Diet 409 Non-Nutrient Content of Food (2024) PDF

Non-Nutrient Content of Food Dr Kathy Redfern Check in: Learning Outcomes BY THE END OF TODAY’S RECOGNISE SOME NON- UNDERSTAND HOW THESE SESSION YOU WILL BE ABLE NUTRIENT COMPONENTS OF COMPONENTS MAY INFLUENCE TO: FOOD HEALTH...

Non-Nutrient Content of Food Dr Kathy Redfern Check in: Learning Outcomes BY THE END OF TODAY’S RECOGNISE SOME NON- UNDERSTAND HOW THESE SESSION YOU WILL BE ABLE NUTRIENT COMPONENTS OF COMPONENTS MAY INFLUENCE TO: FOOD HEALTH AND DISEASE. Non-nutrient components... ALCOHOL CAFFEINE ANTI- POLYPHENOLS NITRATES PHYTOSTEROL NUTRIENTS S CAROTENOIDS ADDITIVES Alcohol 7 kcal/g No more than 5% total dietary energy. UK guidelines – 14 unit limit/week for men and women – equivalent to 6 pints of beer. 1 unit = 10ml or 8g pure alcohol Units = volume of drink x (%/100) / 10 E.g. 25ml of 40% spirit = 25 x 0.4 / 10 = 1 unit Alcohol In general, alcohol is removed from the blood at 1 unit/hour – varies from metabolism person to person Size Sex Metabolism Condition of liver You can’t speed up the process! Alcohol limit for drivers in England is 80mg/1000ml blood or 0.8% BAC. Difficult to be sure all alcohol has been metabolised even after a night of sleep. Alcohol and risk of mortality/morbidity (Wood et al. 2018) Impact on life expectancy (Wood et al. 2018)  Alcohol consumption and risk of dementia (Sabia et al. 2018)  What is a superfood? Phytochemicals (Liu 2013) Caffeine Sources Consumed Caffeine of as… content caffeine Methylxanthine – natural pesticide Beans from the 50-150mg/ Coffee coffee cup Stimulant plant Mild diuretic Leaves of the Tea 50mg/cup Ergogenic aid tea bush Cola/energy 35mg/ Kola nut drinks 330ml can Half-life of 5-6 hours. Guidelines for Adults – single doses of caffeine 200mg and daily intakes of (EFSA, 2015) 400mg do not raise safety concerns. Pregnancy - daily intakes of up to 200mg do not raise safety concerns Children - single or daily doses up to 3mg/kg body weight do not raise safety concerns.  Caffeine and health (Li et al 2019) Dietary nitrates and Nitrate – NO3- nitrites (Machha & Schecter. 2011) Vegetables and fruits Beetroot, spinach, rocket, lettuce, leeks. Nitrite – NO2- Cured and processed meats Bacon, ham, hot dogs. Nitric oxide – NO Nitrates and CV Health Decrease risk of CVD Decrease risk of atherosclerosis Decrease blood pressure Decrease risk of heart atack Ergogenic aid Increase oxygen to working muscles Decrease oxygen cost of exercise Improve tolerance and performance Phytosterols Similar structure to cholesterol – different side chain ‘Functional food’ Hypocholesterolaemic action Benecol Plant Stanol Ester Clinical Summary  Adding plant stanols to food. Flora Pro-Activ Clinical Summary for HCPs Lycopene Bright red carotenoid Found in tomatoes and other red fruits Protective againsy prostate cancer? What is an 'anti- nutrient'? 'Anti-nutrients' (Petroski & Minich, 2020) Restrict bio-availability of key nutrients? Evidence for their health promoting effects? Polyphenols Classes of plant components More than one aromatic ring and several phenolic hydroxyl groups. Usually consumed in plant-based foods in glycosylated form. Average intake 1g/day Classified as flavonoids and non-flavonoids 9000+ compounds known Not well-absorbed in small intestine, 90% enter large intestine and are catabolised by colonic microbiota. Mineral chelating properties: Reduces free radical availability in the body Reduces absorption of minerals in the gut Flavonoids Phenolic compounds C6-C3-C6 structure Over 9000 known Antioxidant properties  Sources of flavonoids Flavonoid Source Anthocyanins Berries (red/purple colour), cherries, red cabbage. Flavonols (e.g. quercetin) Vegetables – onions, broccoli, beans Flavanols Catechin (monomer) Green tea, chocolate Proanthocyanidins (polymer) Cocoa, cider, wine Often accompany other flavonols in fruit and veg – celery & Flavones parsley Flavanones Citrus fruits, tomatoes, mint Isoflavones Soya Isoflavones Contained within soybeans and soybean products E.g. edamame, tofu, tempeh, miso, soy sauce, soya milk and yoghurts. Soybeans contain all 9 essential amino acids Low in fat and rich in micronutrients Isoflavones are a class of phytoestrogen Phytoestrogens Weak oestrogenic/anti-oestrogenic effect. Associated with lower incidence of osteoporosis and breast and uterine cancer. Endocrine disruption – ovulatory cycle, development Resveratrol Red wine – a particular rich source of phenolic compounds. Antioxidant Anti-inflammatory effects Associated with reduction of morbidity and mortality from CVD Lung cancer Prostate cancer Alzheimer's Disease Polyphenols as prebiotics (Selma et al. 2009) Possible Toxic effects adverse side Plants produce polyphenols to effects of protect themselves from predators, polyphenols pathogens and UV radiation. In some cases: Pro-oxidant – tissue damage Induce DNA strand breakage – carcinogenic May interfere with pharmaceutical agents Supplementation/fortification not recommended yet – more research. Additives Often necessary to: Have a look at the following: Prevent bacterial growth Current EU approved additives and thei r E numbers. Prevent rancidity (hyperlink) Emulsify Handout – Mann & Trustwell. Essentials Prevent food drying out of Human Nutrition. (on DLE) Further reading Liu, R. H. (2013) ‘ Health-promoting components of fruits and vegetables in the diet’, Petroski, W. and Minich, D. M. (2020) ‘Is there such a thing as “anti-nutrients”? A narrative review of perceived proble matic plant compounds’ Some MCQs Isoflavones are a class of.... Carotenoid Phytoestrogen Phytosterol Phytostanol Flavonol Which of the following statements about caffeine is NOT true? Caffeine is a natural stimulant Caffeine has a half life of 5-6 hours Caffeine intakes of up to 400mg per day do not raise safety concerns Caffeine intakes of up to 400mg per day during pregnancy do not raise safety concerns The caffeine content of a cup of coffee is typically 50-150mg/cup Which of the following could be considered an 'anti-nutrient’? Phytate Lycopene Resveratrol Nitrate Nitrite Which of the following foods is a good source of anthrocyanins? Green tea Parsley Oranges Tomatoes Blueberries Reference List European Food Safety Authority (2015) ‘Scientific Opinion on the safety of caffeine’, EFSA Journal. Wiley-Blackwell Publishing Ltd, 13(5). doi: 10.2903/j.efsa.2015.4102. Law, M. (2000) ‘Plant sterol and stanol margarines and health’, British Medical Journal, pp. 861–864. doi: 10.1136/bmj.320.7238.861. Li, Q. et al. (2019) ‘Caffeinated and decaffeinated coffee consumption and risk of all‐cause mortality: a dose–response meta‐analysis of cohort studies’, Journal of Human Nutrition and Dietetics. Blackwell Publishing Ltd, 32(3), pp. 279–287. doi: 10.1111/jhn.12633. Liu, R. H. (2013) ‘Health-promoting components of fruits and vegetables in the diet’, Advances in Nutrition. American Society for Nutrition, 4(3), p. 384S. doi: 10.3945/an.112.003517. Machha, A. and Schechter, A. N. (2011) ‘Dietary nitrite and nitrate: A review of potential mechanisms of cardiovascular benefits’, European Journal of Nutrition, pp. 293–303. doi: 10.1007/s00394-011-0192-5. Petroski, W. and Minich, D. M. (2020) ‘Is there such a thing as “anti-nutrients”? A narrative review of perceived problematic plant compounds’, Nutrients. MDPI AG, 12(10), pp. 1–32. doi: 10.3390/nu12102929. Sabia, S. et al. (2018) ‘Alcohol consumption and risk of dementia: 23 year follow-up of Whitehall II cohort study’, BMJ (Online). BMJ Publishing Group, 362, p. 2927. doi: 10.1136/bmj.k2927. Selma, M. V., Espín, J. C. and Tomás-Barberán, F. A. (2009) ‘Interaction between phenolics and gut microbiota: Role in human health’, Journal of Agricultural and Food Chemistry, pp. 6485–6501. doi: 10.1021/jf902107d. Wood, A. M. et al. (2018) ‘Risk thresholds for alcohol consumption: combined analysis of individual-participant data for 599 912 current drinkers in 83 prospective studies’, The Lancet. Lancet Publishing Group, 391(10129), pp. 1513–1523. doi: 10.1016/S0140- 6736(18)30134-X.