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Cong ty q net viet nam   san pham qnet - nutriplus-training presentatin 2012 by qnet - ir id no VN003396
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Cong ty q net viet nam san pham qnet - nutriplus-training presentatin 2012 by qnet - ir id no VN003396

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  • 1. Role of Soy Protein in Nutrition & Health
  • 2. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 3. How Important is Nutrition? • Essential nutrients: to maintain body functions • Usually nutrition reminds us of what we should avoid or restrict (Saturated fat, cholesterol, sodium etc) • The other side of the nutrition coin is what we should eat, which in today’s context is probably more important
  • 4. Functional Foods • These are foods that may have the potential to prevent disease or be used as part of disease treatment or management • These are foods which in general promote better health (Foods which have good amount of protein and good quality protein, foods that have calcium, foods that have good amount of fiber etc) • “Foods that by virtue of physiologically active food components, provide health benefits beyond basic nutrition” International Food Information Council
  • 5. Importance of Functional Foods • Food which is traditionally viewed as nourishment needed for growth, strength and energy is now considered to have beneficial effects in helping reduce risk of chronic diseases such as – Cardiovascular disease – Cancer – Obesity – Diabetes
  • 6. What Consumers Want! Unprecedented consumer focus on Taste and Health Taste Brand Health Price Packaging Convenience Other 67% 59% 54% 52% 39% 27% 6%
  • 7. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 8. Composition of the Soybean 40% Protein 15% Sugars & Oligosaccharides 15% Dietary Fiber 20% Oil 10% Other storage proteins sucrose, raffinose, stachyose soluble & insoluble fiber lecithin, sterols, vitamin E moisture, ash whey proteins isoflavones saponins SolaeTM and the Solae logo are trademarks of Solae, LLC
  • 9. Protein • Quantity – 1gram per kg body weight • Quality – Essential amino acid content and their ratio – Digestibility – Relevance to Human Requirements
  • 10. Protein Functions • Body building and repair • Enzyme and hormones • Immunity • Cell functions • Nails and hair etc
  • 11. Protein Digestibility-Corrected Amino Acid Score (PDCAAS) • Amino acid profile testing done at designated labs • Digestibility testing by the rat nitrogen balance study • PDCAAS value is determined according to the FAO/WHO published method Protein Quality Evaluation Report published as FAO Food and Nutrition Paper 51, Rome, 1991
  • 12. PDCAAS Determination • Protein value • Amino Acid content • True Digestibility – determined by rat nitrogen balance study • Calculations – AA content is expressed as mg/g protein – Calculate the Amino Acid Score* – Calculate PDCAAS** • PDCAAS scores of greater than 1 are truncated to 1 *Amino Acid Score (AAS) = amino acid content of test protein/Ref AA pattern for 2-5 year old child **PDCAAS = AAS x True Digestibility Protein Quality Evaluation Report published as FAO Food and Nutrition Paper 51, Rome, 1991
  • 13. • Values for SUPRO® Brand Isolated Soy Protein provided by Solae as determined through actual analysis. • † Protein Quality Evaluation, Report of the Joint FAO/WHO Expert Consultation. • Rome: FAO Food and Nutrition Paper No. 51, 1991. Product PDCAAS Isolated Soy Protein* 1.00 Casein 1.00 Egg White 1.00 Beef 0.92 Pea Flour 0.69 Kidney Beans (Canned) 0.68 Pinto Beans (Canned) 0.63 Peanut Meal 0.52 Rice 0.47 Whole Wheat 0.40 Wheat Gluten 0.25 PDCAAS of Selected Foods†
  • 14. Bioactive Peptides • Bioactive peptides may be present in independent entities or encrypted in the native protein • It is known that during digestion in the GI tract or during Food Processing, these peptides are released from the parent protein and these act as regulatory compounds with hormone like activities • Food derived bio-active peptides commonly contain 2 to 9 amino acids. However, this range may extend to 20 or more amino acids. • Lunacin, a food derived peptide with anticancer bioactivity contains 43 amino acids
  • 15. Soy Protein • Complete protein with all the essential amino acids is therefore essential • Most animal proteins are closer to complete proteins • Do we take our daily requirement of complete proteins? Even if we are non- vegetarians?
  • 16. What is Soy Protein Isolate Aqueous Extraction of Sugars Drying SOY PROTEIN CONCENTRATE* (60-65%) Alcohol Extraction of Sugars Solvent Removal SOY PROTEIN CONCENTRATE* (60-65%) Protein Precipitation Aqueous Extraction of Sugars Drying SOY PROTEIN ISOLATE (>90%) DEFATTED FLAKES Grinding and Sizing SOY FLOUR* (52%) Isoflavones * Can Be Manufactured in Texturized Soy Protein (TSP) Products. Soy Fiber Soybeans (40%) Oil
  • 17. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 18. Diabetes Figures • Diabetes • India - No.1 Rank • Growth -79.4 million 2030 from 31.7 million in 2000. – Currently estimated to be about 50 million
  • 19. Glycemic Index (GI) • High GI foods – Food cravings – Disordered eating patterns – Repeated surges and falls in blood-glucose ("sugar spikes") • Low GI foods – Reduced appetite – Lower energy intake – Aids in weight loss and weight management
  • 20. How does protein help reduce appetite? • Protein stimulates “Satiety Hormones” • Cholescystokinin – The ingestion of protein is known to stimulate the gut hormone, cholecystokinin (CCK) in animals – Release of CCK suppresses food intake by inducing a feeling of satiety in animals – The major protein component of soy protein (-conglycinin) stimulates CCK release and subsequently suppresses food intake • Reduced glycemic index – Low-glycemic index foods provide greater satiety and reduced hunger compared to high-glycemic index foods – Soy protein is a low glycemic index food
  • 21. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 22. Heart Problems Figures • Heart diseases • In 2002, India > China > Russian federation. • By 2020, 60% of the world’s heart patients will be Indians
  • 23. Soy Protein and Cholesterol Maintains HDL “Healthy” Cholesterol Meta-Analysis: 38 Clinical Studies on Soy and Blood Lipids, Anderson, NEJM 1995;333:276-282 Reduces Total Cholesterol 4-9% Reduces LDL “Lousy” Cholesterol 6-12%
  • 24. The FDA Claim The US Food & Drug Administration has (October 26th 1999) endorsed a health claim on relationship between consumption of soy protein. The health claim says that “25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”.
  • 25. American Heart Association American Heart Association (AHA) experts announced their official recommendations for consumers to eat more soya protein, in order to lower their cholesterol and the risk of heart disease. “There is increasing evidence that consuming soya protein may help lower blood cholesterol levels in some people with elevated cholesterol levels and may provide other cardiovascular benefits”. Circulation: Journal of American Heart Association, November 14, 2000
  • 26. Soy Protein: CHD Risk  Soy protein/other vegetable protein decrease cholesterol  Soy protein binds bile acids  7 S globulin fractions may affect liver LDL receptors
  • 27. Soy Protein and Heart Health • For every 1% decrease in serum cholesterol there is a 2-3% reduction in the rate of CHD (AHA*). • The totality of evidence on “Soy Protein & Cholesterol Lowering” suggests, – As part of a healthy diet, a 4 - 6% reduction in serum cholesterol with soy protein - as observed in this meta- analyses - can make a significant & meaningful contribution to reducing the risk of Coronary Heart Disease. *Rosamond W. Circulation 2008:117:e25
  • 28. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 29. • Breast Cancer and Prostrate Cancer – Antioxidant activity of isoflavones: • At concentrations from 5 – 50 M genistein inhibits the growth of a wide range of cancer cells including hormone dependent & independent breast and prostate cancer cells – Blocks estrogen receptors: cancer cell activity reduces – Inhibits certain enzymes in the cancer cell Soy and Cancer
  • 30. Presentation Outline • Nutrition and Functional foods • Soy Protein Quality • Health Benefit Overview – Diabetes – Heart health – Cancer – Bone Health and Menopause Symptoms • Summary
  • 31. Osteoporosis and Bone Health • World wide 30-40 % of women and 13 % of men have life time risk of fracture due to osteoporosis • Risk factors • High intake of protein, especially animal protein • Intake of diets with low calcium content • Rapid bone loss due to estrogen deficiency
  • 32. Study Conducted at All Indian Institute of Medical Sciences, 2006 Effect of Soy on Alleviating Menopause Problems
  • 33. Summary: Soy Protein • Soy protein is a high-quality protein with an excellent nutritional profile • Promotes growth • Soy protein is associated with several health benefits: – Manging diabetes • Low Glycemic Index – Promotes Heart health – Cancer risk reduction – Helps in managing osteporosis – Alleviating menopause symptoms • Reducing Anemia
  • 34. NutriPlus • Balanced Protein Supplement for kids and adults • Better tasting product • Added with DHA – Good for the brain and heart – DHA is critical nutrient for growth and functional development of brain, improves learning ability and visual acuity • Provides L-Lysine – indispensable amino acid that cannot be synthesized in the body – Limiting in Indian diets • Quality proteins (Combination of soy & milk)