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NUTCORE > Fortified and Functional Foods (Fortification and Enrichment) > Flashcards

Fortified and Functional Foods (Fortification and Enrichment) Flashcards

1
Q

Define the term ‘fortification’ and give examples of some commonly fortified foods.

A

Fortification is the addition of nutrients (usually vitamins and minerals) to a food, irrespective of whether it is naturally present or not.

examples:

  • margarine fortified with Vitamins A & D
  • breakfast cereals fortified with Iron
  • flour fortified with folate
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2
Q

Define the term ‘enrichment’ and give examples of some enriched foods.

A

enrichment is the restoration of foods with nutrients lost during processing.

examples:
- products made with white flour e.g., bread have B vitamins added back in.

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3
Q

Define the term ‘substitution’ and give and example of a nutrient substitution/

A

Nutrients added to a product to provide a substitute product with similar nutritional value to original product.

example:
- calcium added to soya milk to match nutrient value of cows milk.

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4
Q

Define the term ‘supplementation’.

A

Extra nutrients usually given in liquid or pill form, given in high doses.

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5
Q

What are the key reasons why we fortify foods?

A
  • increase nutritional value of food
  • improve the nutrient status of the population without them changing their diet
  • to add nutrients back into food that are lost during processing
  • marketing advantage
  • food processing advantage e.g., addition of Vit C prolongs shelf life
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6
Q

Which foods are fortified by law and which are voluntary?

A

required by law:
- fortification of white flour with folate, B vitamins (thiamin and niacin) & calcium

voluntary:

  • fortification of breakfast cereals with iron, calcium & vit D
  • fortification of margarine with vit A & D ( used to mandatory)
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7
Q

What percentage of girls and boys diet does iron fortification in breakfast cereals contribute?

A

girls: 23%
boys: 29%

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8
Q

What percentage of girls and boys diet does Vit D fortification in breakfast cereals contribute?

A

girls: 20%
boys: 24%

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9
Q

What are some limitations of fortified foods?

A
  • intakes of nutrients from unfortified foods
  • masking of other nutrient deficiencies e.g., folate can mask b12 deficiency
  • high intakes of some nutrients can inhibit absorption of others
  • risk of excessive nutrient intake
  • bioavailability of the added nutrients
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10
Q

What are the main minerals that are used in fortification?

A 
iron
zinc
calcium
iodine 
magnesium 
selenium 
copper
potassium
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11
Q

What are the main vitamins that are used in fortification?

A
  • vitamins A, C, D, E, K

- B vitamins (thiamin, folic acid, niacin, riboflavin, pyroxidine.

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12
Q

What is the EU fortification policy regarding unprocessed foods and alcoholic beverages?

A
  • unprocessed foods cannot be fortified e.g., fresh meat, fish, fruit, veg
  • vit & min cannot be added to beverages that contain more than 1.2% alcohol
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13
Q

The addition of which nutrients to white flour is mandatory in the UK?

A 
niacin
thiamin
iron
calcium
folate
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14
Q

Why is the fortification of brown flour not mandatory?

what is the extraction rate of wholegrain flour vs. white flour?

A

the husk of the bran is not removed during the milling process, therefore the nutrients remain within the processed flour.

wholegrain flour has 100% extraction rate
white flour has around 70% extraction rate

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15
Q

Why is the fortification of white flour with folic acid mandatory?

A
  • prevents neural tube defects
  • approx 50% pregnancies are unplanned, this will help reduce folate deficiency in early pregnancy
  • effective way to increase folate levels of those at risk of deficiency e.g., young women from low economical status
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16
Q

What is the recommended vitamin D supplementation?

A

10 micrograms every day from October to April

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17
Q

What is a genetically modified crop?

A

insertion of a gene from one plant into the genome of another to inherit a new, favourable trait.

18
Q

What is a biofortified crop? Give some examples of biofortified crops.

A

the process by which the nutrient content of a crop is enhanced using agronomics.

examples:

  • biofortification of rice/beans/legumes with iron
  • biofortification of wheat/maize with zinc
  • biofortification of sweet potato/cassava with provitamin A
19
Q

Give an example of a genetically modified crop.

A

Golden rice - rice genetically modified to produce 20x betacarotene which enables Vit A synthesis in the body.

20
Q

Define the term ‘functional food’ and give examples of some functional foods.

A

food that has health benefits or disease preventing properties above the usual nutritional value.
Functional foods can include fortified/enriched foods.

21
Q

What is the difference between fortified foods and functional foods in terms of their effect on health?

A

fortified foods aim to prevent nutrient deficiencies

functional foods aim to promote optimal health

22
Q

What are some characteristics of functional foods that make them favourable?

A
  • everyday food items e.g., cereal bar
  • normally carry a scientifically substantiated health claim e.g., high in fibre
  • consumed as part of the normal diet
  • promote optimal health
  • composed of natural ingredients but often in unnatural proportion
23
Q

What are some common features of functional foods?

A
  • everyday food items e.g., cereal bar
  • normally carry a scientifically substantiated health claim e.g., high in fibre
  • consumed as part of the normal diet
  • promote optimal health
  • composed of natural ingredients but often in unnatural proportion
24
Q

What are the four categories of functional foods?

A
  • conventional
  • modified
  • medicinal
  • special dietary use
25
Q

In terms of functional food categories, define conventional foods and give examples.

A

conventional foods are those in their natural state that haven’t been enriched or fortified in any way.

examples:

  • fruit and veg
  • milk
26
Q

In terms of functional food categories, define modified foods and give examples.

A

modified foods are those that have been enriched/fortified to enhance nutrient value

example:

  • breakfast cereals fortified with iron/vit D
  • flour fortified with B vitamins/calcium
  • energy drinks enhanced with ginseng
27
Q

In terms of functional food categories, define medical foods and give examples.

A

medicinal foods are those that are prescribed under a physician as special dietary intervention to manage a disease or condition.

example:
oral nutrient supplements e,.g., complan

28
Q

In terms of functional food categories, define ‘foods for special dietary use’ and give examples.

A

foods for special dietary use are those which are intended for use by those who have special health conditions related to diet e.g., coeliacs disease or lactose intolerance.
these foods are available commercially.

examples:
lactose free milk
gluten free products

29
Q

What are some different characteristics of functional foods?

A
  • added or reduced level of nutrients e.g., added fibre/low fat/sugar free
  • containing phytochemicals
  • added components that don’t occur in typical diet with aim to produce a functional effect
  • containing bacteria to promote gut health
30
Q

describe the basic principle behind cholesterol lowering products

A

plant sterol/stanols are chemically similar to cholesterol so compete with cholesterol in the gut

reduced the absorption of cholesterol and unabsorbed cholesterol is excreted in bowel

31
Q

What do cholesterol lowering products commonly claim?

A

reduce cholesterol by 7-10% in 3 weeks

32
Q

what is a benefit of cholesterol lowering products?

A

cost benefit to the NHS due to decreased incidence of CHD

men more likely to benefit from these products than women

33
Q

What is a limitation of fortified breakfast cereals?

A

fortified with nutrients but often very high in sugar - gives impression it’s a healthy food but not necessarily.
porridge (not fortified) made with water or low fat milk is still considered the optimal breakfast food

34
Q

Describe what an omega 3 fatty acid is

A

polyunsaturated fatty acid with double bond at carbon 3 from the terminal methyl group.

35
Q

Which omega 3 fatty acids are found in fish oils and which are found in plant oils?

A

fish oils: DHA & EPA

plant: alpha-linoleic acid

36
Q

what are some benefits of omega-3 fatty acids?

A
  • improves cognitive function
  • cell membrane integrity and membrane protein function
  • beneficial in inflammatory conditions e.g., arthritis
37
Q

What are phytochemicals?

A
  • secondary plant metabolites

- non nutritive, bioactive compounds

38
Q

What are some properties of phytochemicals?

A
  • chemotherapeutic
  • antibacterial
  • anti-inflammatory
  • antioxidant
39
Q

What are some examples of phytochemicals?

A

carotenoids e.g., alpha & beta carotene

phenols e.g., tannins & flavonoids

40
Q

describe the term ‘nutraceuticals’ and describe how they achieve their role.

A

nutraceuticals are natural, bioactive chemical compounds that have a medicinal effect on disease prevention or health promotion.

e.g., maintaining, supporting or normalising physiological functions.

41
Q

what are some forms of nutraceuticals?

A

isolated nutrients
supplements
herbal products e.g., weight loss teas

42
Q

what are some key differences between nutraceuticals and pharmaceuticals?

A

nutra: low potency
pharma: are high potency

nutra: weak interaction with target
pharma: strong interaction with target

nutra: long term use
pharma: short term use

nutra: disease inhibition
pharma: disease treatment

pharmaceuticals have a more specific intervention with a physiological process than nutraceuticals.

NUTCORE (15 decks)

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