Exploiting Natural Structures for ‘Healthier Carbs’:

Ingredients of the Future Cathrina Edwards BSc ANutr PhD

Research Fellow, IFR

&

Jacek Obuchowicz FRSC CChem PhD Innovation Director, NFI

Starch in the Diet • Starch (carbohydrate) is a major source of dietary energy.

• Starch is a target for managing/preventing type 2 diabetes/obesity.

• There are significant variations in metabolic responses to starch.

Blo

od

Glu

cose

Time

High Glycaemic

Blo

od

Glu

cose

Time

Low Glycaemic

Satiety Return of hunger

REFERENCES: Jenkins D et al (2002). The American Journal of Clinical Nutrition, 76 (1): 266S-273S.

https://www.forumhealthcentre.nhs.uk/your-health/the-eatwell-plate

Blood glucose responses are determined by the rate, extent and site of starch digestion...

… which is influenced by the susceptibility of starch to digestive enzymes…

Digestion of Starch

http://www.mayoclinic.org/digestive-system/sls-20076373

MOUTH: Salivary α-amylase

SMALL INTESTINE: Pancreatic α-amylase

COLON: Microbial fermentation

Natural Structures • Some plant structures are naturally resistant to digestion.

- e.g., plant cell walls (fibre) protect starch from being digested/released.

• However, these structures are often destroyed during processing or food preparation.

Preserving natural structures could limit nutrient/energy release from food…

REFERENCES: Noah, L. et al. (1998). J. Nutr. 128, 977-985; Edwards, C. H. et al. (2015). Food Funct 6, 3634-3641.

High nutrient content, not

well absorbed

High nutrient content, readily

absorbed

Metabolic effects of food structure • Nutrients entrapped in resistant food structures are not absorbed.

• Meals/foods containing same ingredients and/or composition but differing in structure can have completely different effects: – Pumpernickel vs. wholemeal (whole kernels with protective outer layers).

– Whole beans vs. bean flour (cellular encapsulation).

– Chunks of wheat vs. wheat flour (tissue structure and particle size).

GLUCOSE INSULIN

REFERENCES: Liljeberg H, G. Y., Björck I. (1992). Eur. J. Clin. Nutr. 46, 561-575; Golay, A. et al. (1986). Diabetes Care 9, 260-266; Edwards CH, Grundy M, Grassby T, Vasilopoulou D, Frost G, Butterworth PJ, Berry SE, Sanderson J, Ellis PR. (2015) Amer. J. of Clin. Nutr., 102 (4): 791-800.

Structuring nutritional solutions to obesity and type 2 diabetes

molecules to meals to fruition

From Science to Impact:

Weight Management and Diabetes

• Diabetes is the fastest-growing health threat facing our nation. • Over three million people are living with diabetes in England.*

• Globally 422 Million adults have diabetes.

• WHO projects that diabetes will be the 7th leading cause of death in 2030.

• Being overweight or obese is the main modifiable risk factor for type 2 diabetes. • In England, obese adults are five times more likely to be diagnosed with diabetes than adults of a

healthy weight.

• 1 in 3 adults aged over 18 years is overweight and 1 in 10 is obese. (WHO)

Consumers Rising awareness of health issues

• Propelling the growth of diabetic foods. • (Global diabetic food market was valued at US$ 7418.6 million in 2013)

• Manufacturers are keen on introducing new low calorie food products with lower sugar and fat.

Are diabetic foods the answer or could smarter food solutions exist?

*UK state of the Nation 2016 (Diabetes UK); Public Health England (2014) Adult obesity and type 2 diabetes. Gateway number: 2014211

Resistant Starch – Consumer consumption

How much resistant starch does a typical western-style diet provide? • Consumers of a western-style diet eat very little RS (currently estimated at 4-6

g/person/day) and not enough dietary fibre overall (generally less than 20g dietary fibre/person/day).

• It has been estimated that an intake of at least RS 20g/person/day is desirable to improve health status and lower the risk of some chronic diseases.

• UK Guidelines on carbohydrates and health recommends that the population's fibre intake should increase to 30g a day of dietary fibre/person/day, which includes Resistant Starch.

– BUT not all fibre is equal and it is difficult to communicate clear dietary advice and health messages to the consumer.

Our approach

• Investigate natural structures in crops, process and ingredients so to maintain their benefits and functionality.

• Delivering ‘good carbohydrates’ in a consumer accessible format.

• Agronomy: Varietal selection on functionality rather than yield. (better crops = better nutrition)

– Eg, Micronutrient-dense and nutraceutical-rich species and varieties of food crops

• Harvesting: Focussed on getting the product to consumer in perfect condition. (Nutritional harvesting)

• Processing: Identify acceptable processing steps that can maintain or elevate the goodness of the crop, without having a unfeasible cost impact.

– Eg, Fermentation trends, sprouted grains, ohmic heating, PEF

• Ingredients: Delivering ingredients that can directly replace a current product but with lower glycaemic load.

Case Study: Barley MaxTM

Agronomy approach: • Non – GM (conventional breeding) varietal development of Barley grain (CSIRO).

• Assessed for impact to improve health by delivering higher levels of resistant starch and dietary fibre.

• Realized not all fibre has equal impact. – Resistant starch is best at producing short chain fatty acids and feeding the microbiome

• BARLEYMax TM – Lower Glycemic Index (GI) than regular barley.

– Lower Glycemic load (GI x quantity/100)

– Higher levels of resistant starch.

Case study: New Ingredients

Understanding the science, agronomy, ingredient processing is delivering:

• New ingredients can be developed by changing food processing and microstructure to enhance starch resistance.

• Cost acceptable , differentiated , clean label solutions

• These ingredients can be used in bulk in everyday products

• The resulting products will be low-glycaemic, have a lower caloric value, and an increased ‘fibre –content’, thus having a major potential to impact on consumer health.

Summary

• Increasing starch ‘resistance’ to digestion is feasible.

• Food structure can be used to control the glycaemic potency and caloric impact of starch (and other nutrients)

• Enhancing resistant starch in staple food products can have a beneficial effect on health.

• Resistant starch-enhanced ingredients can be applied in a broad range of everyday products for a substantial impact on major health problems such as obesity and diabetes.

Acknowledgements

Myriam Grundy Ellen Lever

Terri Grassby Sarah Berry

Peter Butterworth Jeremy Sanderson

Peter Ellis

Marie Maillot Fred Warren

Keith Waldron Pete Wilde

Alan Marson Sandra Hill

Stephen Jordan-Bird

Gary Frost Shatha Alrabiah

Grant Campbell Silvia Galindez-Najera

Andrew Bailey Jonathan

Swift