Λειτουργικά Τρόφιμα και Διατροφή

1. Λειτουργικά Τρόφιμα και Διατροφή Εισαγωγή, Μέρος Β

2. Superfoods

3. www.ift.org (24/3/2005)

4. Τι είναι τα λειτουργικά τρόφιμα; • Είναι τα τρόφιμα που προσφέρονται με τον ισχυρισμό ότι προάγουν την υγεία ή γενικότερα ότι παρέχουν ωφέλη στον οργανισμό πέραν των αναμενόμενων. • Ο ισχυρισμός αυτός μπορεί να βασίζεται σε ενδογενή ή εξωγενή συστατικά του τροφίμου.

6. Functional foods cover a variety of foods, including whole foods along with fortified, enriched or enhanced foods. Generally, they have a potentially beneficial effect on health when consumed on a regular basis at certain levels. • Functional foods may include: • Conventional foods such as grains, fruits, vegetables and nuts. • Modified foods such as yogurt, cereals and orange juice. https://www.eatright.org/food/nutrition/healthy-eating/functional-foods

7. Κατηγορίες λειτουργικών τροφίμων

8. Παραδείγματα λειτουργικών συστατικών

10. Consider eating more of these nutrient-dense, functional foods. Cold-Water Fish — Sardines and SalmonThese protein-packed fish are lower in mercury and have higher amounts of omega-3 fatty acids, which may help lower risk of heart disease and improve infant health when consumed by women during pregnancy or while breast-feeding. NutsThey make a great snack, help you feel full and may help promote heart health. Bonus: most unsalted nuts, including cashews and almonds, are good sources of magnesium, which plays a role in managing blood pressure. Whole Grains — BarleyOften overshadowed by the fame of oatmeal, barley delivers similar benefits. It's high in dietary fiber, an underconsumed nutrient of public health concern in the U.S., and may help lower cholesterol and assist with blood sugar control. BeansBeans provide dietary fiber, as well as protein, potassium and folate. While canned beans are fine, look for those with no salt added. If you do choose beans with salt added, rinse and drain them before use, which reduces sodium significantly. BerriesWhether you opt for strawberries, cranberries, blueberries, raspberries or blackberries, berries in general are wonderful functional foods. Not only are they low in calories, their anthocyanin pigments, which give them color, may offer health promoting benefits. If you can't get fresh berries, frozen unsweetened berries make a fine alternative. https://www.eatright.org/food/nutrition/healthy-eating/functional-foods

11. Η ανάπτυξη των λειτουργικών τροφίμων εντάσσεται στην στρατηγική για την βελτίωση της διατροφικής πρόσληψης Είναι αναγκαία η βελτίωση της διατροφικής πρόσληψης;

12. Ρόλος και ευθύνη της Βιομηχανίας Τροφίμων “Food manufacturers can contribute to improving the quality of diet by increasing the availability of palatable, easily prepared food products that will help people to follow the dietary principles.” Surgeon General’s Report on Nutrition and Health, 1988

13. Βασικά ερωτήματα πάνω στα λειτουργικά τρόφιμα • Ποιές ανάγκες στοχεύουν να καλύψουν και πως; • Είναι αποτελεσματικά στο πληθυσμό και πότε; • Τι δείχνει η διεθνής εμπειρία;

14. Evidence-Based Methodology 1. Develop research questions 2. Create and implement literature search and sort plans 3. Develop evidence portfolios 4. Synthesize the bodies of evidence 5. Develop conclusion statements and grade the evidence 6. Describe research recommendations www.nutritionevidencelibrary.govSpahn JM, et al. The systematic review methodology used to support the 2010 Dietary Guidelines Advisory Committee. JADA. (In Press).

15. Grading the Strength of the Evidence • Grading criteria: • Quality of studies • Quantity of studies and subjects • Consistency of findings across studies • Magnitude of the effect or public health impact • Generalizability to the population of interest • Qualitative words used to describe the strength of the evidence: • Strong, Moderate, Limited, Expert Opinion, and Grade Not Assignable

16. Top 10 trends for 2017 (ift.org) • 1. Prep-It: Semi-prepared foods • 2. Lifestyle Foods: single serve packaging and individually portioned multi-packs • 3. Kid-Specific: products for babies, toddlers, and kids • 4.New Nationalism: Consumers have expressed a newfound pride in all things American • 5. Nutritionals: Demand for a simpler way to live a healthy lifestyle • 6. Dinner Redesigned: A main dish • 7. Ag Alternatives: Americans continue to experiment with plant-based meals • 8. Upgrading to Premium: gourmet • 9. Claim It: quick and easy • 10. Natural Living: chemical free, sustainable-focused life

17. Top 10 trends for 2018 (ift.org) • Floral Flavors • Super Powders • Functional Mushrooms • Feast from the Middle East • Transparency 2.0: More is more when it comes to product labeling. Consumers want to know the real story behind their food, and how that item made its way from the source to the store. GMO transparency is top-of-mind, but shoppers seek out other details, too, such as Fair-Trade certification, responsible production, and animal welfare standards. • High-Tech Goes Plant-Forward: Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too. By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating alternatives like “bleeding” vegan burgers or sushi-grade “not-tuna” made from tomatoes. These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts, and pecans. • Puffed & Popped Snacks: • Tacos Come Out of Their Shell: • Root-to-Stem: Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites. • Say Cheers to the Other Bubbly: LaCroix may have paved the way, but now there’s an entire booming category of sparkling beverages vying for consumer attention. Flavored sparkling waters like plant-derived options from Sap!(made with maple and birch) and sparkling cold brew from Stumptown will are shaking up a fizzy fix.

18. Top 10 trends for 2019 (ift.org) https://www.ift.org/news-and-publications/food-technology-magazine/issues/2019/april/features/2019-top-10-food-trends

19. Μελετώντας την βιοδιαθεσιμότητα, την βιοπροσβασιμότητα και την βιοενεργότητα Η πώς συνδέουμε την Χημεία με την Διατροφική Πολιτική

20. Bioavailability Bioaccessibility Bioactivity

21. Bioavailability • Bioavailability includes gastrointestinal (GI) digestion, absorption, metabolism, tissue distribution, and bioactivity.  • From the nutritional point of view, bioavailability refers to the fraction of the nutrient that is stored or being available in physiological functions. • It is a key term for nutritional effectiveness, as not all the amounts of bioactive compounds are used effectively by the organism. • Therefore, bioavailability expresses the fraction of ingested nutrient or bioactive compound that reaches the systemic circulation and ultimately utilized.

22. Bioaccessibility • Bioaccessibility is defined as the quantity of a compound that is released from its matrix in the gastrointestinal tract, becoming available for absorption (e.g. enters the blood stream). • This term includes digestive transformations of foods into material ready for assimilation, the absorption/assimilation into intestinal epithelium cells as well as the presystemic, intestinal and hepatic metabolism. • However, beneficial effects of unabsorbed nutrients such as calcium binding of bile salts in the tract are missed by definitions based on absorption. • Bioaccessibility is usually evaluated by in vitro digestion procedures, generally simulating gastric and small intestinal digestion, sometimes followed by Caco-2 cells uptake.

23. Bioactivity • Bioactivity is the specific effect upon exposure to a substance. • It includes tissue uptake and the consequent physiological response (e.g. antioxidant, anti-inflammatory, etc). It also includes information on how the bioactive compounds are transported and reached the target tissue, how they interact with biomolecules, metabolism and biotransformation characteristics, as well as the biomarkers’ generation and the consequent physiological responses.  • Digestibility applies specifically to the fraction of food components that is transformed into potentially accessible matter through all physical andchemical processes that take place in the lumen.

25. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization The authors describe extraction techniques—both conventional and nonconventional—and explain that more novel techniques are needed to achieve high retrieval rates of bioactive compounds from waste materials. These phytochemicals can be utilized in different industries, including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste to produce various crucial bioactive components is an important step toward sustainable development. Sagar et al., Comprehensive Reviews in Food Science and Food Safety Vol.17,2018

26. “Η Λαική αγορά” Παναγιώτης Τέτσης, Εθνική Πινακοθήκη