nutritional facts of fruit and health benefits - focus-balkans ohrid mardon final1.pdf ·...

Nutritional facts of fruit and health benefits

Julie MardonEnita Clermont, France

Training 2 - Fruit consumptionOhrid, 23 June 2009

Nutritional quality = health preventionNutrient content

Introduction

Is there a relationship between fruit intake and health ?

Fruit

Taste

Color

Texture

AromaNutritional quality

Safety (pesticides,

microbiological qality)

One of the key priority of the EU

Mother Father DIET and activity level

You can enhance your chances for a long and healthy life by changing your:

Introduction

Low intake of fruits and vegetables was associated with excess mortality in men (Kuopio Ischaemic Heart Disease Risk Factor Study) :

Introduction

F&V < 133 g

F&V > 408 g

Cumulative all-cause mortality according to the fifths of intake of fruits, berries and vegetables

(Rissanen et al., J. Nutr. 133: 199–204, 2003)

Nutritional facts of fruits

Fruits : « low energy density » foods

Low calorie content≈ 20 to 70 kcal/100 g


High micronutrient content&

Fruit consumption contributes to decrease daily calorie intake while providing a high

level of essential nutrients

Prevention of overweight and obesity ?

WHO report: Dietary intake of fruit and vegetables and management of body weight (2005)

Fruit and vegetables may play an important role in weight management

How fruit and vegetables could affect energy regulation ?

• Low energy density (high water, low fat content)

• High fibre content (associated with increased satiety and decreased energy intake)


Fruits as a source of fibres

Remnants of edible plant cell polysaccharides (nondigestible carbohydrates) and associated substances resistant to hydrolysis by human alimentary enzymes (Cherbut, Brit J Nut, 2002, 87 Suppl. 2, S159-S162)

Complex group of substances

Classified according to their solubility and fermentescibility

Well-known physiological effects : • Influence the digestion process

• Affect transit through their fermentation in the large intestine

Fibres


Fibres content of fruits:

(Anderson and Bridges, Am J Clin Nutr l988;47:440-7)

TDF, total dietary fiber; TNS, total nonstarch polysaccarides; SNSP, soluble nonstarch polysaccarides; INCP, insoluble noncellulose polysaccarides; CELL, cellulose; and LIG, lignin.

Recommendations (Institute of Medicine) : to consume 14 g /1 000 calories.

Fibre intake: ≈ 15 g (median intakes evaluated from 16.5 to 17.9 g/d for menand 12.1 to 13.8 g/d for women in the United States ; FNB, 2005).


Nutritional facts of fruits(James et al., Intern Med J 2003; 33: 291–296)Healh effects of fibres:

Fruits as a source of antioxidant micronutrients

Water-soluble vitaminFruits rich in vitamin C:

strawberries, lemons, kiwi fruit, melons, oranges, grapefruit, tomatoes...Functions:

• strong antioxidant involved in prevention of the effects of free radicals. • involved in the synthesis of collagen, neurotransmitters and carnitine• acts as an enzyme co-factor • involved in the gastrointestinal absorption of iron.

Vitamin C or ascorbic acid

Fat-soluble compounds synthesised only by plants Fruits containing vitamin E: peanuts, almonds, hazelnuts, avocado...Functions:

• strong antioxidant involved in prevention of the effects of free radicals.

Vitamin E or tocopherols


Functions: present in haem proteins (haemoglobin, myoglobin and cytochromes), involved in oxygen transport or electron transfer, in the biological function of many enzymes

Functions: involved in the function of several enzymes, part of the body's antioxidant defence system, preventing damage to cells and tissues. ...

Functions: included in proteins, part of the body's antioxidant defence system, preventing damage to cells and tissues, involved in the immune system's function, thyroid hormone metabolism, reproduction...

Functions: constituent of numerous metalloenzymes, involved in the synthesis of genetic material, cell division, ...

Copper

Selenium

Zinc

Iron


Natural pigments synthesized by plants and microorganisms

600 carotenoids found in nature, 40 present in a typical human diet

Carotenoids concentrations in F&V vary with :• plant variety• degree of ripeness• time of harvest

Biological mechanisms : • conversion to retinoids (provitamin A activity)• modulation of enzymatic activities (proinflammatory molecules)• antioxidant properties• activation of genes expression

• growing conditions• storage conditions

Carotenoids

And other micronutrients !Fruits as a source of antioxidant micronutrients

Carotenoids: main compounds and food sources

(3) β-carotene

HO

HO

OHHO

OH

(1) Lycopene

(2) α-carotene

(4) β -cryptoxanthin

(5) zeaxanthin

(6) lutein

Food sources

tomato

carrots, apricots, pumpkin, …

Mango, peaches, plums, oranges, kiwi, green fruits and vegetables …


Several thousand of molecules found in higher plants, and several hundreds in edible plants !

Secondary metabolites of plants (defense against UV radiation, aggression by pathogens)

Polyphenol concentrations in F&V vary with numerous factors

Biological mechanisms :• modulation of enzymatic activities and cell receptors • antioxidant properties• other specific biological actions ?

Polyphenols


Polyphenols: structures and classification

(Manach et al., Am J Clin Nutr 2004; 79: 727-47)


Polyphenols: food sources and dailyintake

Total polyphenol intake is considered to be ≈ 1g/d.

Fruit and vegetable intake accounts for 28% to 40% of daily polyphenol intake.

Other main contributors : • coffee• tea• wine• fruit juices• cereals

Total Polyphenol Content of fresh fruit

(Brat et al., J Nutr. 136: 2368-2373, 2006)


AntioxidantsReactive oxygen species

Oxidative stress

small molecules that carry one or more unpaired electron


Reactive oxygen species are reactive compounds that react with and potentially alter the structure and function of several cellular components (cell membranes, lipoproteins, proteins, carbohydrates, DNA…)

Oxidative damage


Oxidative stress and cardiovascular disease Oxidative stress and cancer

DNA damage (mutation)LDL oxidation


AntioxidantsReactive oxygen species

Oxidative stress

Endogenous:• Superoxide dismutases

(Cu, Zn)• Catalases• Glutathion peroxidase

(Se)Exogenous:• Vitamin E • Vitamin C• Polyphenols • Carotenoids

small molecules that carry one or more unpaired electron

substances which inhibit or delay oxidation of a substrat


Fruit intake and cardiovascular disease

The risk of CHD was decreased by 4% for each additional portion per day of fruit and vegetable intake and by 7% for fruit intake.

Pooled estimate of relative risk (RR) and 95% CI of ischemic heart disease rates for one portion increment per day of ‘fruit.


Fruit intake and cancer

A validated food frequency questionnaire was administered in nine areas to 77,891 men and women aged 45–74 years. Higher consumption of fruit, but not vegetables, was associated with significantly lower risk of CVD. Consumption of fruit or vegetables was not associated with decreased risk of total cancer.


What about antioxidant supplements ?


Authors’ conclusions:

We found no evidence to support antioxidant supplements for primary or secondary prevention.Vitamin A, beta-carotene, and vitamin E may increase mortality. Future randomised trials couldevaluate the potential effects of vitamin C and selenium for primary and secondary prevention.Such trials should be closely monitored for potential harmful effects. Antioxidant supplements needto be considered medicinal products and should undergo sufficient evaluation before marketing.


Fruits as a source of alkali nutrients to fight against low grade acidosis

Western diets (rich in proteins and salt) are known to generate an acid load which can lead to a disturbance of metabolism homeostasisFruits are rich in dietary organic anions mainly present as K salts (K citrate, K malate,…)These anions finally yield KHCO3 which is used by the kidneys to neutralise fixed acidity

Fruits as a source of alkali nutrients

Sulfur amino-acids PH Homeostasis

disturbance

NaCl

Proteins

K, Mg, organic acids

XWestern

diets

Fruits (and vegetables)

Kidney health (kidney stones)

Bone health (urinary Ca losses)

HypertensionKHCO3

-10

0

10

20

30

spinachblackcurrant

bananacarrot

apricot

cabbage

potatoeseggplant

French beantom

atoorange

ananaslettuceapple

strawberry

water m

elon

leekbroccoli

whole m

ilkpeas

yoghourtw

holemeal bread

lentilW

hite bread

rye breadw

hite ricecornflakesnoodle & eggspaghetti

haddockherringbeef

lean pigegg

chicken

oat flakestroutcam

embert

goudacheddarparm

esanfruits & vegetables (- 3)

Fruits, vegetables

CheesesMeats, fishes

Cereals, legumes

cereals & legumes (+ 4)

meats & fishes (+ 8)

cheeses(+13 à +33)

milk& yogurts (+ 1)

(Demigné, 2007)

Milk & yogurts

Potential Renal Acid Load (PRAL)

0,49xprotéines + 0.037xP – 0.021xK – 0.026xMg – 0.013xCa

Fruits as a source of alkali nutrients

Conclusion

Large potential of health gain by increasing fruit and vegetable intake !

Promotion of Fruit consumption represents an enormous public health challenge in the European Union

What about european recommendations on dietary intake ?EFSA expects to deliver the first part of its work related to energy and macronutrient, such as fats, proteins and carbohydrates, by 2009. Work on micronutrients (vitamins and minerals) will start in mid-2009.

So…Let’s have 5 pieces of fruit a day !

Conclusion

Conclusion

Green

Yellow - orange

Red

Blue purple

White

LuteinZeaxanthinIndolesVitamin KPotassiumβ-carotenViamin ABioflavonoidsVitamin CPotassiumVitamin CLycopeneAnthocyanins

AnthocyaninsVitamin CPhenolics

AlliumAllicin

SpinachCabbageLettuceBroccoli

CarrotsOrangesBananas

TomatoesStrawberries

BlueberriesEggplant

GarlicOnions

Another way to promote F&V intake ???

Thank you for your attention

nutritional facts of fruit and health benefits - focus-balkans ohrid mardon final1.pdf ·...

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