Tomatoes: The Powerful and Overlooked Superfood

1. Tomatoes: The Best Liked but Least Recognized Super Food March 15, 2011 Presenter: Britt Burton-Freeman, PhD, MS – Director of Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology Kristin Reimers, PhD, RD – Manager, Nutrition, ConAgra Foods Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration • Recording of the March 15, 2011 webinar and PDF download of complete PowerPoint available at: www.ConAgraFoodsScienceInstitute.com

2. Nutri-Bitessm Summary Tomatoes: The Best Liked but Least Recognized Super Food This webinar covered: • Increased consumption of fruits and vegetable is associated with improved intake of shortfall nutrients (potassium, vitamins A ,C and K, and fiber); reduced risk of chronic diseases; and lower calorie intake. • Tomato’s popularity (most consumed non-starchy vegetable) and nutritional value resulted in the addition of a red/orange vegetable subgroup in the 2010 Dietary Guidelines. • Tomatoes have a unique nutritional and phytochemical profile that includes vitamin A (as beta carotene), vitamin C, fiber, potassium and the antioxidant lycopene. • Emerging research between tomato and tomato product consumption with reduced risk of heart disease, certain cancers, other chronic conditions. • Increasing overall vegetable intake may include such strategies as: serve highly preferred vegetables more often, try favorite vegetables in a new form, increase availability by using all types—raw, frozen, canned.

3. Vitamins Vitamin C Vitamin E Minerals Potassium Fiber Carotenoids Lycopene b-carotene (vitamin A) Lutein & zeaxanthin Phytoene, phytofluene Flavonoids Quercetin (rutin) Naringenin Kaempferol Phenolic Acids Chlorogenic acid Glycoalkaloids a-tomatine dehydrotomatine Tomato NutrientProfile

4. Lycopene • Carotenoid providing red pigment synthesized by plants • In plants, function to absorb light in photosynthesis, protecting plants against photosensitization and reactive oxygen • Plant pigments also benefit humans when consumed • Lycopene is well known for potency as anti-oxidant • Tomatoes/Tomato products are the #1 source of dietary lycopene • Estimated that tomato and tomato products contribute ~85% of the lycopene in the North American diet • Bioavailability increased with processing and small amount of fat • Processing enhances transition from trans to cis form • Processing increases accessibility of lycopene and other nutrients • Lycopene is fat soluble and is absorbed via same mechanism as/with fat

5. Lycopene in common foods Average intake ~ 5.3 mg/d

6. Tomatoes and their Case for Health Improvements in traditional and emerging risk factors of Cardiovascular Disease Skin health Bone health Brain health Body weight control Emerging areas for Tomato as a health promoting food • Oxidative stress • Inflammation • Platelet function • Endothelial Function • Blood pressure Reviewed in Am J Lifestyle Med, Burton-Freeman & Reimers, 2011 http://www.tomatowellness.com/report/ Author: Burton-Freeman

7. Relationship between tomato products intake and serum lycopene Tomato intake Concentration lycopene in blood 26 out of 28 studies reviewed show a positive relationship between tomato intake and lycopene concentrations. http://www.tomatowellness.com/report/ Author: Burton-Freeman

8. Why Vegetables Matter • Carriers of under consumed nutrients • Potassium; Fiber; Vitamin A (carotenoids); Vitamin C • Magnesium; Folate; Vitamin K • Low energy dense, high nutrient dense • Satiety • Replace foods and nutrients to limit • Vegetable purees incorporated into mixed dishes reduced energy density and overall calorie intake (Blatt et al. Am J ClinNutr 2011) • Reduced Risk of Chronic Disease • Authoritative science supports association between diets with more fruits and vegetables and reduced risk of cancer and heart disease. • Fights CA and CVD via specific routes

9. The Challenge DGAC Vegetable Research Question What revisions to the vegetable subgroups (such as including tomatoes with orange vegetables…) may help to highlight vegetables of importance and allow recommendations for intake levels that are achievable, while maintaining nutrient adequacy of the pattern? • Develop patterns that meet nutrition recommendations that are more realistic • Encourage increased vegetable consumption by providing guidance that is more achievable • Decrease the wide discrepancy between the largest subgroup (Other) and the smallest (Orange) • Provide more focus on tomatoes The Solution Moving Tomatoes from Other Group to Red/Orange

10. Changes 2005 to 2010 Dietary Guidelines 2000 kcal diet pattern, weekly subgroup intake recommendations

11. One Half Cup Tomatoes per Day Closes Gap Adults’ Median Vegetable Intake Adjusted to 2000 calorie pattern Cups

12. Helping Clients Eat More Vegetables • Leverage the fundamental drivers of food consumption • Taste • Serve favorites more often • In addition to less familiar vegetables • In a variety of forms • Fundamental drivers of food consumption • Availability/Convenience • Encourage all types – raw, frozen, canned • Cost • Low cost recipes with vegetable as key ingredient make it difficult to omit the vegetable

13. Final Comments • Tomatoes deliver on multiple consumer demands • Taste, Convenience, Calories, Cost, Health • Nutritional profile of tomatoes = Nutrient-dense • Package of micro- and phyto-/ bioactive nutrients associated with health • Processing improves bioavailability of key bioactive nutrients • Tomatoes are a health promoting food • Antioxidant properties lend tomatoes to lowering risk individual risk for a number of chronic diseases and improving health status overall

14. Tomato Science Resource http://www.tomatowellness.com/report/ Research Tab - -> Research Summary - -> Summary of Research - Tomatoes / Lycopene and Disease Risk – 2009 UPDATE Website Site Map • Cancer Summary • Main Findings - Dietary Lycopene • Referenced research: abstract and results • Main Findings - Plasma/Serum Lycopene • Referenced research: abstract and results • Main Findings - Lycopene Supplementaion • Referenced research: abstract and results • Main Findings - Tomato & Tomato-based Foods • Referenced research: abstract and results • Cardiovascular Disease Summary • Main Findings - Dietary Lycopene • Referenced research: abstract and results • Main Findings - Plasma/Serum Lycopene Disease/Health Risk Topics CANCER CVD SKIN BONE BRAIN BODY WEIGHT

15. References and Resources • Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2005 and 2010 • 2005 Guidelines: www.health.gov/dietaryguidelines/dga2005/ • 2010 Guidelines: www.cnpp.usda.gov/DGAs2010-DGACReport.htm • Dietary Guidelines for Americans document www.health.gov/dietaryguidelines • National Cancer Institute http://riskfactor.cancer.gov/diet/usualintakes/pop • Economic Research Service Food Availability Data www.ers.usda.gov/data/foodconsumption • “Encouraging Vegetable Consumption - An Overview of Strategies and Interventions to Help Clients Increase Vegetable Intake” www.ConAgraFoodsScienceInstitute.com • “Veggies Everyday are Okay” – client handout pdfwww.ConAgraFoodsScienceInstitue.com • Fruits and Veggies More Matters http://www.fruitsandveggiesmorematters.org