dr. jim painter university of texas –houston, school of ...€¦ · reduced ldl-c/hdl-c ~14%...
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Dr. Jim Painter University of Texas –Houston, School of Public Health
Board Member/Advisory Panel/Consultant Present
University of Texas, Chic-fil-A, Sun-Maid Raisins, National Dairy Council, Tree Top Apples, Bush’s Beans, United Sorghum Checkoff Board, Sugarwise.
Past Eastern Illinois University, University of Illinois –Champaign, American Heart
Association Eat Well Task Force, California Raisin Marketing Board, Wonderful Pistachios, White Wave Foods, Davidson’s Safest Choice Eggs
Honoraria Honorarium underwritten by United Sorghum Checkoff Program Dietitians of Canada, Exxon Mobil, Frito Lay, Midwest Dairy Council, Pennsylvania
Nutrition Network, California Raisin Marketing Board, Alaska Tanker Company, Dairy Max, Texas AND, California AND, Florida AND, MINK, NY AND, South Carolina AND, Iowa AND, Nebraska AND, Manitoba Dairy Farmers, Dairy Farmers of Canada, Davidsons Safest Choice Eggs, National Dairy Council, New Products Conference, the Flavor Experience, BNP Media, and Cooper Vision.
Speaker Disclosure
Speaker Credentials
Outline
1. Portfolio of Foods: 1. Nuts/Almonds 2. Plant sterols 3. Soy protein 4. Viscous Fibers (e.g. Oats)
1. Sorghum
LDL Cholesterol lowering effects of a dietary portfolio of foods Plant sterols (1.0 g/1000 kcal) Soy protein foods including soy milks and soy
burgers, (21.4 g/1000 kcal) Almonds (14 g/1000 kcal) Viscous fibers from sorghum, oats, barley,
psyllium, okra and eggplant (10 g/1000 kcal)
Jenkins, et al. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants, Am J Clin Nutr 2005;81:380 –7.
2003
Percent change from baseline in the ratio of LDL:HDL on the combination diet (n = 13).
Percent change from baseline in LDL-C and the ratio of LDL:HDL-C on the portfolio and control diets.
2005
I. Stanol/Sterol Esters (Sterols) (Stanols) Stanol/Sterol esters work by increasing cholesterol output
into the bile and by transferring cholesterol back into the intestinal track.
Effects: Stanol Esters and Cholesterol-Lowering Foods with plant stanol esters lower serum LDL levels by
about 14%
Source: Mensink & Plat.,1998, Postgrad Med., 27-31
Mechanism: Sterol/Stanol Esters ABCA1 & ABCG5/G8 transporters expressed in liver
and intestine Stimulate sterol efflux and biliary sterol absorption “Competitively inhibit absorption of dietary and
biliary cholesterol by competing for space in micelles”
Nies et al., 2006, Ann Pharmacother 40:1984-1992
Plat & Mensink, 2002; FASEB J 16:1248-1253
Stanol/Sterol Health Claim September, 2000: FDA authorized use of health
claims for the association between plant sterol/stanol esters and reduced risk of CHD
Products: cholesterol lowering margarine
STEROLS: Promise Activ® (Lipton) STANOLS: Benecol® (McNeil)
Foods bearing claim must contain at least 0.65 g of plant sterols per serving 1.7 g of stanol esters per serving
Products
http://1.
• Usual dose is 800 mg – 6.0 grams/d • Divided equally and given before meals • Doses above 2.0 g/day do not appear to add additional benefits.
Nies, 2006. Complimentary and Alternative Therapies for the Management of Dyslipidemias
II. Soy/ legumes Low in saturated fat Contains protein and other compounds that help
lower blood cholesterol
Effect = reduced risk of heart disease
Reduction of Total Cholesterol by Soy
0 20 40 60
127-198
201-255
259-332
>335
Initi
al C
hole
ster
ol
(mg/
dl)
Average Total Cholesterol Reduction (mg/dl)
0 5
10 15 20 25 30
Red
uctio
n in
Blo
od
Cho
lest
erol
mg.
25 50 75 Soy Intake (grams)
Reduction of Blood Cholesterol with Soy Consumption
Sources: Soy Protein Soy Food Amount Soy Protein Soy milk, plain 1 cup 8 g Tofu ½ cup 10 g Soy flour, defatted ¼ cup 8 g Soybeans, cooked ½ cup 13 g Roasted soynuts ¼ cup 12 g Tempeh ½ cup 16 g
Source: United Soybean Board
III. Nuts Effects: Lower the risk of coronary heart disease Lower TC and LDL when consumed in moderation
as part of a low fat diet Fiber Phytosterols MUFA/PUFA Antioxidants Amino Acids
Research Studies: Nuts Study Sample
description Amount of nuts Effects
Adventist Health Studies (3 studies total), 1976
35,000 California Seventh-Day Adventists for up to 12 years
Consume nuts 5 or more times per week
Reduced risk of heart attack Lower lifetime risk of CHD
Nurse’s Health Study, 1984
86,000 women for 14 years
5 or more ounces per week
35% reduced risk for CHD Reduced risk of heart attack
Iowa Women’s Health Study, 1986
35,000 postmenopausal women without CHD for 7 years
Consume nuts and seeds more than 4 times a month
40% reduced risk of CHD
Physician’s Health Study, 2002
21,454 males without CHD for 12 months
Consumed nuts 2 or more times/wk
Reduced CHD risk by ~30%
Individual Research Studies: Nuts Study Sample
description Amount of nuts Effects
Rajaram et al., 2009
25 normal-hyperlipidemic adults (23-65 years)
42.5g walnuts twice/wk for 4 weeks
Reduced CHD risk ~18.6%
Sheridan et al., 2007
15 adults (36-75 years) with moderate hypercholesterolemia
2-3 oz pistachio nuts/day for 4 weeks
Reduced LDL-C/HDL-C ~14% Reduced LDL-C ~9%
Griel et al., 2007 25 healthy adults (25-65 years)
~1.5 oz macadamia nuts/day
Reduced TC and LDL-C concentration Reduced MI risk ~17%
Jalali-Khanabadi et al., 2010
30 males with mild hyperlipidemia (38-52 years)
60g almonds for 4 weeks
Reduced LDL by ~14%
Diet & Lifestyle Study
Harvard University Lifestyle and Long-term Weight Gain Study
20 year study Relationships between
changes in food and beverage consumption and weight
IV. Soluble (Viscous) Fiber Effects: Reduces total and LDL cholesterol Reduces CHD risk
Wei et al., 2009, Euro J Clin Nutr, 63: 821-827.
LIVER
Duodenum Ileum
Hepatic Portal Vein
Bile Duct
Bile Salt
Psyllium
Mechanism: Soluble Fiber
Anderson, et al., Am. J. Clin. Nutr. 71:472, 2000
LDL Receptor
Sources: Fiber oatmeal, cooked peas kidney beans potato, baked with skin Sorghum bran flake cereal
spinach certain fruits
apples bananas oranges pears
psyllium (grain found in some cereal products)
▪ India: Milo or Jowar - used for leavened and unleavened flat breads called Jowar Roti
▪ Africa: Corn porridge eaten for breakfast or couscous served at dinner.
▪ South Africa: Kafir corn ▪ East Africa: Mtama ▪ West Africa: Guinea corn ▪ Sudan: Dura ▪ China: Kaoliang wine, Gaoliang wine or
sorghum wine is a strong distilled liquor of Chinese origin made from fermented sorghum.
▪ Pacific Islands: Used to thicken stews
SOGHUM NAMES & DISHES FROM AROUND THE
GLOBE
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Types of Sorghum
How to Cook Whole Grain Sorghum Sorghum can be prepared and used just like rice quinoa or other whole grains, using the stove top method, slow cooker, oven, or steamer. ▪ Stove Top Method: One cup sorghum to three
cups salted water or stock. Bring to boil, cover, reduce to simmer and let cook covered for 50-60 minutes.
▪ Cook Like Pasta: In a large pot of boiling water, simmer until tender 50-60 minutes, drain.
▪ Commercial Steamer: 1 cup sorghum to 3 cups salted water. Steam 50-60 minutes, drain.
Sorghum can also be soaked overnight, similar to dried beans. Always rinse and drain sorghum!
FREEZING AND REHEATING SORGHUM Sorghum can be cooked, cooled, frozen and
reheated without losing its great taste and texture. You can make in advance, with flavor profile of
choice, and then refreeze for future use.
WHOLE GRAIN SORGHUM
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GRAIN BARS
GRAINS Barley • Red Quinoa • Sorghum
Farro
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SORGHUM FLOUR
● Use in place of white flour ○ cakes ○ cookies ○ breads ○ muffins
● fine texture and a mild taste ● Can also be used to ○ create a roux ○ to thicken soups and gravies.
STORAGE Jar with tight fitting lid in cool dark place for up to
3 months or can be stored in freezer for up to 1 year.
0
50
100
150
200
250
300
Total Polypheols (mg GAE/L)
Control White Sorghum Red Sorghum
Plasma Antioxidant Capacity
Changes in Superoxide Dismutase (SOD) Activity
Fig. 4. (A) SOD activity; mean ± SEM) in healthy subjects (n ¼ 20) after consumption of pasta meals (CP: control pasta; WSP: 30% white sorghum pasta; RSP: 30% red sorghum pasta). Bars with different letters are significantly different. P < 0.05 (one-way repeated ANOVA,
f i dj )
40
Participants were asked at 2 and 4 hours after consumption to judge their feeling of hunger (0=full, 1=slightly hungry, 2=hungry, 3=very hungry). VTT=very thick tô, TT=thick tô, MTT=medium thick tô, CRP=control rice porridge. 41
Animals fed a certain % of diet from Lipids from Whole Kernel White and Red Grain Sorghum
Carr, 2005
48
Baking with Sorghum
¼ cup sorghum flour ¼ cup garbanzo bean flour ¼ cup potato starch ½ teaspoon xanthan gum ½ teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground all spice 1. Preheat oven to 350 degrees. 2. In a medium bowl, combine flours, potato starch, xanthan gum, baking
powder, cinnamon, ginger, nutmeg, all spice, and salt. 3. Place sugars and butter in large bowl; beat with a mixer at high speed until
blended. Add sorghum syrup, vanilla extract, and egg beating until blended. Add flour mixture, raisins and oats and beat until blended.
4. Drop dough by the tablespoonful’s 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned. Cool 2 minutes on pans before removing cookies.
Recipe compliments of Chef Robert Landolphi-www.glutenfreechefrob.com
¼ teaspoon salt ½ cup packed brown sugar ½ cup granulated sugar 1/3 cup unsalted butter, softened 1 tablespoons sorghum syrup 1 teaspoon vanilla extract 1 large egg 1 cup quick cooking oats ½ cup raisins
SPROUTED OATMEAL RAISIN COOKIES Makes 3 dozen cookies
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100% SORGHUM
FLOUR
Sorghum Banana Nut Muffins
Ingredients • 1 cup sorghum flour • ¾ teaspoon baking soda • ¼ teaspoon salt • ¾ cup butter or margarine,
melted • 1 cup packed brown sugar • 2 eggs • 1 teaspoon pure vanilla extract • ¼ cup Treetop 38 brix apple
puree • 2 ripe bananas • ¼ cup of walnuts http://www.simplysorghum.com/recipe/view/223/sorghum-banana-nut-muffins
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100% SORGHUM
FLOUR
Sorghum Chocolate Chip Cookies Ingredients ▪ 2 1/8 cup sorghum flour ▪ 1 teaspoon baking soda ▪ ¼ teaspoon salt ▪ 1 ¼ cups butter or
margarine, softened ▪ ½ cup granulated sugar ▪ 1 cup packed brown sugar ▪ 1 whole egg ▪ 1 egg yolk ▪ 1 teaspoons vanilla ▪ 2 cups semisweet chocolate
chips http://www.simplysorghum.com/recipe/view/222/sorghum-chocolate-chip-cookies
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Tollhouse Chocolate Chip Cookies • 2 1/4 cups sorghum flour-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup (2 sticks) butter, softened • 3/4 cup granulated sugar • 3/4 cup packed brown sugar • 1 teaspoon vanilla extract • 2 large eggs • 2 cups (12-oz. pkg.) semi-sweet chocolate chip
morsels • 1 cup chopped nuts • ¼ teaspoon xantham gum • ¼ teaspoon cornstarch
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01234567
No XanthanGum
Xanthan Gum TollhouseRecipe
AppearanceTasteTextureOverall Acceptability
Student (n=14) ratings on a 7-point scale
Testing Cookie Variations
Cereal Fiber Intake and Stroke Risk
1 0.98 0.97
0.93
0.87
0.8
0.85
0.9
0.95
1
1.05
116.4 165.6 205.2 249.9 327.4
Rela
tive
Risk
g/d
Fiber Intake
Summary: How much should I eat? 1. Plant sterols - Cholesterol-lowering margarine: 2-3 Tbsp/day 2. Soy protein: 25 g/day 3. Nuts/Almonds: 2 oz./day 4. Viscous Fiber (sorghum): 10 g total soluble fiber/day
1. Sorghum can be used as flour or whole grain.
Thank You!