Beruflich Dokumente
Kultur Dokumente
NUTRITIONAL
IMPORTANCE
OF
FATS IN
EDITORIAL Dr. Holla K.S., Dr. Bhajekar Deepa, Dr. Gupte Swati, Dr. Udipi Shobha,
BOARD Mrs. Madhavi Trivedi, Dr. Sinkar Vilas P., Dr. Shirhatti Vilas & Dr. Viral Brahmbhatt
INDEX
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COVEr
STORY
3 Editorial ........................................ 2
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Advanced Enzymes, Research in Health & Nutrition ............. 22
Ruchi Soya,
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ELECTED MEMBERS:
GOVERNING BOARD Mrs. Telang Shilpa ( General Mills)
Advisors: Dr. B. Sesikeran (Former Director, NIN) Mr. Mariwala Sanjaya (OmniActive Health Technologies)
EDITORIAL
impression.
giving advice. Celebrity clientele also gives some a big business. It wont take too much time for them to take
boost and they become famous and sought-after over education in food science and nutrition.
experts. Laypeople without expertise or experience start
advising others on internet about health. So now there
is credibility crisis. Whom does one believe and whom Prof. Jagadish S. Pai,
one should call a quack? This phenomenon is global Executive Director
and a well-prepared website may give erroneous executivedirector@pfndai.org
By
Dr. Shobha Udipi, Sr. Nutritionist, PFNDAI
n-3 and n-6 PUFA differ in their source of tissue injury and restore pathology of several diseases (see
physiological functions. They normal tissue structure and box), regardless of the original
compete for the same enzymes that function. Failure to control the insult.
are part of the process of chain magnitude and duration of
lengthening of FA and their inflammatory response can damage In general, metabolism of n-3
desaturation. In general, these host tissue and contribute to PUFA gives rise to compounds that
enzymes have more affinity for
and so preferentially process Cardiovascular Metabolic Diabetic Bone and Autoimmune Neurological
the n-3 PUFAs. However, if disease disorders Complications Joint disease disorders disorders
the intake of n-6 PUFA
(linoleic acid [LA]) is very Atherosclerosis Type 2 Neuropathy Osteoarthritis Inflammatory Parkinsons
high, desaturation and diabetes bowel disease disease
elongation of alpha-linolenic mellitus,
acid (ALA) will be affected Stroke Fatty liver Retinopathy Rheumatoid Crohns disease Alzheimers
and will interfere with the disease, Arthritis disease
production of
docosahexaenoic acid (DHA) Hypertension Renal disease Hypertension Osteopenia Colitis Multiple
sclerosis
Fatty acids and Inflammation: Heart Failure Heart disease Osteoporosis Type1 diabetes
Inflammation is an essential
component of the innate
immune response to tissue Multiple sclerosis
injury. When tissue injury
occurs, serum proteins, lipids, Other diseases Cancers, pulmonary diseases like bronchitis, chronic obstructive pulmonary
and blood leukocytes move possibly linked disease, asthma
into affected tissues in order to to inflammation
eliminate/ neutralize the
are anti-inflammatory whereas the
Figure: Classes of Essential Fatty Acids reverse happens with n-6 PUFA.
Membrane fluidity:
Cell membrane fluidity, more
recently termed lipid rafts or
membrane microdomains is
important because FA in the cell
membrane can influence risk of
heart disease by:
influencing the physical
proximity of cell membrane-bound
proteins,
being highly flexible, they
influence the partitioning of the
relatively rigid cholesterol and
phospholipid molecules into rafts,
modulating the activity of
proteins involved in ion transport.
maintenance and for their effects on cancers and cancer mortality in the
not decrease CHD risk. In contrast plasma lipids.
to replacement by carbohydrates high n-6 group.
from whole grains or cis-
polyunsaturated fatty acid (cis-
Effects of n-6 PUFA on
PUFA) does. Also, the risk of health:
cardiovascular disease decreased by n-6 PUFA and adiposity: In rats,
about 17% when saturated fat n-6 PUFA rich-diets may stimulate
intake was reduced from 17% to 9% lipogenesis and increase abdominal
Images iStock.com/AlexPro9500
of a Mediterranean-type diet with a humans
prudent Western type diet to evolved on, is
determine whether recurrence of very different
myocardial infarction would be from the diets
reduced in persons who had had we consume
one myocardial infarction. During today. In the
the five years of the study, the Paleolithic era,
experimental group consumed less protein intakes
amounts of lipid, saturated fat, were moderate-
cholesterol and LA, while their to-high -
intakes of oleic and ALA increased. contributing respectively. Now the prevalence of
n-6 PUFA intake reduced to 3.6% 25%29% of energy intakes, fats diabetes is 2.8 to 9.6%.
of total energy in experimental contributed 30%39%, whereas
group compared to 5.3% in the carbohydrate intakes were Adiposity, Obesity and Insulin
other group. The low n-6 group moderate, contributing 39%40% of Resistance: The amount and type
showed significant decrease in energy intakes. Further, animal of fatty acids can influence events
cancer incidence. meat consumed by Paleolithic or after insulin binds to its receptor. If
Neolithic hunters contained suitable lipid availability is increased,
Need to balance ratios of n-6 to amounts of n-3 fatty acids. insulin-stimulated glucose
n-3 PUFA: utilization in skeletal muscle is
There is a wealth of scientific Many dietary changes have reduced possibly due to fatty acid-
literature on importance of n-3 occurred rapidly in the last 100 to mediated inhibition of insulin
PUFA and that an imbalance 150 years. Also, modern agriculture signalling. In a study with rats, it
between n-6 and n-3 may be and animal husbandry have was seen that a palatable diet with
responsible for the rising global contributed to changes in the high amounts of fat and SFA
prevalence of NCDs. In a recent animal feeds, resulting in lower n-3 caused obesity and affected the rats
article, it has been highlighted that PUFA intake by animals compared brain glucose metabolism.
during evolution, the ratio of n-6 to to earlier intakes.
n-3 in human diets was 1:1. Today, Body fat is influenced differently by
the ratio is highly skewed, the Previously in 1975 the diets of n-3 and n-6 fatty acids. They have
highest probably in urban India Alaskan natives consisted mostly of different effects on adipogenesis,
(Box). unsaturated fats with considerable lipid homeostasis, systemic
amounts of n-3 fatty acids ( MUFA inflammation and the brain-gut-
Population -6/-3 and n-3 fatty acids contributed adipose tissue axis, which
approximately 39% of energy ultimately influence differentiation
Paleolithic 0.79 intakes, protein 33% and of preadipocytes and inflammatory
Greece prior to carbohyrates only 28% ), being mediators. n-6 PUFA give rise to
1.002.00 supplied largely from their
1960 eicosanoid products that are potent
consumption of fish, whale, walrus mediators of thrombosis and
Current Japan 4.00
and seal. Their diets are now inflammation, unlike the n-3
Current UK and undergoing a transition and contain PUFA. Metabolites of arachidonic
northern Europe 15.00 more saturated fats. The foods they acid (AA) have a role in terminal
eat are now mostly purchased in differentiation of pre-adipocyte to
Current India, rural 56.1 stores, carbohydrate contribution to mature adipocytes, which can be
Current US 16.74 energy intake has risen to 48% and inhibited by n-3 PUFA. n-6 PUFA
the fat intake is such that their increase triglyceride content of cells
Current India, urban 3850 intake of saturated fats is twice the by increasing membrane
recommended intake. The Genetics permeability as well as inhibiting
Source: SimopoulosAP(2016) An Increase in the
Omega-6/Omega-3Fatty Acid Ratio Increases
of Coronary Artery Disease in conversion of white fat cells to
the Risk for Obesity. Nutrients 8:128. Alaska Natives (GOCADAN) study brown fat cells (where more fatty
doi:10.3390/nu8030128 on participants from this population acids are oxidized, thereby affecting
shows that about four decades ago, energy balance and helping to lower
Reconstruction of East African the prevalence of diabetes and body weight), through the AA
paleolithic diets showed that energy coronary heart disease were very metabolites prostaglandins E2 and
contribution of the three low, less than 0.4% and <2%, F2.
Monounsaturated Fatty Acids: follow up was for almost a decade organisms. By saturating them the
Mean MUFA intakes vary from 3.5 and a half, wherein replacing 5 % of free PUFA are converted into
% of total energy in some regions energy from dietary SFA with an saturated fatty acids that are less
of China to around 22 % in Greece. equivalent amount of cis-MUFA toxic. The organisms can also
Almost all the dietary MUFA (90 was associated with15% lower risk generate hydroxyl fatty acids, and
%) is oleic acid (18:1; n-9, cis- of CHD. oxo fatty acids which can influence
MUFA). cis-MUFA has a the health of the host.
favourable effect on blood lipids and Comparison of high (>12% MUFA) A high fat diet has been found to
when SFA was replaced by MUFA, compared to low MUFA diets alter gut microbial phyla and when
considerable decreases in total (12%) showed that in oleic acid was given, it restored the
cholesterol, LDL-cholesterol, and overweight/obese persons, systolic microbial phyla as well as prevented
apoB100 and total to HDL and diastolic blood pressure weight gain. MUFA intakes may be
cholesterol ratio were seen. reduced significantly. Also, oleic involved in downstream effects of
However, it did not affect fasting acid intake was associated with microbiota and through prevention
flow- mediated vasodilation or decreased prevalence of impaired of dysbiosis may be responsible for
arterial stiffness, but did improve glucose metabolism. In persons improving insulin sensitivity.
endothelial activity and reduced who had abnormal glucose
night systolic blood pressure. serum metabolism, fasting blood glucose n-3 PUFA may have favourable
HDL-cholesterol, apo-AI, and levels and glycosylated effects on gut flora whereas n-6
triglyceride concentrations. haemoglobin improved although PUFA may not. Unfavourable
the blood lipid levels did not. alterations in gut microflora caused
An oil rich in MUFA and DHA by n-6 PUFA were prevented by n-3
increased LDL- and HDL Energy metabolism may also be PUFA, indicating that the latter can
cholesterol, lowered serum influenced by MUFA. Acute studies protect against dysbiosis. In
triglycerides more than did four show that following administration animals, eicosapentaenoic acid and
other oils (olive oil, high-oleic acid of MUFA rich oils, energy intake at docosahexaenoic acid reduced
sunflower oil, high oleic acid a meal was lower. This may be bacterial overgrowth and SFA-
safflower oil, and rapeseed oil) attributed to the presence of a induced inflammation in the small
enriched with cis-MUFA. compound oleoyl-ethanolamide intestine. Pathogenic organisms like
that is involved in appetite Helicobacter and Pseudomonas as
The effect of a high fat challenge regulation and is produced by the well as organisms associated with
given in the form of a milk shake on small intestine. Other studies ulcers, infection, and weight gain. It
postprandial vascular responses was indicate that diet-induced is possible that n-3 PUFA and other
studied on normal weight and thermogenesis, fat oxidation and FA have bactericidal effects on
obese men. The milk shake energy expenditure in increased by some organisms. There are reports
contained 95 g of fat either from MUFA and PUFA as compared to from studies on swine that dietary
SFA or cis-MUFAs or n-3 PUFA. SFA. However, groundnuts that are fish oil led to strengthening of
The MUFA-containing milk shake a source of MUFA did not yield intestinal barrier function and
reduced the augmentation index similar results. reduced plasma endotoxin levels.-
more than did the SFA and n-3
PUFA. This index reflects the tone Gut microbiome and Dietary Fatty Dairy Fatty Acids: In the past,
of peripheral arterial resistance and Acids: Dietary fats are metabolized restriction of butter and ghee was
blood pressure. by microorganisms in the human generally advised, as they contain
gastro-intestinal tract. These high amounts of SFA (about 70%
Results from a long - term microbes metabolize lipids, of milk fat).
prospective study the producing a number of Image iStock.com/eaniton
PREDIMED trial indicated an conjugated fatty acids
inverse association between and trans fatty acids.
cardiovascular death and MUFA Studies have shown
intakes. When 5% of energy from that lactic acid bacteria
SFA or trans FA was iso-calorically that inhabit our large
substituted with cis-MUFA, risk of intestine are capable of
cardiovascular events was lowered saturating PUFA. This
by one third. Similar trends were process is significant
seen in the Nurses Health study because free PUFA
over two decades and the Health generally inhibit the
Professionals Study where the growth of these
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Chronic increase in plasma free whereas haplotype A is less
fatty acids may be linked to common. The former is associated
pancreatic beta cell lipotoxicity as with high blood lipid levels,
they may interfere with functioning enhanced and more efficient ability
of these cells and lead to their death to produce arachidonic acid (AA)
through lipoapoptosis. Excess fatty from LA and ALA whereas
However, in elderly Swedish men, acids induce hepatic insulin Haplotype A is associated with low
dairy fat intake showed inverse resistance and impair insulin lipid levels . This apparently has
association with metabolic clearance which has been seen in appeared after humans split from
abnormalities including high fasting animals and humans. It has been ancestors that we had in common
plasma glucose. Other studies suggested that insulin secretion may with Neanderthals. There appears
indicate an inverse association be influenced by fatty acid chain to be positive selection in African
between insulin resistance and dairy length, with secretion increasing as populations, is probably almost
consumption, especially low fat chain length increases and fixed but it is less frequent outside
dairy intake. decreasing as degree of Africa.
unsaturation increases.
It has been suggested that a trans The efficient synthesis of LC-
fatty acid[TFA] (16:1n27) may In studies with rodents a maternal PUFAs with Haplotype D must be
stimulate fat oxidation or inhibit de high fat diet during gestation and kept in mind with the higher intakes
novo lipogenesis in the liver, lactation altered development of of n-6 PUFA, as the risk for many
resulting in lower hepatic fat pancreas and liver and the systems of non-communicable diseases
content, improved hepatic insulin in the central and peripheral would be higher. Also to be borne
sensitivity and glucose tolerance. nervous systems involved in energy in mind is that FADS2 enzyme
Thus, persons consuming dairy homeostasis. decreases with age, and some
products, particularly dairy fat may subgroups such as premature
have better insulin sensitivity and Genetic variations in fatty infants, hypertensives and some
glucose tolerance. Dairy fats also acid metabolism: diabetics may have limited ability to
contain a minor fatty acid-phytanic metabolize ALA to EPA and DHA.
FADS 1 and FADS 2 encode rate-
acid that may regulate liver fat
limiting enzymes involved in fatty
oxidation. This fatty acid may act All of these issues need to be
acid metabolism. Genome-wide
synergistically with the TFA16:1n27 considered while making dietary
genotyping of the FADS region in
to stimulate fatty acid oxidation and recommendations. It is time for
five European population cohorts
inhibit fat synthesis in liver cells. Indians to study their own
and analysis of genomic data
traditional diet patterns and
available for humans and primates
Amount of fat consumed: traditional foods and make
indicates that present day human
Not only the type of fat but the recommendations based on Indian
beings have two common FADS
amount consumed is also data rather than continually looking
haplotypes A and D. These two
important. Fat supplies twice the westward and making
haplotypes are greatly different in
amount of energy as do recommendations or discarding
generation of long chain PUFA.
carbohydrates and proteins. traditional practices without a firm
Haplotype D is the most common
and scientific evidence base.
International Conference on
COMING
Aahar
Nutrition & Food Sciences
2017
EVENTS
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Traditional food though their failure is often touted New Initiative by FSSAI:
inspection as dramatic failure of the regulatory The Food Authority in the past year
systems of system. has initiated several measures based
production on the risk framework, required
facilities are Adulteration based food control is under the Act. Each of these Food
centred on a outdated being a reactive control Safety Management System
number of general compliance system (after the fact or event has (FSMS), Risk Assessment Cell,
standards as in Schedule IV, happened); and hardly assures the Food Safety Knowledge
which are generic and may not consumer of safe and wholesome Assimilation Network (FSKAN),
be up to date. food. With the incoming Food Act Food Import Inspection, Food
(FSSA 2006), the framework of Hygiene (Street vendors, etc.), FSO
To a large extent reliance is on a food control has changed. It moves /FBO Training and other
method of not knowing what to from a reactive system to a partnership measures while
look for or not knowing relevance preventive approach and in some appearing separate now are
of processes in delivering safe food. cases a predictive system (Fig 1). expected at an appropriate time of
Besides when the number of food Under the risk management concept maturity to mesh into a system
business facilities to inspect is food safety control relies upon interlinking each other. Food Safety
significantly more than there are inspection (scrutiny) at each point Control would then move from
inspectors, prioritization is key. of the chain for risks introduced or being manual based to e-data based
Image iStock.com/pia_ch
Without prioritization, scarce safety compromised. The prime decision-making processes, whereby
inspection sources as wasted or responsibility of safe and a division services another within a
badly utilized. Risk based wholesome food is placed on the feedback loop (instead of vertical
prioritized inspections is a modern FBO(s) engaged in working the silos) on how safety is being
food control system for ensuring chain. A Performance Objective monitored (Fig below). Data based
safe and wholesome food. (PO) governs each point in the systems for decision-making is more
chain (Fig. 2) reliable than opinions founded on
Traditional food control hearsay and skimpy data or media
systems: The outdated concept (PFA) of hyped information.
were based on adulteration i.e. product-based-inspection visits has
whether the food inspected several drawbacks that risk based
conformed to specifications (often inspections have overcome. Since
confused with foods being safe). inspections are a snapshot of what
Inspections placed little or no is taking place at a food processing
emphasis on safety. Test reports will facility at the time of inspection
reveal that most of the testing and the panorama presented to the
failures are on account of quality inspector is not necessarily
and identity parameters (moisture, complete. Situations may occur
solids non fat, whether product is throughout the day that the
toned milk or whole milk etc.). inspector does not see. Product
None of these are safety parameters inspections are never a reliable food
Risk based inspection system Three active considerations arise from several instances of addition,
(RBIS) is the next major initiative in relating to risk based inspection presence (not intentionally added)
strengthening the food control systems arise from these mandates and processing (Fig 3). There is a
system in India. Collaborations provided under enforcement; fundamental understanding in
between FSSAI and international 1. System of Control (Enforcement regulatory control that every food
Institutions and Governments with of the Act) has two types of risk factors,
experience in best practices in the a. Shift from Adulteration to Risk namely intrinsic risk (food) and
field of risk based safety control based (safety) controls. control risk (process). Foods may
have been initiated and field work 2. Health Risk (concept of control have different intrinsic factors and
and training will commence. The at FBO premises) for the same food the control risk
role of the Food Safety Officer also a. How do FSOs identify a health factor may be different. Food risks
shifts tothat of an auditor and risk condition exists due to are a combination of these two
collaborator in achieving the processes/equipment/premises. factors.
ultimate objective of placing safe The need to shift from inspections
food on the market. Enforcement being snapshot visitations or Intrinsic Risk Factor: Foods that
without compliance assistance is historical capture of processes. favourably support or promote the
self-defeating to achieving the b. Are improvement notices growth of microorganisms due to
outcomes of food safety i.e. sufficiently process focussed and their inherent potential to do so are
protecting the consumer. This effort consequences of their failure high-risk foods, such as meat, egg,
will significantly change the leading to a health risk condition milk, poultry fish etc. These foods
landscape of the regulators role at c. Is there a market testing of have a higher propensity to cause
the field level and bring greater product as a consequence of process public health issues. The purpose of
transparency and focus on food shortcoming/failure/absence. identifying such foods in risk based
safety. d. Verification that the re-instituted inspection controls is to monitor
process/equipment justifies the these facilities more frequently and
Mandate of the Act: lifting of a prohibition order the specific processes that control
Under chapter VII (Enforcement of 3. Training & installation of a risk pathogens and toxin generating
the Act; the Authorities responsible based inspection system (RBIS) organisms. A high inherent risk
for enforcement of the Act are food compared to other low or
expected to maintain a system of Basis of Risk Control: medium risk foods would qualify
control and other activities as Food safety is to be seen as an for stricter classification and
appropriate to the circumstances, enlarged scope of substances in control. (Table 1)
including communication on food foods, the food itself and processes
safety and risk, food safety that may reduce its Control Risk Factor is an extrinsic
surveillance and other monitoring wholesomeness (i.e. being fit for factor that measures the capability
activities covering all stages of food human consumption). Unsafe food of risk control by an
business. as defined in the Act may occur establishment/FBO such as a
Low Low 2 compliant with producing intelligent food control system that
High High 2 safe and wholesome food collects, collates, analyses and
High Low 3 is the basis of a preventive summaries risks encountered by
system of control. inspections at FBO facilities,
1= Top Priority, 2= Medium Priority and 3= Low Priority
corroborated by market failures
*WHO Food & Nutrition Paper 89 Image iStock.com/sydeen The overwhelming (testing) and a loop around to
dependence on the present identifying perennial violators will
So also foods intended and practice of product testing is the country be able to assure safe
marketed, as ready-to-eat carries a inadequate as a food control system and wholesome food. It time to
high risk factor depending on the for India. First and foremost the shift.
severity of the risk it carries. Ready- product pick up for testing is not
to-eat food can present a greater risk based on statistically valid sampling (The views expressed here are his
of causing food-borne illness, as it is plan. A statistical valid plan will own and do not reflect the views or
opinions of the Food Authority)
Kamani and the souvenir for the globalization we need to consider of n-6 to n-3 fatty acids. We have
seminar was supported by Mother the needs for various phases of life been consuming some of the
Dairy, Vasta Biotech, and Omni for all across the globe. Also with traditional oils since years and as a
Active Health Technologies. global environment, we need to country we have not researched our
focus on having products that are own data and our own oils that we
Mr. Bhupinder Singh, Chairman prepared equal for all. have been consuming since ages,
PFNDAI and CEO Vista Processed thus there is need for generating
Foods, welcomed all to the seminar Dr. Shobha Udipi, Senior more data for our own country.
and outlined the objectives of this Nutritionist, PFNDAI gave the
seminar. Dietary Oils and Fats are a Keynote address with her insights Dr. Prabhakar Kanade, Consultant-
most important aspect of food on Nutritional Importance of Fats Food Industry, chaired the technical
industry and this seminar was in Health and Disease. Poor diets session that gave an insight into
organized to disseminate the have been linked to disease and it is how oils play a very vital role in
knowledge on various aspects of estimated that among the top 20 product development which was
Oils and Fats,to interact with individual causes of disease burden covered in various presentations in
eminent speakers and get a worldwide, eight are due to poor this session.
thorough understanding of the oils nutrition, largely because of
and fats industry and its associated increased risk of chronic diseases. Dr. TSR Murali, Chief of R&D at
industries as well as the current The role of fats in nutrition is well Mother Dairy Fruits and vegetables
technological advances in it uses. recognized and the nutritional presented Fats in Dairy Products
importance of the polyunsaturated He stated that although milk is
Mr. Prakash Chawla, CEO, AAK fatty acids is well elucidated. Since consumed in largest quantity, its
Kamani delivered the Inaugural the 1970s saturated fatty acids were loss as compared to other food
address with presenting the
Technological benefits of Fats. He
talked about the prices of oils and
how it has alwaysbeen on the minds
of government andconsumers. Oil
over a period of timehas
increasingly becomean area of
concern for consumers as everyone
wants fast lifestyle and all are health
conscious, and every body wants
health and taste. Oil itself is
Dr.K.D.Yadav,Sr VP Tech at
AAK KAMANI PVT LTD
presented Bakery &
Audience Confectionery Applications of
Fats & Shortenings. He gave an
insight into the important factors
Mr. Prakash Chawla Dr. Shobha Udipi for satisfactory performance of a
how short chain fatty bakery fat , some of which are
acids in milk are also optimum plasticity range and
helpful as they act as tolerance to high temperature.
prebiotics. Shortenings having the right
plasticity, have good spreadability in
Mr. Sanjay Naphade, dough, good heat resistance and
R&D Director at creaming properties. Throwing
Pepsico presented on some light on the current new
How to reduce trends, he stated how incorporation
Dietary Fat in Food of ingredients provide health
Products. He gave an benefits. Shortenings/margarines
insight into the are now fortified with omega-3 fatty
nutritional importance acids (EFAs). Also there has been
of dietary incorporation
fat as it plays an of ingredients
important role in a that address
healthy diet. health
concerns.
Other than taste and
providing energy, oils
and fats are carriers of Dr. Sanjay
Naphade
fat soluble vitamins A, D
Dr. Kanade
, E & K and sources of
products and vegetables is very low. essential fatty acids.
In todays generation, people are Thus while reducing oil Dr. Ramasubramanian
not consuming base milk to a great
extent but other products of dairy Dr. Murali
origin are consumed more. There
are various benefits of milk and its
fats. Dr Murali gave an insight into
the physiological aspects of fats in
milk and its benefits for health and
16 Dr. Yadav
PFNDAI Nov 2016
Report on Seminar on Advances in Nutritional Science,
Technology & Regulation of Dietary Fats & Oils
Dr. Ramasubramanian, Director at conditions. With significant Every state has its own taste of food
VR Food Tech gave an insight into therapeutic efficiency of properly and oil preference. Globally, Palm
the Use of Omega 3 in Food formulated actives there are many Oil is more preferred as it is
Products wherein he presented on health benefits of these comparatively cheaper. India also
some of the products that can be nutraceuticals in palatable forms. needs to be at par with global
fortified using Omega 3 fatty acids. There are many formulation markets and there is a need to
He also stated the need for challenges to incorporate them in balance the imports as we need to
incorporation of omega 3, as there is functional foods, beverages and be self dependent. The biggest
poor conversion of ALA to DHA and fortified foods because of their oily challenge is to answer the question
with age it further decreases, also nature, poor water solubility and as to will Make in India be a
vegetarians are challenged in meeting stability. reality for oil industry too?
the needs of omega 3. Innovations are
required to incorporate this important Dr. Lewis J.I., Consultant to FSSAI Dr. Prabodh Halde, Head Technical
nutrient in our daily diet and some and past Chairman of the Regulatory, Marico stated that
means are incorporating it into Regulatory Affairs Committee of though purchasing power has
breads, softgel capsules in small and PFNDAI chaired the panel increased, people are not aware of
soft elastic chewable forms which discussion on regulatory aspects and science, thus it is the responsibility
could be vegetarian capsules. nutritional & technological of food industries to create and
importance of dietary oils and fats. awareness about which oil can be
Dr. Suvarnapathaki Dr. Rupali He gave an insight into the global used for what purpose, for e.g. some
Suvarnapathaki, perspective of oils and fats and how oils are preferred for frying but
Senior Manager, the communication gaps can be others are for salad dressing . Thus
Omni Active filled to create a better the nutritional importance and
Health understanding about this important impact of various ways of cooking
Technologies nutrient. in these oils need to be conveyed to
presented the the masses in a meaningful way.
Application of Ms. Naaznin Husein, President
Lipid Soluble IDA-Mumbai Chapter and Dr. K.D. Yadav, stated that
Nutraceuticals in Dietitian, stated that there has to be traditional oils and fats and
Foods wherein a cognitive limit to stop and traditional ways of its uses need to
she gave an insight consumers have to draw a line in be revisited and we need to
into the advantages their own minds as to what is their understand the various logical and
of Lipid Soluble limit to stop and not over indulge scientific reasons behind those
Nutraceuticals as themselves in high fat foods. We traditions, those ways of
they are absorbed have to get the ingredients of Indian consumption of oils and fats to
in the body due to permeability origin back into food. derive the best nutritional benefits.
through lipid layers of cells . Also
there is sustained release of active Mr. Ali Muhammad Lakdawala, The seminar was well appreciated
ingredients due to slow absorption procurement in-charge at ITC stated by industry delegates, nutritionists
and they exhibit desired stability that India has potential of growth and dieticians.
under proper formulation and storage with respect to oils and fats market.
Audience
Sweetness has always been a lot less or no calories. Some of cyclamate and thaumatin.
a favoured taste and people these are present in nature and
others are produced synthetically There are some who are afraid that
always liked sweet things. and being not present in nature. sweeteners may be unsafe as they
Those not present in nature and are synthetic. Both Cancer Research
Earlier sweetening agents were honey produced synthetically are called UK and the US National Cancer
and sweet fruits and their juices and artificial sweeteners. Institute have said that sweeteners
some herbs but then sugar and do not cause cancer. According to
jaggery from sugar cane and beet There are some called high-intensity Cancer Research UK, large studies
were developed and then sweet foods sweeteners as these have sweetness with people have provided strong
were more easily available. There many times that of sucrose, the evidence that artificial sweeteners
were less sweet starch products like common sugar. Thus they are are safe for humans. Sweeteners
corn syrup and others also needed much less and their caloric used in European Union are
contributed. Some hydrolysed contribution is often negligible. The rigorously assessed for safety by
products also appeared. Various sweet taste of many of these is EFSA (European Food Safety
combinations of natural sugars different from sucrose so they are Authority) before being allowed in
including sucrose, glucose and used in mixtures to achieve similar food and drink. EFSA sets and
fructose gave the sweet taste in their sweet taste sensation. acceptable daily intake (ADI), the
products. People started consuming
Image iStock.com/CherriesJD
Almond consumption may almonds were consumed per day with the help of standardised tests.
help lower total, LDL and in which the subjects had The closer the diet followed the
elevated LDL cholesterol levels at Baltic Sea Diet and Finnish
cholesterol baseline, respectively. nutrition recommendations - i.e.
IFT Weekly September 7, 2016 high in vegetables, fruit and berries,
These results strengthen decades of fish, whole grain, and unsaturated
A study published in the Journal research about how the regular fats and low in red meat, sugary
of Nutritional Science shows that consumption of almonds can products, and saturated fat - the
eating almonds may reduce total favourably impact blood lipid levels healthier it was considered.
cholesterol, LDL cholesterol and have a positive effect on heart
(bad cholesterol), and health, said Kathy Musa-Veloso, The study showed that children,
triglycerides, while having no lead author and director of health whose diet was rich in vegetables,
significant impact on good HDL claims, food and nutrition group, fruit, berries, whole grain, fish and
cholesterol levels. Intertek. The consumption of unsaturated fats, and low in sugary
almonds as part of a healthy diet products, did better in tests
The researchers conducted a should be encouraged in order to measuring reading skills than their
systematic review and meta-analysis improve blood lipid levels and peers with a poorer diet quality.
of 18 published randomized reduce the risk of heart disease."
controlled trials with a total of 837 The study also found that the
participants. When data from all of Healthy diet boosts positive associations of diet quality
the studies were pooled, the reduction children's reading skills with reading skills in Grades 2 and
in total cholesterol was 5.92 mg/dL. 3 were independent of reading skills
Medical News Today 13
When the meta-analysis was in Grade 1. These results indicate
September 2016
restricted to those studies where the that children with healthier diets
amount of almonds consumed was at improved more in their reading
A heathy diet is linked to better skills from Grade 1 to Grades 2-3
least 45 g/day (~1.5 oz/day), the
reading skills in the first three than children with poorer diet
reduction in total cholesterol was 8.20
mg/dL. These data suggest that the
school years, shows a recent quality. "Another significant
effects of almonds on total cholesterol study from Finland. Published in observation is that the associations
are dose-dependent, with a larger the European Journal of of diet quality with reading skills
almond intake resulting in a greater Nutrition, the study constitutes were also independent of many
reduction in total cholesterol. In part of the Physical Activity and confounding factors, such as socio-
addition, when the subjects had Nutrition in Children Study economic status, physical activity,
body adiposity, and physical
Image iStock.com/
baseline, the reduction in total Eastern Finland and the First fitness," says Researcher Eero
cholesterol was 10.48 mg/dL. Steps Study conducted at the Haapala, PhD, from the University
University of Jyvskyl. of Eastern Finland and the
Similarly, when data from all of the University of Jyvskyl.
studies were pooled, the reduction in The study involved 161 children
LDL cholesterol was 4.80 mg/dL. aged 6-8 years old, and followed up
The reductions were 5.10 mg/dL and on them from the first grade to the
6.11 mg/dL when the meta-analysis third grade in school. The quality of
was restricted to those studies in their diet was analysed using food
which at least 45 g (~1.5 oz) of diaries, and their academic skills
Parents, schools, governments and hormones that drive hedonic food confer both the runners high as
companies can improve the intake have been less investigated, well as at least some of the
availability of healthy foods explained lead author, Jonathan neuroprotective effects of exercise.
A healthy diet seems to be an Cedernaes, M.D., PhD, at Uppsala Therefore, this may suggest that
important factor in supporting University. even under conditions of chronic
learning and academic performance sleep loss, exercise may exert similar
in children. By making healthy Furthermore, whereas exercise has centrally active, and possibly
choices every meal, it is possible to many beneficial effects, whether neuroprotective, properties as under
promote a healthy diet and enhance exercise can modulate the effects of conditions of sufficient sleep,
diet quality. Parents and schools have sleep loss on various hormonal added Benedict. This is an
an important role in making healthy pathways is currently unknown. important area for future research as
foods available to children. The researchers found that the levels we and others have found that short
Furthermore, governments and of 2-arachidonoylglycerol the sleep duration by itself may be
companies play a key role in most abundant endocannabinoid in harmful to the brain, and in the long
promoting the availability and the brain was about 80 percent run increase the risk of e.g.
production of healthy foods. higher after the nights of short sleep Alzheimers disease, concludes
compared with after the normal Cedernaes.
Chronic Sleep Loss Increases sleep session. When the participants
Appetite, Exercise Reduces exercised, the levels of 2AG still Vitamin B
went up almost by half, regardless During
It of whether participants had been
Nutrition Insight 27 Sep 2016 allowed to sleep for three normal Pregnancy
nights, or to only sleep four hours Reduces Child
A new study published in the each night. Eczema Risk
journal Psycho-neuro- Nutrition Insight
endocrinology, has shown that a As previously shown by us and 26 Sep 2016
lack of sleep could lead to a others, sleep loss increased
greater sensation of hunger, while subjective hunger compared with the Infants whose
partaking in intensive exercise well-rested state. Given the role of mothers had a
after a bad nights sleep, may endocannabinoids for promoting higher level of
curb an increase in appetite. hunger and hedonic eating, this the vitamin B Nicotinamide
could offer an explanation as to
Image iStock.com/SvetlanaFedoseeva
during pregnancy are 30% less
Researchers from Uppsala University why, notes Cedernaes.
likely to develop eczema by the
investigated how levels of Meanwhile, we instead saw lower
age of 12 months, a new study
endocannabinoids, which target the stress ratings after exercise in the
sleep deprivation condition, which has shown.
same receptors as cannabis, are
affected by short sleep duration, and could also possibly be attributed to
the observed endocannabinoid levels The findings from the Medical
whether acute exercise can modulate Research Council Lifecourse
this effect. following our exercise intervention,
says senior author associate Epidemiology Unit, University of
They invited healthy normal-weight Southampton, is the first to link
participants to a sleep laboratory on professor Christian Benedict.
maternal serum levels of
two separate occasions, to be studied nicotinamide, a naturally occurring
after three consecutive nights of It is noteworthy that when sleep-
deprived, the participants saw the vitamin, and related metabolites to
normal sleep, and after three nights of the risk of atopic eczema in the
only sleeping four hours each night. same amount of increase in
endocannabinoid levels following child. The researchers believe the
the acute exercise. findings support the concept that
Meals and activity patterns were kept eczema partly originates as a baby
standardized while participants were Endocannabinoids are thought to
develops in the womb and could
in the lab, and blood was drawn reveal ways of reducing the risk of
repeatedly to assess endocannabinoid the skin condition. The findings
Image iStock.com/Okssi68
levels in blood. This was also done on from the Medical Research Council
the last day both before and after a Lifecourse Epidemiology Unit,
short bout of intensive exercise. University of Southampton, is the
Previous studies have shown first to link maternal serum levels
alterations in the levels of some of nicotinamide, a naturally
hunger hormones after sleep loss, but occurring vitamin, and related
the results have been mixed and
metabolites to the risk of atopic anthranilic acid levels and a lower found was the decrease in physical
eczema in the child. The researchers risk of atopic eczema, suggesting activity and the concentration of
believe the findings support the that the development of eczema is fish oil and Omega-3s in the blood
concept that eczema partly not simply prevented by the were all associated with resiliency
originates as a baby develops in the presence of these nutrients. and mood." Kreider says fish oil
womb and could reveal ways of Professor Keith Godfrey, Director contains Omega-3 fatty acids that
reducing the risk of the skin of the NIHR Southampton help to boost brain function. He
condition. Biomedical Research Centre in says studies also show that fish oil
Nutrition, added: More research is acts as an anti-inflammatory within
Dr Sarah El-Heis, the studys lead needed to investigate this interesting the body -- helping athletes and
researcher from the University of association, but the findings are soldiers manage intense training
Southampton, said, Nicotinamide further evidence of the potential better. Fish oil content is especially
cream has been used in the benefits of eating a healthy important for soldiers due to the
treatment of eczema but the link balanced diet during pregnancy. consistent training and physical
between the mothers levels of regiments performed in and out of
nicotinamide during pregnancy and Research Says Fish Oil May combat and risk to traumatic brain
the offsprings risk of atopic eczema Help Improve Mood in injury.
has not been previously studied.
The findings point to potentially Veterans The study originated from research
modifiable influences on this conducted by Colonel Mike Lewis,
common and distressing condition. Nutrition Insight 23 Sep 2016 M.D. who examined Omega-3 fatty
acid levels of soldiers who
Nicotinamide is a form of vitamin Low concentration of fish oil in committed suicide compared to
B3, and its level is maintained the blood and lack of physical non-suicide control and found lower
through intake of foods such as fish, activity may contribute to the Omega-3 levels in the blood were
meat, chicken, mushrooms, nuts high levels of depressed mood associated with increased risk of
and coffee as well as tryptophan, an among soldiers returning from being in the suicide group.
amino acid found in most proteins. combat, according to Barringer says he believes these
Nicotinamide and related nutrients researchers, including a Texas findings to be significant toward
are important for the bodys A&M University professor and addressing some of the issues many
immune responses and energy his former doctoral student. soldiers face. "The mental health of
metabolism. The research, our service members is a serious
published in Clinical and In a study titled "Fatty Acid Blood concern and it is exciting to
Experimental Allergy, assessed the Levels, Vitamin D Status, Physical consider that appropriate diet and
amount of nicotinamide and related Performance, Activity and exercise might have a direct impact
tryptophan metabolites during Resiliency: A Novel Potential on improving resiliency," Barringer
pregnancy in 497 women that took Screening Tool for Depressed Mood notes.
part in the Southampton Womens in Active Duty Soldiers,"
Survey. researchers worked with 100 In order to properly measure
soldiers at Fort Hood to identify soldiers physically, Kreider and
The rate of eczema in their children which factors affected moods in Barringer developed a formula they
at ages 6 and 12 months was returning soldiers. The research was say has the potential to assist in
studied, and the results showed that conducted by Major Nicholas effectively screening soldiers with
offspring of mothers with higher Barringer when he was a Texas
levels of nicotinamide had a 30 per A&M doctoral student under the
Image iStock.com/KatarzynaBialasiewicz
(vitamin K1) was not associated mortality, looked at 33,289 Gut Bacteria Influences Fat
with any reduced risks. participants from the EPIC- Absorption
NL cohort, aged 20-70 years Nutrition Insight 12 Sep 2016
The new long-term study published at baseline and recruited
by Clinical Nutrition explored if between 1993 and 1997. The amount of bacteria in the
there was a relationship between
gut could influence how the
intake of phylloquinone and It assessed dietary intake at
body absorbs fat, a new study
menaquinones (vitamins K1 and baseline with a validated
K2, respectively) and all-cause and food frequency
cause-specific mortality. questionnaire and intakes of
The study is the first to find a of normal weight. The gut but intense cycling sessions
connection between gut microbiota, microbiota found in youth who three times a week.
also called gut flora, and fat were obese tended to be more
distribution in children and efficient at digesting carbohydrates Nitrate is commonly found in diets
teenagers. Obesity affects 17 percent than the gut flora of teenagers and rich in leafy green foods, like
of children and teens nationwide, children of normal weight. spinach and is important for the
according to the U.S. Centers for functioning of the human body,
Disease Control and Prevention. In addition, the children with especially during exercising. To
Childhood obesity is associated obesity tended to have higher levels assess differences in performance in
with an estimated $14.1 billion in of short chain fatty acids in the different conditions, the study
additional prescription drug, blood than children of normal included workouts in normal
emergency room visit and weight. The study found short chain oxygen conditions and in hypoxia
outpatient visit costs each year, fatty acids, which are produced by conditions, which are low oxygen
according to the Society's some types of gut bacteria, are levels such as those found in high
Endocrine Facts and Figures associated with the production of altitudes.
Report. fat in the liver. "Our research
suggests that short chain fatty acids The observations published in
"Our findings show children and can be converted to fat within the Frontiers in Physiology were
teenagers with obesity have a liver and then accumulate in the fat unexpected: after only five weeks,
different composition of gut flora tissue," Santoro said. "This the muscle fibre composition
than lean youth," said the study's association could signal that changed with the enhanced nitrate
senior author, Nicola Santoro, MD, children with certain gut bacteria intake when training in low oxygen
PhD, Associate Research Scientist face a long-term risk of developing conditions. "This is probably the
in the Department of Pediatrics at obesity." first study to demonstrate that a
Yale University in New Haven, CT. simple nutritional supplementation
"This suggests that targeted Eating your greens could strategy, i.e. oral nitrate intake, can
modifications to the specific species enhance sport impact on training-induced changes
composing the human microbiota in muscle fibre composition;" stated
could be developed and could help performance Professor Peter Hespel from the
to prevent or treat early-onset Science Daily September 12, Athletic Performance Center at the
obesity in the future." 2016 University of Leuven.
The study examined gut microbiota Nitrate supplementation in For athletes participating in sports
and weight in 84 children and conjunction with Sprint Interval competitions which require energy
teenagers who were between 7 and Training in low oxygen production in conditions with
20 years old. The participants conditions could enhance sport limited amounts of oxygen, this
included 27 youth who were obese, performance a study has found. study is particularly interesting. In
35 who were severely obese, seven Researchers from the University fact, exercising at high altitudes has
who were overweight and 15 who of Leuven in Belgium carried become a training strategy for many
were normal weight. Researchers out a study with twenty-seven athletes, albeit the uncertainties
analyzed the participants' gut moderately trained about such methods. In these
microbiota. The participants participants. These were given conditions, performing intense
underwent an MRI to measure workouts requires high input of
nitrate supplements ahead of
body fat partitioning, provided fast-oxidative muscle fibres to
Sprint Interval Training (SIT),
blood samples and kept a three-day sustain the power. Enhancing these
food diary.
which took the form of short
muscle fibre types through
The researchers found eight groups nutritional intake could very well
Image iStock.com/emiliozv
of gut microbiota that were linked boost the performance in this type
to the amount of fat in the body. of events.
Four of the microbial communities
tended to flourish in children and However, this remains a question
teens with obesity compared to their mark for the time being. "Whether
normal-weight counterparts. this increase in fast-oxidative
Smaller amounts of the other four muscle fibres eventually can also
microbial groups were found in enhance exercise performance
participants who were obese remains to be established;" said
compared to children and teenagers Professor Hespel.
He cautioned: "consistent nitrate at least 1 month before getting abnormalities, and a 23 percent
intake in conjunction with training pregnant to prevent major birth decrease in coarctation of the
must not be recommended until the defects of the baby's brain aorta, which is a narrowing of
safety of chronic high-dose nitrate (anencephaly) and spine (spina the major artery that carries
intake in humans has been clearly bifida). The research was conducted blood to the body.
demonstrated." to determine if there is an
association between food Also, a 15 percent reduction was
In times where athletes push the fortification with folic acid and birth seen in atrial and ventricular septal
limits of their bodies and thrive for prevalence of specific congenital defects, which are the holes in the
ever greater performances, this is heart defects (CHDs). wall that separate the heart
clearly only the beginning of the According to the study, there are chambers. No change was observed
research into how athletes can approximately 650,000 to 1.3 concerning chromosomally
improve their competitive edge million U.S. children and adults associated defects - an abnormality
through dietary supplements. living with congenital heart disease. in the number of an infant's
Looking to the future, Professor The most common type of defect in chromosomes.
Hespel suggested: "it would now be children is ventricular septal defects,
interesting to investigate whether which account for 620,000 of cases. Dr. Joseph says that although the
addition of nitrate-rich vegetables to data is from Canada, the findings
the normal daily sports diet of Previous studies have yielded apply to the U.S. population, as the
athletes could facilitate training- inconsistent results for the effects of same fortification of foods with
induced muscle fiber type transitions folic acid and folic acid food folic acid were implemented in the
and maybe in the long term also fortification on CHDs. "Our study U.S. around the same time as
exercise performance." examined the effect of folic acid Canada due to the North American
food fortification on each specific Fair Trade Agreement of 1994.
Folic acid may protect subtype of congenital heart disease The authors say: "Our study shows
against congenital heart based on the Canadian experience associations between food
before and after food fortification fortification with folic acid and
defects was made mandatory in 1998," says reductions in the birth prevalence of
Written by Hannah Nichols Dr. K.S. Joseph, Ph.D., the study's specific CHD subtypes. The
Medical News Today 30 August senior author and professor in the associations were stronger for
2016 Department of Obstetrics and conotruncal defects and coarctation
Gynecology and the School of of the aorta and more modest for
Foods fortified with folic acid Population and Public Health at the septal defects. Older maternal age,
decrease rates of some types of University of British Columbia in prepregnancy diabetes mellitus, and
congenital heart defects in Vancouver, Canada. preterm preeclampsia were also
Canada, finds new research associated with population rates of
published in the American Heart Effects of folic acid only evident in CHDs," they add.
Association's journal Circulation. some subtypes of CHDs
Researchers analyzed data from Dr. Joseph highlights the
Folic acid is a B vitamin that our almost 6 million births in Canada importance of taking folic acid for
bodies use to make new cells, and it is between 1990-2011 and controlled women who are trying to become
important for the development of a for influencing factors, such as pregnant, as they may not receive an
healthy fetus. Adding folic acid to maternal age, multiple births (twins, adequate amount of folate from diet
white flour, pasta, and cornmeal has triplets), pregnancy complications, alone. While food fortification with
been mandatory in Canada since prenatal diagnosis, and pregnancy folic acid was aimed at reducing
1998. Evidence of folic acid reducing terminations. Findings indicated neural tube defects, the study shows
neural tube defects, oral cleft, and that folic acid food fortification was that folic acid may also have a
cardiovascular anomalies led to the associated with an 11 percent beneficial effect on specific types of
Government of Canada taking steps decrease in rates of congenital heart CHDs, which are collectively more
to help women of childbearing age defects. common.
increase the amount of folate they
consume. Dr. Joseph and colleagues also Written by Hannah Nichols
noted that the beneficial effects Image iStock.com/triocean
The United States Centers for Disease of folic acid were only observed
Control and Prevention (CDC) in some types of CHDs. For
recommend that women take 400 example, there was a 27 percent
micrograms of folic acid per day from reduction in conotruncal defects,
or severe heart outflow tract
Study details proteins are likely to possess Bullying other students. And my
The study enrolled 60 healthy older digestion and absorption kinetics experience isn't unique many
men with a mean age of 71 years that are not different from animal- teachers I know tell the same story."
and body mass index (BMI) of 25.3 derived proteins, the study noted. Jones added that Canadians needed
kg/m2. On the evening before the to consider that, when a child
infusion trial, all participants Hunger pains: Kids who comes to school hungry, this can
consumed a standardised meal skip breakfast more likely affect every student in the class.
composed of 16% of energy from "The time a teacher takes to care for
protein, 33% from carbohydrate and to get angry, say teachers a child who is acting out or bullying
51% from fat. These men were By Vince Bamford, Bakery & a peer simply because, through no
randomly assigned to consume 35 g Snacks 07Sep2016 fault of their own, they are hungry,
wheat protein (WP357), is time they are not spending with
35 g wheat protein hydrolysate Three quarters of Canadian the rest of the class, he said.
(WPH35), 35 g micellar casein teachers say children who skip
(MCas35), 35 g whey protein breakfast are more likely to Raising awareness of issue
(Whey35) or 60 g wheat protein become frustrated or angry at Kellogg Canada is calling on
hydrolysate (WPH60). school, according to a new consumers to raise awareness of the
survey for Kellogg. issue by sharing the Feeding Better
Results demonstrated that the Days Infographic on social media
postprandial increase in blood More than half (54%) of the 403 using #FeedingBetterDays. The
amino acid concentrations was Canadian elementary, middle and company is also donating a portion
greater after ingesting Whey35 than high school teachers polled said of the proceeds from its cereals to
after MCas35 and WPH35. they have brought in extra food for breakfast partners across Canada, to
Myofibrillar protein synthesis rates students in need. And 92% said a maximum of $100,000. Kellogg
increased after ingesting MCas35 they have personally helped a has also donated more than $3m
and were higher after ingesting student who has arrived at school and 30 million servings of cereal
MCas35 than after WPH35. The hungry. Children who miss and snacks to organisations
post meal increase in plasma breakfast are more easily frustrated, including Breakfasts Club Canada
leucine concentrations was greater according to 77% of the teachers and Food Banks Canada. "When
after ingesting Whey35 than after quizzed for Kelloggs third annual children start the day off with a
WPH60, despite similar leucine Breakfasts for Better Days Survey, nutritious breakfast, we know they
contents of 4.4 g. Nevertheless, the while 73% said these children more are better equipped to learn,
ingestion of WPH60 increased easily become angered, annoyed or succeed and surpass their goals,
protein synthesis rates recorded at irritated. said Kellogg Canada
the start of the trial. communications director Lores
Other findings included: Tom. That's why we're so
Plant proteins not bad? 86% of teachers say students who committed to shedding a light on
The muscle protein synthetic come to school hungry are more the issue of hunger in the
response after the ingestion of likely to engage in bullying classroom.
wheat protein hydrolysate is lower 63% say hungry students are
than after the ingestion of casein, more disruptive in class Earlier this year, Kellogg released
the study observed. It seems likely 93% say students who eat retails of a similar survey conducted
that this is attributable to differences breakfast achieve better academic in the UK that showed almost all
in amino acid composition, with the results than those who do not. UK teachers feel the number of
essential amino acid and leucine As a teacher, it was impossible for children coming to school hungry is
contents being lower in wheat me to remain unaffected by the as high or higher than a year ago.
protein hydrolysate than in casein. struggle of students who Of the 765 teachers polled by the
consistently came to school without cereal manufacturer late last year,
Plant-based proteins low eating a nutritious breakfast in the 78% said they see children coming
digestibility characteristics means morning," said TV sports presenter into school hungry at least once a
less dietary protein is effectively Paul Jones, a former elementary week.
Image iStock.com/djedzura
IFT Weekly September 21, 2016 researchers noted that the cakes from spent coffee grounds can rid
became harder with increasing water of heavy metal ions, which
A study published in the Journal levels of broad bean pod and pea can cause health problems. But an
of Food Science investigated the pod flours. additional step is needed to separate
potential of using pea and broad the powder from the purified water.
bean pods to add fibre to cakes. The sensory evaluation showed that Fragouli and colleagues wanted to
Legume by-products, pea pods cakes with 5% and 10% broad bean simplify this process.
(Pisum sativum L.) and broad pod and pea pod flours had an
bean pods (Vicia faba L.) have acceptable result. The researchers The researchers fixed spent coffee
been found to have high dietary concluded that the overall powder in bioelastomeric foam,
fibre content (43.87 g/100 g and acceptability rate showed that a which acted as a filter. The
53.01 g/100 g, respectively). maximum of 15% of broad bean bioelastomeric foams were
pod and pea pod flours can be composed of 60% spent coffee
Protein content was also a added to prepare acceptable quality powder and 40% silicone elastomer
considerable component for both cakes. using the sugar leaching technique.
by-products. The aim of this study In still water, the foam removed up
was to determine the composition to 99% of lead and mercury ions
and functional properties of flours
Using spent coffee from water over 30 hours. In a more
made from the broad bean and pea grounds to remove lead practical test in which lead-
pods and then to evaluate the effect
of substitution of wheat flour by
from water contaminated water flowed through
IFT Weekly September 21, 2016 the foam, it scrubbed the water of
these two by-products on the texture up to 67% of the lead ions. Because
and sensory properties of cake. A study published in ACS the coffee is immobilized, it is easy
Sustainable Chemistry & to handle and discard after use
The researchers prepared cakes with without any additional steps, the
Engineering shows that
the addition of 0%, 5%, 10%, 15%, researchers say.
incorporating spent coffee
20%, 25%, and 30% levels of pea
grounds in a foam filter may
pod and broad bean pod flours. The
researchers then determined the
remove harmful lead and mercury Global savoury snacks
from water.
cakes volume, weight, density, market to reach $138+
hardness, cohesiveness,
adhesiveness, elasticity, and crust
Restaurants, the beverage industry, billion by 2020
and people in their homes produce IFT Weekly September 7, 2016
and crumb colour.
millions of tons of used coffee
grounds every year worldwide, The global savoury
The researchers found that after the
according to researcher Despina snacks market will
addition of pea pod and broad bean
Fragouli. While much of the used grow from $94.5
flours, cakes (especially at level of
grounds go to landfills, scientists are billion in 2015 to
30%) become greener and darker.
$138.2 billion by
As the concentration of the flours Image iStock.com/KEVMA21
2020, representing a
increased from 0% to 30%, cake
compound annual
volume decreased from 900 cubic
growth rate (CAGR) of 7.9%,
centimetres (cc) to 725 cc and to
according to consumer insight
650 cc for broad bean pods and
firm Canadean.
pea pods, respectively. The cake
density increased also from 0.363 Image iStock.com/Elena_Danileiko
Those who participated in the Purdue University researchers have assistant in the Purdue Department
survey were given a short engineered a bacteriophage called of Food Science and the paper's first
introduction to chicory root fibre, a NanoLuc - a virus that only infects author.
prebiotic, functional fibre, food bacteria - to produce an enzyme
ingredient, which is sourced from that causes E. coli O157:H7 to emit The process is also unlikely to
natural chicory roots. light if infected. The process can create a false positive because the
Combining the high levels of shave hours off traditional testing bacteriophage cannot produce the
interest in healthier eating and methods, which can be critical light-emitting protein without
specific concerns identified in our when stopping the distribution of encountering E. coli O157:H7,
survey with the positive interest in tainted foods. which is the only bacterium
chicory root fibre, the widespread NanoLuc is able to infect. "The
uptake of healthier, tasty food and It's really practical. They (testing phage is just a virus. It cannot carry
drink products made with chicory labs) don't have to modify anything out metabolism until it infects a
root fibre could contribute towards they're doing. They just have to add bacteria, which in this case is E. coli
better health in the Asia-Pacific the phage during the enrichment O157:H7," Applegate said. "They
region, said Michael Chow, Sales step of the testing protocol," said won't create these proteins unless
Manager at Sensus. Bruce Applegate, a Purdue they've found their specific host."
associate professor of food science.
While chicory root fibre is already "We could detect as few as four Based on the number of
available in selected products, we bacteria in eight hours, and the bacteriophage added, the amount of
hope that the results of this survey process is cheaper than tests being time that has passed and the
will encourage food manufacturers used today." amount of light emitted, the
to develop an even wider range of The study involved Purdue faculty, authors can use an equation to
products that contain this naturally- graduate students and scientists determine approximately how much
sourced ingredient to support the from the U.S. Department of E. coli O157:H7 is present. Their
efforts of people in the region, who Agriculture's Agricultural Research tests were done in an enrichment
are trying to improve their diet. Service and the Purdue Center for broth made with ground beef.
Food Safety Engineering. Results Zhang said future work would focus
were published in Scientific on detection of E. coli O157:H7 in
Purdue scientists have Reports. lettuce, spinach and other produce.
bright idea for detecting Other bacteriophages could also be
harmful bacteria in food While many strains of E. coli developed to detect other
bacteria are harmless, some can pathogenic bacteria, such as
products cause severe and potentially fatal Salmonella, in a similar fashion.
Medical News Today 22 illnesses. Ingesting as few as 10
September 2016 colony-forming units of E. coli
O157:H7 can result in serious
Algae proteins limited
Scientists looking for traces of illness. interaction with other
E. coli O157:H7 contamination Current detection methods cannot ingredients a key
in foods soon could have a find just a few E. coli O157:H7 cells
new detection method on in a sample, so inspectors do an competitive advantage,'
their hands - turning off the enrichment process, culturing the says TerraVia
bacteria to multiply so they can be By Elaine Watson, Food
lights to see if the bacteria
detected. With the bacteriophage Navigator USA 28Sep2016
glow in the dark. added to the sample, scientists can
add a reagent and detect E. coli
Image iStock.com/anyaivanova It's still a new player in the
O157:H7 before the
burgeoning 'alternative protein'
enrichment process is even
finished, within seven to nine category, but algae could give
hours. "The current detection rivals a run for their money as
methods cannot bypass the formulators learn about its
enrichment process, but our unique properties that enable
technology can explore the fortification in challenging
enrichment phase. That can applications from low pH
give us a time advantage over beverages to dressings and
other methods," said Dandan crackers, claims TerraVia.
Zhang, a graduate research
Within the pseudo-cereals that can indicates that the ingredients were significantly improved the
be used, amaranth (Amaranthus kept under ambient conditions nutritional content in fibre with a
caudatus), which is native to the suitable for pulping. In the texture it 60% increase and in minerals in
Andes, has remained a basic was observed that the control 140%. Noodles made with a
element since pre-Hispanic times. obtained greater resistance. The substitution up to 30% of raw
degree of water absorption of the amaranth our had quality
Amaranth contains high protein, control was greater with respect to characteristics required for this
fibre and mineral richness (Fe, Ca other flours of this form the integral product, where flavour was the
and Zn), these attributes make it a flour of amaranth could have made most influential factor in overall
good alternative as an ingredient for difficult the gelatinization of the acceptance.
pastas and helps to promote the starch that provoked a less
culinary variety and appreciation of resistance unlike the control and the
the ethnic grains of Latin America. noodles elaborated with HAC. At
With inulin they would
In addition, the substitution of the time of the cooking of the replace fat in cakes
wheat by amaranth in 20 to 25% noodles, the starch continues to Food News LATAM 08 SEPTEMBER
has a contribution of 14 to 17 g of become thicker, more viscous and 2016
protein in 100 g of pasta. In the resistant to flow as it is gelatinized.
present research, physicochemical, Additionally, the control showed This polysaccharide (chain of
microbiological and sensory greater extensibility. molecules) produced by many
properties of noodles with partial types of plants, in addition to
substitution (20% and 30%) of The behaviour of the pasta during reducing calories from 9 to 2
wheat semolina for whole - grain and after cooking is one of the per gram, also offers benefits in
amaranth flour and crude amaranth parameters of great importance for bowel functioning and in the
flour were evaluated. The consumers. The parameters for
treatment of colon cancer.
Department of Food Agro-industry weight gain and volume are related
in Honduras and the Federal to the absorption capacity of the
Through this research, the pastry
University of Health Sciences of masses, in which it can reflect the
industry will be able to offer a much
Porto Alegre, Brazil carried out a yield of the paste. The increase in
healthier product and adjusted to
randomized complete block study volume is dependent on the content
international standards. "We focus
with a factorial arrangement of 2 and quality of protein. The cooking
on inulin, because in addition to
2 with the blocks each repetition time of a fresh ST paste should be
reducing calories, it is a non-
and the factors were the types of between 10 and 13 min. for
digestible dietary fiber that
flour ( HIA and HAC) composed of handmade pastries. If they are
contributes to the growth of
five formulations with three precooked, a decrease of cooking
bifidobacteria (present in the
replicates (with 250 g) per treatment time in the masses occurs. In this
intestinal flora)," explains Juan
prepared with guar gum (1%), oil work
Pablo Rodrguez, a Master's student
(2%) and distilled water (33%) and (http://renhyd.org/index.php/renh
in Science and Technology food at
different proportions of flours: i) yd/article/viewFile/215/199), the
the National University of
past enriched with HIA in 20% cooking time was directly
Colombia (UN)
concentration for 80% ST, (80ST: proportional to the amount of raw
(http://agenciadenoticias.unal.edu.
20HIA); ii) HIA-enriched paste in meal added amaranth. The 70ST:
co/). In support of his thesis, the
30% concentration for 70% ST 30HIA noodle formulation proved
student emphasizes that due to the
(70ST: 30HIA); iii) HAC enriched to be unwise from the sensory point
presence of inulin in plants such as
paste with 20% to 80% ST (80ST: of view. Noodles made with a
chicory or yacon, this product has a
20HAC); iv) HAC enriched paste substitution of up to 20% and 30%
very competitive character.
with 30% to 70% ST (70ST: of raw
30HAC); v) paste with 100% ST amaranth Image iStock.com/michaelpuche
(control). meal had the
physico-
chemical
These proportions were chosen after
characteristic
preliminary tests with
s required for
concentrations of 10, 20, 30, 40 and
this product.
50% of HAC or HAI. The results
The partial
obtained in the microbiological
substitution
analyzes are due to the correct
of 20% of
implementation of good
amaranth
manufacturing practices. This
flour
One of the reasons that prompted prevention of obesity, using a color sold in liquid form as supplements.
Juan Pablo to carry out this work method similar to the traffic light. The report covers only retail sales
was the change of legislation in of herbal dietary supplements and
countries such as Chile and The student Rodrguez estimates does not reflect the sales of most
Ecuador, which is moving ahead on that at the beginning of next year, herbal teas, botanical ingredients
the need to regulate foods with the first industrial tests could be used in cosmetics, or government-
excess calories, fats and made that would approve the exit of approved herbal drug ingredients in
carbohydrates. this new product to the market. over-the-counter medicines.
According to the Food and
Considered as the most calorific Agriculture Organization of the These figures confirm that strong
product, with an estimated range of United Nations (FAO), about 3.4 consumer demand for herbs and
180 to 200 kilocalories per serving million adults die each year as a herbal products continues in the
of 34 grams, cakes are also a result of being overweight or obese. United States, based on a
product that combines elements According to the National Survey consumers interest in natural and
associated with moisture, of Nutrition Situation in Colombia relatively low-cost ways to maintain
carbohydrates and proteins, whose (Ensin 2010), obesity rates in the their health, said Mark
mixture is difficult to stabilize. country vary between 3.4 and 4.7% Blumenthal, founder and executive
"From our research group in the population aged 5 to 17 years, director of ABC. Herb supplement
(Biomolculas Alimentarias) we are and from 11.5 to 20.1% in sales continue to grow to record
interested in evaluating different population between 18 and 64 levels, evidence that much of the
ingredients with functional years.
characteristics in different food
matrices, in order to meet the Herbal product sales rise 7.5%
Image iStock.com/Elenathewise
requirements of the consumer and
the market, but also of legislation
according to ABC
and regulations," he emphasizes.
By Hank Schultz,
NutraIngredients USA 09Sep2016
Luis Felipe Gutirrez is assistant
professor of the Institute of Science Herbal supplement sales
and Technology of Food (ICTA) of increased by 7.5% according to
the UN. The teacher also a new report by the American
highlighted the connection of the Botanical Councils 2015 report.
multinational Team, and the
contribution of the private company Consumers in the US spent $6.9
to these types of projects that billion on herbal products during
effectively contribute to the transfer the year, according to the
of technology to the productive publication. Published under ABCs public considers herbs to be an
sector of the country. HerbalGram masthead, the report essential component of a healthy
showed that consumers spent an lifestyle.
As a result of the investigation, it additional $480 million on herbal
was established that inulin can products in all channels in the year. No NYAG hangover
effectively replace fats in Sales in 2014 were $6.4 billion. In Its interesting to note that sales
percentages ranging from 30 to 40% the years ABC has been conducting continued to rise in a year in which
and also allows developing a the report, sales have grown from the dietary supplement category
product that is accepted by a $4.2 billion in 2000. After a decade suffered its worst public relations
consumer accustomed to products of low single digit growth, the trend disaster in recent memory. In
advertised as dietary, but unpleasant has shown more than 7% year-over- February of 2015 New York
to the palate. The research was year gains in recent years. Attorney General Eric
compared with experiments of Schneiderman launched an
similar characteristics advanced in The leading botanical for the investigation of herbal supplements
Germany, Spain and the United second year in a row is horehound that targeted four mainstream
States, where the use of inulin has (Marrubium vulgare). Sales of this retailers, claiming that DNA tests
already been validated; And whose supplement were $115 million in (that were misapplied, according to
legislations, together with that of 2015. While the report terms these experts) showed that the products
Chile and Ecuador, not only dietary supplements many are sold had little or none of the targeted
question the percentages of sugar, in lozenge as foods without claims herb in them. Schneiderman
but also oblige producers to make a other than to soothe the throat. ramped up the pressure with a
decisive commitment to the Other horehound supplements are
subsequent action targeting have doubled their implementation and Myanmar. The labelling has
additional supplements, and later in of front-of-pack guideline daily seen highest penetration among
the year Sen. Claire McCaskill, amounts (GDA) since they making confectionary products, together
DMO, added calls of her own for a collective commitment to do so. with non-alcoholic carbonated
FDA to take action against certain The initiative was designed to tackle drinks, dairy products and ice
categories of products. The message the growing incidence of obesity cream, according to the report.
seems to be that little of any of this and non-communicable diseases in
information is having an effect on Southeast Asia. FIA members, who are also
the consumer level. In addition to members of the International Food
horehound, the top selling botanical According to the FIAs report, and Beverage Alliance (IFBA), have
ingredients according to SPINS/IRI significant progress has been made made global commitments to roll
data were cranberry, which racked in driving the availability and out GDA labelling in all markets
up $66 million in sales for 16% awareness of GDA nutrition they operate in by the end of 2016.
year-over-year growth and labelling. Of the 13 FIA members Kovac said that it was encouraging
echinacea ($60 million 7.4%). surveyed across 19 Asian markets, to see, from the report, that two
Rounding out the top five were two the study found that 85% had rolled non-IFBA members have adopted
perennial best sellers Garcinia out GDA labelling. GDA labelling in all or selected
cambogia and green tea that both markets in Asia, as part of their
showed sales declines ($55 million The fact that weve seen such commitments to supporting
23.3% and $49 million, 23.4% significant growth since our last appropriate eating choices by
respectively). survey in 2012, across more markets providing better consumer
and more SKUs, is extremely education on their products
Boswellia, despite ranking 39th in encouraging and shows the food nutrition values.
this channel, had perhaps the best industrys commitment to having a
year of any supplement sold in seat at the table and being part of The GDA labelling system
mainstream retail outlets, with a the solution to tackle Asias growing highlights the amount and
674% increase in sales over 2014. obesity problem, said Matt Kovac, percentage contribution of an
Also known as Indian frankincense, executive director of FIA. average persons daily intake, giving
this tree gum has been used for him or her better understanding of
millennia in the traditional Indian The report shows that 11 out of 13 how products should be consumed
medical system of Ayurveda for FIA participants have adopted within a balanced diet and lifestyle.
ceremonial, religious, and GDA labelling for all or partial lines Science-based guidelines, such as
medicinal reasons. Today, boswellia in selected markets in Asia. Of the the GDA scheme, give consumers
herbal supplements are marketed 11, five have implemented the an understanding of how a single
for anti-inflammatory benefits, practice in all Asian markets where food product contributes to a
often in combination with turmeric, they operate, while six others have balanced diet, allowing them to
another traditional Indian plans to expand GDA adoption in make more informed choices, said
ingredient known for its anti- more Asian markets this year. Kovac.
inflammatory properties. Adoption is most prevalent in
Singapore, with 11 out of 13 FIA FIA now plans to implement a
Industry lauds success of self- members using GDA labels for all consumer-centric study to canvass
or some product lines, while the insights towards consumer
regulated nutrition labelling next highest adoption rate has taken behaviour and understanding of
plan place in Malaysia, where 10 nutrition labelling. It also expects to
By RJ Whitehead, Food Navigator members have rolled out GDA develop and launch an online
Asia 06Sep2016 labels. nutrition knowledge centre that
includes GDA labelling facts.
The Southeast Asian food The Philippines has seen the most
industrys efforts to transform progress since 2012nine FIA
food labelling have been lauded members now have GDA labels for
Image iStock.com/pia_ch
Garlic and Herb and Sea Salt, the As if that werent enough to appeal modern consumer. Easy to eat,
beans are Americas answer to that to health-conscious snackers, Gatti and easy to digest While most
daily question what is going to also joked that with 2.5 times more Americans now understand the
satisfy me without ruining my diet essential minerals, excluding protein power of pulses and
or meal plan, said Bramis founder sodium, than coconut water, Brami legumes, adoption to eating them
Aaron Gatti. He explained that the lupini beans are the only drink has been slow in part because of the
beans are a perfect midday snack snack that will cure your hangover uncomfortable digestion issues that
because their high fiber and protein while you are drinking! often accompany them. But, Gatti
content satisfy hunger pangs says, this isnt a problem for lupini.
without blowing the calorie budget. Beyond its health claims, Bramis He explained that lupine have
In particular, he noted at Natural lupini beans stand out from other naturally lower levels of phytic acid,
Products Expo East in Baltimore pulse-based snacks available oligosaccharides, trypsin inhibitors,
that Bramis lupini beans have the because they are not baked, fried or lectins and saponins, which are
highest protein density per calorie dried. Rather, they are blanched, what make other legumes tough to
of any plant with a notable 4 grams lightly fermented in organic vinegar, digest leading to bloating and
per 35 calories per ounce. lemon juice and natural ingredients discomfort.
and then vacuum packed for on-the-
The beans high protein content not go eating. Recognizing that texture In addition, he said, the extended
only checks an in-demand trend for is a key component for many sprouting process that Brami beans
many of todays consumers, but it snackers, Gatti was quick to note undergo to reduce their bitterness
offers a nutritional solution to a that even though Brami beans are washes out any naturally occurring
health problem by easing our not crunchy like chips, pretzels or levels of these elements in the
overreliance on animal proteins and roasted chickpeas, they also arent lupine beans so they are incredibly
all the resource issues that go with mushy. In fact, he says, they have a easy on the digestion system.
animal protein production, Gatti satisfying pop when you bite into
said. He also noted that the them with your back teeth. Expanding distribution
historical association of beans and While Brami beans just launched in
plants as a lower-class source of A long history as portable January, they already are available
protein compared to that from dairy protein in the four corners of the US in
and meat which traditionally were While lupini beans may be new to Whole Foods stores in the
preferred by the middle and upper many Americans, they have a rich Northeast, Southwest, Midwest and
classes is shifting as the nutritional history that helps connect them to Northern California, Gatti said.
benefits of plant-based protein the modern trend of eating ancient, The wide distribution is only
become more well known. nutrient dense foods, such as grains, scratching the surface, but is a
heirloom seeds and produce. promising indicator for growth
In addition to being high in protein, Lupini have this incredible ancient especially considering how young
the beans also have 4 grams of fibre history. They were found in the the brand is. With this in mind,
per ounce, which is almost the tombs of the ancient Egyptians, Gatti said he will focus on
highest fibre content of any plant meaning they wanted to take them expanding distribution in the near
falling just under that of collards with them to the afterlife. They also future as well as adding new flavors.
and berries. This adds to the satiety were part of the Roman diet, where He also is very much aware of the
of the snack and also helps offset they were known to be used as a ever-shortening adoption and
some of the health problems portable protein for the soldiers on acquisition cycle for innovative
associated with diets high in animal the campaign. So, we like to say young brands and says while he is
protein, including high cholesterol. that this is the bean that built the a very open person in general,
Gatti also noted that the snack is Roman Empire, Gatti said. mergers and acquisitions are the
low in calories, with only about a last thing on my mind right now
fifth the amount of the average He added: Our innovation here is because I am so focused on sharing
snack. Plus, he said, it has almost to take this ancient snacking bean this childhood passion of mine with
Image www.bramibeans.com
no fat and no carbs. and make it presentable to the as many people as possible.
Could Smart Label help enough, because consumers also 17,000 attributes per product and
want to understand what each of tap into a library of more than
restore consumer those ingredients are, what they do 250,000 ingredient definitions that
loyalty? in the product and where the can help consumers understand
By Elizabeth Crawford, Food ingredient was sourced, according what they are eating.
Navigator USA 28Sep2016 to the survey.
Specifically, it found 83% of One of the most debated elements
Widespread confusion about how consumers surveyed would find of a Smart Label is the use by some
packaged foods are made and value in having access to more in- companies of QR codes on
labelled is eroding consumer trust depth product information. This packaging that consumers can scan
in brands and threatening future includes where the product was in stores to pull up more
product sales, according to new made, which 54% of respondents information on their smart phones.
research from Label Insight. cited as important, and how it fits Designers often complain that QR
into a specific diet, which 53% say codes detract from package
The data companys Food they consider when shopping. aesthetics and some manufacturers
Revolution Study of more than Obviously, real estate on product doubt that consumers would
1,500 consumers conducted in the labels and packaging is limited, but actually use them in the store, given
US in April reveals more than a if brands dont provide this that they often make product
third of people admitted they are information they either will lose selections in a few seconds. But
sometimes confused by what food sales or consumers will look Moorhead says there are other ways
labels mean and at some point in elsewhere for answers and the brand to connect consumers to Smart
the prior month more than 80% will lose control of its messaging, Labels. One of the most effective
consumed at least one ingredient Moorhead warned. We live in a ways, he says, is to change the
that they did not recognize. That world where consumers demand Internet landing pages for each
confusion is causing fractures in the and expect instant information and, brand to a Smart Label page so that
trust relationship that consumers like water in the foundation of a when consumers research a product
have with the brands they buy, building it will get in, and by visiting its webpage they have all
Patrick Moorhead, chief marketing consumers will find the information the data they need. Another option,
officer for Label Insight, said during that they want whether or not we Moorhead said, was to have Smart
a Sept. 27 webinar. He explained provide it to them, he said. Often Labels linked to UPC codes or
that an alarming three quarters today, the gap in this product other images on packages that when
of people dont trust the accuracy information is leading third party scanned by the consumer will pull
and completeness of food labels. sources to have inaccurate, up information on the shoppers
He added that the juxtaposition of unstructured and potentially phone. This would act much like
this finding with the one that 94% derogatory information about the the QR code, but in a less visually
of respondents also said that it is product, he added. disruptive fashion, he said.
important to them that brands and
manufacturers are transparent about Digital labels offer one solution Go beyond physical packaging
whats in their food explains how a Manufacturers can retain control of No matter how manufacturers
significant 37% of consumers say their messaging and provide direct consumers to Smart Label
they would switch brands if another consumers with the information pages, the most effective ones are
brand shared more detailed product that they want without cluttering those that go beyond mere replicas
information. Loyalty is up for packaging by offering easy-to-find of the Nutrition Facts Label and
grabs, and the way to win is to digital labels, Moorhead said. He data on product packages,
provide consumers with the detailed explained that when asked what Moorhead said. He explained:
product information that they are would make grocery shopping Restoring consumer trust through
asking for and expecting brand easier, consumers ranked digital transparency is about more than
manufacturers to provide them, labels that offer extended product creating product replicas of labels
Moorhead said, adding that loyalty information the highest at 27%. online. This is the opportunity for
drives long term value and This was followed closely by the brands to claim their information,
purchases. ability to order (and ostensibly tell the story about the hows and
research) online and pickup in the whys of their product, provide it to
What consumers want to know store, which was listed by 26% of consumers in the way they prefer it
Much of the top information that respondents, and dedicated in-store and digitally unlock that loyalty
consumers want about products is sections that include only items that from increased transparency.
mandated to be on labels by the meet certain dietary restrictions,
FDA, including a full list of which was listed by 24% of
ingredients, which 71% of shoppers respondents. Smart Label is perhaps
said they want before making a the most high-profile, and hotly
purchase decision, according to contested, solution to offering
44 Label Insights survey. But simply digital labels. Provided by Label PFNDAI Nov 2016
complying with the regulation is not Insight, Smart Label technology can
help manufacturers label more than
HEALTH
INFOSULEs
Image iStock.com/lolostock
Gluten Intolerance: Signs Symptoms of gluten Diagnosing gluten problems
and Symptoms intolerance requires the diet to carry on as
Written by Markus MacGill The most common symptoms of normal. Diagnosis cannot be made
Medical News Today 15 September gluten intolerance are, when the if patients decide to stop eating
2016 diet contains wheat: gluten foods before seeing a doctor.
Bloating Severe belly pain is not a symptom
Gluten intolerance is one of the Belly pain of gluten intolerance. Severe pain
wheat-related disorders. These Diarrhea needs immediate medical attention.
are symptoms that some people Feeling unwell, including
have after they eat foods that tiredness Difference between gluten
contain gluten. Wheat has high The following are further symptoms intolerance and wheat allergy
gluten content. Barley and rye that people with gluten intolerance Wheat allergy is the most serious of
also contain it. Researchers often might also experience. They are less the wheat-related disorders. It is
give gluten intolerance the name common than the symptoms above similar to other allergies, has serious
non-celiac gluten sensitivity. The and include wider symptoms symptoms, and can be a severe
reaction to eating gluten is not beyond the gut: threat.
the same as that for people who Stomach pain (more specific than Gluten intolerance symptoms are
have celiac disease, even though belly pain) not dangerous, whereas wheat
the symptoms are similar. Anxiety allergy symptoms and signs can
Headache even be life-threatening.
Celiac disease happens to people Nausea The symptoms of wheat allergy
who are genetically at risk, whereas Confusion include:
gluten intolerance is not so well Numbness Nausea and vomiting
understood. In celiac disease, the Joint or muscle pain Diarrhea
body's immune system attacks its Bloating
own tissues, triggered by gluten in It is important to get medical advice Mouth or throat irritation
the diet. It only happens in people for these symptoms. If the signs and Rash, hives
who have a genetic vulnerability. symptoms turn out to be because of Blocked nose
Scientists have even identified some reason other than gluten Irritated eyes
certain genes that may be behind intolerance, it may be important to Difficulty breathing - people
celiac disease. The third wheat- get treatment. experiencing this should call an
related disorder is wheat allergy. ambulance straight away
This disorder can produce very Gut symptoms can be vague. Many
serious signs and symptoms. conditions affecting the gut show It is important to get medical advice
some overlap that can be looked urgently for suspected wheat allergy.
into with the help of doctors.
Severe allergic reactions can quickly sensitivity." Wheat intolerance may sample looks for damage to the
threaten life. Vomiting, diarrhea, perhaps be a better name than lining of the intestine. In gluten
and swelling that restricts breathing gluten intolerance. intolerance, no damage to the lining
are all very serious symptoms when of the intestine will be found. When
caused by allergy. Go to a nearby Diagnosis of gluten the symptoms match and other
emergency room or call an intolerance problems have been ruled out,
ambulance. Doctors diagnose gluten intolerance gluten intolerance is diagnosed.
by first excluding more serious
What triggers gluten intolerance diseases. Diagnosis begins with an Living with gluten
symptoms? investigation of the symptoms and intolerance
Scientists have a good signs. Doctors take a history of the Living with gluten intolerance
understanding of why signs and gut symptoms that could be means a life similar to that of a
symptoms happen to people who signalling gluten intolerance. person with celiac disease. A gluten-
have celiac disease or wheat allergy. free diet is the treatment. For celiac
Why people with gluten intolerance Doctors will also ask about any disease, the gluten-free diet is more
have their gut symptoms is not wider signs and symptoms. This is important and is followed strictly.
clear, however. in part to help with ruling out other For gluten intolerance, the best
potential problems. Part of the advice is to avoid foods that contain
What is gluten? diagnosis is to rule out celiac wheat and gluten. This can be
Gluten is the name for the proteins disease. Doctors seeing gluten difficult because a lot of foods are
that give wheat its unique baking intolerance symptoms should based on wheat.
qualities. It determines the ability of always check for celiac disease.
wheat dough to absorb water, stick There is much help for people who
together, and remain viscous and Doctors test for celiac disease by: need to avoid gluten. This includes
elastic. Wheat is the main gluten Testing the blood for certain food products in grocery stores
food but many others also contain antibodies being clearly labelled for wheat and
these proteins. Gluten foods include Taking a biopsy to confirm celiac gluten content. Nutritionists and
other grass-related grains, barley, disease and tell it apart from gluten dieticians are further sources of
and rye. Gluten is found in baked intolerance help on food planning. Common
foods such as breads and cracker- foods to avoid because they contain
type biscuits, and in pastas, Diagnostic tests are always done wheat and gluten include:
seasonings, and spices. while the person has been eating a Breads
gluten-rich diet. Otherwise, no Pastas
While gluten is known to be behind reaction can be found. If there are Wheat-based biscuits like
celiac disease, there is debate about no antibodies, the problem is crackers
whether it is the cause of gluten unlikely to be celiac disease. But
intolerance. Scientists question people with gluten intolerance can It may also help people to manage
whether it is something else about sometimes show this test result. The the condition by keeping a diary
wheat that causes it. There is even biopsy gives a clearer answer. A that lists foods eaten and symptoms
debate about whether "non-celiac biopsy involves taking a small experienced. This can include
gluten sensitivity" should be sample of the lining of the intestine. amounts and times.
renamed "non-celiac wheat The lab analysis of the biopsy
Image iStock.com/chameleonseye