exploiting natural structures for healthier carbs: ingredients of...
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Exploiting Natural Structures for ‘Healthier Carbs’:
Ingredients of the Future Cathrina Edwards BSc ANutr PhD
Research Fellow, IFR
&
Jacek Obuchowicz FRSC CChem PhD Innovation Director, NFI
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Starch in the Diet • Starch (carbohydrate) is a major source of dietary energy.
• Starch is a target for managing/preventing type 2 diabetes/obesity.
• There are significant variations in metabolic responses to starch.
Blo
od
Glu
cose
Time
High Glycaemic
Blo
od
Glu
cose
Time
Low Glycaemic
Satiety Return of hunger
REFERENCES: Jenkins D et al (2002). The American Journal of Clinical Nutrition, 76 (1): 266S-273S.
https://www.forumhealthcentre.nhs.uk/your-health/the-eatwell-plate
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Blood glucose responses are determined by the rate, extent and site of starch digestion...
… which is influenced by the susceptibility of starch to digestive enzymes…
Digestion of Starch
http://www.mayoclinic.org/digestive-system/sls-20076373
MOUTH: Salivary α-amylase
SMALL INTESTINE: Pancreatic α-amylase
COLON: Microbial fermentation
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Natural Structures • Some plant structures are naturally resistant to digestion.
- e.g., plant cell walls (fibre) protect starch from being digested/released.
• However, these structures are often destroyed during processing or food preparation.
Preserving natural structures could limit nutrient/energy release from food…
REFERENCES: Noah, L. et al. (1998). J. Nutr. 128, 977-985; Edwards, C. H. et al. (2015). Food Funct 6, 3634-3641.
High nutrient content, not
well absorbed
High nutrient content, readily
absorbed
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Metabolic effects of food structure • Nutrients entrapped in resistant food structures are not absorbed.
• Meals/foods containing same ingredients and/or composition but differing in structure can have completely different effects: – Pumpernickel vs. wholemeal (whole kernels with protective outer layers).
– Whole beans vs. bean flour (cellular encapsulation).
– Chunks of wheat vs. wheat flour (tissue structure and particle size).
GLUCOSE INSULIN
REFERENCES: Liljeberg H, G. Y., Björck I. (1992). Eur. J. Clin. Nutr. 46, 561-575; Golay, A. et al. (1986). Diabetes Care 9, 260-266; Edwards CH, Grundy M, Grassby T, Vasilopoulou D, Frost G, Butterworth PJ, Berry SE, Sanderson J, Ellis PR. (2015) Amer. J. of Clin. Nutr., 102 (4): 791-800.
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Structuring nutritional solutions to obesity and type 2 diabetes
molecules to meals to fruition
From Science to Impact:
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Weight Management and Diabetes
• Diabetes is the fastest-growing health threat facing our nation. • Over three million people are living with diabetes in England.*
• Globally 422 Million adults have diabetes.
• WHO projects that diabetes will be the 7th leading cause of death in 2030.
• Being overweight or obese is the main modifiable risk factor for type 2 diabetes. • In England, obese adults are five times more likely to be diagnosed with diabetes than adults of a
healthy weight.
• 1 in 3 adults aged over 18 years is overweight and 1 in 10 is obese. (WHO)
Consumers Rising awareness of health issues
• Propelling the growth of diabetic foods. • (Global diabetic food market was valued at US$ 7418.6 million in 2013)
• Manufacturers are keen on introducing new low calorie food products with lower sugar and fat.
Are diabetic foods the answer or could smarter food solutions exist?
*UK state of the Nation 2016 (Diabetes UK); Public Health England (2014) Adult obesity and type 2 diabetes. Gateway number: 2014211
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Resistant Starch – Consumer consumption
How much resistant starch does a typical western-style diet provide? • Consumers of a western-style diet eat very little RS (currently estimated at 4-6
g/person/day) and not enough dietary fibre overall (generally less than 20g dietary fibre/person/day).
• It has been estimated that an intake of at least RS 20g/person/day is desirable to improve health status and lower the risk of some chronic diseases.
• UK Guidelines on carbohydrates and health recommends that the population's fibre intake should increase to 30g a day of dietary fibre/person/day, which includes Resistant Starch.
– BUT not all fibre is equal and it is difficult to communicate clear dietary advice and health messages to the consumer.
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Our approach
• Investigate natural structures in crops, process and ingredients so to maintain their benefits and functionality.
• Delivering ‘good carbohydrates’ in a consumer accessible format.
• Agronomy: Varietal selection on functionality rather than yield. (better crops = better nutrition)
– Eg, Micronutrient-dense and nutraceutical-rich species and varieties of food crops
• Harvesting: Focussed on getting the product to consumer in perfect condition. (Nutritional harvesting)
• Processing: Identify acceptable processing steps that can maintain or elevate the goodness of the crop, without having a unfeasible cost impact.
– Eg, Fermentation trends, sprouted grains, ohmic heating, PEF
• Ingredients: Delivering ingredients that can directly replace a current product but with lower glycaemic load.
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Case Study: Barley MaxTM
Agronomy approach: • Non – GM (conventional breeding) varietal development of Barley grain (CSIRO).
• Assessed for impact to improve health by delivering higher levels of resistant starch and dietary fibre.
• Realized not all fibre has equal impact. – Resistant starch is best at producing short chain fatty acids and feeding the microbiome
• BARLEYMax TM – Lower Glycemic Index (GI) than regular barley.
– Lower Glycemic load (GI x quantity/100)
– Higher levels of resistant starch.
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Case study: New Ingredients
Understanding the science, agronomy, ingredient processing is delivering:
• New ingredients can be developed by changing food processing and microstructure to enhance starch resistance.
• Cost acceptable , differentiated , clean label solutions
• These ingredients can be used in bulk in everyday products
• The resulting products will be low-glycaemic, have a lower caloric value, and an increased ‘fibre –content’, thus having a major potential to impact on consumer health.
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Summary
• Increasing starch ‘resistance’ to digestion is feasible.
• Food structure can be used to control the glycaemic potency and caloric impact of starch (and other nutrients)
• Enhancing resistant starch in staple food products can have a beneficial effect on health.
• Resistant starch-enhanced ingredients can be applied in a broad range of everyday products for a substantial impact on major health problems such as obesity and diabetes.
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Acknowledgements
Myriam Grundy Ellen Lever
Terri Grassby Sarah Berry
Peter Butterworth Jeremy Sanderson
Peter Ellis
Marie Maillot Fred Warren
Keith Waldron Pete Wilde
Alan Marson Sandra Hill
Stephen Jordan-Bird
Gary Frost Shatha Alrabiah
Grant Campbell Silvia Galindez-Najera
Andrew Bailey Jonathan
Swift