The Food Matrix: More Than the Sum of Its Nutrients

The Food Matrix: More Than The Sum of its Nutrients

Matthew Pikosky, PhD, RD Nebraska Academy of Nutrition and Dietetics April 24, 2020 Objectives

1. Describe the emerging concept of the food matrix and how unique combinations of nutrients and bioactives work together in synergy to impact health

2. Discuss the unique components of the dairy matrix

3. Provide examples of scientific research that supports consuming dairy foods (e.g., milk, cheese, yogurt) is linked to lower risk of cardiovascular disease and type 2 diabetes, as well as improved bone health

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Bringing to life the dairy community’s shared vision of a healthy, happy, sustainable world, with science as our foundation

The U.S. Dairy Stewardship Commitment. http://commitment.usdairy.com/

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Dariush Mozaffarian, The History of DrPh, MD, MPH Modern Nutrition Science

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Mozaffarian D, et al. BMJ. 2018. 361 :k2392. Nutrition is a Young & Vibrant Science The first vitamin was isolated less than a century ago

Thiamin Beriberi Vitamin C Vitamin B1 Scurvy

Niacin Cobalamin Pellagra Pernicious Vitamin D Rickets B3 B12 anemia

USDairy.org @NtlDairyCouncil #DairyNourishesLife Mozaffarian D, et al. BMJ. 2018. 361 :k239. Focus on Prevention of Deficiencies through Fortification

Image:: https://history.rockfordpubliclibrary.org/localhistory/?p=55092 Image: https://www.mortonsalt.com/heritage-era/roaring-20s-and-beyond/

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification. Institute of Medicine. 2003. Pellagra Deaths in the United States (1929-1955) Fortification, enrichment and supplementation plays an important role in human health

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Park, et al. Amer J Pub Hlth. 2000. 90:727-738. Reductionist Perspective Carried Through to Reduction of Chronic Diseases

USDairy.org @NtlDairyCouncil #DairyNourishesLife Large Trials that Look at Diet and Disease Outcome- 1990s

Early Vitamin Discovery- 1900s

*Meta-analyses and systematic reviews of observational studies and mechanistic studies are also possible.

USDairy.org @NtlDairyCouncil #DairyNourishesLife Adapted from: Yetley, et al. American Journal of Clinical Nutrition 2016. 105(1). Protective Effects of Fruit Not Explained by Beta-Carotene Alone

Meta-analysis of 13 RCTs “ …Beta‐carotene supplementation has not been shown to have any beneficial effect on cancer prevention... This study adds to the evidence that nutritional prevention of cancer through beta‐carotene supplementation should not be recommended. “

USDairy.org @NtlDairyCouncil #DairyNourishesLife Druesne-Pecollo N, et al. Int J Cancer. 2010. 127(1): 172-184. Heart Health Effects of Fish Not Explained by EPA/DHA Alone

Meta-analysis of 79 trails (>112,000 people) Data current to April 2017 “ …Moderate- and high-quality evidence suggests that increasing EPA and DHA has little or no effect on mortality or cardiovascular health (evidence mainly from supplement trials)… There is evidence that taking omega-3 capsules does not reduce heart disease, stroke or death.”

USDairy.org @NtlDairyCouncil #DairyNourishesLife Abdelhamid, et al. Cochrane Database Syst Rev. 2018. 11. Food Matrix food ma·trix

20 Amino Acids Bioactives Simple Vitamins Complex noun Protein Carbohydrates The nutrient and non-nutrient Carbohydrates components of foods and their molecular relationships, i.e. Minerals chemical bonds, to each other. Vitamins Fat Soluble Fats -USDA Water Electrolytes Soluble

SFA MUFA Fats PUFA

USDairy.org @NtlDairyCouncil #DairyNourishesLife https://agclass.nal.usda.gov/mtwdk.exe?k=glossary&l=60&w=6026&s=5&t=2 Food Matrix

Transformation Chop

Chew Minerals Bioactives Vitamins

Protein Carbohydrates

Protein Homogenize Heat

Minerals Vitamins

Fats

Ferment Puree Fats

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Physical Matrix The Carrot Matrix Solid • 88% water, 12% solid

Nutrient Matrix* • Carbohydrate • Fiber • Vitamins • Vitamin A • Beta-carotene • Alpha-carotene • Vitamin B6 • Vitamin C Preparation • Folate • Minerals • Potassium • Anthocyanins • Lutein • Antioxidants • Lycopene * Includes, but not limited to

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Nutrition Data sourced and calculated from FoodData Central: 11124 The Carrot Matrix Impacts Absorption of Carotenoids

Form of carrots Total carotenoids Recovered1 Raw, bitesize chunks 3% Cooked, bitesize chunks 6% Pulped, raw 21% Pulped, raw with canola oil 28-34%* Pulped, cooked 27% Pulped, cooked with canola oil 38-45%*

* Total carotenoids dependent upon amount of oil addition.

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Hedren E, et al. Eur J Clin Nutr. 2002. 56(5): p. 425-30. Physical Matrix Solid The Almond Matrix • 4.4% water, 95.6% solid Nutrient Matrix* • Protein • Fatty Acids • Fiber • Phytosterols • Vitamins • Vitamin E • Riboflavin Cooking • Niacin & • Minerals Grinding • Calcium • Copper • Magnesium • Phosphorus • Potassium • Zinc • Phenolic Compounds Image: Int’l J Food Sci & Tech 2016 • Flavonoids * Includes but not limited to

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Nutrition Data sourced and calculated from FoodData Central: 170567 Almond Matrix Impacts Amount of Calories Digested

Image: Almond Board of California

WHOLE UNROASTED WHOLE ROASTED ALMONDS CHOPPED ROASTED ALMOND BUTTER ALMONDS 138 calories are actually ALMONDS Absorbed calories of almond 123 calories are absorbed absorbed versus the current 141 calories are absorbed butter were found to be versus the current 164 calories 170 calories as currently versus the 170 calories similar to what would be shown on the nutrition label. shown on the nutrition label. currently shown on the found on the nutrition label. nutrition label.

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Gebauer. SK, et al. Food & Function. 2016. 7, 4231. The Dairy Matrix

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Thorning, TK, et al. Amer J Cli Nutr. 2017. 1033–1045. Whole Milk’s Composition ~87% Water

~13% Solids ~4.8% Carbohydrate (98-99% lactose)

~3.25% Fat (over 400 types of fatty acids) 65% saturated | 29% monounsaturated | 6% polyunsaturated Short, medium, long, odd, branched chain, trans fatty acids [contained within the milk fat globule membrane (MFGM)]

3.2% Complete Protein 82% casein | 18% whey

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.110 The Whole Milk Matrix Liquid Physical Matrix

Vitamin Vitamin Riboflavin A* B12

Protein Fat Carbs Niacin Casein/ 400+ Lactose Whey FA

Vitamin Vitamin Calcium Phosphorus Potassium K D*

Pantothenic Bioactives Acid

~87% water, ~13% solid

These nutrients are found in milk, but are not limited to the above. These components are also not necessarily a good or excellence source as defined by the FDA. Note:*Vitamin D is added to milk. Vitamin A is naturally occurring in whole milk and added to reduced, low-fat, and fat-free milks. Iodine is found in milk due to milking process.

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Nutrition Data sourced and calculated from FoodData Central: 1077 Milk Bioactives

Bioactive Bioactive Fatty Acids “Bioactives are constituents in Peptides foods, other than those to meet basic nutritional needs, that are responsible for a change in Bioactive human health.” Carbohydrates -Office of Disease Prevention & Health Promotion, National Institutes of Health

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife NIH, Office of Dietary Supplements. Federal Register Vol. 69 No. 179 FR Dec 04–20892, Sept. 16, 2004 Potential Bioactive Peptides Emerging Research Summary of Oregon State University Milk Bioactive Peptide Database (MBPDB) Class Reported Biological Function # entries ACE-inhibitory peptides • Blood pressure-reducing effects 420 Antimicrobial peptides • Anti-microbial activity across 49 species of bacteria, fungi, parasites 207 • potential utility as an alternative to chemical preservatives Dipeptidyl peptidase IV (DPP- • Inhibition of enzymes that inactivate incretin hormones 172 IV)-inhibitory peptides • Help maintain normal blood glucose levels • Prevent or scavenge free radicals 47 Antioxidant peptides • Prevent lipid oxidation during meat processing (shelf-life extension) Anti-inflammatory peptides • Inhibition of nuclear factor-ϰB (NF- ϰB) signal in macrophages 10 (activation promotes transcription of pro-inflammatory cytokines) Immunomodulatory peptides • Stimulates lymphocyte activity, promote antibody formation 9

Opioid peptides • Modulate gastrointestinal transit time, motility 40

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Table adapted from: Nielsen S., et al. Food Chem. 2017. 232, 673-682. Dairy Fat is Unique and Complex SFA: Saturated Fatty Acids MUFA: Monounsaturated Fatty Acids 35 General Fatty Acids In Milk PUFA: Polyunsaturated Fatty Acids TFA: Trans Fatty Acids 30 CLA: Conjugated Linoleic Acid

20 % 15 Palmitic acid Oleic acid 10 Myristic acid Stearic acid 5

Type of Fatty Acid

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Mansson H.L., et al. Food Nutr Res. 2008. 52:1. Potential Bioactive Lipids Emerging Research Milk Fat Globular Membrane

Glycolipids Lipid Classes Within the Milk Fat Globular Active Research(cerebrosides, Areas gangliosides) Membrane (MFGM) Butryophilin • Supportive of weight managementGlycophospholipids • Short, medium and long chain fatty (PE, PC, PI, PS) • acids Mechanistic role in reducingSphingomyelin risk for type 2 diabetes • Naturally occurring trans fatty acids • Anti-inflammatory properties • Branched chain fatty acids • Mechanistic role in health- • Polar Lipids promoting metabolic and blood • Phospholipids lipid effects Glycosylated • Sphingolipids • MFGM lipids and potential antiProteins- pathogenic activity in the gut MILK FAT GLOBULE MEMBRANE

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Image: Mead Johnson Nutrition Potential Bioactive Lipids Emerging Research

Lipid Classes Within the Milk Fat Globular Active Research Areas Membrane (MFGM) • Supportive of weight management • Short, medium and long chain fatty acids • Mechanistic role in reducing risk for type 2 diabetes • Naturally occurring trans fatty acids • Branched chain fatty acids • Anti-inflammatory properties • Polar Lipids • Mechanistic role in health- • Phospholipids promoting metabolic and blood lipid effects • Sphingolipids • MFGM lipids and potential antipathogenic activity in the gut

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife National Dairy Council. SCIENCE BRIEF: The Complexity of Milk. 2019. Potential Bioactive Carbohydrates Emerging Research

Classes Active Research Areas • Oligosaccharides • Prebiotic properties • Glycolipids • Antipathogenic activity (in vitro) • Mucins • Other areas

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Milk Matrix Transformation

Solid matrix

Short chain fatty acids Fermentation Bacteria Bioactive peptides

Liquid matrix

Gel matrix

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Whole Milk May Not Negatively Affect Markers of Cardiovascular Disease or Type 2 Diabetes

Randomized crossover control trial n= 17 healthy adults Consumed 0.5 L/d of either milk “…The content of calcium and protein were similar in the two milk types, but whole milk has a higher content of milk fat globule membranes (MFGM), which encloses the fat…. Thus, one could speculate that an expected higher LDL cholesterol concentration after whole milk may be modified by a dairy matrix effect of MFGM.”

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Engel S., et al. Eur J Clin Nutr. 2018. 72:249–254. Meta-Analysis: Cheese Consumption is Associated with Reduced CVD Risk Decreased risk Increased risk

CVD 10% reduced risk 15 Prospective Observational Studies ~340,000 participants ““This meta-analysis of prospective CHD studies suggests a nonlinear inverse 14% reduced risk association between cheese consumption and risk of CVD.”

Stroke “…the largest risk reductions 10% reduced risk observed at the consumption of approximately 40 g/d (~1.3 oz)”

-1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Chen, et al. Eur J Nutr. 2017. 56(8):2565-75. Yogurt is Associated with Reduced Risk for Type 2 Diabetes

Lower Risk

Relative Risk of 1 = No Risk < 1 = reduced risk > 1 = increased risk

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Drouin-Chartier JP, et al. Adv Nutr. 2016. 7:1026–40. Adding Cheese to a High Sodium Diet May Protect Against Negative Effects

Randomized Control Trial N=14 healthy adults (61+2 yr) “… our data suggest that the antioxidant properties of dairy likely contribute to this association by protecting against dietary sodium-induced impairments in vascular function…”

“… increasing dietary dairy intake may represent a modifiable and non-pharmacological lifestyle factor

Supported by the National Dairy Council. that can increase vascular health and function…”

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Stanhewicz AE, et al. Br J Nutr. 2016. 116:658–65. Eating Yogurt Linked to Reduced Inflammation and Improved Gut Integrity

Randomized Controlled Trial Randomized Controlled Trial 120 subjects 120 subjects

“Preclinical12 ounces (1.5 studies servings) suggest of lowmilk- 8 oz (1 serving) of low-fat yogurt oligosaccharidesfat yogurt/day and x 9 lactoferrinweeks prior to a high-fat, high-calorie reducedpromote biomarkers intestinal of barrier chronic meal reduced markers of inflammationfunction and and have improved anti- gut inflammation and improved inflammatoryintegrity properties. - Dairy glucose usage after the meal comparedproduct fermentation with a non- dairyalso liberatescontrol peptides food. with hypotensive activity.”

Pei R et al., J Nutr 2018; 148:910–916. NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Pei R et al. Br J of Nutrition. 2017; 118:1043-51. Reviews of Body of Evidence on Dairy Foods and Various Health Conditions USDairy.com

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Definition: Sustainable Diets

“Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.”

- FAO and Bioversity International 2010

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife http://www.fao.org/3/i3004e/i3004e.pdf Four Dimensions of Sustainable Food Systems

Health Nutrient-rich food production, food safety, accessibility, appeal

Sustainable Environment Food Economics Systems Food pricing, food equity, Impact of the food system on profitability, wages land, water, air, energy use Society Cultural, social, regional and religious factors; cultural norms, attitudes and behaviors

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife https://www.frontiersin.org/articles/10.3389/fnut.2017.00074/full U.S. Dairy Has Made Progress

• Between 2005 and 2015, North America reduced on-farm GHG emissions intensity by 20%

• Producing milk in 2017 involved 30% less water, 21% less land, 20% less manure and 19% smaller carbon footprint than 2007

Independent studies support efforts to reduce environmental impact

• FAO and GDP. 2018. Climate change and the global dairy cattle sector – The role of NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife the dairy sector in a low-carbon future. Rome. 36 pp. Licence: CC BY-NC-SA- 3.0 IGO • Capper JL, Cady RA. J Anim Sci. 2019. Bringing Science to the Table

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Too many white womenLe’t replace with those microscope images you found Stay curious Bioactives

while Protein Carbohydrates

critically Protein evaluating Minerals Vitamins

discovery Fats and debate

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Remember 1 + 1 ≠ 2

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife https://www.nationaldairycouncil.org/content/2018/how-milk-compares-to-various-plant-based-alternative-beverages Focus on Food

Foods, Patterns, Synergies!

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife SET yourself Swap less nutritious sources of fat for up for fat fuller-fat, nutrient-rich dairy foods flexibility Ensure snacks stack up

Think about portions

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife Acknowledgements

NationalDairyCouncil.org @NtlDairyCouncil #DairyNourishesLife http://www.milknutritiousbynature.eu/home/ Host of Resources on www.USDairy.com

10+ Science Summaries

Recipes

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