GELATO FREE-FOR-ALLGELATO FREE-FOR-ALLOR DIETARY RESTRAINT?OR DIETARY RESTRAINT?

Would following a Would following a Mediterranean Diet Mediterranean Diet 

influence consumers’ food choices influence consumers’ food choices differently than following differently than following

Canada’s Food Guide?Canada’s Food Guide?

PRESENTERPRESENTER• Cynthia Strawson-Fawcett, MSc Candidate,

Strategic Communications Manager – U of A Health Sciences Council

Department of Agricultural, Food and Nutritional Science – University of Alberta

OVERVIEWOVERVIEW

• Dietary recommendations of Canada’s Food Guide and the Mediterranean Diet Food Pyramid.

• Implications of each food guide for consumer food choices.  

• Discussion of Canadian alternatives to Mediterranean foods.

• Summary of current University of Alberta research. 

Department of Agricultural, Food and Nutritional Science – University of Alberta

•Amount and type of food•Recommendations for oils and fats•Recommendations for four food groups:

•vegetables and fruit•grain products•milk and alternatives•meat and alternatives

•Limit foods high in sugar, fat, and salt

CANADA’S FOOD GUIDECANADA’S FOOD GUIDE

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHAT TYPE OF FOOD WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?SHOULD PEOPLE CHOOSE?

• Eat at least 1 dark green and 1 orange vegetable each day– Eg: broccoli, romaine lettuce, spinach– Eg: carrots, sweet potatoes, orange peppers

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHAT TYPE OF FOOD WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?SHOULD PEOPLE CHOOSE?

• Make at least half of your grain products whole grain each day– Barley, brown rice, oats, quinoa, wild

rice– Whole grain breads, oatmeal, whole

wheat pasta

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHAT TYPE OF FOOD WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?SHOULD PEOPLE CHOOSE?

• Drink 2 cups (500 mL) skim, 1% or 2% milk each day– Drink fortified soy beverages if you do

not drink milk

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHAT TYPE OF FOOD WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?SHOULD PEOPLE CHOOSE?

• Have meat alternatives such as beans, lentils and tofu often

• Eat at least 2 servings of fish each week– Choose fish such as char, herring,

mackerel, salmon, sardines and trout.

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHAT TYPE OF FOOD WHAT TYPE OF FOOD SHOULD PEOPLE CHOOSE?SHOULD PEOPLE CHOOSE?

• Include a small amount (30 - 45mL) of unsaturated fat each day– Canola, soybean and olive oil

Department of Agricultural, Food and Nutritional Science – University of Alberta

MEDITERRANEAN DIET FOOD PYRAMID

Wine with meals

Department of Agricultural, Food and Nutritional Science – University of Alberta

WHY CONCERN OURSELVES WHY CONCERN OURSELVES WITH THE MDP?WITH THE MDP?

• The Mediterranean Diet has been promoted for its palatability and its health benefits.

• Recent dietary shifts and demand for higher quality items favor the Mediterranean Diet.

• Higher incomes, education and the ageing population have shifted dietary patterns to include more fruits, vegetables and fish.

• Major increase in Canadian imports of Fruits & Vegetables (17%) and Nuts (85%) between `95 and ’99

Source: Regmi et al, 2004. Globalisation and income growth promote the Mediterranean Diet. Public Health Nutrition; 7(7), 977-983

Department of Agricultural, Food and Nutritional Science – University of Alberta

THE MEDITERRANEAN DIET IS THE MEDITERRANEAN DIET IS HOTHOT!!• Science: “A Mediterranean diet could prevent

heart disease.”• Workshops: “Eating Mediterranean in New

England” In this workshop, Bill Bradley, Registered Dietitian, will discuss how to eat the "healthiest diet in the world" utilizing local New England resources. 

• Marketing:

Department of Agricultural, Food and Nutritional Science – University of Alberta

HOW DO THE TWO FOOD HOW DO THE TWO FOOD GUIDES COMPARE?GUIDES COMPARE?

SIMILARITIES BETWEEN CFG AND MDPSIMILARITIES BETWEEN CFG AND MDP

• They both promote a diet rich in grains, fruits and vegetables.

• Both promote beans, lentils and tofu• The guides are similar if Canadians were to choose

vegetarian options from the meat and alternatives category of CFG

Department of Agricultural, Food and Nutritional Science – University of Alberta

DIFFERENCES BETWEEN THE MDP & CFGDIFFERENCES BETWEEN THE MDP & CFG

MDP CFG

Use olive oil daily and as the principle fat

30 to 45 mL (2 to 3 Tbsp) of unsaturated fat each day. Use vegetable oils such as canola, olive and soybeanChoose soft margarines that are low in saturated and trans fats

FAT

MDP CFG

Low to moderate amounts of cheese and yogurt dailyLow-fat and non-fat versions may be preferable

2-3 servings daily of milk and alternativesDrink 500 mL milk (skim, 1% or 2%) or fortified soy beverages every day

DAIRY

Water buffalo mozzarella

DIFFERENCES BETWEEN THE MDP & CFGDIFFERENCES BETWEEN THE MDP & CFG

Department of Agricultural, Food and Nutritional Science – University of Alberta

MDP CFG

Limit red meat (maximum 340 to 450 grams/month)Fish and poultry consumed a few times a week (fish favoured over poultry)Emphasizes beans, legumes and nuts for daily consumption

2 (women) or 3 (men) servings of meat and alternatives daily (up to 4 kg of red meat per month)Eat at least 2 servings of fish each week

DIFFERENCES BETWEEN THE MDP & CFGDIFFERENCES BETWEEN THE MDP & CFG

MEAT AND ALTERNATIVES

Department of Agricultural, Food and Nutritional Science – University of Alberta

MDP CFG

Daily consumption of wine in moderation with meals1 glass per day for women, 1-2 glasses per day for menWine should be considered optional

Limit – high in calories

ALCOHOL

DIFFERENCES BETWEEN THE MDP & CFGDIFFERENCES BETWEEN THE MDP & CFG

Department of Agricultural, Food and Nutritional Science – University of Alberta

CFG VS MDPCFG VS MDP

• The potentially different choices that consumers could make if they were to follow one guide over the other, might significantly influence demand for and consumption of local Canadian agricultural products. 

Department of Agricultural, Food and Nutritional Science – University of Alberta

POTENTIAL CHANGES IN FOOD CHOICESPOTENTIAL CHANGES IN FOOD CHOICES• Increased fish and poultry consumption• Increased consumption of legumes, seeds and nuts• Increased cheese and yogurt consumption• Increased wine consumption• Increased use of olive oil • Decreased red meat consumption• Decreased milk consumption

Department of Agricultural, Food and Nutritional Science – University of Alberta

CANADIAN ALTERNATIVES TO CANADIAN ALTERNATIVES TO MEDITERRANEAN FOODSMEDITERRANEAN FOODS  

CANADIAN SUBSTITUTES FOR OLIVE OILCANADIAN SUBSTITUTES FOR OLIVE OIL• Canola oil vs. O.O.

• Rich source of MUFA (61% vs. 75%)

• Low in saturated fat (7% vs. 15% )

• Rich in n-3 (11% vs. 1%)

• Soybean oil vs. O.O.• Rich in n-3 (8% vs. 1%)

• Source of phytosterols which may lower LDL cholesterol.

Department of Agricultural, Food and Nutritional Science – University of Alberta

CANADIAN SUBSTITUTES FOR FISHCANADIAN SUBSTITUTES FOR FISH

• Canadian foods could be recommended to provide the same heart protective and anti-inflammatory properties as the omega-3 fatty acids found in fish:– canola or soybean oil– ground flaxseed products– omega-3 enriched eggs

Canadian Designer EggsDr. Jeong Sim

Department of Agricultural, Food and Nutritional Science – University of Alberta

CANADIAN SEED AND NUT SOURCESCANADIAN SEED AND NUT SOURCES• Sunflower is the only oilseed native to the northern Great

Plains• Hazelnut and walnut production in BC• Pecan, hazelnut, chestnut, almond and walnut production in

Ontario

Source: Agriculture and Agri-Food Canada http://www4.agr.gc.ca/Statistics Canada http://www.statcan.ca/english/freepub/95-629-XIE/1/1.1.htm#35

Department of Agricultural, Food and Nutritional Science – University of Alberta

• Canada produces– Lentils– Chickpeas– Peas– White and coloured beans

http://www.pulsecanada.com/statistics

CANADIAN LEGUME SOURCESCANADIAN LEGUME SOURCES

CANADIAN WINE & ALTERNATIVESCANADIAN WINE & ALTERNATIVES

• Berries– Saskatoon Berries– Blueberries– Raspberries– Cranberries– Chokecherries– Strawberries

• Grapes and wines

ALCOHOL & ALTERNATIVESALCOHOL & ALTERNATIVES

• One of the health promoting components of wine is its antioxidants.

• Non-alcoholic Canadian antioxidant alternatives: saskatoons, cranberries, blueberries, raspberries, strawberries and many other types of locally grown fruits and vegetables

LOCALLY GROWN & LOCALLY GROWN & SEASONALLY AVAILABLESEASONALLY AVAILABLE

• Seasonal fruit and vegetable is limited in many parts of Canada

• The consumption of locally grown products could be emphasized

Department of Agricultural, Food and Nutritional Science – University of Alberta

UNIVERSITY OF ALBERTA RESEARCHUNIVERSITY OF ALBERTA RESEARCH

• Department of Agricultural, Food and Nutritional Science – If and how consumers modify their food choices when

educated about each food guide.– Are there differences in the choices that are made?– What foods are selected?

• Results will inform about Albertans’ food choices and may show areas of market opportunity

Department of Agricultural, Food and Nutritional Science – University of Alberta

2007 U OF A 2007 U OF A MEDITERRANEAN DIET STUDENTSMEDITERRANEAN DIET STUDENTS

Department of Agricultural, Food and Nutritional Science – University of Alberta

Ravello, ItalyJune 2007

PRELIMINARY RESULTS – MAY/JUNE ‘07PRELIMINARY RESULTS – MAY/JUNE ‘07

• Canadian diets in the Mediterranean– Calories increased ~12%– Increased calories from fat– 132% more MUFA

• Olive oil

– 66.6% more calcium• Mineralized water• Dairy products

– Gelato– cheese

– 425% more alcohol

Department of Agricultural, Food and Nutritional Science – University of Alberta

MEAN INTAKE OF ENERGY, ALCOHOL AND MEAN INTAKE OF ENERGY, ALCOHOL AND SELECTED NUTRIENTS AT WEEKS 0 AND 6SELECTED NUTRIENTS AT WEEKS 0 AND 6

Department of Agricultural, Food and Nutritional Science – University of Alberta

n=17

West. Canada Week 0

Southern Italy Week 6

Average change

Percentage change Paired t-test

Kcals 2088 (632) 2331 (906) +243 (497) +11.6% 0.418Protein (g) 77.4 (25.4) 87.3 (32.2) +10 (19) +12.7% 0.361Carbohydrates (g) 318.1 (108.5) 297.9 (102.3) -20.2 (72.5) -6.3% 0.596

Fiber (g) 22.2 (8.9) 23.3 (12.3) +1.1 (8.4) +4.8% 0.744Sugar (g) 109.32 (55.1) 85.80 (44.7) -23.53 (34.6) -21.5% 0.199

Total Fat (g) 59.22 (27.2) 81.29 (42.2) +22.06 (23.2) +37.2% 0.109

Sat Fats 19.74 (12.1) 26.73 (14.0) +6.99 (8.9) +35.4% 0.153MUFA** 12.60 (9.8) 29.16 (21.0) +16.56 (11.8) +131.4% 0.008

PUFA 7.78 (7.1) 12.64 (10.4) +4.87 (7.2) +62.6% 0.071Vitamin A (RAE) 196 (279) 279 (227) +84 (195) -42.8% 0.307Vitamin C (mg) 139.5 (79.9) 172.0 (83.0) +32.5 (66.4) +23.3% 0.175Calcium (mg)** 984.8 (491.9) 1641 (642.9) +656.3

(406.5)+66.6% 0.004

Iron (mg) 18.2 (10.6) 15.4 (8.0) -2.8 (7.4) -15.4% 0.33Zinc (mg) 9.4 (5.3) 8.0 (4.2) -1.4 (3.6) -15.1% 0.37Alcohol (g)* 4 (10) 17 (26) +13 (17) +425% 0.02 Values are means (standard deviation), n=17. Asterisks (*) indicate significant difference from week 0: * P<0.05, **P<0.01.

INTERESTING AND SIGNIFICANT CHANGESINTERESTING AND SIGNIFICANT CHANGES

Department of Agricultural, Food and Nutritional Science – University of Alberta

ACKNOWLEDGEMENTSACKNOWLEDGEMENTS

• Dr. Noreen Willows, PhD – graduate supervisor• Dr. Rhonda Bell, PhD• Dr. Anna Farmer, R.D., PhD• Shauna Downs, MSc• Dana Wilkinson, R.D., MSc

Department of Agricultural, Food and Nutritional Science – University of Alberta

QUESTIONS?QUESTIONS?