3/3/2016

Food Evolution
UNIB10009:
Food for a Healthy Planet 1
Dr. Anneline Padayachee
Date: 7 March 2016

The evolution of Food

Historical components
Societal interests + Health outcome drivers:
Food fads
Food foci

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Dietary Evolution

B. Cabellero 2006

Weight change demographics

International Obesity Taskforce - www.iotf.org

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Waves of Nutritional Interest

Food Fads and Dietary Changes

Fads:
Nutri-centric vs. whole foods
E.g. Fat, protein vs. red meat and quinoa
Bad foods vs. superfoods
Foci:
GUT HEALTH
FUNCTIONAL FOODS

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FAD 1: Reducing Bad Food

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Rozin 2005

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http://www.hsph.harvard.edu/nutritionsource/types-of-fat/

Stigmatisation of FAT
Fat content:
Ice-cream (30% SF)
Cream (40% SF)
Tallow (50-60% SF)
Lard (60-70% SF)
Butter (80% SF)

Pic: A.Padayachee (2015, use with permission)

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The Importance of Fat

Importance of Fat:
Insulation
Essential vitamins A, D, E, K
Physiological importance
Myelin sheaths
Reproductive vesicles
Warmth
Padding

https://www.pinterest.com/explore/eskimo-899864648458/

James H. Nicholson / Nikon Small World 2013 http://ocean.si.edu/slideshow/ocean-under-

microscope-images-nikon-small-world

Richard Chesher on Fivehundredpx https://500px.com/photo/26448207/-coral-reef-panorama-

dreamscape-by-richard-chesher

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Recommended intake Too much

Essential nutrients Hypervitaminosis

Nutrient delivery Dilution factor:

system Hitting the wall

Positive energy
Synergistic effect balance
Weight gain

Fad 2: High Protein Diets

Consumption of high (NOT higher) protein diets
results in improved weight balance/maintenance
Dairy proteins, particularly whey, appear to have added
benefits
High in specific amino acids (eg. S containing AAs, BCAA,
tryptophan)

High-protein foods are often high-fat foods

Red meats
Dairy foods
Nuts

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Body Fat loss and Protein Intake

Skov et al. (1999)

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Recommended intake Too much

Decreased food
variety

Satiety Inadvertent intake

of foods higher in fat
Weight loss content etc.

Muscle gain Renal dysfunction

Adipose tissue loss Increased risk of

heart disease +
certain cancers

Exacerbate
osteoporosis

http://www.gymaholic.co/motivation/2752/you-just-did-a-protein-fart-you-just-created-a

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Supply
Health:
Personalized
Nutrition

Food

Environment Social equity

(Morgan et al. 2013)

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(National Human Genome Research Institute http://www.genome.gov/ )

Dietary Foci 1: Probiotics

FAO/WHO Probiotics Definition:
live microorganisms that, when administered
orally in adequate amounts, confer a health
benefit on the host (Walker 2009)

Early 1900s Prof. Elie Metchnikoff:

lactic acid-producing bacteria in fermented milk
have health-promoting effects and may
contribute to longevity.

(Walker 2009)

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(Walker 2009)

Probiotics (The Gut bugs) Prebiotics (The gut bugs food)

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Gut bacteria and foods with function

polyphenols

Bioavailable

polyphenols

(Padayachee et al 2013)

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(Padayachee et al 2013)

A: Individual carrot
PCW stained with
0.02% congo red

B & C: anthocyanins
auto-fluorescence
(purple) bound to
PCW before digestion

D: anthocyanins auto-
fluorescence (purple)
bound to PCW after
invitro gastric and S.I.
digestion

(Padayachee et al 2016 (unpublished))

The affect of processing on gut bugs

Cumulative gas production profiles of black

carrot purees under different processing
treatments

Change in pH of black carrot puree under

different processing treatments

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(Padayachee et al 2016 (unpublished))

Short Chain Fatty Acid (SCFA)

Production
Total SCFA concentration and distribution for black carrot puree at different processing
treatments

Sultanas: Functional Food

Dental plaque
Poor oral hygiene esp. children
Bacterial S. mutans and P. gingivalis. biofilm
production dental caries and peridontal disease

(Wu 2009)

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(Wu 2009)

Functional Foods

Breakdown of Canadian companies

producing FFs

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Dietary Foci 2: Functional Foods

Functional foods = foods that may have health
benefits in addition to providing traditional
nutrients such as protein, carbohydrate,
vitamins and minerals
Functional foods may contain:
new combinations or amounts of traditional
nutrients
E.g. added Vit C or with fibre (soluble or insoluble)
new substances that are not generally known as
nutrients
E.g. added polyphenols/bioactives or with plant sterols
combination of the above

whats the
function of
this functional
food?

Instead of
meat + 3 veg,
is it meat + a
handful of jelly
snakes?

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Functional Food Conundrum

A B

A B 0

Beneficial role of functional foods

Benefit to certain population groups:
Special dietary needs
Allergies
E.g. Fish and omega-6 fatty acids
Nuts and poly/mono unsaturated fat
Creative solution to dwindling food supply
Global fish supply
Fruit and vegetable agriculture
Improving the convenience food supply

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http://www.telegraph.co.uk/news/health/9821278/Its-not-poverty-thats-fattening-its-the-bad-eating-habits.html

Rehash
Dietary changes + societal changes
Health changes
Relationship between dietary components
and health outcomes
Nutricentric - mechanism
Wholefoods intake
Genetic and microbiome changes outwardly
demonstrated
Whole body system + exposure to other elements

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Courtesy of Kathy Grube, University of QLD,

Anneline Padayachee - 2012 National Fresh Science Winner

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