functional foods phytochemicals (3)

1

FDNS 4600/6600Functional Foods

International Food Information Council** http://www.foodinsight.org/Content/3842/Final%20Functional%20Foods%20Backgrounder.pdf and IFIC functional foods chart http://www.foodinsight.org/Content/6/FINAL-IFIC-Fndtn-Functional-Foods-Backgrounder-with-Tips-and-changes-03-11-09.pdf Position of the American Dietetic Association: functional foods** http://www.eatright.org/About/Content.aspx?id=8354 click the “PDF” or use www.libs.uga.edu

Study Questions1. Define functional foods (FF)?2. Define phytochemicals and give examples.3. Define nutraceuticals and give examples.4. What are some categories of FF?5. Know regulations that govern FF.6. What types of research are best for documenting the health benefits

of FF?7. For NLEA claims, know amount of the food or nutrient needed for

a label claim?8. Concerns when food companies propose health claims?

2

3

We think “functional foods” are healthy because they have

“phytochemicals”• Biologically active, naturally existing

plant chemicals that act as natural defense systems in plants and show potential for reducing risk of human diseases

• Provide color, aroma, and flavor

Scalbert 2000

4

Phytochemicals• Content depends on plant species

and cultivar, ripeness, light, temperature, moisture, soil, stress, processing, storage time and conditions, preparation method

• Bioavailability: what chemical form is absorbed, how much, target organs

Courtesy of Sarah Patterson

5

Phytochemicals – Complicated!

Carotenoids Phenolics Alkaloids Nitrogen containing compounds

Organosulfur compounds

IsothiocyanatesIndoles

Allylic sulfurcompounds

α-Caroteneβ-Carotene

β-CryptoxanthinLutein

ZeaxanthinAstaxanthinLycopene

Phenolic Acids Flavonoids Stilbenes Coumarins Tannins

Hydroxy-benzoic

acids

Hydroxy-cinnamic

acids

Flavonols Flavones Flavanols Flavanones Anthocyanidins Isoflavonoids

quercetinkaempferolmyricetingalangin

fisetingallicvanillic

apigeninchrysinluteolin

catechinEC

EGCgallateEGCG

cyanidinpelargonidindelphinidinpeonidinmalvidin

genisteindaidzeinglycetin

eriodictyolhesperitinnaringenin

caffeicferulic Liu 2004


6

Polyphenols = Example• ~2,000 to 5,000 types• May act synergistically (work tgoetehr to produce

an outcome)• Might chelate iron (+ or – benefits)• Not easily absorbed; modified by gut microflora

and enzymes; various sugars: – Aglycone (without the sugar)– Glycosylated (with the sugar molecule)

• Intake ~ 200 mg to 1 gram daily

Ou 2002, Liu 2004, Scalbert 2000, Scalbert 2005, Wenzel 2000

7

How to study so many phyto-

chemicals??

Russo, 2007

8

How do phytochemicals keep us healthy?

• “Antioxidant” – protects many molecules from reactive chemicals

• So many, many other mechanisms:– Cell cycles, enzymes, genes

Russo, 2007

9

Antioxidant Capacity often measured and reported on labels as “Oxygen

Radical Absorbance Capacity Assay” (ORAC)• Compares food, mixture, or

phytochemical’s ability to quench the “peroxyl” radical

• Comparison molecule is Trolox (water soluble vitamin E analog)

• Why might this be misleading? Hints:– Other radicals, phytochemicals changed with

food processing or metabolism in the body Huang 2005

10

Too much of a good thing?• Potential for overdose of phytochemicals as

supplements– ATBC and CARET trials

• “Synergy hypothesis”– Different antioxidants worktogether to regenerate one another; if only “one” then may be imbalanced– Other compounds in foodsmay be responsible for their beneficial health effects


11

Functional Foods• Foods with health benefits beyond “basic nutrition”• Legal definition? US=No. Japan=Yes.• In US, we use the labeling regulations to help consumers

identify foods with health benefits• Perception > Science • Example: Salt fortified with iodine• Natural or fortified or processed . . .• From biotechnology OK • Animal and plant foods

12

Functional Foods - IFIC

• Demand is high• Scientific proof needed• Many types of health-related claims• Nutrigenomics or “personalized nutrition”

– Tailor diet recommendations to person’s genetics– Requires more research (physiological, behavioral)

13

Functional Foods – IFIC - Table

• Know “class”, “source” and “potential benefit”• ALA alpha-linolenic acid, essential fatty acid, 0.6 to 1.2% of energy (2.7 g/2000 kcal)• Eat wide variety of foods to get most benefits• How could you use this list as a health professional?• Anything you think should:

– NOT be on this list??– Is MISSING from this list??

14

http://www.foodinsight.org/Content/3842/Final%20Functional%20Foods%20Backgrounder.pdf and IFIC functional foods chart http://www.foodinsight.org/Content/6/FINAL-IFIC-Fndtn-Functional-Foods-Backgrounder-with-Tips-and-changes-03-11-09.pdf

15


16


17


18

Functional Foods American Dietetic

Association http://www.eatright.org/About/Content.aspx?id=8354 • FF have “physiologically active components”• Focus on whole foods, fortified, enriched, or

enhanced foods, as part of a varied diet• Need more research to define health benefits• Health claims should be based on the

SCIENCE

ADA

19

Functional Foods - why Growing?• Consumers want to control their health• More aged, ethnic• High health care costs• Competitive food market, small profit margins• Advances in technology• Changes in regulations• Evidence-based science about food and health

ADA

20

Definitions of Functional Foods

• ADA: provide “additional” health benefits, prefers FF refer to foods and not supplements

• US: no government, yes industry• Canada: yes (and defines “nutraceuticals”)• Europe: beyond adequate nutritional effects• Japan: yes, “Foods for Specified Health Use”

ADA

21ADA definitions (not government)!

+ many other FV

med. supervised

retail sales

22

Functional Foods: Research• Many types of research studies:

– In vitro, cells, animals, laboratory studies – Epidemiologic studies– Clinical trials

• Size = small, medium, large• Design = poor, OK, excellent quality• With or without control groups• Best is RCT, randomized control trial

– Need consistent reporting standards (pg 743 – what does this encompass?– Meta analyses combine results of many studies

• Ultimately, should study in people in several RCT and then meta-analyses

ADA

23

Functional Foods - how Regulated?

• Conventional food, additive, supplement, drug, medical food, or food for special dietary use (confusing!)

• 3 health claim categories:– Nutrient content claims– Structure/function claims– Health claims – most active area and science-based

• If you were in charge of making a health claim about a particular food, what would you want to know? What kind of research studies would you want to see?

ADA

24ADA, figure 2

Start here to understand!

25

ADA, figure 3

Figure 3. Health claims from NLEA, FDA reviews

26ADA, figure 3

27

Qualified Health Claim (weakest!)

ADA, figure 4

28

Qualified Health Claim - Grades

ADA, figure 5

29

Qualified Health Claim - Grades

ADA, figure 5

30

Functional Foods• Food and nutrition professionals – what do you

think is most important?– Stay informed– MNT client education– Consumer education– Corporate consulting– Research– Government policy

ADA

31

How to find the scientific research that documents a

media report??• From your friend at Jittery Joes:

– “Fighting Diabetes with Lots of Espresso” http://www.nytimes.com/2009/12/22/health/22risk.html

– Pubmed, type key word • What words??

32

How to find scientific

information about specific

functional foods?

Pubmed is your friend!

33

“Super Fruits” perception > science

• Name some: • Find “super fruits” in Pubmed?• Compare price of conventional fruits and

vegetables with “super fruits” at grocery store

• What fruits and vegetables protect against cancer and heart disease over the long-term?

34

• Native to the Middle East– Grown in CA, AZ

• Popular additive and juice– POM Wonderful

• Pubmed?• May have health benefits, e.g., cancer

– Adhami VM, Khan N, Mukhtar H. Cancer chemoprevention by pomegranate: laboratory and clinical evidence. Nutr Cancer. 2009;61(6):811-5. Review, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989797/?tool=pubmed

Pomegranate

35

Acai• Range of possible health benefits, e.g.,

pain and range of motion:

• Pubmed: Jensen GS, Ager DM, Redman KA, Mitzner MA, Benson KF, Schauss AG. Pain reduction and improvement in range of motion after daily consumption of an açai (Euterpe oleracea Mart.) pulp-fortified polyphenolic-rich fruit and berry juice blend. J Med Food. 2011 Jul-Aug;14(7-8):702-11. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3133683/?tool=pubmed

• Mayo Clinic: http://www.mayoclinic.com/health/acai/AN01836

36

Practice using Pubmed . . .

•Gogi Berry•Noni Berry•Mangosteen•Nuts and spices•Chocolate•Others

http://shannonblackdiamond.webs.com/monavie_fruits.jpg

37

Reliable Information Sources• American Institute for Cancer Research

– http://www.aicr.org• Centers for Disease Control and Prevention

– http://www.cdc.gov• National Institutes of Health

– http://nih.gov • National Cancer Institute

– http://cancer.gov• American Heart Association

– http://www.americanheart.org• Phytochemical Database

– http://www.pl.barc.usda.gov/home.cfm


38

Take-Home Messages• Phytochemicals in food

have health benefits• Caution with

supplements• Encourage fruit and

vegetable consumption• “Functional foods” is? http://dietmotion.com/images/functional-food.jpg

functional foods phytochemicals (3)

Documents

orgcontent3842final20functional20foods20backgrounder

qualified

functional

sarah patterson

give examples

health benefits

gov http

research studies