkages between different sec- tors having an influence on food security, such as agriculture, fisheries, health, rural development and womens´ affairs. The approach supports a community based process which com- bines food security and nutrition education activities. Tools such as the Seasonal Food Availability Calendar and Gender
Based activity calendars are used to identify local food resou- rces available throughout the year to better understand pro- blems of food insecurity and malnutrition. Community based nutrition education and hygiene and cooking demonstrations are undertaken with families with young children in order to facilitate adoption of improved feeding and hygiene practices.
Preliminary evidence from projects in Afghanistan, Cambodia, Laos, Malawi and Zambia has demonstrated: 1) families´ inter- est in using locally available foods by seasons to improve the nutritional content of young childrens´ diets 2) the relevance of introducing such skills and 3) the practical feasibility of using improved recipes in the family setting. The potentials and limi- tations of this approach are discussed and insights and lessons are offered on upscaling complementary feeding interventions.
Key words: Complementary feeding, food-based approach, nutrition-sensitive agriculture.
EXPERIENCE AND LESSONS FROM TRIALS OF IM- PROVED PRACTICES: CONSULTATIVE RESEARCH WITH CAREGIVERS
T. Jeremias
Food and Agriculture Organization, Rome, Italy Food-based approaches to improve nutrition during the first two years of life are one of the essential strategies to prevent stunting and to contribute to people’s health and well-being throughout life. FAO has used Trials of Improved Practices (TIPs) in Afghanistan, Cambodia, East Timor, Laos, Malawi and Zambia to design nutrition education programmes to im- prove infant and young child feeding in the context of food se- curity projects. TIPs is a consultative process to test improved infant feeding and nutrition practices using locally available resources. During TIPs current infant and young child (chil- dren 6-23 months) feeding practices are assessed, improve- ments are negotiated with the family and subsequently tested in a real environment while information is gathered on their acceptability. In all countries, participants lived in rural agri- cultural economies with poor market integration, where seaso- nal variations in food availability are pronounced. TIPs teams were multisectoral and comprised of extension staff from the Ministries of Health, Agriculture, Education, Women’s Affairs and Department of Community Development, depending on the country. The TIPs field work consisted of four home visits:
during the first visit the family food security (FS) situation, fee- ding behaviours and dietary intake were evaluated. Subsequent home visits assessed families’ ability to engage in selected im- proved feeding and hygiene practices, such as preparing thic- ker complementary foods, and/or increasing the quantity and diversity of food , increasing feeding frequency, practicing acti- ve feeding and hand washing. Recipe testing was carried out at community level, during participatory group cooking demons-
trations. General lessons and experiences will drawn from the implementation of TIPs in diverse countries. Recent research findings from TIPs in Malawi (2011/2012) will be presented in detail and implications reviewed for the design and scaling up of recommendations.
Key words: Infant and young child feeding, complementary feeding, trials of improved practices (TIPs), developing coun- tries.
SCALING UP FOOD SECURITY AND NUTRITION EDUCATION: OPPORTUNITIES AND CONSTRA- INTS
G. Kennedy
Food and Agriculture Organization of the United Nations
There is a global call for scaling-up integrated, communi- ty-based nutrition programmes that link agriculture, health, water and sanitation, social protection and other sectors in or- der to secure lasting nutritional improvements. Many current initiatives such as Scaling up Nutrition (SUN), REACH (Re- newed Effort Against Child Hunger and Undernutrition) and the Zero Hunger Challenge are advocating an intensified and wide-spread effort to eliminate child hunger and undernutri- tion. Similarly there is an increasing dialogue taking place on how to make agriculture and food systems more nutrition sen- sitive. This presentation will describe FAO projects in Malawi and Cambodia which combine food security activities oriented toward increasing the production and availability of nutrient dense foods with nutrition education and behavior change in- terventions to improve complementary feeding practices. The projects use a community based approach aimed at improving the local production of nutrient dense crops such as small ani- mal source foods, dark green leafy vegetables, nuts and beans and fruit. These food security interventions are combined with community-based nutrition education, provided by commu- nity nutrition facilitators who are supported by agriculture, health and women’s affairs extension services. Despite the in- crease in advocacy and attention to the importance of nutri- tion, efforts to scale-up activities are often challenging. The presentation will highlight the challenges and opportunities for scaling up this type of program.
Key words: Complementary feeding, food security, Cam- bodia, Malawi.