Weight Control and Slimming Ingredients in Food Technology (Cho/Weight Control and Slimming Ingredients in Food Technology) || Front Matter

P1: OTE/OTE/SPH P2: OTEBLBS044-FM BLBS044-Cho October 15, 2009 21:11 Printer Name: Yet to Come

WEIGHT CONTROL ANDSLIMMING INGREDIENTSIN FOOD TECHNOLOGY

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Weight Control and Slimming Ingredients in Food Technology Susan S. Cho© 2010 Blackwell Publishing. ISBN: 978-0-813-81323-3


WEIGHT CONTROL ANDSLIMMING INGREDIENTSIN FOOD TECHNOLOGY

Susan S. Cho

A John Wiley & Sons, Inc., Publication

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Edition first published 2010C© 2010 Blackwell Publishing

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Designations used by companies to distinguish their products are often claimed as trademarks. Allbrand names and product names used in this book are trade names, service marks, trademarks orregistered trademarks of their respective owners. The publisher is not associated with any product orvendor mentioned in this book. This publication is designed to provide accurate and authoritativeinformation in regard to the subject matter covered. It is sold on the understanding that the publisheris not engaged in rendering professional services. If professional advice or other expert assistance isrequired, the services of a competent professional should be sought.

Library of Congress Cataloging-in-Publication Data

Weight control and slimming ingredients in food technology / [edited by] Susan Sungsoo Cho.p. ; cm.

Includes bibliographical references and index.ISBN 978-0-8138-1323-3 (hardback : alk. paper) 1. Weight loss preparations.

2. Functional foods. 3. Dietary supplements. I. Cho, Sungsoo.[DNLM: 1. Overweight–prevention & control. 2. Dietary Supplements. 3. Food.

4. Overweight–diet therapy. 5. Weight Loss. WD 210 W4193 2010]RM222.2.W2968 2010613.2′5–dc22

2009031847

A catalog record for this book is available from the U.S. Library of Congress.

Set in 11/13 pt Times by Aptara R© Inc., New Delhi, IndiaPrinted in Singapore

1 2010

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ContentsContributors vii

Preface xi

Introduction xiii

Part I Lipids based ingredients

Chapter 1 Conjugated Linoleic Acid 3David J. Cai

Chapter 2 Appetite Suppression Effects of PinnoThinTM

(Korean Pine Nut Oil) 25Corey E. Scott

Chapter 3 Sucrose Fatty Acid Ester (Olestra) 43John C. Peters

Chapter 4 The Effects of a Novel Fat Emulsion(Olibra r©/ FabulessTM) on Energy Intake, Satiety,Weight Loss, and Weight Maintenance 55Rick Hursel and Margriet Westerterp-Plantenga

Part II Protein based ingredients

Chapter 5 The Role of Dairy Products and Dietary Calcium inWeight Management 67Lisa A. Spence, and Raj G. Narasimmon

Chapter 6 Gelatin—A Versatile Ingredient for Weight Control 95Klaus Flechsenhar and Eberhard Dick

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vi Contents

Chapter 7 α-Lactalbumin in the Regulation of Appetite andFood Intake 109Arie G. Nieuwenhuizen, Ananda Hochstenbach-Waelen,and Margriet Westerterp-Plantenga

Chapter 8 The Effects of Casein-, Whey-, and Soy Protein onSatiety, Energy Expenditure, and Body Composition 121Margriet Veldhorst, Anneke van Vught, andMargriet Westerterp-Plantenga

Chapter 9 Soy Peptides and Weight Management 135Cristina Martınez-Villaluenga andElvira Gonzalez de Mejıa

Part III Functional components

Chapter 10 The Effects of Caffeine and Green Tea on EnergyExpenditure, Fat Oxidation, Weight Loss, andWeight Maintenance 161Rick Hursel and Margriet Westerterp-Plantenga

Chapter 11 Mechanisms of (−)-Epigallocatechin-3-Gallate forAntiobesity 177Hyun-Seuk Moon, Mohammed Akbar, Cheol-Heui Yun,and Chong-Su Cho

Chapter 12 Capsaicin 201Astrid J.P.G. Smeets andMargriet Westerterp-Plantenga

Part IV Fiber based ingredients

Chapter 13 NUTRIOSE r©, Resistant Dextrin, in Satiety Control 215Susan S. Cho and Iris L. Case

Chapter 14 Fiber and Satiety 227Susan S. Cho, Iris L. Case, and Stephanie Nishi

Appendix Global Suppliers of Ingredients for Weight Control 277

Index 283


ContributorsMohammed Akbar, PhD (11)Laboratory of Molecular SignalingNational Institute on Alcohol

Abuse and AlcoholismNational Institutes of HealthBethesda, MDUSA

David J. Cai, PhD (1)Cognis Corp.Nutrition and HealthLaGrange, ILUSA

Iris L. Case, BS (13, 14)NutraSourceClarksville, MDUSA

Chong-Su Cho, PhD (11)Research Institute for Agriculture

and Life Sciences, and School ofAgricultural Biotechnology

Seoul National University, SeoulSouth Korea

Susan S. Cho, PhD (13, 14)NutraSourceClarksville, MDUSA

Eberhard Dick (6)Food Application, GELITA AGUferstraße, EberbachGermany

Klaus Flechsenhar, MD (6)Senior Manager Medical AffairsResearch and DevelopmentGELITA AGUferstraße, EberbachGermany

Elvira Gonzalez de Mejı a,PhD (9)Department of Food Science and

Human NutritionUniversity of IllinoisUrbana, ILUSA

Ananda Hochstenbach-Waelen,PhD student (7)Department of Human BiologyNutrition and Toxicology Research

InstituteMaastricht (NUTRIM)Maastricht University, MaastrichtThe Netherlands

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viii Contributors

Rick Hursel, MSc (4, 10)Dept. of Human BiologyMaastricht University6200 MD MaastrichtThe Netherlands

Cristina Martınez-Villaluenga,PhD (9)Department of Food Science and

Human NutritionUniversity of IllinoisUrbana, IL 61801, USA

Hyun-Seuk Moon, PhD (11)Laboratory of Molecular SignalingNational Institute on Alcohol

Abuse and AlcoholismNational Institutes of HealthBethesda, MDUSA

Raj G. Narasimmon, PhD (5)Vice President, Product ResearchDairy Management Inc.Rosemont, ILUSA

Arie G. Nieuwenhuizen, PhD (7)Department of Human BiologyNutrition and Toxicology Research

Institute Maastricht (NUTRIM)Maastricht University, MaastrichtThe Netherlands

Stephanie Nishi, BS (14)University of TorontoToronto, Canada

John C. Peters, PhD (3)P&G Nutrition Science InstituteThe Procter & Gamble CompanyCincinnati, OHUSA

Dr. Corey E. Scott, PhD (2)Nutrition ManagerLipid Nutrition, B.V.

Astrid J.P.G. Smeets, PhD (12)Maastricht University Medical

CenterMaastricht The Netherlands

Lisa A. Spence, PhD, RD (5)American Dietetic AssociationChicago, IL, USA

Anneke van Vught, MSc (8)Nutrition and Toxicology

ResearchInstitute Maastricht (NUTRIM)Maastricht University Medical

CentreMaastricht, The Netherlands.

Margriet Veldhorst, MSc (8)Maastricht University Medical

CentreMaastricht, The Netherlands.


Contributors ix

Prof. Dr. MargrietWesterterp-Plantenga, PhD(4, 7, 8, 10, 12)Department of Human BiologyNutrition and Toxicology Research

Institute Maastricht (NUTRIM)Maastricht University, MaastrichtThe Netherlands

Cheol-Heui Yun, PhD (11)Research Institute for Agriculture

and Life Sciences, and School ofAgricultural Biotechnology

Seoul National University, SeoulSouth Korea


PrefaceThe incidence of obesity is rising at alarming rates throughout the world.In the United States, it has become a public health epidemic. Some es-timates indicate that 1.1 billion individuals are overweight worldwide(WHO, 2009). Food manufacturers are responding to this epidemic bydeveloping low-calorie, low-fat foods and incorporating into these foodsingredients that actively promote body weight reduction and control. Theidentification of ingredients that promote weight management should beactively pursued and done so, based on credible science. Numerous in-gredients are available with varying levels of scientific evidence support-ing a weight management potential. These ingredients range from well-researched ones, such as novel fat emulsion, sucrose polyester, alginate,guar gum, resistant starches, green tea polyphenols, protein from dairysources, and conjugated linolenic acid, to ingredients, such as Hoodia gor-donii and capsaicin, that have only limited available data to support theirpossible role in weight management. In this book, each chapter presentsdata on efficacy, mechanism of action, and safety of the various ingre-dients. Current and potential food applications for these ingredients areprovided as well. This book offers the most up-to-date information andresearch findings for each ingredient. Information on the global sourcesof these new and innovative materials is also included. This book will beuseful to those in food manufacturing responsible for product develop-ment, as well as to nutritionists and other health professionals who havean interest and responsibilities in the weight management of their clients.

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IntroductionCurrently, over 60% of the U.S. population are overweight or obese (CDC,2009). The condition is widespread across all states and demographicgroups in the United States. Children are not immune from this disturbingtrend. Obesity prevalence among 4-year-old U.S. children (mean age 52.3months) was 18.4% in 2005 (Anderson and Whitaker, 2009). The preva-lence of overweight and obesity has steadily increased among some sexand age groups of preschool children since 1971–1974. More than 10% of4- and 5-year-old girls were overweight in 1988 through 1994 comparedwith 5.8% in 1971 through 1974 (Ogden et al., 1997). Other countries,both developed and underdeveloped, are also observing this trend. In theUnited Kingdom, the percentage of overweight adults is 51%, in Russia54%, in Germany 50%, in Brazil 36%, and in China 15% (WHO, 2009).

Weight gain and obesity are risk factors for type 2 diabetes, gallbladderdisease, hypertension, coronary heart disease, osteoarthritis, and certaincancers (Nguyen et al., 2008). Analysis of NHANES 1999–2004 revealedthat increasing body mass index is associated with an increase in theprevalence of hypertension (18.1% for normal weight to 52.3% for obesityclass 3), diabetes (2.4% for normal weight to 14.2% for obesity class 3),dyslipidemia (8.9% for normal weight to 19.0% for obesity class 3),and metabolic syndrome (13.6% for normal weight to 39.2% for obesityclass 3). With normal-weight individuals as a reference, individuals withobesity class 3 had an adjusted odds ratio of 4.8 (95% CI 3.8–5.9) forhypertension, 5.1 (95% CI 3.7–7.0) for diabetes, 2.2 (95% CI 1.7–2.4) fordyslipidemia, and 2.0 (95% CI 1.4–2.8) for metabolic syndrome (Nguyenet al., 2008). These findings have important public health implications forthe prevention of obesity.

Major causes for increased overweight and obesity prevalence are in-creased calorie intakes and sedentary lifestyles. In the past two decades,caloric intake has risen significantly and physical activity has dramatically

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xiv Introduction

declined. Fiber intake is low, but the consumption of energy-dense foods,snacks, and drinks has increased. Researchers reported that energy densityof foods was associated with diet quality and body weight (Kant et al.,2008).

Food manufacturers are responding to this epidemic by developingthe foods which may help consumers better manage their satiety and bodyweight. The identification of ingredients that promote weight managementshould be actively pursued.

Numerous ingredients have been claimed for their efficacy for satietyand/or weight management. In this book, each chapter offers comprehen-sive thoughts on various ingredients. This book reviews the most rele-vant satiety clinical studies on various ingredients including conjugatedlinoleic acid high-amylose corn starches (HACS), sucrose polyester, novelfat emulsions, and Korean pine nut oil. Although these ingredients havebeen shown to impact satiety, careful consideration has to be given to theexact clinical protocol, dosing regime, and specific delivery form. Evenwithin each class of macronutrients, variable degrees of efficacy and po-tency were noted. In addition to macronutrients, this book covers otherfunctional ingredients such as green tea, coffee, and capsaicin.

We would like to thank all researchers in nutrition and weight manage-ment who made this book possible.

Susan Cho

References

Anderson SE, Whitaker RC. Prevalence of obesity among US preschoolchildren in different racial and ethnic groups. Arch Pediatr Adolesc Med2009;163:344–348.

CDC. Available online at http://www.cdc.gov/datastatistics. 2009.

Kant AK, Andon MB, Angelopoulos TJ, Rippe JM. Association of break-fast energy density with diet quality and body mass index in Ameri-can adults: National Health and Nutrition Examination Surveys, 1999–2004. Am J Clin Nutr 2008;88:1396–1404.

Nguyen NT, Magno CP, Lane KT, Hinojosa MW, Lane JS. Associationof hypertension, diabetes, dyslipidemia, and metabolic syndrome withobesity: findings from the National Health and Nutrition ExaminationSurvey, 1999 to 2004. J Am Coll Surg 2008;207:928–934.


Introduction xv

Ogden CL, Troiano RP, Briefel RR, Kuczmarski RJ, Flegal KM, JohnsonCL. Prevalence of overweight among preschool children in the UnitedStates, 1971 through 1994. Pediatrics 1997;99:E1.

WHO. Available online at http://www.who.int/en. 2009.

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Weight Control and Slimming Ingredients in Food Technology (Cho/Weight Control and Slimming Ingredients in Food Technology) || Front Matter