Prevention Of Disease

While medical science seeks ways of treating life-threatening diseases such as cancer, research also is being conducted into the prevention of these diseases through nutritional means. Antioxidants such as carotenoids, vitamin E and C, flavonoids and glutathione, for example, may play a role in the body's defense against cardiovascular disease, certain (epithelial) cancers and visual impairments. Although these antioxidants are found in fruit, vegetables, herbs and spices, many Westerners do not eat enough of these foods.

According to Andre Siemensma of Quest International, more than 100 epidemiological studies have been published over the years linking antioxidants to the prevention of cancer, cardiovascular disease and cataracts, but they do not prove cause and effect. Therefore, attention has turned to conducting major clinical trials, which initially have had mixed results.

Dosage levels of vitamins need careful monitoring in some cases. Large doses of water-soluble vitamins are probably safe, but, warns Siemensma, "Vitamin B6 is an exception as doses above 50mg/day can impair sensory nerve function. The fat-soluble vitamins (A, D, E and K) are more toxic in excess, especially vitamin A, and very high intakes should be warned against. Vitamin A supplements should not be taken at all in pregnancy because they may cause birth defects."

In practical terms, using vitamins in food formulations requires careful handling so that the end product is not affected. Leonard Johnson of Roche Vitamins explained: "Heat used to pasteurize or sterilize should be applied as minimally as possible. Most minerals are not adversely affected by heat; however, many vitamins are unstable at high temperatures. The best method for utilizing heat in processing is to raise the temperature but reduce the exposure time. While freezing generally benefits the stability of these nutrients, washing and blanching can cause losses of the water-soluble vitamins and minerals."

"Over time, and under certain conditions, vitamin C can also cause browning," Johnson continued. "Beta carotene and riboflavin can change the color of a food, making it more or less appealing, depending on the food." How the consumer uses the food has to be considered in the fortification process too. For example, if further preparation or cooking is required, what effect will this have on the nutrient?

Folic acid is a nutrient that has been in the news recently, and in the UK, the Asda supermarket chain this year launched Family of Milk enriched milks in Tetra Top one-liter cartons and four- and six-pint plastic bottles. The calcium-enriched milk with folic acid has seven times the amount of folic acid and 100 times the level of vitamin D found in normal milk, plus half the RDA (recommended daily amount) of calcium. Folic acid has been well documented as being a vital nutrient in early pregnancy that guards against infant spina bifida. In addition, calcium is important in the diet to counteract the growing threat of osteoporosis.

Food companies often do not want to tackle formulations that include added nutrients. Harald Krug, vice president of Wild Flavors, said that there has been a huge increase in demand for its unitized systems, which combine the functional ingredients with (usually) natural flavors and need only the addition of sugar and water by processors. Wild also works with companies to develop functional beverages and has been very active in Europe in the sports drink area, developing the first sports drink in 1972 and the first European fiber drink two years later.

The company has expertise in fruit flavorings and colors, tea and coffee extracts, spirits and spices. Wild Flavors also gets involved in the engineering side of creating beverages. One of the latest areas of interest is the aronia fruit. Like the cranberry, aronia is a rather bitter-tasting red berry native to North America, but is increasingly being cultivated in Europe.

Aronia berries not only impart a strong fruity flavor, they also have a high content of biologically active phenolic substances anthocyanins and flavonols. Anthocyanins are credited with various healthy effects. "To date, medical research has discovered four medical conditions where these phenolic substances are effective as a prophylactic or treatment," said Dr. Hans-Peter Wild, president of Wild Flavors. "These four areas are: strengthening the circulatory system; anti-infectious properties; relief of retinal diseases; and prevention of urinary tract infections."

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