Non-Nutrient Content of Food

Non-Nutrient Content of Food

• Food contains non-nutrient components
• Learning outcomes include recognizing non-nutrient components and understanding their influence on health and disease
• Non-nutrient components: alcohol, caffeine, anti-nutrients, polyphenols, nitrates, phytosterols, carotenoids, and additives.

Alcohol

• Provides 7 kcal/g
• UK guidelines suggest a 14-unit limit per week for both men and women (equivalent to 6 pints of beer)
• One unit is equal to 10 mL or 8 g of pure alcohol
• Calculation example: 25 mL of 40% spirit = 1 unit
• Alcohol is removed from the blood at approximately 1 unit/hour, but this rate can vary depending on factors like sex, size, metabolism, and liver condition.
• The legal blood alcohol concentration (BAC) limit for drivers in England is 0.8%.

Alcohol and Risk of Mortality/Morbidity (Wood et al. 2018)

• Study found an association between alcohol consumption and all-cause mortality and cardiovascular disease
• Higher alcohol consumption is linked to increased risk of these outcomes
• Data is presented as a hazard ratio, adjusted for age, smoking, and history of diabetes, and stratified by sex and geographic region.

Impact on Life Expectancy (Wood et al. 2018)

• Higher alcohol consumption is associated with reduced life expectancy at various ages for both men and women.
• The study illustrates the cumulative decrease in predicted remaining years of life across increasing consumption levels beginning at around 40 years of age.

Alcohol Consumption and Risk of Dementia (Sabia et al. 2018)

• Study indicates an association between alcohol consumption and dementia risk across different age groups.
• Data in graph form. Higher alcohol consumption is linked to increased risk.

What is a Superfood?

• Explanation of the term "superfood" is not defined in the provided content, therefore noting what a superfood would be is not possible.

Phytochemicals (Liu 2013)

• Provides a hierarchical classification of phytochemicals, including phenolic acids, stilbenes, flavonoids, lignans, and other groups.
• Explains various types of chemical compounds.

Caffeine

• Methylxanthine, a natural pesticide in plants
• Stimulant and mild diuretic
• Ergogenic aid with a half-life of 5-6 hours
• Daily intake up to 400 mg does not pose safety concerns for adults
• During pregnancy, up to 200 mg daily does not pose safety concerns
• Daily intake in children up to 3 mg/kg body weight does not pose safety concerns.
• Typical caffeine content in a cup of coffee ranges from 50-150 mg

Caffeine and Health (Li et al. 2019)

• Study details the nonlinear relationship between coffee consumption and all-cause mortality. Shows potential benefits for consumption at lower levels, but there's a noticeable increase in mortality risk with higher levels of coffee consumption.

Dietary Nitrates and Nitrites (Machha & Schecter 2011)

• Diagram of conversion of nitrate and nitrite in the body
• Nitrate (NO₃⁻) sources: vegetables and fruits, such as beetroot, spinach, rocket, and lettuce
• Nitrite (NO₂⁻) sources: cured and processed meats like bacon, ham, and hot dogs
• Nitric oxide (NO) a crucial component in the human body

Nitrates and Cardiovascular Health

• Dietary nitrate and nitrite are associated with various cardiovascular health benefits.
• Including a decrease in the risk of atherosclerosis, lower blood pressure, and a decreased risk of heart attack.
• In addition, they can have ergogenic benefits (enhance physical performance). This is due to them increasing the amount of oxygen available to working muscles and therefore decreasing the oxygen cost of exercise which can improve tolerance and performance.

Phytosterols

• Similar structure to cholesterol, but have different side chain.
• Considered "functional food"
• Have hypocholesterolemic action meaning they lower cholesterol.
• Reduces cholesterol absorption in the digestive system

Adding Plant Stanols to Food

• Increasing doses of plant stanol ester correlate with a more pronounced decrease in LDL cholesterol

Plant Sterols

• Lower LDL cholesterol levels when consumed over a period of time.

Lycopene

• Bright red carotenoid, found in tomatoes and other fruits
• Lycopene content of various foods presented
• Notes are made about protection from certain diseases

What is an 'anti-nutrient'?

• Definition is not provided, therefore noting what an anti-nutrient would be is not possible.

'Anti-nutrients' (Petroski & Minich, 2020)

• Table presenting various anti-nutrients, their food sources, and their clinical implications.
• Some anti-nutrients: Lectins, Oxalates, Phytate (IP6( Goitrogens, Phytoestrogens, and Tannins.
• Presents implications of some anti-nutrients like restricting the bio-availability of key nutrients

Polyphenols

• Classified as flavonoids and non-flavonoids, with over 9000 known compounds.
• Mainly found in plant-based foods via glycosylated form.
• Average intake is about 1 g per day
• 90% is not well absorbed by small intestines and enters large intestines where it's then metabolized by colonic microbiota.
• Have mineral chelating properties, reducing free radical availability and mineral absorption

Flavonoids

• Phenolic compounds with a C6-C3-C6 structure
• Over 9000 flavonoids are known
• Antioxidant properties are emphasized
• Different types of flavonoids are listed and their basic structures are shown

Sources of Flavonoids

• Table listing various flavonoids and their food sources, including berries, vegetables, tea, and others.

Isoflavones

• Contained in soybeans and other soy products.
• Examples of soy products are edamame, tofu, tempeh, miso, soy sauce, and soy milk.
• Rich in various essential amino acids and micronutrients, low in fat.
• Are a class of phytoestrogens

Phytoestrogens

• Exhibit weak oestrogenic/anti-oestrogenic effects.
• Linked to a reduced incidence of osteoporosis and certain types of cancer.
• May influence endocrine processes and developmental cycles

Resveratrol

• Present in red wine
• Has antioxidant and anti-inflammatory properties.
• Associated with reduced mortality and morbidity from various diseases, such as CVD, lung cancer, prostate cancer, and Alzheimer's disease.

Polyphenols as Prebiotics (Selma et al. 2009)

• Polyphenols are transformed into smaller metabolites via microbial degradation.
• This degradation can modulate intestinal bacteria.
• Chemical structures show different types of polyphenols and how they might relate to microbial action.

Possible Adverse Side Effects of Polyphenols

• Plants produce polyphenols to defend against predators, pathogens, and UV radiation.
• In some cases, polyphenols can exert pro-oxidant effects, potentially leading to tissue damage, DNA strand breakage, and interference with pharmaceutical agents.
• Further research is necessary to fully understand the safety of polyphenol supplementation.

Additives

• Additives in food often aid in processes like preserving quality preventing spoilage, maintaining consistency and appealing textures, and preventing bacterial growth and rancidity.
• Commonly found in preserved and processed foods.

Further Reading

• Relevant research articles are listed with details.

Explore the essential non-nutrient components found in food, such as alcohol, caffeine, and anti-nutrients. Understand their impact on health and their implications for disease risk. Delve into specific examples and guidelines regarding alcohol consumption and its effects on the body.