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alt= sodium and chloride. NaCL
odium: regulate the amount of fluid in the body; too much sodium
causes high blood
ressure.
30% of High Blood Pressure is from high salt intake toxic effect
on heart and blood vessels
Left ventricular hypertrophy (thickens the heart muscle) Stiff
arteries Beating at a higher pressure Atherosclerosis
Damages blood vessel walls allows cholesterol and inflammatory
cells to enter
Osteoporosis (increases calcium losses in urine)
Kidney diseases; DementiaNHMRC recommends:2.3 g of sodium/day 6g
of salt/day
eduction via consumer education has failed! Labeling does not
seem to matter! REDUCE
ARTICLE/PORTION SIZE, GRADUALLY REDUCE FROM PRODUCTS
What is malnutrition?
..a broad range of clinical conditions in children and adults
that
result from deficiencies or excess in one or a number of
nutrients.
..a state in which the physical function of an individual is
impaired to the point where she/he can no longer maintain
adequate performance in such processes as growth, pregnancy,
lactation, physical work, resisting and recovering from
disease.
Undernutrition
* Outcome of insufficient food
* Caused primarily from inadequate intake of dietary or food
energy.
Chronic malnutrition - Stunting Dont grow properly.
Chronicmalnutrition (0-2yrs) poor nutrition since a baby, will
always be
small, have issues fighting disease, never being as strong
as
peers, poor cognitive development. Irreversible condition.
Acute malnutrition - WastingAcute malnutrition (low weight
for their height). Emergency situations (e.g. Somalia,
drought,
war) can recover from this if over 2-3yrs old. Rapid loss of
weight. Mortality rates high. Very at risk of infection and
death.
Underweight
Low weight for ageeasier to measure
Includes both stunting and wasting
Affects 2 billion people
Vitamin A is the main killer of children under 5 y.o eyesight,
immune system, fighting infection
Iron Iodinie Zinc (diarrhoea, immune system)
925 million people are malnourished (FAO, 2010)
Poor nutrition plays a role in at least half of the 10.9
million
child deaths each year5 million deaths/yr
diarrhea (61%), malaria (57%), pneumonia (52%), and measles
The worlds population is about 6.5 billion and is expected to
grow to 9 billionby
050. Nobel laureate Norman Borlaug said in an interview in 2000
that using only
rganic agriculture, we can at best feed 4 billionpeople."
UN Secretary-General Ban Ki-moon said last year that food
production must rise by 50
er cent by 2030 to meet increasing demand."
ource: The Age, 30 September 2009, p. 12
What are mycotoxins?Are
secondary metabolites of
fungal origin, toxic toanimals and humans, toxins
produced by moulds
Chronic and acute
disease in humans and
animals.
- Carcinogenic -
Mutagenic - Embryotoxic
- Immunosuppressive
Higher risk than any
other food contamination
eg. pesticides, foodadditives, phytotoxins.
Fumonisin (Fusarium) -
Inhibits folic acid use,
throat & liver cancer,
birth defects
Aflatoxin- Cancer,
immunosuppression,
liver damage, animal
deaths
ontrol of mycotoxinsManagement of the food chain,urveillancend
regulationSuppression of the vectors
Borers and grain weevils are the
ectorsInhibition of fungal growth
Destruction of toxins
llergy -immune system causing a reaction against normally
harmless substances-.The reaction creates an inflammation which,
can lead to symptoms
uch as hay fever, eczema, asthma and other allergic
conditions.Allergies appear to be increasing in prevalence number
of causes ranging from childrenving in cleaner environments (the
hygiene hypothesis) to better diagnoses. Vit D
deficiency.naphylaxis is an overall allergic reaction that causes:
Swelling of the airway Difficulty breathing Throat tightness Sense
of doom Drop in
ood pressure Variable expression of cutaneous, respiratory and
gastrointestinal symptoms, and cardiovascular symptoms
including
ypotension, vascular collapse and cardiac dysrhythmias
escribe the role of fourof the following organizations in the
evaluation and/or marketing of GM foods:) Office of the Gene
Technology Regulatorssesses human health and environmental
afety of GM crops
2) Food Standards Australia and New Zealandssesses safety of
food derived from GM crops
3) State Governments It was initially believed that approval for
general release by the OGTR (i.e. Federal Government approval) was
the final step in the approval process.
However, State governments decided they had the right to ban GM
production for other reasons e.g. marketing concerns GM production
is currentlybanned in SA and Tasmania.
4) Institutional Biosafety CommitteeEach institution engaging in
gene technology work must es tablish an Institutional Biosafety
Committee (IBC) that oversees all such work within the
nstitution and ensures that researchers comply with OGTR advice
and guidelines.
All proposals for work with GM crops must first be considered by
the IBC. Informa tion provided to OGTR includesetails of:host and
donor organismsproperties and degree of characterisation of the
introduced DNAvector carrying the DNA into the hoststability
nd properties of the GMOsite where the GMO will be released
environmental safety (gene flow etc).
)AustralianPesticidesandVeterinaryMedicinesAuthority:Assesses
safety and efficacy of herbicides and pesticides.This i
ncludesbiological pesticidesegBtgene
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What is resistant starch? Starch that we eat is digested at
different rates. The starch in potatoes, cereals, and baked goods
digests very rapidly. Beans, barley, or
long grained brown rice, are digested more slowly, and cause a
much slower and lower blood sugar rise. Resistant starch actually
goes all the way through the
small intestine without being digested at all. In this way, it
is more like fiber, and in some cases is classified and labeled as
fiber.
What makes some starch resistant?
There are four types of resistant starch:1. Starch that is
difficult for the digestive process to reach, often due to a
fibrous "shell". Grains and legumes which are cooked intact are an
example.
Also, some altered starches, such as Hi-Maize corn starch, are
in both this category and the next.
2. Some foods, such as unripe bananas, raw potatoes, and
plantains, have a type of starch which our digestive enzymes can't
break down.3. Small amounts of resistant starch (about 5% of the
total) are produced when some starchy cooked foods, such as
potatoes and rice, are allowed to cool
before eating.
4. Manufactured resistant starch, made by various chemical
processes. It is not known whether these starches have the same
benefits as those in the otherthree groups.
Most starchy foods have at least a small amount of resistant
starch in them.What are the benefits of resistant starch? It seems
that the more it is studied, the more positive effects are being
found. Many of these are common tooligosaccharides and
fermentablefiber.We will discuss fermentable fiber more inPart 5 of
this series.Here are some of the benefits of resistant starch:
Resistant starch is especially associted with one type of SCFA,
called butyrate, which i s protective of colon cells and associated
with less geneticdamage (which can lead to cancer). Butyrate also
protects the cells in other ways. This is one of the real strengths
of resis tant starch over
oligosaccharides and soluble fiber. Their fermentation does
produce butyrate, but not at the levels of resistant starch.
As with other fermentable fiber, resistant starch is associated
with more mineral absorption, especially calcium and magnesium.
Perhaps most exciting for people with sugar issues, resistant
starch seems to improve insulin sensitivity. In the so-called
"second meal effect",
fermentable fiber and resistant starch are associated with
improved glucose tolerance the next day. There is evidence that
this is caused by the presenseof the short chain fatty acids, and
by a peptide produced in the fermentation process.
Resistant starch produces moresatiety,possibly partly through
the release of a different peptide (PYY). Resistant starch
consumption is associated with lower cholesterol and triglyceride
levels. Promotes "good" bacteria, and supresses "bad" bacteria and
their toxic products. Promotes bowel regularity. Resistant starch
in a meal is associated with less fat storage after that meal.
What foods have resistant starch? Beansare the very best food
source. Although the types of beans and preparation methods cause
varying amounts of resistant
starch (canned beans are more glycemic), in general, the starch
in beans is about evenly divided between slowly-digested starch and
resistant starch. Whole, intactgrainsare decent sources of
resistant starch. The starch in pearl barley is about 12% resistant
and 43% slowly-digesting. Bulgar wheat and long grain brown
rice
are similar.
Omega-6
Linoleic acid -----------AA---------clottingOmega-3Linolenic
acid---------EPA----------bleedingEPA-----------DPA-----DHA------bleeding
Need a balance between omega6 and omega3We need to consume
approximately 500mg per day of LC n-3 PUFA
2 oily fish meals per weekCurrent intakes of LC n-3 PUFA (EPA
& DHA) is far too low
Health benefits of LC n-3 PUFA
Promoting fitness (physical, mental, reproductive)
Counteracting disease (prevention, treatment)
Cardi ovascular disease
lipids (TG, HDL)
blood pressureplatelet aggregation
endothelial function
arterial compliance
heart rate variability
atherosclerosisarrhythmias
heart failure
kidney damage
stroke
Cancer
Diabetesinsulin resistance
obesity?
I nf lammatory disorderspsoriasis/dermatitis
rheumatoid arthritis
immune renal disease
inflammatory bowel disease
asthma?Behaviouraldepression? Post-natal depression? ADHD?
schizophrenia? dementia?What are phenolic compounds? Inorganic
chemistry,phenols, sometimes called phenolics, are a class
ofchemical compounds consisting of a
hydroxylgroup (OH)bonded directly to anaromatic hydrocarbon
group.
Phenolic compounds: Two main categories:
1. Flavonoids- color and mouthfeele.g. Catechin, quercetin &
anthocyanins
2. Non flavonoidse.g. Resveratrol & phelonic acids
Benefits of phenolic compounds
Inhibition of carcinogenic process Repairs and aids in apoptosis
of cancerous cells and repairs initiative cells back to normal
cells
Increases good cholesterol & reduces bad cholesterol blood
flow and oxygen supply arterial tone promotion of atherosclerotic
plaque risk of clot formation
http://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://en.wikipedia.org/wiki/Organic_chemistryhttp://en.wikipedia.org/wiki/Chemical_compoundshttp://en.wikipedia.org/wiki/Hydroxylhttp://en.wikipedia.org/wiki/Functional_grouphttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Chemical_bondhttp://en.wikipedia.org/wiki/Aromatic_hydrocarbonhttp://en.wikipedia.org/wiki/Aromatic_hydrocarbonhttp://en.wikipedia.org/wiki/Chemical_bondhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Functional_grouphttp://en.wikipedia.org/wiki/Hydroxylhttp://en.wikipedia.org/wiki/Chemical_compoundshttp://en.wikipedia.org/wiki/Organic_chemistryhttp://lowcarbdiets.about.com/od/glossary/g/glosssatiety.htmhttp://lowcarbdiets.about.com/od/nutrition/a/fiberbenefits.htmhttp://lowcarbdiets.about.com/od/nutrition/p/fiberinfo.htm
