9/21/2009

1

Evolution of Naturally Occurring Compounds

Peter J Jones, PhDRichardson Centre for Functional Foods and

NutraceuticalsU i i f M i bUniversity of Manitoba

Winnipeg, Manitoba, Canada

Science of Foods for Health-Lecture Slides

Quiz – question 1

• Which of the following foods did not exist in the paleolithic diet?

a) fruitsb) vegetablesc) lean meatd) cereal grainse) fish/seafood

Paleolithic diet : comparison with current energy sources

Eaton World Rev Nutr Diet 1997

9/21/2009

2

Abuissa, Dir Psych 2005

1,000 years ago?

• With the spread of agriculture, people shifted from nomadic groups to relatively stable and larger societies to tend the fields Culture and knowledge flourishedfields. Culture and knowledge flourished. People also began consuming large amounts of grain, milk, and domesticated meat as well as fermented products. And they became more sedentary as well.

100 years ago

• With the industrial revolution, the diet changed even more dramatically. Beginning around 1900, whole grains were routinely refined, removing much of their nutrition, and refined sugar started to become commonplace. Reflecting on the changes in 1939, nutritionist Jean Bogert noted,"The machine age has had the effect of forcing upon the peoples of the industrial nations the most gigantic human feeding experiment ever attempted”.

Quiz – question 2

One hundred years ago, people ate how much fat, relative to what they eat nowadays?

a) 1/5tha) 1/5thb) 1/3rdc) One halfd) The samee) Twice as much

Cordain, Amer J Clin Nutr 2005

9/21/2009

3

Cordain, Amer J Clin Nutr 2005

5,000BC Discovery of olives and olive oilsDiscovery of yogurt

2,737BC Discovery of tea

900BC Discovery of tomatoes

10,000BC Discovery of almonds

(Paleolithic era)

1800s Discovery of Coca-Cola, Campbell’s condensed soup canned meats, hydrogenated oils, refined grains

1940s Establishment of McDonald’s, Dairy Queen, Minute Maid frozen OJ, Minute Rice, cake mix

1980s Invention of artificial sweeteners (Equal, Nutrasweet) “Diet foods” Stouffer’s Lean Cuisine, Diet Coke

(Industrial revolution)

Present day??

Quiz – question 3

• What is the most serious disorder in the developed world at present?

a) lupusa) lupusb) heart diseasec) osteoporosisd) obesitye) ingrown toenails

9/21/2009

4

Frassetto, Eur J Nutr 2001

Do not despair !!!

There may be hope yet…

Functional foods: foods of the future?

Definitions: Functional Foods: Foods that provide health benefits

beyond basic nutrition

ti l f dconventional foodseg. dietary fiber in wheat bran

modified foodseg. margarine with added plant sterol

Nutraceuticals: Functional food ingredients provided in concentrated for in capsules or tablets

9/21/2009

5

Quiz – question 4

• Which of the following functional food ingredients has seen the fastest growth in sales over the past 5 years?past 5 years?

a) lycopeneb) probioticsc) plant sterolsd) fibree) omega-3 fats

Functional food - lycopene

• Lycopene– Potential to inhibit/prevent some cancers– Ex: red fruits and vegetables i.e. tomatoes,

pink grapefruit watermelonpink grapefruit, watermelon

Functional food - probiotics

• Probiotics– Improve gastrointestinal health– Ex: yogurt, enriched juice

Functional food – plant sterol

• Plant sterol– Helps control blood cholesterol– Ex: wood and soy oil

Functional food - fibre

• Fibre– Reduce risk of heart disease– Ex: oat bran, psyllium

Functional food - lutein

• Lutein– Reduce risk of macular degeneration– Ex: green leafy vegetables i.e. spinach, kale

9/21/2009

6

Functional food – beta carotene

• Beta carotene– Reduce risk of some cancers– Ex: bright orange fruits and vegetables i.e.

carrots sweet potatoes cantaloupecarrots, sweet potatoes, cantaloupe

Functional food – omega 3• Omega 3 fatty acids

– Reduce risk of heart disease, cancer, diabetes

– Ex: fish, canola oils, flax, enriched eggs, milk

Functional food - polyphenol

• Polyphenol – Reduce risk of cancer and heart disease– Ex: tea, olive oil

Quiz – question 5

• What were the sales of functional foods globally in 2005 (in US$)?

a) 10 milliona) 10 million b) 100 millionc) 2 billiond) 20 billione) 90 billion

Expanding Market Opportunities

Source: Nutrition Business Journal (NBJ)•Richardson Centre for Functional Foods and Nutraceuticals

•SmartPark, University of Manitoba, Winnipeg

9/21/2009

7

MissionTo lead functional foods and

nutraceuticals research for the improvement of health and nutrition, and to support the development of an economically viable FF&N industry in

Manitoba and western Canada

VisionTo be a nationally and internationally

recognized centre for research and development related to functional

foods and nutraceuticals.

Manitoba and western Canada.

Functional Foods and Health Promotion:Cycle of Success

Concept Generation (Theory)

Product Development

(Reality)

Industry Growth

Novel ideas

Prototypeevolution

Market penetration

Role of the Richardson Centre for Functional Foods and Nutraceuticals

Efficacy & Safety

Evidence

Publication

Health Claims

Media Activity

Consumer Buy-In

+

Cell, animal, human studies

Substantiates effects

Peer-reviewed

Perception and interest

Regulatory review

Future: 25 years ahead?

•Will be looking at gourmet foods or all essentials in one food?

•New vitamins/ minerals? A ti i–Anti-aging

–Anti-cancer–Essentiality of functional foods i.e. plant

sterols•Genetically modified crops/ livestock?

9/21/2009

8

Challenges for the future

• Health claims on foods

– Permits communication of the health

benefits of functional foods and

nutraceuticals to the consumer

Quiz – question 6

• How many health claims are permitted on foods in Canada?

a) 0b) 5b) 5c) 20d) 40e) 400

Challenges for the future

• Regulatory environment in Canada is

restrictive

– Canada allows 5 food health claims

– US allows 18 food health claims

– Japan allows 600 food health claims

– China allows 7,200 food health claims

9/21/2009

9

“A fundamental disparity exists between what is defined as nutrient requirement versus what is identified as a health benefit of a

functional food. The examples provided for both essential and non-essential dietary constituents show that if the provision of a functional food beyond the level of recommended intakes yields health benefits,

then requirement for that functional ingredient must be underestimated.”

Jones and Varady, Appl J Phys Nutr Met 2009

Modern Diets

Vegetables

Ancestral Diets

Vegetables

So how far have we progressed in all of this?

Fruits

Bioactives

Fat - Energy

Fruits

Bioactives

Fat - Energy

Modern Diets

Vegetables

Ancestral Diets

Vegetables

Fruits

Bioactives

Fat - Energy

Fruits

Bioactives

Fat - Energy

Modern Diets

Vegetables

Ancestral Diets

Vegetables

10,000 years

Fruits

Bioactives

Fat - Energy

Fruits

Bioactives

Fat - Energy

10 years

Summary