Oct 8 Nutritive Aspects of Foods (Part 2)(1)

7/23/2019 Oct 8 Nutritive Aspects of Foods (Part 2)(1)

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Complementary Proteins

Proteins that do not share the same

amino acid deficits

Example:

corn (maize) & black beans


2/30

% Total Iron Intake

Animal foods 30

Plant foods 45Added Fe (non-heme) 25 (fortification, enrichment)

eme Fe ! - "2

#on-heme Fe $$ - 3

Distribution of Fe in typical diets (!"!)

Q: IIn vegetarian diets, what proportion of iron is non-heme iron ?


3/30

#bsorption of non$heme(inor%anic) iron

'ariable (beteen people and beteen foods)

Enhanced by Fe deficiency

Can be influenced by meal composition:

&e'orted enhancers &e'orted Inhiitors

ascoric acid 'htates

meats tea

milk * cheese *

milk *


4/30

Am + lin #tr 2000

hat is the ma%nitude of effect of meal composition

on Fe absorption under *real+ meal conditions ,

American Journal of Clinical Nutrition, 2000


5/30

Reddy et al, Am J Clin Nutr 2000

Efect o meal composition on non-heme Fe a

.ata reflect 4 test meals 'er s/ect, $-"5 s/ects 'er treatment


6/30

Reddy et al, Am J Clin Nutr 2000

Effect of meal composition on non$heme Fe absorption (con-t)

Fe status indicator

ad.for Fe status


7/30

Effect of meal composition on non$heme Fe absorption (con-t)

&edd et al, Am + lin #tr 2000/esults:

1nl "%of the ariailit in non-heme Fe asor'tion as e'lained

dietary factors

The onl im'ortant dietar factors ere animal foods6 'htate

.ietar factors 'ls iron stats(serm ferritin) acconted

for aot 50%of the ariailit

Conclusion:

*dietary factors make a small contribution to determinin%

the amount of iron absorbed0 and some unknon physiolo%ic

factors contribute the ma.ority of 1ariation+


8/30

Fortification or enrichment of foods with iron

7ost common form8 9lemental iron (Fe0, 'oder)

:o solilit (as Fe ;2), t8


9/30

8ioa1ailability

and

nutrition labelin%

hat does *93 ;

of Daily 'alue+

mean ,


10/30

1989 (10thEd) RDA (Recommended Dietary=asis for the > .ail ?ale @

Premeno'asal omen8 "5 m dietar food Fe B daAdlt men "0 m dietar food Fe B da

9his 1alue is applied to all foods

Aeraephysiolo%ical "C5 m asored Fe B da (omen)

need for Fe 8 "C0 m asored Fe B da (men) (sfficient to re'lace

dail Fe loss)

?o much foodFe is re@uired to pro1ide

9!A (or 9!3) m% absorbedFe , #nser: 9A m% (or 93 m%)

?o ere these 1alues deri1ed ,

(")

(2)

RDA


11/30

9lemental

iron 'oder


12/30

Dalter et al, +C #trition 2004

Iron asor'tion (% of dose)

Fe(;2)-ascorate5! 2"% "2 E 3 %

(in ater)9lemental iron 'oder Fe(0)5$ 2C4 % " E 5 %

(in corn tortillas)

7ean &ane

>or data cast a dismal otlook on the likelihood that the se

of (redced iron) in this matri old im'roe the iron stats

of the 'o'lation@

Bioavailability (in people) of Fe powdercommonly sedto fortify foods


13/30

9lemental

iron 'oder


14/30

"0% of .ail ?ale "0% of "5 m food Fe

24 m food FeB serin of Dheaties (Fe content)

&.A ('remeno'asal omen) "5 m food FeB da

amont of dietar (food) Fe considered eGialent to

9!A m% absorbedFe (the aerae 'hsioloical need)

=HT8 Actalasor'tion of elemental ('oder) Fe 2C4 %

Asored Fe B serin Dheaties 2C4 % of 24 m Fe

0C5$ m asored Fe B serin Dheaties

3$% of the dail 'hsioloical need

hat does *93 ; of Daily 'alue+ mean ,

> % .ail ?ale@ % of the "$ &.Aper ser1in%


15/30

Actual nutritional value (for Fe) is lower than labeled b

(a) use of low bioavailability form of Fe

(b) a!!lication of a sin"le Fe bioavailability val

Elemental

Bron poder

#$utritional %alue& ' #$utrient ontent#* + #,io

In this case:


16/30

ow important is low bioavailabilityr nutritional value or a single ood

.e'ends on di1ersity of food sourcesin the diet 8

!he lower the dietary diversity, the more important

these isses become"


17/30


18/30

In East Africa, anemia affects more than half of the children inRwanda, where 33% of women of reproductive age are anemic. Bothbush and climbing beans are prime sources of protein andmicronutrients in the Rwandan diet. Bean research began in the first

phase of Harvestlus !"##3$"##&, with the International 'enter for(ropical Agriculture and its national research partners assa)ing morethan *,### bean genot)pes. (he) found varieties with more thantwice the iron content of popular cultivars. lant breeders have usedthese naturall) iron$rich varieties to s)stematicall) elevate the ironcontent of bean cultivars with each breeding c)cle, while maintaining

or enhancing important agronomic traits. (he) have successfull)developed biofortified varieties that meet +#% of the iron targetand have superior agronomic traits.

- t ti i- t ti i


19/30

-ron oncentration in-ron oncentration in

.ta!le ro!.ta!le ro!

as onsumed in m"/"as onsumed in m"/"

Philippines Rwanda MexicoIndia

Rice ,eans ,eans

mg/kg


20/30

,ean ,u3et,ean ,u3etRwandaRwanda

Adult female universitystudents

18456 years old7ivin" on cam!us of $Ri"h -ron : 11; sub? anemiaHaas, 2013

R lt f th R dR lt f th R de


21/30

Results from the RwandaResults from the Rwanda

,ean rial,ean rial

Bhole .am!le (n'5C>)Bhole .am!le (n'5C>)

han"

e

in

iron

sta

tus

(endline

minusbase

Haas, 2013


22/30

Cornell Participants in HarvestPlus

ProfC +ere aas, .iision of #tritional


23/30

Examples of enhancers and inhibitors of nutrient bioa1ailability

Ascoric acid8 enhances asor'tion of non-heme (inoranic) iron

Fe;3 Fe;2

Insolle (solle, asorale form)

as Fe(1)3

not asored, ecreted in feces

Ascoric acid(redcin aent)

Phtic acid 6 oalic acid8

ind 6 inhiit asor'tion of

a, Fe

'htic acid

1alic acid

a;

;


24/30

Polentaas 're'ared from sal- or lo-'htate corn arietiesC!J# or !0Jn as added drin 're'aration

Fie adlts s/ectsK crossoer desin

Adams et al, 2002K Am + lin #tr

Jinc absorption is hi%her from lo$phytate cornthan con1entional corn (sin%le test meal)

lo 'htate conentional corn corn
http://www.ajcn.org/content/vol76/issue3/images/large/12688.A1.jpeghttp://www.ajcn.org/content/vol76/issue3/images/large/12688.A1.jpeg


25/30

-arotene

bser1ed absorption from 1e%etables "-"0%bser1ed absorption from oils 20-50%

Limiting factor in absorption efficiency:

release rom the ood matrix during digestion,solubilization in lipid

Absorption of -carotene from vegetables is enhanced by:

.mall !article si=e (hi"h surface / volume rati

ooin" (disru!ts @ber matri !ermits moredi"estion by en=ymes)

( Pro-itamin A carotenoid )


26/30

-arotene (contined)

Vitamin A equivalence of food -carotene

unnown or most speci!c oods

Current assumptions:

1;? absor!tion of 4carotene (avera"e for fo 0? of absorbed 4carotene converted to vit$et 15 m" food 4carotene ' 1 m" vitamin A

[Prior to 22: ! mg -carotene " # mg vitamin A$


27/30

=asic

meal

; fat

; de-ormin

dr

; -rich

food ; food

; fat

; dr

De$ormin%0 dietary $carotene0 and added fat impro1e

1itamin # status in Bndonesian children

L+alal et al, "$, A+#K 3k interention in children 3- r M &ed seet 'otato

Bmpro1ement inserum 1itamin #

F li id


28/30

Folic acid (a ater soluble 1itamin)

Relative bioavailability of folate from di3ere

re!orted in the literature

%ood &ean 'g( )ange*anana +2 - #,+

Liver 22 - #.

Cabbage ,/ - #2/0pinach !. 2! - 11

range 3uice . 21 - ,#

note 1ariation 7

urrent assum!tionsAbsor!tion of food folate 0?Absor!tion of synthetic (forti@cant) folate


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"ummary o ma#or pointsregarding bioavailability

"ome foods may be hea1ily fortified0 but ith a form of lo bioa1ailability

utrition labels on specific foods may o1er$ or underestimate the actualnutritional1alue of some nutrients

8ioa1ailability is impacted by many factors0 some unknon

8ioa1ailability 1aries %reatly (a) beteen nutrients0

(b) for the same nutrient from different food sources0

and (c) beteen persons

8ioa1ailability increases in importance as dietary di1ersity

decreases


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First 7etter of 7ast $ame

screen

- : G

F :

: E

A 4 ,

7 : 2

$ : R

. :

4 H

relim 1 2ean8C !ts (6?)

2edian 8; !ts

(68?)

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Oct 8 Nutritive Aspects of Foods (Part 2)(1)

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