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1、特定保健用食品素材難消化性（水溶性,1,L. Steven Young, Ph.D. Principal Steven Young Worldwide Houston, TX 281-596-9603,Nutrition weight management “Old” vs. “new” school nutrition Allergens ( exercise more Limit intake of saturated fats, total fats, cholesterol, added sugars, salt, alcohol Consumer fewer calories Exe
2、rcise daily Food groups? Check the pyramid,特定保健用食品素材難消化性（水溶性,8,New Dietary Guidelines,High fiber is OK, avoid heavily sugared foods Consume less sodium Alcohol in moderation Food safetybe clean; use common sense,特定保健用食品素材難消化性（水溶性,9,Obesity,Weight management Truly obese Simple weight management Impac
3、t on diabetes and other chronic diseases (CHD, high blood pressure, etc.) Current sufferers Pre-deposed to contracting disease,特定保健用食品素材難消化性（水溶性,10,“Old” School Nutrition,Calories Proteins Fats handling Water binding, fat sparing, modifications of body/texture, “juiciness”, etc.,特定保健用食品素材難消化性（水溶性,24
4、,Select Ingredients-Manufacturers vs Consumers(Prepared Foods, Feb., 2005),% of Respondents Manufacturers Consumers Fruits43.145.3 Vegetables50.960.6 CLA13.7 6.4 DAG 3.3 0.7 Omega-3-FA35.336.5 Dietary fiber76.876.4 Soy protein50.248.4 Whey proteins31.824.8 Whole grains 66.467.8,特定保健用食品素材難消化性（水溶性,25,
5、Large Intestine,Excretion,Small Intestine,Stomach,Bioavailability “sugar-free”; “low carb”, “low/no fat”, etc. Dietary fiber can be used to achieve a variety of nutrient content, structure/function, and health claims (and qualified health claims),特定保健用食品素材難消化性（水溶性,30,“Dietary fiber” (for nutrition l
6、abeling purposes) is defined by the method(s) used to measure it.*,Is It Dietary Fiber?,*21 CFR 101.9(c)(6); 21 CFR 101.9 (g) (2),特定保健用食品素材難消化性（水溶性,31,The case for “high fiber” foods,Directly effects good digestive health Indirectly and positively effects serum lipid and sugar levels Reduces serum t
7、riglycerides and cholesterol Reduces insulin demand Indirectly and positively effects deposition of fat Positively impacts intestinal microflora Reduces incidence of various cancers,特定保健用食品素材難消化性（水溶性,32,The case for “high fiber” foods,Insoluble vs soluble fibers Ultra low glycemic responses 5 GI (gl
8、ucose = 100) Real and potential variances on standard 4 calorie per gram caloric load Insoluble fiber = 0 calories per gram Soluble fiber = 4 cal per gram (most scientific evidence indicates 1.0-1.5 calorie per gram energy density; can depend on fiber type and source),特定保健用食品素材難消化性（水溶性,33,Applicatio
9、ns,Carb modified foods Low, no “sugar” No “sugar added” High fiber Low glycemic index foods Carb modified Fat modified Protein modified Structure modified,Low, no cal foods Reduced, low, no Lipid modified foods Reduced, low, no fat Low, no sat fat Low, no trans fat Reduced, low, no cholesterol Plant
10、 sterols Modified fats & oils,特定保健用食品素材難消化性（水溶性,34,Applications,Fortified foods: Adding what is missing Dietary supplements: true supplement to the diet (stay tuned) Vitamins, minerals Dietary fiber,Medical foods: Foods taken in response to nutritional state Infant formulas Management of diabetes Me
11、al replacements Calorie management Diet management Weight management,特定保健用食品素材難消化性（水溶性,35,Applications,Beverages Still, carbonated Pasteurized, hot filled, retort, UHT Baked Goods Yeast raised Sweet goods Chemically leavened Processed meats Ground meats Coarse ground sausage Emulsion types Whole mus
12、cle types,Confectionery Hard Soft Bars, bites Cereals RTE Hot Processed dairy foods (all types) Miscellaneous Sauces, soups Mixes Spreads Dressings,特定保健用食品素材難消化性（水溶性,36,What can you say about foods created?,Nutrient content claims: Well defined and analytically substantiated Health claims and qualified health claims: Well defined with specific terminology, restrictions, and “qualifications” Structure/function claims: Allowed in foods but how to substantiate?,