part 3 a Flashcards
Allergens
- medical/scientific definition: an allergenic reaction is one that elicits an immunologically-mediated response (i.e. IgE)
- Although about 25% of the population in Canada/USA claim a food allergy, only 1-4% of those tested have an IgE-mediated response (Skypala, K. 2011. Journal of the American Dietetic Association 111:1877-1891)
reformulate labels for specific area, example California: low levels of toxicants in all foods- is it a problem- great question for final. We are no where near ready But its healthy, more variety, different foods designed for different populations, lower cost, they respond to consumers concerns, reducing the levels of additives
Risks: no certainty that the foods don’t cause harm (with or without additives)
Food Intolerance
- non-immune mediated responses to chemical compounds in foods, with four sub-categories: metabolic, pharmacologic, toxic and idiopathic (denotes a disease or condition for which the cause is unknown)
examples:
metabolic lactose intolerance (lower activity of the enzyme, pku lacts the enzymes)
pharmacological adverse reaction to a medication
toxic poisoning (e.g. strychnine)
idiopathic MSG, synthetic food colourants, sulfites, ect.
Possible reasons for the “allergen epidemic”
Hyper hygiene- overly sanitized environments negative impact on the microbiological population of the human gastrointestinal tract
food processing conditions (excessive heat) alteration of the 3D structure of proteins
food adulteration: consumption of foods where an allergenic factor may be present but undeclared (particular problem in restaurants)
lack of consumer/medical practitioner education ( self-diagnosis and misdiagnosis|) )
psychological distress (attention-seeking behaviour) Human movement/ immigration -> exposure to foods at a later stage of growth and development
Food Industry [I]/Government [G] Response?
- pledge* (2010; USA) to cut daily calorie counts by 1 trillion by 2011 and 1.5 trillion by 2015 they met these goals in 2013 [I]
- result is the reduction in daily calorie counts of an ‘average consumer’ by ~80 (equal to cookie or a medium sized apple)
- sugar tax + ban on food/drink ads for children (USA, 2016)
- cut 20% of sugar (fructose, glucose and sucrose) from foods -> 2016 (EU)
- portion size reduction-> voluntary(EU)
- it’s a start!
What can the food industry do to amend to the sugar taxe – lower there price, research it, change it to decrease sugar content (EU)
NOEL FOOD ADDITIVE INTAKE FOOD ADDITIVE FUNCTION
d
food additive intake and permitted levels
3. Analysis of duplicate meals
most accurate method for estimating food additives intakes
a representative sample of the population is selected (or a subgroup if one is targetting a specific group- diabetic)
duplicatemeal samples are collected at regulat intervals (this includes snacks, drinks, ect.) and these samples are
analysed and qualitative and quantitative information on food additives
d
this2009/ 2012 35% 33% 20% about 3285 g/year
d
how do we go about determinning the level of food additives consumed
d
by the food industry
overestimate-> why
food additive intake and permitted levels
3. Analysis of duplicates meals
most accurate method for estimating food additives intakes
a representative sample of the population is selected (or a subgroup if one is targetting a specific group- diabetic)
duplicatemeal samples are collected at regulat intervals (this includes snacks, drinks, ect.) and these samples are
analysed and qualitative and quantitative information on food additives
d
- assumption of maximum permitted levels
- this method is based on the assumption that the concentration of the food additive in eaach food item is the permitted maximum
- the maximum permitted level (mg/kg, g/100g) is the multiplied by the average consumption of various
estimated daily intake
by the who
- selective studies of individual foods
analysed for its additives concentration
- market basket method (total diet study )
a common method for estimating food additive intakes
- method is based upon the selection of food items that represent a typical pattern of food consumption for a specific group, or a general public
- the food purchased are prepared and cooked as they would be in the home
-these prepared meals are then analysed for their food additive content both qualitatively (which compound are in the product) and quantitatively (how much)
permitted levels
the ADI for humans incorporates a safety factor OF 100 INTO THE NOEL./NOAEL (100x less then the NOAEL) (therefore the adi s the the noel or NOAEL/100)
THIS SAFETY FACTOR IS BASED ON TWO ASSUMPTION:
1 humans could be up to 10x more sensitive than the laboratory animals to the chemical compounds and
2. human susceptibility may vary be a factor of 10
ACCEPTABLE DAILY INTAKE!!
ON TEST
