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• A natural form
• The use of foods with added plant sterols and stanols is also of
questionable benefit in individuals who do not suffer from
elevated cholesterol.
• The consumption of such products (including cholesterol-lowering
spreads, yogurts and other drinks) as part of an otherwise healthy
diet, has been shown to be a promising addition to other
interventions for heart disease prevention.
Products with added
omega-3
• Omega-3 fatty acids are a type of polyunsaturated
fatty acid.
=
Omega-3 Fatty Acids
• The interest steamed from a study done in the late 1970s on the
Greenland Inuits. The study showed a low occurrence of coronary
heart disease (CHD) in this Eskimo population which was attributed to
their traditional diet of marine plants, marine animals and fatty fish.
• All three being sources rich in omega-3 fatty acids EPA and DHA.
• The best dietary source of EPA and DHA is oily, fatty fish, but now
there are increasing numbers of products on the market that have
been fortified with EPA and DHA, such as eggs, bread, milk, and dairy
products.
Health Effects of Omega-3
FA
• The cardiovascular benefits from long chain omega-3
fatty acid consumption have been attributed to their
anti-inflammatory and anti-clotting effects.
Results:
Group One:
• After the animal protein diet there were minimal changes in low-density
lipoprotein cholesterol (LDL-C) levels or LDL-R activity,
Group Two:
• The soy protein diet, in addition to a marked LDL-C reduction, showed an
↑ of around eightfold in LDL degradation was observed. This study, clearly
suggesting that some soy protein components are able to up-regulate
LDL-R mediated LDL degradation, has been more recently confirmed in
individuals with lesser cholesterol elevations.
Soy Protein
• A full understanding of the mechanism of action of soy
protein has become vital for the selection of the most
appropriate forms of soy for treating
hypercholesterolemia.
Methods:
Gave a daily administration of four candies containing 5 g of 7S globulin to
moderately overweight Japanese individuals with hypertriglyceridemia
Results:
↓ TGs by 14%
↑raised HDL-C by 5%
Proving:
The remarkable effectiveness of this very simple regimen thus reinforces
the recommendation to increase the intake of soy proteins for
cardiovascular protection.
CARBOHYDRATES
Dietary Fibers
• Dietary fibers refer to the remains of
plant cells that are resistant to
hydrolysis by human enzymes
OR
OR
OR
½ cup strawberries
OR
½ cup grapes?
Which Carbohydrate offers
more dietary fiber?
OR
OR
• Food Sources:
– Whole grains – wheat, corn, oats, rice
– Legumes
– Cereals
– Broccoli
– Oatmeal
– Beans
Non-digestible
Oligosaccharides (NDOs)
• Extracted from natural sources
• Synthesized by transferases
• Resistant to human intestinal enzymes
• Three categories of nutritional properties
• Strong
• Promising
• Preliminary
Non-digestible
Oligosaccharides (NDOs)
• 2 main NDOs:
• Inulin and fructo-oligosaccharides
(FOS)
• Modify bowel habits
• Fecal bulking
• Normalization of stool frequency
• Prebiotic effect
• Help manage diabetes
• Improved bone health
Non-digestible
Oligosaccharides (NDOs)
• Modulation of lipid metabolism
• Vitamin D Fortification
• Probiotic Addition
Vitamin D
• Fortified foods provide most of the vitamin D in
the American diet.
• Milk fortification plan was first implemented in
the 1930s.
• Recent studies have reported a possible
resurgence of childhood rickets, as well as
hypovitaminosis D in schoolchildren and the
elderly.
• Approximately 30 to 40% of the U.S. population
is estimated to be deficient in Vitamin D.
Selected Food Sources of
Vitamin D
http://ods/od.nih.gov/factsheets/vitamind.asp
Food IUs per serving Percent DV