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• A natural form
• The use of foods with added plant stanols and sterols is also of
questionable benefit in individuals who do not suffer from elevated
cholesterol.
• However, the consumption of such products (including cholesterol-
lowering spreads, yogurts and other drinks) as part of an otherwise
healthy diet, has been shown to be a promising addition, as intervention,
for heart disease prevention.
Products with added
omega-3
• Omega-3 fatty acids are a type of
polyunsaturated fatty acid.
• =
=
Omega-3 Fatty Acids
• The interest steamed from a study done in the late 1970s on the
Greenland Inuits. The study showed a low occurrence of coronary
heart disease (CHD) in this Eskimo population which was attributed
to their traditional diet of marine plants and animals particularly
oily, fatty fish.
• The best dietary source of EPA and DHA is oily, fatty fish, but now
there are increasing numbers of products on the market that have
been fortified with EPA and DHA, such as eggs, bread, milk, and
dairy products.
Health Effects of Omega-3
FA
• The cardiovascular benefits from long chain omega-3
fatty acid consumption have been attributed to their
anti-inflammatory and anti-clotting effects.
Results:
Group One:
• After the animal protein diet there were minimal changes in low-
density lipoprotein cholesterol (LDL-C) levels or LDL-R activity,
Group Two:
• The soy protein diet, in addition to a LDL-C reduction, showed an ↑ of
around eightfold in total LDL degradation. This study, clearly suggests
that some soy protein components are able to up-regulate LDL-R,
decrease LDL-C, resulting in total LDL degradation.
Soy Protein
• A full understanding of the mechanism of action of soy
protein has become vital for the selection of the most
appropriate forms of soy for treating hypercholesterolemia
(high blood cholesterol and triglycerides) .
Procedure:
Gave a daily administration of four candies containing 5 g of 7S globulin
to moderately overweight Japanese individuals with
hypercholesterolemia
Results:
↓ TGs by 14%
↑raised HDL-C by 5%
Proving:
The remarkable effectiveness of this very simple regimen thus
reinforces the recommendation to increase the intake of soy proteins
for cardiovascular protection.
CARBOHYDRATES
Dietary Fibers
• Dietary fibers refer to the remains of
plant cells that are resistant to
hydrolysis by human enzymes
OR
OR
OR
½ cup strawberries
OR
½ cup grapes?
Which Carbohydrate offers
more dietary fiber?
OR
OR
• Food Sources:
– Whole grains – wheat, corn, oats, rice
– Legumes
– Cereals
– Broccoli
– Oatmeal
– Beans
Non-digestible
Oligosaccharides (NDOs)
• Extracted from natural sources
• Synthesized by transferases
• Resistant to human intestinal enzymes
• Three categories of nutritional properties
• Strong
• Promising
• Preliminary
Non-digestible
Oligosaccharides (NDOs)
• 2 main NDOs:
• Inulin and fructo-oligosaccharides
(FOS)
• Modify bowel habits
• Fecal bulking
• Normalization of stool frequency
• Prebiotic effect
• Help manage diabetes
• Improved bone health
Non-digestible
Oligosaccharides (NDOs)
• Modulation of lipid metabolism
• Vitamin D Fortification
• Probiotic Addition
Vitamin D
• Fortified foods provide most of the vitamin D in
the American diet.
• Milk fortification plan was first implemented in
the 1930s.
• Recent studies have reported a possible
resurgence of childhood rickets, as well as
hypovitaminosis D in schoolchildren and the
elderly.
• Approximately 30 to 40% of the U.S. population
is estimated to be deficient in Vitamin D.
Selected Food Sources of
Vitamin D
http://ods/od.nih.gov/factsheets/vitamind.asp
Food IUs per serving Percent DV