CREATING FOOD PRODUCTS FOR DISEASE, OBESITY PREVENTION
Posted in News, IFT Food Expo, Food Ingredient Show, Institute of Food Technologists (IFT), IFT13,Healthy, Healthy Foods, Nutrition, Diet, Obesity, Weight Management, Heart Health, Cancer, Tomato,Green Tea, Tea, Garlic, Fruits / Vegetables, Vegetable, Chocolate, Olive Oil, Fish, Seafood, Consumer Preference, Functional Foods
CHICAGO—The "new frontier" in dietary health involves creating and promoting foods that contain natural inhibitors of unhealthy blood vessel formation, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. Through the process of angiogenesis, these unhealthy blood vessels form and can cause disease, obesity and inflammation.
"Blood vessels are critical to the health of every cell, every organ and for every function in the body," said William Li, M.D., president of the Angiogenesis Foundation. "Research is now showing it's possible to promote health and wellness using foods and beverages that influence angiogenesis."
Over 1 billion people throughout the world have an angiogenesis system that is “out of balance," Li said. These individuals either have or are at risk for developing abnormal blood vessel growth and related heart disease, cancer, arthritis, Alzheimer’s disease, obesity and other diseases and conditions.
There are many antiangiogenic pharmaceutical products on the market today that are successfully fighting cancer and other diseases. Several foods have the same powerful, naturally-occurring properties, including tomatoes, green tea, garlic, broccoli, dark chocolate, turmeric, tuna and olive oil.
“It’s quite eye opening," Li said. “Food is the medicine we consume three times a day. Can we use the same process (to modulate angiogenesis) at an earlier stage in healthy individuals? Can we get away from drugs and medical devices?"
Recent studies have found combining some of these foods, heating them to a certain temperature (or not heating others) and cooking foods in olive oil may enhance their antiangiogenesis abilities. These findings could impact food design and preparation, according to Vincent Li, M.D., scientific director at the Angiogenesis Foundation.
Ravi Menon, Ph.D., senior principal scientist at the Bell Institute for Health & Nutrition at General Mills, Inc., said there is a clear demand for functional foods that provide health benefits beyond what is provided by their nutritive content.
A recent survey investigated parents' attitudes of food and beverage products, and results revealed that they are unsatisfied with the healthfulness of current food and beverage options for kids. In addition, a 2012 Mintel report shows the healthfulness of a particular food is among the biggest motivating factors for consumers choosing a snack.
Developing these functional food products will require extensive tests in food safety and efficacy, as well as comprehensive efforts to educate consumers on their health benefits, Menon said. He added that the current regulatory framework struggles to accommodate the expanding repertoire of health benefits in functional foods.
"The best way to conquer society's runaway health problems is to get in front of them by preventing them in the first place," Li said. “Dietary antiangiogenesis presents an opportunity for improving health at a time that is ripe for innovation."
Over 1 billion people throughout the world have an angiogenesis system that is “out of balance," Li said. These individuals either have or are at risk for developing abnormal blood vessel growth and related heart disease, cancer, arthritis, Alzheimer’s disease, obesity and other diseases and conditions.
There are many antiangiogenic pharmaceutical products on the market today that are successfully fighting cancer and other diseases. Several foods have the same powerful, naturally-occurring properties, including tomatoes, green tea, garlic, broccoli, dark chocolate, turmeric, tuna and olive oil.
“It’s quite eye opening," Li said. “Food is the medicine we consume three times a day. Can we use the same process (to modulate angiogenesis) at an earlier stage in healthy individuals? Can we get away from drugs and medical devices?"
Recent studies have found combining some of these foods, heating them to a certain temperature (or not heating others) and cooking foods in olive oil may enhance their antiangiogenesis abilities. These findings could impact food design and preparation, according to Vincent Li, M.D., scientific director at the Angiogenesis Foundation.
Ravi Menon, Ph.D., senior principal scientist at the Bell Institute for Health & Nutrition at General Mills, Inc., said there is a clear demand for functional foods that provide health benefits beyond what is provided by their nutritive content.
A recent survey investigated parents' attitudes of food and beverage products, and results revealed that they are unsatisfied with the healthfulness of current food and beverage options for kids. In addition, a 2012 Mintel report shows the healthfulness of a particular food is among the biggest motivating factors for consumers choosing a snack.
Developing these functional food products will require extensive tests in food safety and efficacy, as well as comprehensive efforts to educate consumers on their health benefits, Menon said. He added that the current regulatory framework struggles to accommodate the expanding repertoire of health benefits in functional foods.
"The best way to conquer society's runaway health problems is to get in front of them by preventing them in the first place," Li said. “Dietary antiangiogenesis presents an opportunity for improving health at a time that is ripe for innovation."
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